Roasted Tomato Basil Soup Recipe

If you love a classic comfort dish that feels like a warm hug, you have to try this Roasted Tomato Basil Soup. Bursting with luscious, roasted tomatoes and the aromatic freshness of basil, this is the kind of soup that makes ordinary days taste extraordinary. It’s rich, silky, and layered with homey flavors you’ll crave all year round.

Ingredients You’ll Need

Every component in this Roasted Tomato Basil Soup plays a star role. The beauty lies in the simplicity: each ingredient brightens up the finished soup with its own distinct flavor, making every bite vibrant and memorable.

• Roma tomatoes: Roasted to bring out deep, natural sweetness—and a luscious backbone for the soup.
• Extra virgin olive oil: Adds fruity richness and helps with caramelization during roasting.
• Unsalted butter: Used to sauté aromatics, giving a creamy, mellow base.
• Yellow onion: Diced and sautéed for savory depth and a touch of sweetness.
• Garlic cloves: Minced fresh for aromatic punch—just enough to make the kitchen smell heavenly.
• Fresh thyme: Delivers earthy flavor and herbal warmth to the soup.
• Kosher salt & black pepper: Essential for seasoning and enhancing every layer of flavor.
• San Marzano tomatoes (canned, crushed): These tomatoes are prized for their naturally sweet, intense flavor—perfect for soups.
• Fresh basil: Chopped and stirred in to give a burst of color and that classic basil fragrance.
• Sugar: A pinch smooths out acidity for the perfect balance.
• Chicken stock: Adds savory undercurrents; for vegetarians, vegetable broth is a seamless swap.
• Heavy cream: Swirled in at the end to make the soup luxurious and silken.

Variations

This Roasted Tomato Basil Soup is endlessly adaptable—think of it as your cozy kitchen canvas. Swap, add, or tweak as you please to match your pantry, your dietary needs, or sheer cravings!

• Dairy-Free: Use coconut cream or oat milk in place of heavy cream for a richer-than-broth but totally plant-based soup.
• Make It Smoky: Add a pinch of smoked paprika or a roasted red pepper to the blend for a subtle, fireside flavor note.
• Spicy Twist: Toss in some red chili flakes or a dash of hot sauce to give the soup a gentle kick.
• Cheesy Finish: Swirl in freshly-grated Parmesan or stir in a handful of aged cheddar for melty, cheesy goodness.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Preheat your oven to 375°F. Arrange halved Roma tomatoes, cut-side up, on a baking sheet, then drizzle generously with olive oil and season with salt and pepper. After an hour in the oven, your kitchen will smell incredible—and the tomatoes will be beautifully caramelized.

Step 2: Sauté the Aromatics

While the tomatoes are roasting, melt butter (or use more olive oil) in your Dutch oven or large soup pot over medium-high heat. Toss in the diced onion and cook until it softens and turns translucent—about five minutes. Add the minced garlic and thyme, then sauté for just another minute to bloom their flavors.

Step 3: Simmer the Soup Base

Pour in the crushed San Marzano tomatoes, chopped basil, and that little spoonful of sugar. Stir everything together, then lower the heat and let it gently bubble for about ten minutes. This gives the flavors a head start in mingling.

Step 4: Add Roasted Tomatoes and Stock

Once your oven-roasted tomatoes are ready, add them (with all those delicious juices!) to the pot along with the chicken stock. Simmer the mixture uncovered for 30 minutes, stirring occasionally. The aroma at this point is pure bliss.

Step 5: Purée and Finish the Soup

Use an immersion blender right in the pot to blend everything to a velvety smoothness. No immersion blender? Carefully work in batches with a countertop blender. Once puréed, stir in the heavy cream for that luxurious finish.

Step 6: Make (and Add) Mini Croutons

To add homemade crunch, cube up a few small pieces of bread. Toss with oil, minced garlic, and basil, then bake at 400°F for about 7 minutes—these golden bites are tiny flavor bombs! Sprinkle them lavishly over each bowl.

How to Serve Roasted Tomato Basil Soup

Garnishes

This soup is dreamy with a simple flourish: scatter those homemade mini croutons over the top and add a generous sprinkling of chopped fresh basil. For a little extra decadence, drizzle a thread of olive oil or a dollop of cream before serving. Cracked black pepper and a whisper of grated Parmesan will make it restaurant-fancy, right at home.

Side Dishes

No bowl of Roasted Tomato Basil Soup is complete without a buttery grilled cheese sandwich for dunking—absolutely classic! But a simple arugula salad, crispy garlic bread, or even a cheesy quesadilla on the side all make wonderful pairings. The soup also shines as a starter for elegant dinner parties.

Creative Ways to Present

Pile the soup into vintage mugs or shallow wide bowls for cozy appeal. If you’re feeling playful, serve in small shooters or tiny teacups as a party appetizer (bonus points for crouton “boats”!). A swirl of basil oil or a heart-shaped cream design can add that extra “wow” for special occasions.

Make Ahead and Storage

Storing Leftovers

This Roasted Tomato Basil Soup keeps like a dream! Store any leftovers in a sealed container in the fridge for up to a week—the flavors will deepen and become even more irresistible overnight.

Freezing

Want to stash some away for a rainy day? Let your soup cool fully before freezing. Portion into freezer-safe containers or bags (without the croutons or garnish), and it will keep well for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm your Roasted Tomato Basil Soup on the stovetop over gentle heat, stirring occasionally until piping hot. If reheating from frozen, defrost first, then rewarm. Add a splash of cream or stock if the soup seems extra thick after chilling.

FAQs

Final Thoughts

There’s nothing quite like a cozy bowl of homemade Roasted Tomato Basil Soup to lift your spirits and bring everyone to the table. I hope you’ll treat yourself to this classic-with-a-twist—it’s easy, nourishing, and always hits the spot. Happy cooking, and let me know how you love to enjoy yours!

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