Roasted Tomato Basil Soup – Cozy, Creamy & Full of Flavor!
This Roasted Tomato Basil Soup is the ultimate comfort in a bowl! Made with oven-roasted tomatoes, garlic, and fresh basil, it’s rich, velvety, and bursting with flavor. Perfect for chilly nights, lunch with friends, or pairing with a grilled cheese sandwich. Easy to make, naturally gluten-free, and freezer-friendly—this soup is a must-have for your fall and winter recipe rotation!
Equipment
- Baking sheet
- Parchment paper (optional)
- Chef’s knife and cutting board
- Blender (immersion or countertop)
- Large pot
- Ladle
- Measuring Cups and Spoons
Ingredients
- 2 lbs ripe Roma or plum tomatoes, halved
- 1 medium onion, quartered
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- ½ tsp sugar (optional, to balance acidity)
- ½ cup fresh basil leaves, loosely packed
- Optional: ¼ cup heavy cream or coconut cream
- Optional garnish: basil chiffonade, olive oil drizzle, cracked pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Arrange halved tomatoes, onion quarters, and unpeeled garlic on the sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 35–40 minutes until tomatoes are blistered and edges are lightly charred.
- Let cool slightly. Peel garlic cloves and transfer all roasted ingredients to a blender.
- Add vegetable broth and fresh basil. Blend until smooth (in batches if needed).
- Pour into a pot and simmer for 5–10 minutes. Add sugar if needed to balance acidity.
- Stir in cream (if using) and adjust seasoning.
- Serve hot with garnishes and your favorite bread.
Notes
- For deeper flavor, use sun-ripened or farmers market tomatoes.
- Leave out cream before freezing to prevent separation.
- Add white beans for protein or roasted red peppers for complexity.
- Reheat gently on the stovetop and stir well to reincorporate oils.
- Avoid over-blending to maintain a silky—not gummy—texture.