Introduction
There’s something magical about a steaming bowl of Roasted Tomato Basil Soup that just feels like a warm hug for your soul. I’ve perfected this recipe through countless iterations, and I’m excited to share this simple yet incredibly flavorful version with you. By roasting the tomatoes first, we bring out their natural sweetness and create deeper, more complex flavors that you just can’t get from canned alternatives. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing starter, this soup delivers restaurant-quality results right in your home kitchen.
Ingredients
- 3 pounds ripe Roma tomatoes, halved lengthwise
- 1 large yellow onion, quartered
- 6 garlic cloves, peeled
- 3 tablespoons olive oil
- 2 cups fresh basil leaves, loosely packed
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon sea salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Arrange tomatoes (cut side up), onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 45-50 minutes, until the tomatoes are caramelized and slightly charred on the edges.
- Transfer the roasted vegetables to a large pot. Add the broth, tomato paste, and 1.5 cups of the basil leaves.
- Simmer for 15-20 minutes over medium heat to let the flavors meld together.
- Using an immersion blender, blend until smooth. Alternatively, carefully transfer to a regular blender in batches.
- Stir in the heavy cream and heat through. Taste and adjust seasoning as needed.
- Serve hot, garnished with remaining fresh basil leaves.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
Servings: 6-8 bowls
Recipe Notes
- Choose ripe, in-season tomatoes for the best flavor. If tomatoes aren’t in season, good-quality canned whole tomatoes can work in a pinch.
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
- Don’t skip the roasting step – it’s what gives this soup its distinctive deep flavor.
- The soup can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
- For a smoother soup, pass it through a fine-mesh strainer after blending.
- If the soup is too thick, thin it out with additional broth until you reach your desired consistency.
- Try garnishing with homemade croutons or a drizzle of good quality olive oil for extra texture and flavor.
Roasted Tomato Basil Soup
A steaming bowl of Roasted Tomato Basil Soup that feels like a warm hug for your soul. Roasting the tomatoes brings out their natural sweetness and creates deeper, more complex flavors.
Ingredients
- 3 pounds ripe Roma tomatoes halved lengthwise
- 1 large yellow onion quartered
- 6 garlic cloves peeled
- 3 tablespoons olive oil
- 2 cups fresh basil leaves loosely packed
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Arrange tomatoes (cut side up), onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 45-50 minutes, until the tomatoes are caramelized and slightly charred on the edges.
- Transfer the roasted vegetables to a large pot. Add the broth, tomato paste, and 1.5 cups of the basil leaves.
- Simmer for 15-20 minutes over medium heat to let the flavors meld together.
- Using an immersion blender, blend until smooth. Alternatively, carefully transfer to a regular blender in batches.
- Stir in the heavy cream and heat through. Taste and adjust seasoning as needed.
- Serve hot, garnished with remaining fresh basil leaves.
