Roasted Tomato Basil Soup Recipe

I adore how this roasted tomato basil soup brings together tender tomatoes, caramelized onions, and garlic to create a burst of flavor and warmth. With fresh basil and a hint of cream, it satisfies my craving for comfort food. Paired with grilled cheese, every spoonful feels like an indulgent hug.

I’ve always thought that nothing compares to a bowl of hearty, comforting Roasted Tomato Basil Soup on a cold day. I love using 3 lbs of ripe tomatoes that are halved and ready for roasting along with a medium yellow onion cut in wedges and a head of garlic with cloves separated.

I mix in 1/4 cup extra-virgin olive oil, 1 tsp salt and 1/2 tsp freshly ground black pepper to bring out all the natural flavors and even add 1/4 tsp sugar to mellow out the acidity when needed. I then combine it all with 2 cups vegetable broth for that extra depth and finish it off with 1 cup of fresh basil leaves that really brighten up the soup.

Sometimes I stir in 1/2 cup heavy cream if I want it creamier. I think its nutritional value and natural antioxidants makes it a true comfort soup and a perfect partner for a classic grilled cheese.

Why I Like this Recipe

I really like this recipe because first, the roasted tomatoes and veggies give off such a rich, smoky flavor that makes even a simple bowl of soup feel extra special.

Also, I love how quick and easy it is to put together – even though it sounds fancy, the ingredients are stuff I already have, and it doesn’t take forever to get that delicious taste.

Another reason is that I can tweak it to my taste; whether I add a bit more salt or cream, it always turns out cozy and comforting, like a warm hug in a bowl.

Lastly, pairing it with a grilled cheese just takes it to a whole new level, reminding me of those perfect, hearty meals from my childhood.

Ingredients

• Ripe tomatoes are loaded with vitamins, fiber, and natural sweetness providing a rich, healthy base.
• Yellow onions bring a savory crunch loaded with antioxidants and a mildly sweet flavor.
• Garlic gives a punch of robust flavor plus anti inflammatory benefits for a hearty soup.
• Fresh basil adds a vibrant, aromatic note while boosting vitamins for extra flavor.
• Olive oil blends out flavors and adds healthy, smooth fats to enrich the soup.
• Heavy cream creates a creamier texture and softened tang if you’re in the mood.

Ingredient Quantities

• 3 lbs ripe tomatoes, halved and ready for roasting
• 1 medium yellow onion, peeled and cut in wedges
• 1 head of garlic, cloves separated (no need to peel all of them)
• 1/4 cup extra-virgin olive oil
• 1 tsp salt (plus extra for taste before roasting)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sugar to mellow out the acidity (optional)
• 2 cups vegetable broth (or chicken broth if you prefer)
• 1 cup fresh basil leaves, roughly chopped
• 1/2 cup heavy cream (optional if you want a creamier texture)

How to Make this

1. Preheat your oven to 400°F and line a baking tray with foil or parchment paper.

2. Place your halved tomatoes, the yellow onion wedges, and separated garlic cloves on the tray.

3. Drizzle the veggies with 1/4 cup extra-virgin olive oil, then sprinkle 1 tsp salt (feel free to add a bit more if you like) along with 1/2 tsp black pepper and the 1/4 tsp sugar if you’re using it. Toss them around so everything is evenly coated.

4. Roast the veggies for about 25-30 minutes until the tomatoes are soft and a little charred, the onion gets tender and caramelized, and the garlic softens.

5. Once done, take the tray out of the oven and let it cool for around 5 minutes.

6. Transfer all the roasted tomatoes, onions, and garlic (you can leave the skins on the garlic if you want that extra smoky flavor) into a large pot. Pour in 2 cups of your chosen broth.

7. Simmer the mixture for about 10 minutes, then add in the roughly chopped fresh basil leaves.

8. Use an immersion blender to blend the soup until it’s smooth; if you dont have one, carefully blend it in batches with a regular blender.

9. If you desire a creamier texture, stir in the 1/2 cup heavy cream and let it simmer for another 5 minutes.

10. Give it a taste and adjust the salt and pepper if needed. Serve hot with a grilled cheese and enjoy the comfort in every spoonful.

Equipment Needed

1. Oven – You’ll need your oven (preheat it to 400°F)
2. Baking tray – A tray to roast your tomatoes, onion wedges, and garlic
3. Foil or parchment paper – For lining the baking tray
4. Measuring cups and spoons – To measure out the olive oil, salt, pepper, sugar, broth, and heavy cream
5. Knife – For halving the tomatoes, cutting the onion, separating the garlic cloves, and roughly chopping the basil
6. Cutting board – To safely prepare and chop the veggies
7. Tongs or spoon – For tossing the veggies with oil and seasonings
8. Large pot – To transfer the roasted veggies into when you add the broth and simmer
9. Immersion blender or regular blender – Use an immersion blender directly in the pot or blend in batches if you dont have one

FAQ

• What temperature should I roast the tomatoes at? – You can roast them in a preheated oven at 400°F. Just lay them on a baking sheet, drizzle olive oil and season them before roasting for about 25-30 minutes.
• Can I make this soup vegan? – Yes, you can. Just use vegetable broth instead of chicken broth and skip the heavy cream or use a plant based cream substitute.
• Do I need to peel all the garlic cloves? – No, you don’t have to. Just separate the cloves and if there are any with a loose skin, feel free to peel them; the roasted garlic adds a nice flavor even with a little skin on.
• How do I get the soup thick and creamy? – Roasting brings out the flavors and softens the tomatoes. If you want a creamier texture, you can add the heavy cream after blending or stir in a bit more broth if it is too thick.
• How long will leftover soup keep in the fridge? – You can store leftovers in an airtight container in the fridge for about 3-4 days. Just make sure to heat it up well before serving.

Roasted Tomato Basil Soup Recipe Substitutions and Variations

• If you can’t get ripe tomatoes, try canned whole tomatoes (drained) instead.
• You can replace the yellow onion with a red onion or even a few shallots for a different twist.
• If handling a whole head of garlic feels like too much work, use garlic powder (about 1 teaspoon) to still get that garlic kick.
• Switch the vegetable broth with chicken broth if you prefer a non-vegetarian option.
• For a lighter or dairy-free version, you can use coconut milk or a splash of half and half instead of heavy cream.

Pro Tips

1. Try roasting the vegetables until they’re just starting to darken on the edges – it’ll give the soup a rich, smoky taste. Be careful though, cause if they burn the flavor gets all bitter.
2. If you don’t have an immersion blender, let the soup cool down a bit before you blend it in batches with a regular blender. This helps prevent splashing hot soup all over your kitchen.
3. When you add the broth, check its temperature and seasoning before blending; sometimes the saltiness gets muted with roasting so trust your taste buds and adjust as needed.
4. For a little extra kick, toss in a pinch of red pepper flakes or even a bit of extra basil right at the end – it really brightens the flavors up.