If you are searching for a soul-warming, vibrant dish that combines the deep, rich flavors of garden-fresh tomatoes and fragrant basil, look no further than this amazing Roasted Tomato Basil Soup Recipe. It is a cozy bowl of sunshine that feels like a hug from the inside, perfect for chilly afternoons or whenever your taste buds crave something hearty yet elegant. The secret lies in roasting the tomatoes to bring out their natural sweetness and intensify their flavor, while fresh basil adds a bright herbal note that balances every spoonful beautifully. This soup is truly a celebration of simple ingredients transforming into something spectacular, and I can’t wait for you to try it!
Ingredients You’ll Need
The beauty of this Roasted Tomato Basil Soup Recipe is how straightforward and accessible the ingredients are, yet each one plays a crucial role in building layers of flavor, texture, and color that pop in every bowl. From sweet roasted tomatoes to aromatic garlic and a touch of cream, these essentials come together effortlessly.
- 9 Roma tomatoes, sliced lengthwise: These tomatoes roast beautifully and develop a deep, caramelized sweetness.
- 3 tablespoons extra virgin olive oil: Adds richness and helps the tomatoes roast to perfection.
- 1 teaspoon Kosher salt: Enhances all the natural flavors without overpowering.
- ½ teaspoon ground black pepper: Brings a subtle layer of warmth and spice.
- 2 tablespoons unsalted butter: Provides a silky, comforting texture when sautéing the aromatics.
- 1 yellow onion, diced: Adds sweetness and depth when softened.
- 4 garlic cloves, minced: Imparts a savory aroma that awakens the senses.
- 1 tablespoon fresh thyme, minced: Offers a delicate earthy note that complements tomatoes perfectly.
- 1 28 oz. can San Marzano tomatoes, crushed: These add a rich tomato base that enhances the soup’s body.
- 1 cup fresh basil, roughly chopped: Brings a vibrant, herby freshness for balance.
- 1 tablespoon sugar: Cuts acidity and rounds out the tomato’s natural tanginess.
- 2 cups chicken stock: Adds savory depth and ensures the soup is perfectly smooth.
- ⅔ cup heavy cream: Creates a luscious, creamy finish that elevates the entire dish.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast the Tomatoes
Begin by preheating your oven to 375°F. Arrange the halved Roma tomatoes on a baking sheet, then drizzle them liberally with the extra virgin olive oil. Sprinkle the Kosher salt and black pepper evenly over the tomatoes. Roasting these tomatoes for a full hour softens them and draws out incredible caramelized sweetness that forms the flavorful heart of this soup.
Step 2: Sauté Your Aromatics
While the tomatoes are roasting, take a large pot and melt the butter over medium heat. Toss in the diced yellow onions and gently sauté for about five minutes until they become soft and translucent. This step builds a subtle sweetness that wonderfully complements the tomato base.
Step 3: Add Garlic and Herbs
Next, stir in the minced garlic and fresh thyme, letting them cook just until their aromas begin to fill the kitchen – about 1 to 2 minutes. Following that, season with salt and pepper, and then add the canned San Marzano crushed tomatoes along with the chopped basil and sugar. Let this mixture simmer gently for 10 minutes, allowing the flavors to marry beautifully.
Step 4: Combine Roasted Tomatoes and Simmer
Add the chicken stock and the beautifully roasted tomatoes to your pot. This combination should now simmer for 30 minutes on low heat, melding all of the amazing flavors into a harmonious blend. This slow cooking process really helps develop a rich depth.
Step 5: Purée and Finish with Cream
Once simmering is done, use an immersion blender directly in the pot to purée the soup until it’s super silky. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. After blending, return the soup to the pot and stir in the heavy cream for that dreamy, velvety finish that makes this soup utterly irresistible.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
I love topping this soup with homemade croutons that are tossed in olive oil, garlic, and basil before baking to a crispy perfection. The crunch adds a wonderful contrast to the silky soup. A sprinkle of freshly grated Parmesan or a few torn basil leaves also make beautiful, flavorful touches.
Side Dishes
Pair your bowl with a warm, cheesy grilled cheese sandwich or a fresh green salad with a tangy vinaigrette. These sides complement the richness and freshness of the Roasted Tomato Basil Soup Recipe perfectly, turning mealtime into a complete and satisfying experience.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bread bowls or small, individual white ramekins with a drizzle of basil oil or a dollop of crème fraîche on top. Adding colorful, edible flowers or a swirl of balsamic glaze can turn a humble bowl of soup into a restaurant-worthy delight.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the refrigerator for up to 4 days if kept in an airtight container. The flavors actually deepen overnight, making leftovers even more delicious the next day.
Freezing
If you want to keep some for longer, freeze the soup in freezer-safe containers for up to 3 months. Just be sure to leave some space at the top as the cream and liquid will expand when frozen.
Reheating
When it’s time to enjoy again, gently reheat the soup over low heat on the stove, stirring occasionally so it warms evenly and doesn’t separate. Avoid boiling to preserve that creamy texture you worked so hard to create.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock for vegetable stock to keep the rich flavors intact while making it fully vegetarian.
What if I don’t have fresh tomatoes?
The canned San Marzano tomatoes provide a delicious and reliable base, but roasting fresh tomatoes adds that wonderful caramelized taste. If fresh tomatoes aren’t available, feel free to skip roasting and use just the canned ones.
How can I make this soup vegan?
Swap out the heavy cream with coconut cream or cashew cream, and use olive oil instead of butter to keep the soup creamy and satisfying without any animal products.
Can I prepare parts of this soup in advance?
You can roast the tomatoes and sauté the aromatics a day before, store them separately, and combine everything when ready. This will save you some time on busy days!
What’s the best way to freshen up the soup before serving?
Adding a handful of fresh basil or a squeeze of lemon juice right before serving brightens the flavors and gives the soup an extra pop of freshness.
Final Thoughts
This Roasted Tomato Basil Soup Recipe is one of those dishes that never fails to bring comfort and joy to the table. Its vibrant flavors, creamy texture, and easy steps make it a go-to for any season. I hope you find as much happiness in making and sharing it as I have. Go ahead, dive into your next bowl of this gorgeous soup — it’s kitchen magic you’ll want to savor again and again!
Print
Roasted Tomato Basil Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This Roasted Tomato Basil Soup is a comforting, creamy classic that highlights the deep, rich flavors of oven-roasted Roma tomatoes and fresh basil. Perfectly balanced with a touch of cream and aromatic herbs, this soup is easy to prepare and ideal for any season, offering a warm, savory bowl of freshness enhanced by homemade croutons.
Ingredients
Vegetables and Herbs
- 9 Roma tomatoes, sliced lengthwise
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 cup fresh basil, roughly chopped
Pantry and Dairy
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
For Croutons
- Bread cubes (quantity as desired for topping)
- Olive oil (to coat bread cubes)
- Minced garlic (to taste)
- Chopped basil (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the tomatoes.
- Roast Tomatoes: Spread the sliced Roma tomatoes on a baking sheet. Drizzle them with olive oil and sprinkle with Kosher salt and ground black pepper. Roast in the oven for about 1 hour until the tomatoes are tender and slightly caramelized.
- Sauté Onion: In a large pot, heat the unsalted butter or olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent and fragrant.
- Add Aromatics and Tomatoes: Stir in the minced garlic, fresh thyme, salt, and pepper. Then add the canned crushed San Marzano tomatoes, fresh basil, and sugar. Let the mixture simmer gently for 10 minutes to blend flavors.
- Add Stock and Roasted Tomatoes: Pour in the chicken stock and add the roasted Roma tomatoes. Bring the soup to a simmer and cook for an additional 30 minutes to meld the flavors.
- Purée Soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender to purée until smooth. Return the soup to the pot and stir in the heavy cream to add richness.
- Make Croutons: Toss bread cubes with olive oil, minced garlic, and chopped basil. Spread them on a separate baking sheet and bake in a preheated 400°F (205°C) oven for about 7 minutes, or until golden and crisp.
- Serve: Ladle the creamy soup into bowls and top each with a handful of the fresh homemade croutons. Enjoy the comforting, flavorful Roasted Tomato Basil Soup!
Notes
- You can substitute vegetable stock to make the soup vegetarian.
- Adjust the amount of sugar depending on the sweetness of your tomatoes.
- For a vegan version, omit the cream and butter or substitute with plant-based alternatives.
- Homemade croutons add crunch and flavor but can be omitted for a smoother soup.
- Use an immersion blender for easier puréeing and less cleanup.
