As the chilly autumn winds began to blow, I found myself craving something warm and soothing—something that wrapped around me like a cozy blanket. That’s when I began experimenting with roasted tomatoes and fragrant basil, ultimately leading me to craft the perfect Roasted Tomato Basil Soup. The rich sweetness of slow-roasted Roma tomatoes mingles beautifully with the fresh burst of basil, filling the kitchen with an aroma that beckons friends and family to gather around the table.
This delightful soup not only warms your soul but is incredibly easy to whip up in just under 30 minutes after roasting. Whether you need a quick weeknight meal or want to impress at your next dinner gathering, this recipe checks all the boxes. It’s gluten-free, vegetarian, and with a few simple adjustments, it can easily become dairy-free! So, grab your apron and let’s dive into this comforting classic that’s sure to bring joy to your dining experience.
Why You’ll Love This Roasted Tomato Basil Soup
Comforting warmth: This soup is a hug in a bowl, perfect for chilly nights.
Rich, vibrant flavors: The slow-roasting process intensifies the sweetness of Roma tomatoes, while fresh basil brings that garden-fresh punch.
Quick and easy: Whip it up in under 30 minutes after roasting, making it a fantastic choice for busy weeknights.
Versatile and adaptable: Easily transform this recipe to be dairy-free or vegan, so everyone can enjoy it.
Crowd-pleaser: Serve it as an appetizer or pair with grilled cheese for a classic combination that delights.
Make-ahead friendly: Prepare ingredients in advance for a stress-free cooking experience. Enjoy these delicious reasons in your pursuit of comfort foods that truly satisfy!
Roasted Tomato Basil Soup Ingredients
• Gather these essentials for a cozy, comforting meal you’ll love!
For the Soup Base
- Roma Tomatoes – These are the stars, providing a deep, rich flavor when roasted.
- Extra Virgin Olive Oil – Enhances the roasted flavor; avocado oil can be used as an alternative.
- Unsalted Butter – Adds luscious richness; swap with olive oil for a dairy-free option.
- Yellow Onion – Creates a sweet, savory depth when sautéed; no substitutions needed.
- Garlic Cloves – Fresh garlic elevates the aroma; powdered can work in a pinch.
- Fresh Thyme – Adds an earthy note; use 1½ teaspoons if dried.
For the Tomatoes
- San Marzano Crushed Tomatoes – These are key for the right texture; other crushed tomatoes can be substituted, but San Marzano is preferred for authenticity.
For Flavoring & Seasoning
- Kosher Salt and Ground Black Pepper – Essential to enhance all flavors; adjust to taste.
- Fresh Basil – Provides a burst of freshness; use ¼ cup dried basil as a substitute in a pinch.
- Sugar – Balances acidity from the tomatoes; feel free to omit if needed.
For the Liquid
- Chicken Stock – The best base for that comforting depth; vegetable stock works for a vegetarian version.
For Creaminess
- Heavy Cream – Adds a velvety finish; can switch to whole milk for a lighter feel, or omit for a dairy-free option.
With these ingredients at your fingertips, you’re well on your way to creating a warm bowl of Roasted Tomato Basil Soup that will comfort and delight!
How to Make Roasted Tomato Basil Soup
- Preheat your oven to 375°F. Cover a baking sheet with foil for easy cleanup and set it aside.
- Prepare the Roma tomatoes by halving them, then drizzle with extra virgin olive oil, and sprinkle with kosher salt and ground black pepper. Roast for 1 hour until they are wonderfully tender and slightly caramelized.
- Sauté chopped yellow onion in a large pot with unsalted butter (or olive oil) for about 5 minutes, until it becomes translucent and fragrant.
- Add minced garlic cloves and fresh thyme to the pot, continuing to sauté for 1 more minute until aromatic.
- Stir in the San Marzano crushed tomatoes, fresh basil, and sugar, then let it simmer for 10 minutes, allowing the flavors to meld beautifully.
- Combine the roasted tomatoes and chicken stock into the pot, and allow everything to simmer for 20-30 minutes until the soup is rich and well-blended in flavor.
- Purée the soup using an immersion blender or by carefully transferring it to a regular blender in batches until completely smooth.
- Incorporate the heavy cream (or substitute) into the soup, adjusting the seasoning with additional salt and pepper to taste.
Optional: Garnish with fresh basil leaves for a beautiful presentation.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Roasted Tomato Basil Soup preparations are perfect for busy home cooks looking to save time while still enjoying a delicious meal! You can roast the Roma tomatoes up to 24 hours in advance; simply let them cool, cover, and refrigerate until you’re ready to use them. Additionally, the sautéed onion and garlic can be prepped a day ahead and stored in an airtight container. When it’s time to serve, combine the roasted tomatoes, sautéed veggies, and chicken stock in a pot and simmer until heated through. Finally, purée the soup and stir in the cream for that rich finish, delivering comforting flavors without the last-minute stress!
What to Serve with Roasted Tomato Basil Soup?
Cozy up to a comforting feast that perfectly complements this rich and flavorful soup!
- Grilled Cheese Sandwich: The classic pairing, with gooey cheese melting between buttery bread, elevates the experience to pure comfort food heaven.
- Caesar Salad: Crisp romaine and tangy dressing provide a refreshing balance, making each spoonful of soup feel lighter and more vibrant.
- Homemade Croutons: Add texture with crunchy croutons made from toasted bread; they soak up the soup while providing delightful bites.
- Roasted Veggies: Seasonal roasted vegetables enhance the meal with earthy flavors, bringing a hearty touch that harmonizes beautifully with the soup.
- Caprese Skewers: Fresh mozzarella and basil on skewers offer a bright and refreshing contrast to the creamy soup; a delightful appetizer idea!
- Basil Pesto Pasta: Pairing this soup with pasta tossed in basil pesto intensifies the aromatic flavors, providing a lovely, cohesive theme.
- Red Wine: A glass of light-bodied red wine beautifully complements the tomato’s acidity, enhancing the overall dining experience.
- Chocolate Lava Cake: Satisfy your sweet tooth with a warm, gooey dessert that feels like a comforting hug after the soup’s warmth.
Each of these suggestions beautifully complements the heartwarming essence of Roasted Tomato Basil Soup, creating a memorable meal to share with loved ones!
How to Store and Freeze Roasted Tomato Basil Soup
Fridge: Store leftovers in an airtight container for up to 1 week to maintain the fresh flavors of your delicious Roasted Tomato Basil Soup.
Freezer: For longer storage, freeze the soup in portions for up to 2 months. This allows you to have comforting meals ready at your convenience.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop over low heat, stirring often. Alternatively, reheat in the microwave until warmed through.
Cooling Tips: Let the soup cool completely before transferring to storage containers to prevent condensation that can affect texture and flavor.
Expert Tips for Roasted Tomato Basil Soup
- Perfectly Roasted Tomatoes: Ensure even roasting by selecting similar-sized Roma tomatoes; this promotes uniform cooking and enhances the flavor of your Roasted Tomato Basil Soup.
- Freshness Matters: Opt for fresh garlic and basil; they elevate the dish significantly. If using dried basil, adjust the quantity to avoid overpowering the soup.
- Avoid Splattering: When puréeing hot soup, do so in batches or use an immersion blender to prevent splatters that can burn.
- Season Gradually: Taste and adjust seasoning towards the end. This helps to balance the flavors without oversalting from the get-go!
- Creamy Alternatives: For dairy-free versions, try coconut cream or cashew cream instead of heavy cream that still delivers a lush texture.
- Storage Tips: Cool leftovers before refrigerating them in an airtight container, retaining freshness for up to a week—or freeze portions for later enjoyment!
Roasted Tomato Basil Soup Variations
Looking to put your own spin on this comforting classic? Here are some delightful twists!
- Vegan: Substitute chicken stock with vegetable stock and omit the cream for a fully plant-based delight. Your taste buds won’t even miss the dairy!
- Herb-Infused: Experiment with new flavors like oregano, dill, or even a hint of sage to elevate the herb profile. Each herb adds a unique twist!
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy version that warms you from the inside out. Bold flavors await!
- Roasted Garlic: Instead of fresh garlic, roast entire garlic heads alongside the tomatoes. The sweet, caramelized notes add depth and complexity to the soup.
- Creamy Avocado: Blend ripe avocados into the soup for an ultra-creamy texture without the dairy. It elevates both flavor and healthy fats!
- Nutty Flavor: Stir in a tablespoon of tahini or almond butter for a nutty twist that pairs beautifully with the roasted tomatoes.
- Cheesy Bliss: Top each bowl with freshly grated Parmesan or crumbled feta right before serving. The saltiness complements the sweetness of the tomatoes perfectly!
- Coconut Cream: Swap heavy cream for coconut cream to bring a tropical flair and slight sweetness that balances the tang of the tomatoes.
With these variations, you can make the Roasted Tomato Basil Soup uniquely yours, satisfying cravings and creating memorable dining experiences!
Roasted Tomato Basil Soup Recipe FAQs
What kind of tomatoes should I use for the best flavor?
Absolutely! For this Roasted Tomato Basil Soup, I recommend using Roma tomatoes. They have a thicker flesh that holds up nicely during roasting, resulting in a rich, sweet flavor. If you can’t find Roma tomatoes, San Marzano tomatoes are also a fantastic choice for their sweetness and depth, but any good-quality canned crushed tomatoes will work in a pinch.
How should I store leftover Roasted Tomato Basil Soup?
You can store your leftover soup in an airtight container in the refrigerator for up to 1 week. Just make sure to let it cool down completely before transferring it to the container. This helps maintain the freshness and prevents excess moisture from condensing, which could affect the soup’s texture.
Can I freeze Roasted Tomato Basil Soup?
Yes! This soup freezes beautifully. To do so, pour cooled portions into freezer-safe containers or zip-top bags, leaving some room for expansion. The soup can be frozen for up to 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, and reheat it gently on the stovetop, stirring occasionally.
What can I do if my soup is too acidic?
If you find that your Roasted Tomato Basil Soup is a bit too acidic, a simple way to balance it out is by adding a pinch of sugar. Start with ½ teaspoon and taste before adjusting further. Alternatively, you can also incorporate a splash of cream or a bit of baking soda to mellow that acidity.
Is this recipe suitable for those with dairy allergies?
Definitely! You can make this Roasted Tomato Basil Soup dairy-free by swapping the unsalted butter for olive oil and omitting the heavy cream. Instead, consider using coconut cream or cashew cream for that creamy texture without the dairy. This ensures everyone can enjoy the comforting delight of this soup.
How can I enhance the flavor of my Roasted Tomato Basil Soup?
To elevate the flavors even further, I often add a dash of smoked paprika or a hint of crushed red pepper flakes for a bit of heat. Fresh herbs like oregano or parsley can also add delightful layers of complexity. Remember to taste as you go for the best results in your flavorful creation!
Heavenly Roasted Tomato Basil Soup That Warms Your Soul
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Cover a baking sheet with foil for easy cleanup and set it aside.
- Prepare the Roma tomatoes by halving them, then drizzle with extra virgin olive oil, and sprinkle with kosher salt and ground black pepper. Roast for 1 hour until they are wonderfully tender and slightly caramelized.
- Sauté chopped yellow onion in a large pot with unsalted butter (or olive oil) for about 5 minutes, until it becomes translucent and fragrant.
- Add minced garlic cloves and fresh thyme to the pot, continuing to sauté for 1 more minute until aromatic.
- Stir in the San Marzano crushed tomatoes, fresh basil, and sugar, then let it simmer for 10 minutes, allowing the flavors to meld beautifully.
- Combine the roasted tomatoes and chicken stock into the pot, and allow everything to simmer for 20-30 minutes until the soup is rich and well-blended in flavor.
- Purée the soup using an immersion blender or by carefully transferring it to a regular blender in batches until completely smooth.
- Incorporate the heavy cream (or substitute) into the soup, adjusting the seasoning with additional salt and pepper to taste.
- Optional: Garnish with fresh basil leaves for a beautiful presentation.
