Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 pounds Roma tomatoes, halved; 1 large yellow onion, chopped; 6 garlic cloves, peeled; 3 tablespoons olive oil; 2 cups vegetable broth; 1 cup fresh basil leaves, loosely packed; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup heavy cream (optional, for creaminess)

There’s something timeless and soul-warming about a bowl of roasted tomato basil soup. The flavor is rich and deeply comforting, with a balance of sweetness from the roasted tomatoes and a subtle peppery note from fresh basil. Whether you’re enjoying it on a chilly evening or pairing it with a perfectly crisp grilled cheese, this soup delivers cozy satisfaction in every spoonful.

What makes this version stand out is the use of roasted vegetables. Roasting the tomatoes, garlic, and onion intensifies their natural sugars, lending a deeper flavor that simply can’t be achieved with canned ingredients alone. The soup is then blended to velvety perfection, offering both elegance and hearty comfort in one warm bowl.

Preparation Phase & Tools to Use

To make roasted tomato basil soup truly special, a few tools make all the difference:

Baking Sheet: For roasting your tomatoes, garlic, and onion. A rimmed sheet prevents juices from spilling and encourages even caramelization.
Blender or Immersion Blender: This is key to achieving that silky-smooth texture. An immersion blender allows for blending directly in the pot, while a high-speed blender yields ultra-creamy results.
Large Soup Pot or Dutch Oven: Once your veggies are roasted, everything simmers in this pot. A heavy-bottomed pot ensures even heating and prevents scorching.

Fine Mesh Strainer (Optional): For an extra-smooth finish, especially if your blender leaves behind tomato skins or seeds.

Having the right tools means you can focus more on flavor and less on fuss. Each piece of equipment here plays a vital role in creating the deeply layered, smooth, and fragrant soup you’ll want to make again and again.

Ingredients for the Roasted Tomato Basil Soup

Fresh Roma Tomatoes – Roasting fresh tomatoes gives the soup its rich, slightly sweet base.

Garlic Cloves – Roasted garlic brings mellow, buttery depth to the soup.
Yellow Onion – Adds a savory balance and aromatic base when roasted.
Olive Oil – Helps caramelize the vegetables and carries the flavor throughout the soup.

Vegetable Broth – Adds body and brings everything together with a savory note.
Fresh Basil Leaves – Provides that signature herbal brightness and balances the roasted richness.
Salt & Black Pepper – Essential for seasoning and enhancing every layer of flavor.

Heavy Cream (Optional) – For those who love a creamier, silkier finish.

How To Make the Roasted Tomato Basil Soup

Step 1: Roast the Vegetables

Preheat your oven to 400°F. Halve the tomatoes and place them cut-side up on a baking sheet. Add whole garlic cloves and chopped onions. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 35-40 minutes until caramelized and slightly charred at the edges.

Step 2: Blend to Smooth Perfection

Transfer the roasted vegetables to a high-speed blender or use an immersion blender in your soup pot. Blend until smooth and creamy, adjusting with a bit of broth if needed.

Step 3: Simmer and Infuse Flavor

Pour the blended mixture into your soup pot. Add vegetable broth and bring it to a gentle simmer for about 10 minutes. Stir in chopped basil and simmer for another 5 minutes. Optionally, add heavy cream and stir until fully incorporated.

Step 4: Final Taste Test

Taste and adjust seasoning as needed. For a silkier texture, strain the soup through a fine mesh sieve before serving.

Serving and Storing the Roasted Tomato Basil Soup

This soup pairs beautifully with a warm, buttery grilled cheese or a hunk of rustic bread. Garnish with fresh basil ribbons or a drizzle of cream for a touch of elegance.

Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well—just cool completely and freeze in portions for easy future meals.

To reheat, warm over low heat, stirring occasionally. If frozen, thaw in the fridge overnight and reheat gently on the stovetop.

Frequently Asked Questions

How do I make this soup vegan?

Skip the cream or use coconut cream or a splash of almond milk. Ensure your broth is vegetable-based.

Can I use canned tomatoes?

Yes, but the flavor won’t be as deep. Roasting fresh tomatoes is what gives this recipe its signature richness.

What type of tomatoes works best?

Roma or plum tomatoes are ideal because they have fewer seeds and a richer flavor when roasted.

Can I freeze the soup?

Absolutely. Cool it completely and store in freezer-safe containers. It lasts up to 3 months.

What can I substitute for fresh basil?

Dried basil can work in a pinch, but use it during the simmer phase. Start with 1 to 2 teaspoons and adjust to taste.

How can I make it spicy?

Add a pinch of red pepper flakes during the blending or simmering stage for a subtle kick.

Want More Soup Ideas?

If this roasted tomato basil soup hit the spot, you might also enjoy these cozy favorites:

Creamy Parmesan Italian Sausage Soup – A rich, protein-packed dinner option.
Hearty Creamy Ditalini Soup for Chilly Nights – Comfort in a bowl.
Hearty Vegetarian Tortellini Soup – Great for meatless Mondays.

Creamy Alfredo Lasagna Soup – A pasta-lover’s dream in soup form.

Save This Recipe for Later

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Let me know in the comments how your soup turned out. Did you add cream or keep it dairy-free? Toasty grilled cheese on the side? I’d love to hear your twist!

Roasted Tomato Basil Soup

Author: Olivia McKenney
Total Time: 55 minutes
Yield: 4 servings

Diet: Vegetarian

Print Recipe

Description

A rich, comforting soup made with oven-roasted Roma tomatoes, sweet garlic, and fresh basil leaves. This silky blend is perfect for cozy dinners, ideal with grilled cheese or crusty bread. It’s naturally vegetarian, with easy swaps to make it vegan or extra creamy.

Ingredients

3 pounds Roma tomatoes, halved

1 large yellow onion, chopped

6 garlic cloves, peeled

3 tablespoons olive oil

2 cups vegetable broth

1 cup fresh basil leaves, loosely packed

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup heavy cream (optional, for creaminess)

Instructions

1. Preheat oven to 400°F (200°C). Arrange halved tomatoes, garlic cloves, and chopped onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.

2. Roast vegetables for 35–40 minutes, until soft and slightly charred.

3. Transfer roasted vegetables to a blender or use an immersion blender in a pot. Blend until smooth.

4. Pour the puree into a soup pot. Add vegetable broth and bring to a simmer for 10 minutes.

5. Stir in the basil and simmer another 5 minutes. Add heavy cream if using.

6. Taste and adjust seasoning. Strain through a mesh sieve for ultra-smooth texture if desired.

7. Serve hot, garnished with fresh basil or a swirl of cream.