If you’re looking for a hug in a bowl, this Roasted Tomato Basil Soup is just what you need. There’s something magical about the way roasting tomatoes transforms their flavor into something deeply rich and satisfying. This soup not only warms your soul but pairs perfectly with a gooey grilled cheese sandwich, making it an ideal choice for busy weeknights or cozy family gatherings.

I’m excited to share this recipe with you because it’s one of my all-time favorites. It’s simple enough for any night but special enough to impress guests. Plus, there’s nothing quite like the aroma of fresh basil mingling with roasted tomatoes wafting through your kitchen!

Why You’ll Love This Recipe

Easy to Prepare: With just a few simple steps, you can whip up this delicious soup without any fuss.
Family-Friendly Appeal: Kids and adults alike will love the comforting flavors of roasted tomatoes and basil.
Make-Ahead Convenience: This soup stores well in the fridge, making it perfect for meal prep or leftovers.
Delicious Flavor: The deep, rich taste from roasting brings out the best in tomatoes, making every spoonful delightful.

Ingredients You’ll Need

Let’s gather our ingredients! This Roasted Tomato Basil Soup uses simple, wholesome ingredients that are easy to find. Here’s what you’ll need:

For the Soup

9 Roma tomatoes (sliced lengthwise)
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 yellow onion (diced)
4 garlic cloves (minced)
1 tbsp fresh thyme (minced)
1 tsp Kosher salt
½ tsp ground black pepper
1 28 oz. can San Marzano tomatoes (crushed)
1 cup basil (fresh, roughly chopped)
1 tbsp sugar
2 cups chicken stock
2/3 cup heavy cream

Variations

This recipe is wonderfully flexible! You can easily adjust it to suit your taste or pantry items. Here are some ideas to make it your own:

Add More Veggies: Toss in some bell peppers or carrots for extra nutrition and flavor.
Spice It Up: If you like a little heat, add a pinch of red pepper flakes when sautéing the onions.
Creamy Alternative: Substitute heavy cream with coconut cream for a dairy-free option that still tastes fantastic.
Herb Swap: Try using rosemary or oregano in place of thyme for a different herbaceous twist.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Preheat your oven to 375°F. Spread those lovely tomato halves on a baking sheet and drizzle them with olive oil. Don’t forget to sprinkle salt and black pepper over them! Roasting these beauties for about an hour will deepen their flavor and sweetness.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent. This step is key because it brings out the natural sweetness in the onions.

Step 3: Add Garlic and Herbs

Stir in the minced garlic, thyme, salt, and pepper, cooking for another minute until fragrant. This will create an aromatic base that makes your soup incredibly inviting!

Step 4: Combine Tomatoes and Simmer

Now it’s time to add those crushed San Marzano tomatoes, along with fresh basil and sugar. Lower the heat and let everything simmer together for about 10 minutes to meld those wonderful flavors.

Step 5: Incorporate Roasted Tomatoes

Once your roasted tomatoes have cooled slightly, add them along with chicken stock into the pot. Allow this mixture to simmer gently for another 30 minutes while stirring occasionally—this lets all those flavors come together beautifully!

Step 6: Purée the Soup

Using an immersion blender, purée your soup until smooth. If you don’t have one handy, carefully transfer it in batches to a blender or food processor. Return it back to the pot once done; this step ensures your soup is velvety and luxurious.

Step 7: Finish with Cream

Lastly, stir in your heavy cream until combined. This adds richness that makes each spoonful irresistible!

Step 8: Make Mini Croutons (Optional)

For that extra touch, cut bread into small cubes, toss them with olive oil, diced garlic, and fresh basil before baking at 400°F for about 7 minutes until golden brown. These croutons are delightful on top of your soup!

Step 9: Serve Warm

Ladle your comforting Roasted Tomato Basil Soup into bowls and top with those crispy croutons if you made them. Enjoy every warm bite!

Pro Tips for Making Roasted Tomato Basil Soup

Making Roasted Tomato Basil Soup can be a delightful experience, especially when you know a few tricks to enhance the flavors.

Choose ripe tomatoes: Using fully ripened tomatoes ensures that your soup has a naturally sweet and rich flavor. The better the tomatoes, the better the soup!
Don’t skip roasting: Roasting the tomatoes caramelizes their sugars, intensifying their flavor and adding depth to your soup. This step is crucial for achieving that comforting taste.
Experiment with herbs: While basil is a classic choice, feel free to add other herbs like oregano or rosemary for a unique twist. This will give your soup a personal touch and a complex flavor profile.
Blend well: For a smooth texture, make sure to blend the soup thoroughly. An immersion blender is ideal, but if using a traditional blender, work in small batches to avoid spills.
Adjust seasoning: Taste your soup before serving and adjust salt, pepper, or sugar as needed. This final touch will help balance the flavors perfectly.

How to Serve Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup not only looks beautiful but also tastes divine! Here are some ideas for presenting this comforting dish that will surely impress your family and friends.

Garnishes

Fresh basil leaves: A few whole leaves placed on top add visual appeal and enhance the fresh basil flavor.
Drizzle of olive oil: A light drizzle of high-quality extra virgin olive oil just before serving can elevate the richness of the soup.
Parmesan cheese shavings: For those who enjoy cheese, sprinkle some freshly shaved Parmesan on top for an additional layer of umami (you can substitute with plant-based options if preferred).

Side Dishes

Grilled Cheese Sandwiches: There’s nothing quite like dipping warm, gooey grilled cheese sandwiches into your tomato basil soup. Choose whole grain or sourdough bread for added flavor.
Mixed Green Salad: A refreshing mixed green salad dressed in vinaigrette complements the richness of the soup while adding a crunchy texture—perfect for balancing out your meal.
Garlic Bread: Crispy garlic bread is another fantastic pairing. Its buttery, garlicky goodness is perfect for soaking up every drop of that delicious soup.
Vegetable Crudités: A platter of fresh vegetables like carrots, celery, and bell peppers served with hummus makes for a light and healthy side option that adds color to your table.

Enjoy making this Roasted Tomato Basil Soup and savor each comforting spoonful!

Make Ahead and Storage

This Roasted Tomato Basil Soup is perfect for meal prep! You can easily make a big batch, store it, and enjoy it throughout the week. Here’s how to keep your delicious soup fresh.

Storing Leftovers

Place any leftover soup in an airtight container.
Refrigerate for up to 5 days.
Make sure the soup is cooled down before sealing the container to avoid condensation.

Freezing

Allow the soup to cool completely.
Transfer it into freezer-safe bags or containers, leaving some space for expansion.
Label with the date and freeze for up to 3 months.

Reheating

For stovetop reheating, pour the soup into a pot over medium heat and stir occasionally until warmed through.
If using a microwave, heat in short intervals (about 1-2 minutes), stirring between intervals until hot.
Add a splash of cream or stock if the soup thickens too much during storage.

FAQs

Here are some common questions you might have about making this soothing Roasted Tomato Basil Soup.

Can I use other types of tomatoes for Roasted Tomato Basil Soup?

Absolutely! While Roma tomatoes are preferred for their rich flavor, you can also use vine-ripened or heirloom tomatoes. Just adjust roasting time based on size.

How long does Roasted Tomato Basil Soup last?

When stored properly in the refrigerator, your Roasted Tomato Basil Soup will last up to 5 days. If frozen, it’s best enjoyed within 3 months for optimal flavor.

Can I make Roasted Tomato Basil Soup without heavy cream?

Yes! You can substitute heavy cream with coconut cream or a plant-based cream alternative for a lighter version without compromising on creaminess.

Is Roasted Tomato Basil Soup gluten-free?

Yes! This recipe is naturally gluten-free. Just be sure that any bread you use for croutons is also gluten-free if that’s a concern.

Final Thoughts

I hope this Roasted Tomato Basil Soup brings warmth and comfort to your kitchen! It’s truly special because of its rich flavors and versatility—perfect alongside a grilled cheese sandwich or simply on its own. Enjoy making it as much as I do, and don’t hesitate to share your experiences. Happy cooking!

Dinner

Roasted Tomato Basil Soup

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Author: Madison
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: Serves approximately 6
Category: Soup
Method: Roasting, Sautéing, Blending
Cuisine: Italian

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Description

If you’re craving a warm and hearty bowl of comfort, this Roasted Tomato Basil Soup is the perfect solution. With its rich, velvety texture and robust flavor, this delightful soup transforms simple ingredients into an extraordinary dish. The magic happens when fresh tomatoes are roasted to enhance their natural sweetness, creating a soup that pairs wonderfully with grilled cheese sandwiches or can be enjoyed on its own. Perfect for busy weeknights or cozy family gatherings, this recipe is not only easy to prepare but also makes a fantastic meal prep option.

Ingredients

Scale

9 Roma tomatoes (sliced lengthwise)
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 yellow onion (diced)
4 garlic cloves (minced)
1 tbsp fresh thyme (minced)
1 tsp Kosher salt
½ tsp ground black pepper
1 can (28 oz.) crushed San Marzano tomatoes
1 cup fresh basil (roughly chopped)
1 tbsp sugar
2 cups chicken stock
2/3 cup heavy cream

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Instructions

Preheat oven to 375°F. Arrange tomato halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 60 minutes.
In a large pot, heat butter and remaining olive oil over medium-high heat. Sauté diced onion until soft and translucent.
Add minced garlic, thyme, salt, and pepper; cook for an additional minute.
Stir in crushed tomatoes, fresh basil, and sugar; lower heat and simmer for 10 minutes.
Add roasted tomatoes and chicken stock; simmer for another 30 minutes.
Purée the soup using an immersion blender until smooth.
Stir in heavy cream and serve warm.