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Roasted Tomato Basil Soup

This roasted tomato basil soup features ripe tomatoes caramelized through roasting, blended into a smooth, velvety purée. The process involves roasting, blending, and simmering to develop a rich, smoky flavor with a fresh basil aroma, resulting in a vibrant, slightly thick soup with a silky texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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

Method
 

  1. Preheat the oven: Set to 400°F (200°C)
  2. Prep tomatoes: Halve and place on a baking sheet with garlic
  3. Season and roast: Drizzle with olive oil, salt, and pepper; roast until blistered and caramelized
  4. Cook aromatics: Sauté onion in a pot until soft
  5. Add roasted tomatoes: Transfer tomatoes and garlic to the pot
  6. Add broth: Pour in enough to cover
  7. Simmer briefly: Let everything cook together for 10–15 minutes
  8. Blend: Puree until smooth or desired texture
  9. Finish: Stir in basil, adjust seasoning, add cream or vinegar if using

Notes

Ensure the tomatoes are thoroughly roasted for maximum flavor. Adjust seasoning to suit your taste, and add cream for richness if desired. Leftovers can be stored in the fridge for up to 2 days and reheated gently.