This roasted tomato basil soup is like a warm hug in a bowl! With juicy tomatoes and fresh basil, it’s comforting and bursting with flavor. Perfect for chilly days!
I love serving this soup with a gooey grilled cheese on the side. Just the thought of dipping that cheesy goodness in the soup makes me smile! 🥰
Making this soup is super easy! Just roast the tomatoes, blend them up, and stir in the basil. It’s a simple way to enjoy a tasty homemade meal!
Key Ingredients & Substitutions
Tomatoes: Use ripe, juicy tomatoes for the best flavor. If fresh tomatoes aren’t available, canned whole tomatoes work in a pinch. They can still give a great taste to your soup!
Onion: Yellow onion is my go-to because it adds sweetness when roasted. If you prefer a milder taste, you can substitute with shallots.
Garlic: Roasted garlic adds depth. I suggest using fresh garlic cloves for the best flavor, but garlic powder can work if needed – just use about 1 teaspoon for the equivalent.
Olive Oil: Besides olive oil, you can use avocado oil or even butter for a richer taste. I find that a good quality olive oil enhances the soup beautifully.
Broth: Vegetable broth is perfect for a vegetarian option. However, chicken broth adds a nice depth if you’re not vegetarian. Feel free to use homemade broth or store-bought – both work!
Basil: Fresh basil will give the best flavor. Dried basil can be used in a pinch; just remember that dried is more concentrated, so use less.
Heavy Cream: This is optional but adds creaminess. If you want a lighter option, try coconut milk or even a splash of almond milk for a dairy-free version.
How Do You Get the Best Flavor from Roasting?
Roasting the vegetables is crucial for developing rich flavors. Here’s how to do it right:
- Preheat your oven to 400°F (200°C). This high heat is essential for caramelization.
- Toss your halved tomatoes, onion, and garlic in olive oil, salt, and pepper. Make sure they’re evenly coated. This helps achieve golden edges.
- Spread them out on a baking sheet without overcrowding. Giving them space allows them to roast instead of steam.
- Roast for about 25-30 minutes. Keep an eye on them! You want them soft with some caramelization.
This technique brings out sweetness and depth that makes your soup special!
How to Make Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes, halved
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup fresh basil leaves, chopped, plus extra for garnish
- 1/4 cup heavy cream or half and half (optional for creaminess)
- 1 tablespoon balsamic vinegar (optional for depth)
How Much Time Will You Need?
This delicious roasted tomato basil soup will take about 10 minutes for prep and around 30-40 minutes for cooking and blending. Total time is approximately 50 minutes to enjoy a comforting bowl of soup from start to finish!
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved tomatoes, quartered onion, and peeled garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer for even roasting. This is where the magic starts to happen!
2. Blend the Soup:
Roast in the oven for about 25-30 minutes until the tomatoes are soft and slightly caramelized. This brings out their natural sweetness! Once roasted, remove them from the oven and let them cool slightly. Transfer the roasted goodies into a large pot.
3. Add Broth and Blend:
Add the vegetable broth to the pot and bring it to a gentle boil over medium heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully blend in batches using a regular blender. Just be sure to return it to the pot after blending!
4. Flavor It Up:
Stir in the chopped basil and the remaining 1 tablespoon of olive oil. If you want to balance the acidity, add the sugar, and for an extra flavor boost, incorporate the balsamic vinegar. This will make your soup even richer in taste!
5. Bring It All Together:
Let the soup simmer on low for 10 minutes, stirring occasionally to combine the flavors. For a creamy texture, you can stir in the heavy cream or half and half and heat it through without boiling. So soothing and delicious!
6. Serve and Enjoy:
It’s time to enjoy your homemade soup! Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves. It pairs wonderfully with grilled cheese sandwiches or crusty bread for dipping. Enjoy every spoonful!
Happy cooking! Your cozy roasted tomato basil soup is ready to be served!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole tomatoes are a great substitute when fresh ones aren’t available. Use about 2-3 cans for this recipe, and drain some of the liquid to achieve the right consistency.
Can I Make This Soup Vegan?
Yes! To make it vegan, simply omit the heavy cream or substitute it with coconut milk or a non-dairy milk of your choice. Make sure the broth is also vegetable-based.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally. If the soup is too thick after refrigerating, add a splash of broth or water to loosen it up.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, adding a little broth as needed.