This Roasted Tomato Basil Soup is a simple, comforting recipe that highlights the bright flavors of roasted tomatoes, fresh basil, garlic, and sautéed onions. Smooth, fragrant, and satisfying — it’s a bowl of cozy comfort.
A Cozy, Classic Soup Recipe
If you love tomato soup, this roasted version will feel familiar but elevated. Roasting the tomatoes concentrates their flavor, bringing out a balance of tangy flesh and sweet, caramelized edges. Combined with broth, fresh basil, garlic, and gentle sautéed onions, the result is a warm, bright soup that tastes like late-summer sunshine in a bowl.
What Makes This Tomato Soup So Good?
The roasting step deepens and sweetens the tomatoes while preserving their vibrant acidity. Fresh garlic and a generous amount of basil add aromatic lift, and a touch of butter or cream makes the texture rich without masking the tomato flavor. This soup is both delicious and naturally nutritious — a comforting meal that still gives you good nutrients.
Recipe Ingredients
Fresh, ripe tomatoes are the star. Simple pantry ingredients finish the soup and enhance its depth of flavor.
- Plum Tomatoes: Plum or Roma tomatoes are ideal. Cut each into wedges for roasting.
- Olive Oil: Use a good-quality extra virgin olive oil; divide between roasting and the pot.
- Salt and Pepper to taste.
- Butter: A small amount for sautéing adds a mild, creamy note. Use oil instead to keep it dairy-free.
- Onion: Yellow or white onion, diced.
- Garlic: Freshly minced garlic provides the best flavor.
- Paprika: Sweet paprika adds color and a gentle, earthy sweetness.
- Basil: Lots of fresh basil for fragrance and freshness; tear the leaves to release aroma.
- Broth: Vegetable or chicken broth, depending on preference.
- Cream: Optional — a splash of heavy cream or a plant-based cream can enrich the soup.
Can I Use Different Tomatoes?
Yes. Any ripe, flavorful tomatoes will work. Smaller varieties like Romas or cherry tomatoes often have concentrated sweetness, but use the freshest tomatoes you can find for the best results.
How to Make Roasted Tomato Basil Soup
The method is straightforward: roast the tomatoes to develop flavor, then simmer with aromatics and blend until silky smooth. Hands-on time is minimal.
- Roast the tomatoes: Preheat the oven to 400°F. Arrange tomato wedges in a single layer on a baking sheet, drizzle with about 2 tablespoons olive oil, season with salt and pepper, and roast about 35 minutes until tender and caramelized.
- Sauté aromatics: In a large, heavy pot or Dutch oven, heat the remaining olive oil and a little butter over medium heat. Add diced onion and cook about 5 minutes until softened. Stir in garlic and cook 1–2 minutes until fragrant. Add paprika and basil and cook another minute.
- Combine and simmer: Add the roasted tomatoes to the pot, pour in the broth, bring to a boil, then reduce to a steady simmer. Cook uncovered for about 30 minutes to let the flavors meld.
- Blend and finish: Use an immersion blender or a countertop blender (working in batches) to puree the soup until smooth. Stir in heavy cream if using, then taste and adjust seasoning with salt and pepper.
- Serve: Let the soup rest a few minutes, then ladle into bowls and garnish as desired.
Tips for Success
Small adjustments make a big difference when building flavor and texture.
- Add tomato paste: A spoonful or two can boost depth if you want a more concentrated tomato flavor.
- Make it vegan: Use vegetable broth and replace butter and cream with olive oil and full-fat coconut milk or omit the cream.
- Toppings: Serve with crunchy croutons, grated cheese, a dollop of crème fraîche, a drizzle of olive oil, or crispy bacon bits depending on preference.
What Goes with Tomato Soup?
This soup pairs well with many sides. Classic choices include:
- Grilled cheese sandwich: The classic match for tomato soup.
- Pigs in a blanket: Fun, snackable bites that complement the tangy soup.
- Pasta chips: Crunchy, cheesy bites made from air-fried pasta are a tasty alternative to crackers.
How to Store and Reheat Leftovers
- Refrigerate: Store in airtight containers for up to four days.
- Reheat: Warm on the stovetop over low to medium heat, stirring frequently until heated through.
Can I Freeze Tomato Soup?
- Yes. Cool completely, then transfer to freezer-safe containers or bags, leaving room for expansion.
- Frozen soup will keep up to six months. Thaw in the refrigerator before reheating.
Roasted Tomato Basil Soup
Ingredients
- 5 pounds plum tomatoes, each cut into 6 wedges
- 4 tablespoons olive oil, divided
- ½ tablespoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon butter
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon sweet paprika
- 2 cups fresh basil leaves
- 4 cups vegetable broth
- ¼ cup heavy cream, optional
Instructions
- Preheat oven to 400°F.
- Transfer tomatoes to a baking sheet and drizzle with 2 tablespoons olive oil.
- Season with salt and pepper and toss to combine.
- Spread tomatoes in one layer and roast for 35 minutes, or until soft and tender.
- Meanwhile, heat remaining olive oil in a 5-quart Dutch oven set over medium heat.
- Add diced onion and cook for 5 minutes, stirring frequently.
- Stir in garlic and cook for 2 minutes.
- Stir in paprika and basil leaves; cook 1 minute more.
- Add roasted tomatoes to the Dutch oven and stir to combine.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream if desired, then season to taste with salt and pepper.
- Remove from heat, let stand a few minutes, then ladle into bowls and serve.
Nutrition
Nutritional info is an estimate. Values may vary based on ingredients and tools used.
More Cozy Soup Recipes
- Creamy Sausage Tortellini Soup
- Egg Drop Soup
- Easy Cream of Asparagus Soup