Roasted Tomato Basil Soup Recipe

There’s nothing that captures the taste of cozy comfort quite like Roasted Tomato Basil Soup. Imagine rich, sun-kissed tomatoes mingling with sweet basil in a velvety broth, each spoonful bursting with flavor and warmth. This is the soup you crave on a rainy afternoon, or when you want to impress family and friends without fuss. It’s a bowl of vibrant color, unforgettable aroma, and honest goodness you’ll turn to again and again.

Ingredients You’ll Need

Great Roasted Tomato Basil Soup starts with simple ingredients, each one playing a starring role in flavor, texture, or color. You’ll find that nothing here is hard to find, but every addition—no matter how humble—makes a difference you can taste in every bite.

• Roma tomatoes: These are meaty, less watery, and get irresistibly sweet and caramelized in the oven.
• Extra virgin olive oil: Adds silkiness to roasting and sautéeing, while layering in a beautiful, subtle fruitiness.
• Unsalted butter: Brings a luscious, buttery finish that deepens the soup’s body.
• Yellow onion: When sautéed, the onion suffuses the broth with sweetness and depth.
• Garlic cloves: Just a little minced garlic infuses the soup with a bold, aromatic backdrop.
• Fresh thyme: This herb elevates the soup’s savory notes and adds a hint of earthiness.
• Kosher salt: Essential for balancing all the bright tomato flavor; never skip the salt!
• Ground black pepper: Adds gentle heat and complexity to every bite.
• Crushed San Marzano tomatoes: Known for richness and sweetness—San Marzanos make the perfect tomato base.
• Fresh basil: This is what makes Roasted Tomato Basil Soup sing; use plenty for maximum aroma.
• Sugar: Just a spoonful smooths and amplifies the tomato’s natural sweetness.
• Chicken stock: Provides savory backbone and brings all the flavors together.
• Heavy cream: Gives the final soup its signature creamy texture and makes each spoonful extra luxurious.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Begin by preheating your oven to 375°F. Arrange your Roma tomatoes, sliced lengthwise, onto a baking sheet. Drizzle generously with olive oil and season with salt and black pepper. Roasting for a full hour coaxes out an earthiness and caramelizes their natural sugars, making every bite of your Roasted Tomato Basil Soup richer and more developed.

Step 2: Sauté the Aromatics

While the tomatoes roast, heat your unsalted butter (or more olive oil if you prefer) in a large pot or Dutch oven over medium-high heat. Add in the diced yellow onion, stirring occasionally, until it’s soft and translucent, about five minutes. This is your flavor base, setting the stage for everything to come.

Step 3: Add Garlic and Thyme

Next, stir in your minced garlic, fresh thyme, another sprinkle of salt, and black pepper. Cook for about a minute—just until the kitchen smells irresistible and the garlic is fragrant but not browned. This quick step infuses the oil, and onion, with incredible aromatics.

Step 4: Build the Soup Base

Pour in the crushed San Marzano tomatoes, add the roughly chopped basil, and stir in the spoonful of sugar. Reduce the heat to a gentle simmer and let it bubble away for about ten minutes. This builds the tomato intensity, infusing every drop with the bright, herbal notes of basil.

Step 5: Add Roasted Tomatoes and Stock

Carefully add the oven-roasted tomatoes and the chicken stock to the simmering pot. Give everything a good stir, and let the soup gently simmer, uncovered, for about 30 minutes. This slow bubbling phase allows the flavors to meld into pure, tomato-basil harmony.

Step 6: Blend Until Velvety Smooth

For that signature creamy consistency, use an immersion blender right in the pot, or carefully ladle batches into a countertop blender. Puree until everything is silky-smooth, then return the soup to your pot if needed. (Don’t forget to taste and adjust seasoning—salt and pepper make all the difference at the end!)

Step 7: Add Cream and Finish

Stir in the heavy cream and watch your soup transform into a rosy, velvety feast for the eyes. The cream rounds out the acidity, giving the Roasted Tomato Basil Soup its luscious texture. Taste once more and tweak if it needs just a touch more salt.

Step 8: Make Homemade Croutons

While your soup is finishing, whip up some croutons. Cut bread into small cubes, toss with a drizzle of oil, minced garlic, and basil, then bake at 400°F for about 7 minutes. The result? Beautifully golden, fragrant bites that will float atop your soup like crunchy little flavor rafts.

Step 9: Serve and Enjoy

Ladle your picture-perfect Roasted Tomato Basil Soup into bowls, topping each with a handful of those homemade croutons. Serve immediately, while everything’s steamy, creamy, and deliciously aromatic.

How to Serve Roasted Tomato Basil Soup

Garnishes

A swirl of heavy cream, a few small fresh basil leaves, a crack of black pepper, or even a sprinkle of parmesan—each of these takes your Roasted Tomato Basil Soup to the next level. The homemade croutons are a must for crunch and a touch more breadiness, but don’t hesitate to personalize with your favorite toppings.

Side Dishes

What’s soup without something to dip? I love serving Roasted Tomato Basil Soup with a gooey grilled cheese sandwich, warm garlic bread, or even a crisp green salad. These sides perfectly complement the tangy, herbal brightness and make for a meal that feels both classic and special.

Creative Ways to Present

For dinner parties or family feasts, try ladling your soup into mugs for a cozy starter, or swirl pesto and drops of cream on top for an artistic flair. Mini crostini floating on the surface, or a final drizzle of peppery olive oil, brings restaurant-worthy style right to your kitchen table.

Make Ahead and Storage

Storing Leftovers

Let your Roasted Tomato Basil Soup cool completely, then store in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, so don’t be surprised if tomorrow’s bowl is even tastier!

Freezing

If you have extra, freeze portions (without croutons) in freezer-friendly containers for up to three months. The soup base holds up beautifully—it’s perfect to thaw and revive “summer” flavors in the heart of winter.

Reheating

Gently reheat your Roasted Tomato Basil Soup on the stovetop over low heat, stirring occasionally. If the soup has thickened in the fridge, add a splash more stock or water to loosen things up. Croutons (if any) are best added fresh, just before serving.

FAQs

Can I make Roasted Tomato Basil Soup vegetarian?

Absolutely! Just swap the chicken stock for a flavorful vegetable broth. The soup remains hearty and the roasted tomatoes and basil truly shine.

Do I have to use Roma tomatoes?

Not at all. While Roma tomatoes are ideal for their low water content, you can use any ripe, flavorful fresh tomatoes—just roast until they’re deeply caramelized for the best results.

Can I use dried basil instead of fresh?

Fresh basil gives the soup its signature aroma and lively flavor, but if you must use dried, reduce the amount (start with one teaspoon) and add it earlier in the cooking process for the flavors to meld.

How do I make the soup dairy-free?

Replace the butter with more olive oil and swap the heavy cream for your favorite unsweetened plant-based cream (like coconut or oat). The soup will still be creamy and comforting!

Why do you add sugar to tomato soup?

A touch of sugar balances the tomatoes’ natural acidity and helps highlight their natural sweetness, making Roasted Tomato Basil Soup pleasingly round and mellow.

Final Thoughts

Give this Roasted Tomato Basil Soup a place in your kitchen—it’s as rewarding to make as it is to share. Each spoonful is a burst of summer and warmth you’ll want to return to again and again. Go on, ladle up some comfort today!

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