Perfect Roasted Tomato Basil Soup

Save this article on:

There’s something soul-soothing about a warm bowl of roasted tomato basil soup. The rich, deep flavor of oven-roasted tomatoes pairs harmoniously with the earthy sweetness of basil, creating a creamy, comforting dish that’s both satisfying and simple. Whether you’re curled up on a chilly evening or in need of a light but hearty lunch, this soup wraps you in cozy deliciousness with every spoonful.

What truly sets this soup apart is the roasting process. By slow-roasting the tomatoes, their natural sugars caramelize and intensify, giving the soup a vibrant, complex depth. Combined with garlic, onions, and fresh basil, the result is an aromatic bowl bursting with flavor — the kind that tastes like it took hours to prepare, yet comes together with ease. Add a few crunchy croutons or a grilled cheese sandwich on the side, and you’ve got a timeless comfort food classic.

Why You’ll Love This Perfect Roasted Tomato Basil Soup

• It’s bursting with roasted, savory-sweet tomato flavor.
• Easy to make with simple pantry staples and fresh herbs.
• Naturally vegetarian and can be easily made vegan.
• Ideal for meal prep — it tastes even better the next day.
• Comforting, nourishing, and perfect year-round.

---

Preparation Phase & Tools to Use

To create the perfect roasted tomato basil soup, you’ll want a few essential tools. A baking sheet is crucial for roasting the tomatoes evenly. Parchment paper or foil makes cleanup easier and prevents sticking. You’ll also need a good-quality blender or immersion blender to achieve that silky-smooth texture. A large soup pot is essential for simmering all the flavors together. Don’t forget a sharp chef’s knife and cutting board for prepping your vegetables. Each tool plays a role in simplifying your process and elevating the final result.

---

Preparation Tips

Use ripe Roma or plum tomatoes for the best flavor — they roast beautifully and bring out natural sweetness. Don’t rush the roasting; allow the tomatoes to caramelize and slightly char, which adds a deeper flavor profile. Fresh basil is a must — dried won’t offer the same brightness. For a creamier soup, add a splash of heavy cream or coconut milk toward the end. Lastly, taste as you go and adjust your salt, pepper, or sugar depending on the acidity of the tomatoes.

---

Ingredients for Perfect Roasted Tomato Basil Soup

• 3 lbs ripe Roma or plum tomatoes, halved
• 1 large onion, chopped
• 6 cloves garlic, peeled
• 3 tbsp olive oil (divided)
• Salt and freshly ground black pepper, to taste
• 1 tsp sugar (optional, to balance acidity)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• 3 cups vegetable broth (or chicken broth if not vegetarian)
• 1/2 cup packed fresh basil leaves
• 1/4 cup heavy cream or coconut milk (optional, for creaminess)
• Croutons or fresh bread, for serving

---

Step 1: Roast the Tomatoes

Preheat your oven to 400°F (200°C). Place halved tomatoes cut side up on a baking sheet lined with parchment paper. Add garlic cloves and chopped onions. Drizzle with 2 tablespoons of olive oil, season generously with salt and black pepper. Roast for 35-40 minutes or until tomatoes are slightly charred and caramelized.

---

Step 2: Blend the Roasted Mixture

Remove the baking sheet from the oven and allow the vegetables to cool slightly. Transfer the roasted tomatoes, onions, and garlic to a blender or use an immersion blender in a large soup pot. Blend until smooth. If using a traditional blender, work in batches and vent the lid slightly to release steam.

---

Step 3: Simmer the Soup

Pour the blended mixture into a large soup pot over medium heat. Add 3 cups of vegetable broth and bring the soup to a simmer. Stir in the red pepper flakes and sugar (if using). Let it simmer uncovered for about 10 minutes to meld the flavors.

---

Step 4: Add Basil and Cream

Add fresh basil leaves and blend once more until fully incorporated and smooth. If using cream or coconut milk, stir it in now. Simmer for another 5 minutes, adjusting seasoning as needed with more salt, pepper, or sugar.

---

Step 5: Serve and Enjoy

Ladle the soup into bowls, top with homemade croutons or serve with crusty bread on the side. Optionally, drizzle a bit of olive oil or a swirl of cream on top for presentation.

---

Notes

Roasting the tomatoes is key — it draws out their natural sweetness and intensifies the flavor. Using fresh basil makes a noticeable difference compared to dried herbs, infusing the soup with a vibrant, herbaceous finish. If you prefer a heartier soup, leave it slightly chunky instead of blending until smooth. For a richer taste, don’t hesitate to add a pat of butter or a splash of cream before serving.

---

Watch Out for These Mistakes While Cooking

• Skipping the roasting step: This diminishes the depth of flavor.
• Using watery or out-of-season tomatoes: These won’t caramelize well and can make the soup bland.
• Over-blending: Over-pureeing can make the texture too thin and lose the body that makes this soup comforting.
• Forgetting to season gradually: Add salt in layers — during roasting, blending, and simmering — to develop flavor.
• Neglecting the simmering step: This melds everything together and improves overall taste.

---

Storage Instructions

Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to 4–5 days. For longer storage, freeze in individual portions for up to 3 months. Reheat on the stove over low heat, stirring occasionally. If frozen, thaw in the fridge overnight before reheating.

---

Estimated Nutrition

(Per serving, based on 6 servings and without optional cream or croutons)

• Calories: 120
• Protein: 3g
• Carbohydrates: 17g
• Fat: 5g
• Saturated Fat: 0.7g
• Fiber: 4g
• Sugar: 10g
• Sodium: 420mg

---

Frequently Asked Questions

What kind of tomatoes should I use?

Roma or plum tomatoes are ideal because they have less water and more flesh, which is great for roasting.

Can I use canned tomatoes instead?

Yes, though you won’t get the same depth of flavor. If you do, use fire-roasted canned tomatoes and skip the roasting step.

Is this soup vegan?

It is vegan if you skip the cream or substitute it with plant-based cream or coconut milk.

Can I make this ahead of time?

Absolutely! It stores very well and tastes even better the next day as flavors develop.

What’s the best way to make it creamy without dairy?

Coconut milk or cashew cream are excellent vegan options for added creaminess.

Do I need to peel the tomatoes?

No, roasting softens the skins and they blend smoothly. If you prefer a silky texture, you can strain the soup.

How do I thicken the soup?

Let it simmer uncovered longer, or add a spoonful of tomato paste or a peeled boiled potato while blending.

Can I use dried basil instead of fresh?

You can, but fresh basil gives a far superior flavor. If using dried, reduce the quantity to about 1–2 teaspoons.

---

Conclusion

Perfect Roasted Tomato Basil Soup is more than just a dish — it’s a bowl of comfort and simplicity made elegant. With a balance of roasted depth and herbal brightness, it’s perfect as a light lunch or a cozy dinner. This soup is proof that using a few fresh ingredients with the right technique can create a stunning, flavorful meal that feels gourmet with very little fuss. Whether you’re serving it solo or pairing with your favorite sandwich, this recipe is sure to become a year-round staple.

---

Print