If there’s one dish that captures the essence of comfort food while still feeling fresh and sophisticated, it’s a warm bowl of roasted tomato and basil soup. There’s something magical about how simple ingredients-ripe tomatoes, fragrant basil, and a touch of garlic-transform into a velvety, aromatic soup that hits all the right notes. This isn’t just any soup; roasting the tomatoes first adds depth, sweetness, and a subtle smokiness that elevates it beyond the ordinary. Whether you’re curling up on a rainy day, looking for a cozy dinner starter, or impressing friends at a dinner party, this soup delivers every time.
Roasted Tomato And Basil Soup Recipe
This recipe strikes a perfect balance between rustic charm and refined flavor. The roasting process intensifies the natural sweetness of the tomatoes, while the fresh basil adds that bright, herbaceous punch that keeps each spoonful lively. It’s creamy, comforting, and effortlessly elegant. And the best part? It’s surprisingly easy to make, so you can whip it up even on a busy weeknight.
Ingredients Needed
Here’s everything you’ll need to make this soup sing:
- Tomatoes (about 2 pounds or 900g) – Cherry or Roma tomatoes work best for roasting because they’re naturally sweet and rich in flavor.
- Fresh basil leaves (1 cup, loosely packed) – Adds brightness and a signature Italian flair.
- Garlic (4 cloves, whole) – Roasting garlic mellows its sharpness and adds a subtle, sweet depth.
- Olive oil (3 tablespoons) – Use a good-quality extra virgin olive oil; it makes a noticeable difference.
- Onion (1 medium, roughly chopped) – Brings a gentle, savory foundation to the soup.
- Vegetable or chicken broth (3 cups) – Acts as the canvas for all your roasted flavors.
- Salt (to taste) – Enhances all the natural flavors.
- Black pepper (to taste) – Adds a subtle kick and complexity.
- Optional: Heavy cream (½ cup) – For a richer, creamier version of the soup.
Cooking Instructions
Now let’s break it down step by step so your soup comes out perfectly every time:
- Preheat your oven to 400°F (200°C).
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Prepare The Tomatoes And Garlic For Roasting
- Cut tomatoes in halves (or quarters if large).
- Toss tomatoes and whole garlic cloves with olive oil, salt, and pepper.
- Spread them evenly on a baking sheet.
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Roast For 25-30 Minutes
- Watch for caramelized edges and a slightly shriveled appearance on the tomatoes.
- This roasting step is where the magic happens, concentrating flavors beautifully.
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Sauté Onions
- In a large pot, add a splash of olive oil and sauté chopped onions until soft and translucent.
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Combine Ingredients
- Add roasted tomatoes, garlic, and broth to the pot with the onions.
- Simmer for 10-15 minutes to allow flavors to meld.
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Blend Until Smooth
- Use an immersion blender or transfer to a countertop blender in batches.
- Blend until silky and uniform.
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Add Basil And Optional Cream
- Stir in fresh basil leaves and simmer another 2-3 minutes.
- If using cream, gently swirl it in just before serving.
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Taste And Adjust Seasoning
- Add more salt or pepper as needed.
- Serve hot, ideally with a slice of crusty bread.
Ingredient Insights
Understanding your ingredients can elevate the soup from ’good’ to ’memorable’:
- Tomatoes: The riper, the better. Heirloom varieties bring nuanced sweetness, while Roma tomatoes are meatier and less watery.
- Basil: Fresh basil is essential; dried basil won’t give the same vibrant flavor. Tear it instead of chopping to preserve its aromatic oils.
- Garlic: Roasting garlic softens its pungency and brings a caramelized richness. Never underestimate the power of roasted garlic.
- Olive oil: Invest in quality-it carries flavor throughout the soup. Cheap oils can taste flat or bitter.
- Broth: Homemade broth takes the soup to the next level, but store-bought works in a pinch.
Expert Tips
Here’s where I share little nuggets that make your soup stand out:
- Don’t skip roasting: It transforms the flavor profile entirely. Raw tomatoes won’t give you the same depth.
- Roast on a single layer: Crowding the pan steams the tomatoes instead of caramelizing them.
- Use an immersion blender: It keeps everything in one pot and avoids splatters.
- Add sugar sparingly if needed: Sometimes tomatoes can be slightly acidic; a pinch of sugar balances it.
- Serve with texture: Croutons, a swirl of cream, or a sprinkle of Parmesan add complexity.
Recipe Variations
Want to mix things up? Here are some creative twists:
- Spicy kick: Add a pinch of red chili flakes while sautéing onions.
- Roasted red pepper twist: Blend in roasted red peppers for a smoky, slightly sweet flavor.
- Vegan version: Skip the cream or use coconut milk for a silky vegan alternative.
- Cheesy blend: Stir in shredded cheddar or Parmesan for a luscious, cheesy soup.
- Garlic lovers’ dream: Roast an extra head of garlic for a sweeter, more mellow garlic punch.
Final Words
Roasted tomato and basil soup is more than just a recipe-it’s a comforting ritual. The aroma of roasted tomatoes and garlic filling your kitchen is enough to lift anyone’s spirits. Every spoonful is rich, velvety, and perfectly balanced with the freshness of basil and the natural sweetness of roasted tomatoes. It’s simple, yet sophisticated, humble but impressive-an all-time classic that never fails to satisfy.
FAQs
What Are The Main Ingredients Needed For Roasted Tomato And Basil Soup?
The main ingredients for roasted tomato and basil soup include ripe tomatoes, fresh basil, garlic, onion, olive oil, vegetable broth, salt, pepper, and optionally, heavy cream for a creamy texture.
Can I Use Canned Tomatoes Instead Of Fresh Tomatoes?
Yes, canned tomatoes can be used as a substitute for fresh tomatoes. However, fresh tomatoes tend to provide a richer flavor when roasted, so the soup may taste slightly different when using canned tomatoes.
How Do I Roast The Tomatoes For The Soup?
To roast the tomatoes, preheat the oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet with the cut side facing up. Drizzle with olive oil, sprinkle with salt, pepper, and garlic, and roast for 30-40 minutes until the tomatoes are soft and slightly caramelized.
Can I Make Roasted Tomato And Basil Soup In Advance?
Yes, roasted tomato and basil soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the soup for up to 3 months.
How Can I Make The Soup Vegan?
To make the soup vegan, simply omit any cream or dairy-based ingredients. You can substitute heavy cream with coconut milk or almond milk for a creamy texture.
What Can I Serve With Roasted Tomato And Basil Soup?
Roasted tomato and basil soup pairs well with grilled cheese sandwiches, crusty bread, or a fresh green salad. You can also top it with croutons or a dollop of sour cream for added flavor.
How Do I Thicken The Soup If It’s Too Thin?
If the soup is too thin, you can thicken it by simmering it for a few extra minutes to reduce the liquid. Alternatively, blend in a small amount of cooked potatoes or add a tablespoon of tomato paste for added thickness.
Can I Make Roasted Tomato And Basil Soup In A Slow Cooker?
Yes, you can make this soup in a slow cooker. Roast the tomatoes separately as directed, then transfer them to the slow cooker with the other ingredients. Cook on low for 4-6 hours, then blend before serving.
Can I Add Other Vegetables To The Soup?
Yes, you can add other vegetables like carrots, celery, or bell peppers to the soup for extra flavor and nutrition. Simply chop and sauté them along with the onions and garlic before adding the roasted tomatoes.
How Do I Blend The Soup To Make It Smooth?
To make the soup smooth, use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender. Blend until the soup reaches your desired consistency, and be sure to allow it to cool slightly before blending to avoid splattering.