This Roasted Tomato Basil Soup is a warm and cozy treat! Made with sweet roasted tomatoes and fresh basil, it’s bursting with flavor and perfect for chilly days.
Pair it with a grilled cheese sandwich, and you’ve got the ultimate comfort meal! I love how easy it is to whip up, just blend and heat. Who doesn’t love a good soup?
Ingredients & Substitutions
Tomatoes: Use ripe and juicy tomatoes for the best flavor. If fresh tomatoes aren’t available, canned whole tomatoes are a good alternative. Just drain them slightly before roasting.
Onion: A medium yellow onion works well, but red onion provides a sweeter flavor if you prefer. Shallots can also be used for a milder taste.
Garlic: Fresh garlic is essential for that rich, aromatic flavor. You can use garlic powder in a pinch, though the taste won’t be quite the same.
Olive Oil: Extra virgin olive oil is my go-to for roasting. For a different flavor, you could use avocado oil or melted butter.
Broth: Vegetable broth is perfect for a vegetarian option. Chicken broth adds depth if you’re not sticking to a vegetarian diet. Homemade broth is always a great choice!
Heavy Cream: This adds a lovely richness, but you can replace it with coconut cream for a dairy-free version or simply omit it for a lighter soup.
Basil: Fresh basil brings amazing flavor. If fresh isn’t available, dried basil can be used, but add it sparingly, as it’s more potent.
How Do I Get the Best Flavor When Roasting the Veggies?
Roasting vegetables enhances their natural sweetness and deepens the flavors. Here’s how to do it right:
- Spread the tomatoes, onion, and garlic on a baking sheet in a single layer to allow even cooking.
- Drizzle the olive oil generously, and don’t rush the seasoning. Salt and pepper bring out the flavors, so be liberal with them!
- Roast until soft and caramelized. It’s okay if they get a bit charred; that’s where the flavor deepens!
Letting the roasted garlic cool slightly makes it easier to squeeze out of its skins—don’t skip this step! This will allow all that sweet, rich goodness to blend beautifully into your soup.
Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup fresh basil leaves, plus extra for garnish
- 1/2 cup heavy cream or coconut cream (optional, for swirl)
- 1 teaspoon sugar (optional, to balance acidity)
- Crusty bread or grilled cheese, for serving
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and then around 40 minutes to roast the veggies. After blending, you just need a little time to heat it all up, bringing the total to around 60 minutes. So in a little over an hour, you can have a tasty bowl of soup ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature will help roast the vegetables perfectly.
2. Prepare the Vegetables:
Line a large baking sheet with parchment paper or foil for easy cleanup. Place the halved tomatoes, quartered onion, and whole garlic cloves on the sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Give everything a gentle toss to coat it evenly in the oil.
3. Roast the Vegetables:
Put the baking sheet in the oven and roast the veggies for about 35-40 minutes. You want the tomatoes to be soft and slightly caramelized, and the garlic should be tender—just poke it to check!
4. Cool and Prepare to Blend:
Once roasted, take the pan out of the oven and let the vegetables cool for a few minutes. Squeeze the roasted garlic cloves out of their skins and into a blender.
5. Blend the Soup Ingredients:
In the blender, add the roasted tomatoes, onion, and the fresh basil leaves along with about half of the broth. Blend everything until it’s super smooth.
6. Heat and Adjust:
Pour the blended mixture into a large pot. Add the remaining broth and heat it on medium until the soup begins to simmer. If it’s too thick, feel free to add more broth to reach your desired consistency.
7. Season the Soup:
Once heated, taste your soup. Add more salt, pepper, and sugar if you think it needs a little sweetness to balance the acidity of the tomatoes.
8. Add Cream (Optional):
If you want a richer flavor, stir in the heavy cream or coconut cream until well combined.
9. Serve It Up:
Ladle the soup into bowls and garnish with torn fresh basil leaves and a swirl of cream if you like. Pair it with some crusty bread or a delicious grilled cheese sandwich for a perfect meal!
Enjoy your comforting and flavorful Roasted Tomato Basil Soup!
Can I Use Canned Tomatoes Instead of Fresh Ones?
Absolutely! If fresh tomatoes aren’t available, you can use about 2 cans (28 ounces each) of whole peeled tomatoes. Drain them slightly before blending to get the right consistency.
How Long Will Leftover Soup Last in the Fridge?
The soup can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until warmed through, adding a splash of broth if it thickens too much.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely before transferring it to freezer-safe containers. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Substitute for Heavy Cream?
If you want a lighter option or a dairy-free alternative, you can use coconut cream, almond milk, or simply omit the cream altogether for a healthier version. The soup will still taste delicious!