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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

iamwinfred
This vibrant roasted tomato basil soup transforms simple ingredients into a deeply flavorful, restaurant-quality dish. Oven-roasting the tomatoes and garlic intensifies their natural sweetness and creates a rich, caramelized base that elevates this classic comfort food far beyond ordinary tomato soup.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Italian
Servings 6 bowls
Calories 185 kcal

Equipment

  • Large rimmed baking sheet
  • Large Dutch oven or heavy-bottomed pot 5-6 quart capacity
  • Immersion blender or standard blender
  • Wooden spoon

Ingredients
  

  • 3 lbs Roma tomatoes about 1.4 kg, halved lengthwise
  • 1 head garlic top cut off to expose cloves
  • 1 medium yellow onion about 1 cup or 150g, roughly chopped
  • 1/4 cup olive oil 60ml, divided
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 3 cups vegetable broth 720ml, low-sodium
  • 1 cup fresh basil leaves about 25g, packed
  • 2 tablespoons tomato paste 30g
  • 1 teaspoon sugar optional, to balance acidity

For Serving

  • 1/2 cup heavy cream 120ml, optional
  • fresh basil leaves for garnish
  • crusty bread optional

Instructions
 

  • Preheat oven to 425°F (220°C). Arrange tomato halves cut-side up on a large baking sheet, nestle the garlic head in the center, and drizzle everything with 3 tablespoons olive oil, then season with salt and pepper.
  • Roast for 35-40 minutes until tomatoes are caramelized and slightly charred at the edges. Remove from oven and let cool for 5 minutes, then squeeze the roasted garlic cloves from their skins.
  • Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add chopped onion and sauté for 5-6 minutes until softened and translucent.
  • Add roasted tomatoes, roasted garlic, tomato paste, vegetable broth, and most of the basil (reserve some for garnish) to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
  • Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Taste and adjust seasoning with salt, pepper, and sugar if needed.
  • Stir in heavy cream if using, then ladle into bowls and garnish with fresh basil leaves. Serve hot with crusty bread.

Notes

  • Use ripe, in-season tomatoes for the best flavor - Roma or plum tomatoes work particularly well for roasting.
  • For a vegan version, substitute coconut cream or cashew cream for the heavy cream, or omit entirely.
  • The soup can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
  • Freezes beautifully for up to 3 months - freeze before adding cream, then stir in cream when reheating.
  • If you don't have fresh basil, use 1 tablespoon dried basil, but add fresh basil for garnish if possible.
  • For extra richness, add 2 tablespoons butter along with the cream at the end.
  • Roasting time may vary depending on tomato size - they should be soft and starting to collapse.
  • For a chunkier texture, blend only half the soup and stir it back into the unblended portion.
  • Add a pinch of red pepper flakes to the onions for a subtle kick of heat.
  • Pair with a grilled cheese sandwich for the ultimate comfort meal combination.

Nutrition

Serving: 1BowlCalories: 185kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 520mgPotassium: 650mgFiber: 4gSugar: 11gVitamin A: 35IUVitamin C: 45mgCalcium: 8mgIron: 10mg
Keyword basil soup, comfort food, roasted tomato, vegetarian, winter soup
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