If there’s one comfort food that feels like a hug in a bowl, it’s Roasted Tomato Basil Soup. The magic happens when garden-ripe tomatoes hit the oven, their edges caramelizing into sweet, smoky perfection, and then get blended with fresh basil and a swirl of cream. This isn’t just soup it’s pure comfort soup that feels like home.
Why you’ll love this recipe
- Deep, rich tomato flavor from roasting instead of boiling
- Simple ingredients with a big payoff in taste
- Pairs beautifully with soup and sandwich nights
The ingredients you’ll need
Every spoonful of tomato basil soup begins with honest, simple ingredients. Here’s what brings this easy soup recipe together:
Roma or Plum Tomatoes: Roasting brings out their sweetness and adds smoky depth.
Fresh Basil: That peppery, slightly sweet aroma balances the tomatoes.
Onion: Adds a mild, savory backbone that makes the soup cozy.
Garlic: Roasted alongside the tomatoes, it becomes mellow and sweet.
Olive Oil: Helps caramelize those tomatoes while adding richness.
Vegetable or Chicken Broth: Creates the comforting base.
Heavy Cream (optional): Makes the soup unapologetically rich and smooth.
Salt & Pepper: The final nudge to pull flavors together.
How to bring it all together
Start by roasting your halved tomatoes, garlic, and onion with a drizzle of olive oil until they’re blistered and golden at the edges. This step is where the comfort foods magic begins. Once roasted, transfer everything into a pot with broth and let it simmer gently. Blend until silky, then stir in cream and torn basil leaves. Taste and adjust seasoning you’ll know when it’s just right.
Mistakes to avoid with roasted tomato basil soup
Don’t rush the roasting. Under-roasted tomatoes won’t deliver that deep caramelized flavor, leaving your soup flat. Also, don’t drown the soup in broth it should be velvety, not watery. Finally, skip dried basil here; fresh basil is non-negotiable for that vibrant finish.
Kitchen wisdom: pro tips
Think of this section as me leaning across the counter, handing you a spoon with a taste-test. First, use ripe tomatoes slightly soft ones at the market are perfect. Second, line your baking sheet with parchment; cleanup is easier, and the tomatoes roast evenly. Third, if you like a little smoky heat, toss in a pinch of red pepper flakes before blending. Finally, give the soup time to rest after cooking. Just ten minutes makes the flavors settle into a deeper harmony.
How to serve it
Pour the soup into wide bowls and scatter torn basil leaves on top. Add a drizzle of cream or a sprinkle of parmesan if you’re feeling fancy. And you know I can’t talk about soup without mentioning the classic partner a grilled cheese sandwich. The crunch of golden bread against velvety roasted tomato basil soup is why comfort soup will forever be king. If you’re entertaining, serve it alongside honey garlic meatballs for a hearty spread, or pair with smoked buffalo dip for a game-day table that’s downright irresistible.
Roasted Tomato Basil Soup
Ingredients
- – 2 lbs roma or plum tomatoes halved
- – 1 onion quartered
- – 4 garlic cloves
- – 3 tbsp olive oil
- – 3 cups vegetable or chicken broth
- – 1/2 cup heavy cream optional
- – 1 cup fresh basil leaves
- – Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Arrange tomatoes, onion, and garlic on parchment-lined sheet pan. Drizzle with olive oil, season with salt and pepper. Roast 30–35 minutes until caramelized.
- Transfer roasted vegetables to pot. Add broth, simmer 15 minutes.
- Blend until smooth using immersion blender. Stir in cream and basil. Adjust seasoning.
Notes
- Roast tomatoes longer for deeper flavor.
- Swap cream for cashews to keep it dairy-free.
- Add red pepper flakes for subtle heat.
- Make ahead and refrigerate up to 3 days.
FAQs about roasted tomato basil soup
Why does my tomato basil soup taste too acidic?
Sometimes tomatoes carry extra tang, especially off-season ones. Roasting tames acidity, but if your soup is still sharp, stir in a teaspoon of sugar or a splash of cream. This balances flavors without stealing away the tomato’s natural brightness.
How do I make this soup creamy without dairy?
For easy soups that stay silky without cream, blend in a small potato or a handful of cashews simmered with the broth. Both give body and creaminess without dairy—ideal for clean eating (чистое питание) diets or vegan preferences.
Can I freeze roasted tomato basil soup?
Yes, but leave out the cream before freezing. Store cooled soup in airtight containers for up to three months. When reheating, stir in cream or non-dairy milk fresh, and it’ll taste just like day one.
What’s the best sandwich to serve with this comfort soup?
You can’t go wrong with grilled cheese. But try mixing it up: a turkey and pesto panini, or even a mozzarella and tomato sandwich for a soup and sandwich combo that feels like a café lunch at home.
A warm note to close
This roasted tomato basil soup is more than just an easy soup recipe—it’s the kind of meal that makes you pause and breathe deeper. It belongs in the comfort foods hall of fame, right next to biscuits and Sunday casseroles. Next time you need a little coziness on your table, ladle this into bowls and know you’ve made something good, honest, and nourishing.
