This roasted tomato basil soup is one of those recipes I come back to year after year because it never stops feeling comforting. I usually make it when tomatoes are looking especially good or when I’m craving something familiar but homemade. Roasting the tomatoes first takes a little extra time, but it’s worth it—the flavor feels deeper and more settled, like the soup has had time to think about itself.
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I started roasting tomatoes for soup after realizing how flat they can taste when they’re just simmered straight away. One afternoon, I roasted a tray of tomatoes with garlic and olive oil, blended them up, and immediately noticed the difference. Adding fresh basil at the end kept everything bright and simple, and that balance is what keeps this version in rotation.
Recipe Origin or Trivia
Tomato basil soup is a classic pairing rooted in Mediterranean cooking, where tomatoes and fresh herbs are often combined in simple preparations. Roasting tomatoes before turning them into soup is a more modern technique that emphasizes sweetness and reduces acidity.
Why You’ll Love This Recipe
- Deep tomato flavor: Roasting brings out natural sweetness
- Fresh herb finish: Basil keeps the soup light and aromatic
- Naturally comforting: Familiar flavors done thoughtfully
- Simple ingredients: Nothing complicated or fussy
- Meal-prep friendly: Tastes even better the next day
- Flexible texture: Blend smooth or slightly chunky
- Year-round appeal: Works with fresh or good canned tomatoes
Chef’s Pro Tips for Perfect Results
- Roast until blistered: Dark edges equal better flavor
- Use ripe tomatoes: Flavor matters more than variety
- Add basil at the end: Preserves freshness
- Finish with acid: A splash of vinegar balances sweetness
Kitchen Tools You’ll Need
- Large baking sheet: For roasting tomatoes
- Parchment paper: Optional, for easier cleanup
- Large pot or Dutch oven: For simmering
- Blender or immersion blender: To puree the soup
- Sharp knife and cutting board: For prep
Ingredients in This Recipe
- Fresh tomatoes: Roasted for sweetness and depth
- Olive oil: Helps tomatoes caramelize
- Onion: Builds a savory base
- Garlic cloves: Roast mellow and aromatic
- Vegetable or chicken broth: Forms the soup base
- Salt: Enhances tomato flavor
- Black pepper: Adds gentle warmth
- Fresh basil leaves: Bright, clean finish
- Optional cream or milk: For added richness
- Optional balsamic vinegar: Balances acidity
Ingredient Substitutions
- Fresh tomatoes → canned whole tomatoes: Roast drained tomatoes for depth
- Vegetable broth → chicken broth: Adds savory richness
- Fresh basil → pesto: Stir in at the end
- Cream → coconut milk: Keeps it dairy-free
Ingredient Spotlight
- Roasted tomatoes: Caramelization creates rich, rounded flavor
- Fresh basil: Adds brightness that lifts the soup
Roasted Tomato Basil Soup
Ingredients
Equipment
Method
- Preheat the oven: Set to 400°F (200°C)
- Prep tomatoes: Halve and place on a baking sheet with garlic
- Season and roast: Drizzle with olive oil, salt, and pepper; roast until blistered and caramelized
- Cook aromatics: Sauté onion in a pot until soft
- Add roasted tomatoes: Transfer tomatoes and garlic to the pot
- Add broth: Pour in enough to cover
- Simmer briefly: Let everything cook together for 10–15 minutes
- Blend: Puree until smooth or desired texture
- Finish: Stir in basil, adjust seasoning, add cream or vinegar if using
Notes
Kardashian Salmon Avocado Salad Recipe
Make-Ahead and Storage Tips
- Refrigerate: Store up to 5 days
- Freeze: Freeze in airtight containers up to 3 months
- Reheat gently: Stir well and add broth if needed
How to Serve This Dish
- Classic: With grilled cheese
- Simple: With crusty bread
- Light meal: Paired with a salad
Creative Leftover Transformations
- Pasta sauce: Toss with cooked pasta
- Grain bowls: Spoon over rice or farro
- Shakshuka base: Simmer eggs directly in the soup
- Sauce base: Use for baked dishes
Additional Tips
- Mix tomato varieties: Adds depth
- Roast extra garlic: Freeze for future soups
- Season gradually: Especially with acidic tomatoes
Make It a Showstopper
- Cream swirl: Adds contrast and polish
- Fresh basil garnish: Simple and classic
- Serve in warm bowls: Keeps soup hot longer
Variations to Try
- Roasted tomato garlic soup: Add extra garlic
- Creamy basil tomato: Increase cream slightly
- Spicy tomato basil: Add chili flakes
- Smoky version: Add smoked paprika
- Tomato basil bisque: Add butter and cream
FAQ’s
- Can I use canned tomatoes?: Yes, roast them first
- Is this soup vegan?: Yes, without cream
- Does it freeze well?: Very well
- Can I make it smoother?: Blend longer or strain
- Can I skip roasting?: You can, but flavor will be lighter
- Is it gluten-free?: Yes
- Can I add cheese?: Parmesan works well
- How do I reduce acidity?: Add cream or a pinch of sugar
- Can I double the recipe?: Yes, it scales easily
- How long does it last in the fridge?: About 5 days
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
