Cozy Roasted Tomato Basil Soup Recipe: A Heartwarming Delight

Summers in california inspire incredible roasted tomato basil soup adventures that dance between fresh simplicity and comforting flavor.

Ripe red tomatoes bursting with sunshine become magical when slow-roasted to concentrate their natural sweetness.

Garden herbs like fragrant basil add unexpected depth and brightness to this classic recipe.

Mediterranean techniques transform ordinary ingredients into something extraordinary with minimal effort.

Each spoonful promises pure comfort, blending rustic charm with elegant simplicity.

Crisp croutons and a delicate basil garnish will elevate your soup from basic to memorable.

Reasons To Love Roasted Tomato Basil Soup

• Unlock Flavor Magic: Roasting vegetables transforms ordinary ingredients into a symphony of deep, caramelized tastes that elevate this soup from simple to spectacular.
• Master Easy Cooking Techniques: Using an immersion blender makes creating a silky-smooth soup incredibly straightforward, perfect for home cooks of all skill levels.
• Customize Your Comfort: Flexible ingredients like vegetable broth and optional red pepper flakes allow you to personalize the soup's flavor profile to match your mood or dietary preferences.
• Versatile Meal Solution: This soup works wonderfully as a quick weeknight dinner, impressive starter for gatherings, or comforting meal during chilly weather, making it a reliable recipe for multiple occasions.

What You’ll Need For Roasted Tomato Basil Soup

• Roma Tomatoes: Fresh, ripe tomatoes that provide a sweet and rich base for the soup.
• Whole Peeled Tomatoes: Canned tomatoes that add depth and extra tomato flavor to the soup.
• Vegetable Broth: A flavorful liquid that helps create a smooth and comforting soup consistency.

• Onion, Garlic: Foundational vegetables that create a robust and savory flavor profile.
• Basil Leaves: Fresh herbs that bring a bright, sweet, and slightly peppery taste to the soup.
• Oregano: A classic herb that adds an earthy and slightly bitter undertone to the soup.

• Olive Oil: A cooking fat that helps roast the vegetables and adds a smooth, rich flavor.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall taste of the soup.
• Red Pepper Flakes: Optional spice that provides a gentle heat and warming sensation.
• Heavy Cream, Coconut Cream: Creamy ingredients that add richness and a luxurious texture to the soup.

Steps To Make Roasted Tomato Basil Soup

Step 1: Crank Up The Oven

Heat your oven to a toasty 400F (200C) and grab a baking sheet ready for roasting magic.

Step 2: Prepare Vibrant Vegetables

• Roma tomatoes (halved)
• Onion (chopped)
• Garlic cloves

Drizzle generously with olive oil and sprinkle with salt and black pepper.

Step 3: Roast Until Golden

Slide the baking sheet into the oven and roast for 25-30 minutes. Wait until tomatoes look caramelized and onions turn tender and soft.

Step 4: Transfer To Cooking Pot

• Canned whole peeled tomatoes
• Vegetable broth
• Basil leaves
• Oregano

Bring everything to a gentle simmer over medium heat and cook for 10 minutes.

Step 5: Blend Into Silky Smoothness

Use an immersion blender to transform the mixture into a luxuriously smooth soup. If using a standard blender, carefully transfer in batches.

Step 6: Enhance With Creamy Touches

• Red pepper flakes
• Heavy cream or coconut cream

Continue cooking for 5 minutes to warm through completely.

Step 7: Perfect The Flavor

Taste and adjust seasoning with additional salt, pepper, or herbs until the soup sings with deliciousness.

Step 8: Serve With Style

Ladle into warm bowls and garnish with fresh basil leaves or a swirl of cream for an extra touch of elegance.

Kitchen Tips For Roasted Tomato Basil Soup

• Roast tomatoes at high heat to maximize caramelization and deepen flavor complexity for an incredible soup profile.
• Choose ripe Roma tomatoes for natural sweetness and robust texture that blends perfectly into smooth consistency.
• Use an immersion blender directly in the pot to reduce cleanup and simplify the pureeing process without transferring hot liquid.
• Consider dairy-free options by substituting heavy cream with coconut cream or plant-based alternatives for dietary flexibility.
• Balance heat levels by adjusting red pepper flakes or adding a pinch of sugar to neutralize acidity from roasted tomatoes.

Tasty Changes For Roasted Tomato Basil Soup

• Mediterranean Roasted Tomato Soup: Add crumbled feta cheese and kalamata olives, creating a Greek-inspired version with tangy, salty notes.
• Spicy Southwest Tomato Soup: Incorporate roasted green chiles, cumin, and top with cilantro and a dollop of sour cream for a zesty southwestern kick.
• Creamy Roasted Vegetable Soup: Include roasted bell peppers and zucchini alongside tomatoes, blending for a richer, more complex vegetable profile.
• Italian Garden Tomato Soup: Stir in some cooked white beans, sprinkle with parmesan cheese, and garnish with fresh oregano for an authentic Italian countryside feel.

Best Sides For Roasted Tomato Basil Soup

• Savor Roasted Tomato Basil Soup with Perfect Pairings
• Crusty Garlic Bread Companion: Slice a rustic baguette, toast with garlic-infused olive oil, creating a crispy texture that perfectly scoops and complements the soup's creamy consistency.
• Grilled Goat Cheese Sandwich Partner: Craft a golden-brown sandwich with tangy goat cheese, fresh arugula, and thin prosciutto slices, offering a rich contrast to the soup's bright tomato flavors.
• Crisp White Wine Match: Select a chilled Sauvignon Blanc or Pinot Grigio, whose light, acidic notes will beautifully balance the soup's robust roasted vegetable profile and cut through its creamy texture.

How To Keep Roasted Tomato Basil Soup Fresh

• Store the soup in an airtight container, keeping it fresh in the refrigerator for 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or heavy-duty bags, leaving space for expansion. Freeze up to 3 months for later enjoyment.
• Transfer soup to a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each to ensure even warming. Stop when heated through.
• Gently warm soup in a pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if the soup seems too thick.

Quick Help For Roasted Tomato Basil Soup

• Why roast the tomatoes first?

Roasting intensifies the tomato flavor, caramelizes natural sugars, and adds depth to the soup’s overall taste profile, creating a richer and more complex flavor compared to using raw tomatoes.

• Can I use different types of tomatoes?

Roma tomatoes work best due to their low water content and concentrated flavor, but you can substitute with San Marzano or vine-ripened tomatoes for similar results. Avoid watery tomato varieties that might make the soup too thin.

• Is this soup vegetarian-friendly?

Yes, the recipe uses vegetable broth and can be made completely vegetarian by choosing plant-based cream like coconut cream. It’s naturally vegetarian and can easily be adapted for various dietary preferences.

• How can I make the soup healthier?

Substitute heavy cream with coconut cream or Greek yogurt for lower fat content.

Roasted Tomato Basil Soup Recipe

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4.8 from 34 reviews

• Total Time: 50-55 minutes
• Yield: 6 1x

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Description

Comforting roasted tomato basil soup blends garden-fresh ingredients into a silky Mediterranean-inspired classic. Simmering with rich flavors and aromatic herbs, you’ll savor each spoonful of this rustic, soul-warming culinary delight.

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Ingredients

Scale 1x2x3x

Roasted Tomatoes and Base Ingredients:

• 2.5 pounds (1.13 kg) ripe Roma or plum tomatoes, halved
• 1 (28 ounces / 794 grams) can whole peeled tomatoes
• 1 large onion, roughly chopped
• 4 cloves garlic, peeled

Herbs and Seasonings:

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup fresh basil leaves, packed

Liquid and Cream Ingredients:

• 3 tablespoons olive oil
• 2 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream or 1/3 cup coconut cream

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Instructions

1. Prepare workspace and preheat oven to 400F (200C), creating an ideal roasting environment for vegetables.
2. Arrange halved Roma tomatoes, chopped onion, and garlic cloves on a baking sheet, ensuring even distribution.
3. Generously drizzle olive oil over vegetables, then sprinkle with salt and black pepper to enhance natural flavors.
4. Roast vegetables for 25-30 minutes until tomatoes caramelize and develop deep, rich coloration with tender onions.
5. Transfer roasted vegetables to a large pot, combining with canned whole peeled tomatoes, vegetable broth, fresh basil leaves, and oregano.
6. Simmer the mixture over medium heat for 10 minutes, allowing herbs and roasted vegetables to infuse their essence.
7. Puree the soup using an immersion blender or standard blender, creating a smooth, velvety texture without lumps.
8. Incorporate red pepper flakes for subtle heat and stir in heavy cream or coconut cream to add richness.
9. Continue cooking for additional 5 minutes, allowing flavors to meld and cream to integrate seamlessly.
10. Taste and refine seasoning, adjusting salt, pepper, or herbs to personal preference.
11. Serve immediately, garnishing with fresh basil leaves or a delicate cream drizzle for visual appeal.

Notes

• Roast tomatoes until deeply caramelized for maximum flavor intensity and sweetness.
• Remove seeds from tomatoes before roasting to reduce excess moisture and concentrate taste.
• Use fresh basil leaves at the end of cooking to preserve their bright, aromatic qualities and prevent bitter notes.
• Swap heavy cream with coconut cream for a dairy-free version that maintains a luxurious, creamy texture while adding subtle tropical undertones.

• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 133 kcal
• Sugar: 7 g
• Sodium: 470 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 20 mg