This Roasted Tomato Basil Soup is warm and comforting, made with sweet roasted tomatoes and fresh basil. It’s like a hug in a bowl, perfect for any day!
Nothing beats the lively flavors and creamy texture. I love to enjoy it with a crispy grilled cheese on the side. So simple, yet so satisfying! 🥣
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the star of this soup! I personally prefer Roma or vine-ripened tomatoes for their sweetness. If you can’t find fresh tomatoes, try using canned whole tomatoes instead—just make sure they’re high quality for the best flavor.
Onion: A medium onion adds depth to the soup. If you’re sensitive to onions, shallots can be a milder substitute. They add a nice flavor without being overpowering.
Garlic: Fresh garlic is essential. You can use garlic powder in a pinch, but fresh offers a much richer taste. If you’re avoiding garlic, consider using a bit of cumin for a different flavor.
Broth: Vegetable broth is perfect for a vegetarian option, but chicken broth works well too for added flavor. If you’re looking for a low-sodium option, many brands offer that as well.
Basil: Fresh basil is key here. If you don’t have it, dried basil can substitute in, but you’ll need less—about one-third of the amount—since it’s more concentrated. If you’re out of both, consider using parsley for a fresh herb vibe.
Heavy Cream: For a creamy finish, heavy cream is a great option, but you can use coconut milk or cashew cream for a dairy-free version.
How Do You Roast Tomatoes for Soup?
Roasting tomatoes is a simple yet effective technique to intensify their flavor. Here’s how to do it right.
- Preheat your oven to 400°F (200°C).
- Cut the tomatoes in half and place them on a baking sheet with onions and garlic.
- Drizzle with olive oil and season with salt and pepper. Toss well to ensure an even coating.
- Roast for 35-40 minutes until tomatoes are soft and caramelized.
- Let them cool slightly before transferring to your pot for cooking.
This process brings out the natural sweetness and enhances the overall flavor of your soup. Remember, patience is key, as the longer roasting helps develop that delicious depth!
How to Make Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 medium onion, quartered
- 6 garlic cloves, peeled
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable broth or chicken broth
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano (optional)
- 1/2 cup fresh basil leaves, plus extra for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- 1/4 cup heavy cream or half and half (optional, for creaminess)
For Serving:
- Grilled bread or croutons
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 35-40 minutes of roasting time, plus an additional 15 minutes for cooking and blending. In total, you should expect to spend about 1 hour on this delicious soup!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will help your tomatoes roast perfectly, bringing out their natural sweetness.
2. Prepare Your Vegetables:
On a large baking sheet, place the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with 2 tablespoons of olive oil and generously sprinkle with salt and pepper. Give everything a good toss to coat it evenly with the oil and seasoning.
3. Roast the Vegetables:
Roast the mixture in the oven for about 35-40 minutes, or until the tomatoes are soft and have little caramelized edges. This step is crucial as it enhances the flavors of the veggies!
4. Let Them Cool:
Once roasted, take the baking sheet out of the oven and let the vegetables cool slightly while you prepare your pot.
5. Combine Everything in a Pot:
Transfer the roasted tomatoes, onions, and garlic into a large pot. Pour in the vegetable or chicken broth, and add the crushed red pepper flakes and dried oregano if you’re using them.
6. Simmer the Soup:
Bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes so all the flavors can meld together beautifully.
7. Add Fresh Basil:
Remove the pot from the heat, and stir in the fresh basil leaves and sugar if you like. This will add a fresh flavor to the soup!
8. Blend Until Smooth:
Using an immersion blender, puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, be cautious while transferring the mixture in batches to a blender, then return it to the pot.
9. Stir In the Cream:
Mix in the remaining tablespoon of olive oil and the heavy cream or half and half if you want a creamier texture. Taste and adjust the seasoning with extra salt and pepper if needed.
10. Serve and Enjoy:
Serve the soup hot, garnished with fresh basil ribbons, and enjoy it with grilled bread or croutons for a delightful meal!
Enjoy the comforting, rich flavor of homemade roasted tomato basil soup! It’s sure to warm you up and satisfy your taste buds! 🍅🥣
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes work well in this recipe. Use about 2-3 cans of whole or diced tomatoes, and you can skip the roasting step, just blend them directly with the other ingredients.
What If I Don’t Have Fresh Basil?
No worries! You can substitute dried basil, using about one-third of the amount since it’s more concentrated. If you have other fresh herbs like parsley, those can be a nice alternative as well.
Can I Make This Soup Ahead of Time?
Definitely! The soup can be made and stored in the refrigerator for up to 3 days. Just reheat on the stove over medium heat until warm. You can also freeze it for up to 3 months; just be sure to let it cool completely before transferring to an airtight container!
How Can I Make This Soup Vegan?
This soup is already vegan if you skip the cream—just use coconut milk or a nut-based milk for creaminess, or leave it out entirely for a lighter option. The flavors will still be rich and delicious!
