Roasted Tomato Basil Soup is the kind of dish that always tastes like home, no matter where you serve it. With its intoxicating aroma of caramelized tomatoes and sweet basil, this soup is a celebration of summer produce in every spoonful. It’s rich, vibrant, and comforting, with just the right amount of creaminess to make it luxurious. Whether served as a light lunch or a cozy dinner, Roasted Tomato Basil Soup is an irresistible classic that’s easy to make and even easier to love.

Ingredients You’ll Need

Roasted Tomato Basil Soup Recipe - Recipe Image

Ingredients You’ll Need

This soup comes together with beautifully simple ingredients—each one plays a starring role, from the sun-ripened tomatoes to the peppery fresh basil. When you use the freshest produce and quality pantry staples, every bite of Roasted Tomato Basil Soup bursts with flavor and color.

Ripe Tomatoes (2 lbs, halved): The foundation of the soup; roasting intensifies their natural sweetness and gives depth to the broth.
Medium Onion (quartered): Adds gentle sweetness and subtle complexity—choose yellow or sweet onions for best results.
Garlic Cloves (4, peeled): Roasting garlic mellows its bite and brings a soft, almost buttery flavor to the soup.
Olive Oil (2 tablespoons): Helps vegetables caramelize while lending fruity, rich undertones.
Salt (1 teaspoon) & Black Pepper (½ teaspoon): Essential for drawing out the flavors—don’t skimp, but always taste and adjust.
Vegetable Broth (2 cups): Brings everything together with a savory backbone; use low-sodium for more control over seasoning.
Fresh Basil Leaves (½ cup, packed): The soul of the soup—fresh basil injects a bright, herbal note that pairs perfectly with tomato.
Tomato Paste (1 tablespoon): Adds intense tomato flavor and a touch of richness and color.
Sugar (½ teaspoon, optional): Just a pinch counters acidity if your tomatoes aren’t at their peak.
Heavy Cream or Coconut Milk (½ cup, optional): For a dreamy, velvety finish—choose coconut milk for a vegan version.
Extra Olive Oil & Basil (for garnish): These finishing touches make every bowl feel special and restaurant-worthy.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Vegetables

Start by preheating your oven to 425°F (220°C). Spread the halved tomatoes, quartered onions, and peeled garlic cloves on a large baking sheet, giving them enough space to roast without steaming. Drizzle everything generously with olive oil, then sprinkle with salt and black pepper—this simple step is where so much flavor magic begins. Pop them in the oven for 30 to 35 minutes, until the tomatoes are deeply caramelized and every corner of your kitchen smells irresistible.

Step 2: Blend the Roasted Goodness

Once your vegetables are roasted and slightly cooled, carefully transfer them to a blender or food processor. Add the vegetable broth, fresh basil leaves, tomato paste, and a dash of sugar if your tomatoes need a touch of sweetness. Blend until completely smooth. For an ultra-silky texture, you can strain the soup through a fine mesh sieve—totally optional, but lovely for special occasions.

Step 3: Simmer and Season

Pour your velvety blended soup into a large saucepan. Bring it to a gentle simmer over medium heat, letting the flavors meld and deepen for 10 to 15 minutes. This is the moment to stir in that splash of cream or coconut milk if you want to take things up a notch. Taste and tweak the salt or pepper as needed—the perfect balance makes all the difference in Roasted Tomato Basil Soup.

Step 4: Finish and Serve

Ladle the hot soup into bowls and finish each one with a swirl of olive oil and fresh torn basil. The soup is ready to comfort and delight, whether you’re serving it solo or alongside your favorite crusty bread.

How to Serve Roasted Tomato Basil Soup

Garnishes

A little garnish goes a long way for both flavor and presentation. Try a swirl of good extra-virgin olive oil, a sprinkle of freshly cracked black pepper, or a generous handful of torn basil leaves right before serving. For a splash of color and texture, a dollop of sour cream or a sprinkle of toasted pumpkin seeds can transform every bowl of Roasted Tomato Basil Soup into something extraordinary.

Side Dishes

You can never go wrong pairing this soup with a classic grilled cheese sandwich—crisped golden brown and oozing with cheese. Rustic sourdough, a crusty baguette, or even cheesy croutons are perfect for dunking. If you’re feeling a bit fancy, serve alongside a bright green salad for a lighter twist, or offer a charcuterie board to turn it into an easy, elegant meal.

Creative Ways to Present

Why not pour your Roasted Tomato Basil Soup into small mugs or shot glasses for a starter at dinner parties? For family meals, try serving in bread bowls for a fun, edible twist. You can also drizzle balsamic reduction in a spiral, add mini mozzarella balls, or even float a few roasted cherry tomatoes on top for an extra-special finishing touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Roasted Tomato Basil Soup in an airtight container in the refrigerator—it’s even better the next day as the flavors have time to meld. It will stay fresh for up to 4 days, making it perfect for quick lunches or easy weeknight dinners.

Freezing

This soup freezes beautifully. Simply cool it to room temperature, transfer to freezer-safe containers (leaving space for expansion), and freeze for up to three months. If you’ve added cream, freeze before stirring it in and add after reheating for the best texture.

Reheating

To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium heat. Stir occasionally, and add a splash of broth or water if it’s too thick. Avoid boiling to prevent the cream from separating and to preserve that lovely, fresh basil flavor.

FAQs

Can I use canned tomatoes instead of fresh?

Absolutely! While roasting fresh tomatoes gives the soup a deeper, richer taste, high-quality canned whole tomatoes work in a pinch. Roast them straight from the can with the onion and garlic, and follow the rest of the recipe as written. It’s a great option outside tomato season.

Is this Roasted Tomato Basil Soup vegan?

It certainly can be! Just use olive oil in place of butter, skip the dairy cream, and add coconut milk for creaminess if desired. The soup itself is packed with robust, plant-based flavor.

Can I make Roasted Tomato Basil Soup spicy?

Definitely! For a little kick, toss a pinch of red pepper flakes onto the veggies before roasting, or add a dash of cayenne when you blend everything together. Taste as you go so the heat levels suit your crowd.

What if my soup tastes too acidic?

Sometimes tomatoes need a helping hand. If your soup is a little tart, stir in a bit of the optional sugar or even a splash of cream to round out the flavor. Tasting and tweaking is part of the fun and ensures your Roasted Tomato Basil Soup is just right.

Can I use dried basil instead of fresh?

Fresh basil gives the soup its signature aroma and flavor, but if you’re in a pinch, use a teaspoon of dried basil. Add it earlier in the cooking process to allow its flavor to infuse. If possible, finish with a bit of fresh basil for the best taste and a lovely visual pop.

Final Thoughts

There’s just something magical about a bowl of Roasted Tomato Basil Soup—it’s pure comfort that always feels a little bit special. I hope you’ll give this recipe a try and stir up some happiness in your own kitchen. If you do, don’t be surprised when it becomes a regular favorite at your table!

Roasted Tomato Basil Soup Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the rich flavors of this comforting Roasted Tomato Basil Soup. Roasting the tomatoes, onion, and garlic enhances their sweetness, while fresh basil adds a fragrant note. Creamy and satisfying, this soup is perfect for a cozy meal.

Ingredients

Scale

Roasted Tomato Basil Soup:

2 pounds ripe tomatoes (halved)
1 medium onion (quartered)
4 cloves garlic (peeled)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

Additional Ingredients:

2 cups vegetable broth
½ cup fresh basil leaves (packed)
1 tablespoon tomato paste
½ teaspoon sugar (optional)
½ cup heavy cream or coconut milk (optional for creaminess)
extra olive oil and basil for garnish

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Instructions

Preheat the oven: to 425°F (220°C). Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30-35 minutes.
Blend: roasted vegetables with broth, basil, tomato paste, and sugar. Strain for a silky texture.
Simmer: blended soup in a saucepan for 10-15 minutes. Stir in cream or coconut milk. Adjust seasoning and serve hot, garnished with olive oil and basil.