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If you’re craving something cozy, vibrant, and packed with the bright flavors of summer, this Roasted Tomato Basil Soup Recipe is exactly what you need. This soup combines the deep sweetness of slowly roasted Roma tomatoes with the fresh, aromatic punch of basil, all wrapped up in a creamy, comforting broth. It’s the kind of dish that warms the soul and fills your kitchen with an irresistible aroma that will have everyone eager to dig in. Whether it’s a chilly evening or a light lunch, this recipe is a guaranteed crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Roasted Tomato Basil Soup Recipe is simple yet essential, working together to deliver layers of flavor, texture, and color in every spoonful. These are the building blocks that make this soup stand out with its rich, comforting character.
- 9 Roma tomatoes: Sliced lengthwise for an even roast that deepens their natural sweetness and enhances texture.
- 3 tablespoons extra virgin olive oil: Adds richness and helps tomatoes caramelize beautifully in the oven.
- 1 teaspoon Kosher salt: Essential for balancing flavors and drawing out the tomatoes’ natural juices.
- ½ teaspoon ground black pepper: Brings a subtle heat that complements the sweetness of the tomatoes.
- 2 tablespoons unsalted butter: Offers creaminess and a silky finish to the soup base when sautéing onions.
- 1 yellow onion, diced: Adds a savory foundation with gentle sweetness as it softens while cooking.
- 4 garlic cloves, minced: Infuses the soup with an aromatic depth that brightens every bite.
- 1 tablespoon fresh thyme, minced: Delivers an earthy, herbal note to round out the flavor profile.
- 1 28 oz. can San Marzano tomatoes, crushed: Balances the roasted tomatoes with a rich, tangy body and vibrant color.
- 1 cup fresh basil, roughly chopped: The star herb that adds freshness and that unmistakable tomato-basil pairing.
- 1 tablespoon sugar: Perfectly offsets the tomatoes’ acidity, ensuring a smooth, mellow flavor.
- 2 cups chicken stock: Creates the hearty, flavorful liquid base that carries the soup.
- ⅔ cup heavy cream: Enriches the soup with a luscious, velvety texture that’s pure comfort.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast the Tomatoes to Perfection
Start by preheating your oven to 375°F. Lay out the sliced Roma tomatoes on a baking sheet, drizzle with extra virgin olive oil, then sprinkle with Kosher salt and ground black pepper. Roasting them for a full hour transforms their flavor, concentrating natural sugars and adding a subtle smokiness that will define this soup. This slow roast is key to unlocking the depth of taste that sets this Roasted Tomato Basil Soup Recipe apart from ordinary tomato soups.
Step 2: Sauté the Aromatics
While the tomatoes roast, melt unsalted butter in a large pot over medium heat. Toss in the diced yellow onion and sauté for about five minutes until softened and fragrant. This step builds the savory flavor base — the sweetness from the softened onion perfectly complements the roasted tomatoes. Next, add minced garlic and fresh thyme, stirring until their incredible aromas bloom, which only takes a minute or two.
Step 3: Bring In the Tomato Magic
Now, stir in the crushed San Marzano tomatoes, chopped fresh basil, and a touch of sugar. These ingredients form the heart of the soup’s bright and balanced flavor. Let the mixture simmer gently for 10 minutes, allowing the basil to infuse and the flavors to meld beautifully.
Step 4: Simmer with Stock and Roasted Tomatoes
Pour in the chicken stock and carefully add the roasted tomatoes from the oven. Simmer everything together for 30 minutes, giving the flavors time to deepen and blend completely. This step is where the soup develops its rich, comforting character that feels like a warm hug in a bowl.
Step 5: Purée and Finish with Cream
Once simmered, use an immersion blender directly in the pot to purée the soup until silky smooth — or transfer batches to a blender if you prefer. Return the soup to the pot and stir in the heavy cream, which adds decadent creaminess and balances the acidity of the tomatoes with a velvety finish. This final touch makes the Roasted Tomato Basil Soup Recipe irresistible.
Step 6: Optional Croutons for Extra Crunch
If you want to add a bit of texture, toss bread cubes with olive oil, garlic, and chopped basil, then bake at 400°F for about 7 minutes until crisp and golden. These homemade croutons add an exciting crunch that contrasts beautifully with the smooth soup.
Step 7: Serve and Enjoy
Ladle your gorgeous, flavorful soup into bowls. Top with the fresh basil croutons if you made them, and maybe a drizzle of olive oil or a sprinkle of Parmesan for an extra touch of indulgence. Dive in and savor every spoonful of your carefully crafted Roasted Tomato Basil Soup Recipe!
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
The perfect garnish elevates this soup to restaurant quality. Fresh basil leaves add vibrant color and fragrance, while a swirl of heavy cream or a sprinkle of freshly cracked black pepper enhances the creamy texture and flavor complexity. A few crunchy croutons lend texture and an enticing visual contrast that invites you in.
Side Dishes
This soup shines when paired with simple yet flavorful sides. A classic grilled cheese sandwich, crusty baguette slices, or garlic bread all complement the soup’s rich tomato and basil flavors. For something lighter, a crisp green salad with a citrus vinaigrette brightens the meal and keeps things fresh.
Creative Ways to Present
Turn your soup into a showstopper by serving it in hollowed-out bread bowls or miniature pumpkin bowls for a whimsical autumnal touch. You can also layer it with a drizzle of basil oil or top it with roasted cherry tomatoes and microgreens to impress guests at your next dinner party. The vibrant red color of this Roasted Tomato Basil Soup Recipe makes presentation an easy way to wow friends and family.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making your leftovers even tastier the next day. Just make sure to cool the soup completely before refrigerating to keep it fresh and safe.
Freezing
You can freeze this soup for up to three months. To preserve the best flavor and texture, freeze it before adding the heavy cream, and stir the cream in after reheating. Use freezer-safe containers leaving a little room for expansion, and thaw in the fridge overnight before warming gently.
Reheating
Reheat your soup over low to medium heat on the stove, stirring occasionally to prevent scorching. If frozen, allow it to thaw in the refrigerator first, then add the heavy cream at the end of warming. This gentle reheating keeps the creamy texture and vibrant flavors just as delightful as when freshly made.
FAQs
Can I make this Roasted Tomato Basil Soup Recipe vegan?
Absolutely! Simply substitute the butter with olive oil and swap the chicken stock for vegetable broth. Replace the heavy cream with coconut milk or your favorite plant-based cream for a luscious, dairy-free version that’s just as comforting.
What type of tomatoes work best?
Roma tomatoes are ideal because they have firm flesh with fewer seeds and a balanced sweetness perfect for roasting. The canned San Marzano tomatoes add richness and authentic flavor that rounds out the soup beautifully.
Can I use dried basil instead of fresh?
Fresh basil really shines in this recipe, providing a bright, fragrant note. If you have to use dried, reduce the amount since it’s more concentrated, and add it early in the cooking process to let it rehydrate and release flavor.
Is it necessary to roast the tomatoes?
Roasting the tomatoes is what gives this soup its deep, rich sweetness and slightly smoky flavor. Skipping this step will lead to a brighter but less complex soup. If short on time, roasting is highly recommended!
How can I make the soup thicker or thinner?
To thicken, simmer the soup uncovered a bit longer, allowing some liquid to evaporate. To thin it, simply stir in a little more chicken stock or water until you reach your desired consistency. Both adjustments are easy and customizable based on your preferences.
Final Thoughts
This Roasted Tomato Basil Soup Recipe has a special way of turning simple, everyday ingredients into a bowl of comfort and joy. From the slow roasting to the fresh basil finish, every step is a little act of love that makes the end result utterly delicious. I can’t wait for you to try it and experience how those roasted tomatoes and fragrant herbs come together to transform a classic soup into something truly memorable.
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Roasted Tomato Basil Soup Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
This Roasted Tomato Basil Soup recipe is a comforting and flavorful dish featuring slow-roasted Roma tomatoes and fresh basil, enhanced with garlic and herbs. The soup is pureed to a creamy consistency and topped with homemade basil garlic croutons. Perfect for a cozy meal, this recipe yields rich, aromatic flavors and a smooth texture.
Ingredients
Roasted Tomatoes
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Soup Base
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Croutons
- Bread cubes (quantity as desired for topping)
- Olive oil (amount to toss bread cubes)
- 1 clove garlic, minced (for croutons)
- Fresh basil (a few leaves for tossing croutons)
Instructions
- Preheat oven: Set your oven to 375°F to prepare for roasting the fresh Roma tomatoes.
- Roast tomatoes: Spread the sliced Roma tomatoes cut side up on a baking sheet. Drizzle with olive oil, then season with kosher salt and ground black pepper. Roast in the oven for 1 hour, allowing the tomatoes to caramelize and develop deep flavor.
- Sauté onion: In a large pot over medium heat, melt the butter. Add the diced yellow onion and cook for about 5 minutes until soft and translucent.
- Add aromatics and tomatoes: Stir in minced garlic, fresh thyme, and season with additional salt and pepper. Add the can of crushed San Marzano tomatoes, roasted tomatoes from the oven, roughly chopped basil, and sugar. Stir well and simmer for 10 minutes to meld flavors.
- Add stock and simmer: Pour in the chicken stock and bring the soup to a simmer. Let it cook gently for 30 minutes to deepen and combine tastes.
- Puree soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer in batches to a blender. Return to the pot and stir in the heavy cream, warming through but not boiling.
- Make croutons: Preheat oven to 400°F. Toss bread cubes with olive oil, minced garlic, and chopped basil. Spread on a baking sheet and bake for about 7 minutes until golden and crisp.
- Serve: Ladle the hot soup into bowls and top generously with the freshly baked basil garlic croutons. Enjoy your comforting roasted tomato basil soup!
Notes
- San Marzano tomatoes add authentic rich flavor but canned plum tomatoes can be used as a substitute.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- The roasting step significantly intensifies the tomato flavor; do not skip.
- Croutons add a wonderful crunch—use day-old bread for best texture.
- Adjust cream quantity for a lighter or richer soup.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
