This Roasted Tomato Basil Soup is a comforting, flavor-packed dish perfect for any day.
Roasting fresh tomatoes, garlic, and onions brings out natural sweetness while fresh basil adds a fragrant touch.
Rich in fiber and plant-based nutrients, this creamy, low-saturated-fat soup is quick, simple, and ideal for a nourishing lunch, cozy dinner, or effortless meal prep.
Creamy Roasted Tomato Basil Soup
Equipment
- Oven-safe baking dish (medium, for roasting)
- Blender or Immersion Blender
- Medium pot (for simmering)
- Knife (for chopping)
- Cutting board
- Measuring Spoons and Cups
Ingredients
- 4 medium tomatoes approx. 420 g, halved
- 4 –5 garlic cloves peeled
- ½ medium yellow onion approx. 40 g, chopped
- 2 –3 tablespoons olive oil
- Pinch salt
- Pinch black pepper cracked
- 2 cups vegetable broth
- 2 tablespoons tomato paste double or triple concentrated
- 1 –2 teaspoons granulated sugar
- ¾ teaspoon dried oregano
- ½ teaspoon black pepper
- 8 fresh basil leaves large
- 3 tablespoons heavy cream
- Grated Parmesan cheese for garnish
- Crushed red pepper optional, for garnish
Instructions
- Prepare the Ingredients: Start by washing and halving your tomatoes. Peel the garlic cloves carefully, making sure there are no papery skins left. Chop the yellow onion into medium pieces so they roast evenly. Gather all your ingredients on a clean cutting board to ensure a smooth cooking process. Preheat your oven to 200°C (400°F) while you prepare the vegetables.
- Arrange for Roasting: Place the tomato halves, peeled garlic cloves, and chopped onion into an oven-safe baking dish. Spread them out so each piece gets direct heat exposure. Drizzle the olive oil over the vegetables and sprinkle a pinch of salt and cracked black pepper evenly on top. The oil will help the vegetables caramelize beautifully and enhance the flavor.
- Roast the Vegetables: Put the baking dish in the preheated oven and roast for 40 minutes. Keep a close eye on the garlic—after about 25 minutes, remove the cloves to prevent burning. The tomatoes and onions should develop a deep, rich color, slightly caramelized edges, and a naturally sweet aroma. Roasting intensifies the flavors, creating a hearty soup base.
- Blend the Base: Carefully transfer the roasted tomatoes, garlic, and onion into a blender. Pour in the vegetable broth and blend at high speed until smooth. Be cautious if the mixture is still hot; blend in batches if needed. This step ensures a creamy, silky texture that forms the heart of your soup.
- Simmer with Seasoning: Pour the blended mixture into a medium pot and place it over low heat. Add the tomato paste, granulated sugar, dried oregano, and black pepper. Stir thoroughly to combine. Let the soup simmer gently for 8–10 minutes, allowing the flavors to marry and deepen. The simmering process helps the tomato paste integrate fully, giving richness and depth to the soup.
- Add Fresh Basil: Slice or tear the basil leaves and stir them into the soup. If you prefer a uniform, green-speck-free texture, use an immersion blender to blend the basil into the soup. Fresh basil adds a fragrant herbal note and a touch of freshness that balances the roasted flavors perfectly.
- Finish with Cream: Pour in the heavy cream and gently stir to incorporate. Allow the soup to simmer for another 1–2 minutes on low heat. The cream adds a luscious texture and rounds out the acidity of the tomatoes, resulting in a smooth, velvety soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. If you like a little heat, sprinkle crushed red pepper on top. Serve immediately while hot, ideally with a side of grilled cheese or crusty bread. Enjoy the comforting, aromatic flavors of this wholesome soup.
Notes
- Keep the tomato skins and seeds for maximum flavor and nutrients; if you prefer a smoother soup, strain or peel them after blending.
- Fresh basil is highly recommended for the best flavor. If unavailable, ½ teaspoon of dried basil can be used as a substitute.
- Exercise caution when blending hot ingredients. Allow them to cool slightly and blend in batches if doubling the recipe.
- Roasting the garlic separately prevents bitterness and adds a natural sweetness to the soup.
- Adjust the cream to suit your preference: add more for a richer soup or less for a lighter option.
Chef’s Secrets: Tips From The Kitchen
Roasting the vegetables is the foundation of this soup’s depth and complexity.
Take your time allowing the tomatoes and onions to caramelize fully, as this concentrates their natural sweetness.
For an extra flavor boost, lightly char the tomato edges or add a pinch of smoked paprika to enhance the roasted aroma.
When adding basil, gently fold it in rather than over-stirring to preserve its vibrant color and delicate flavor.
Using high-quality olive oil and fresh cream can make a noticeable difference in richness and texture.
Serving Suggestions: Pairing Ideas And Enhancements
This soup shines on its own as a cozy, light meal, but it pairs beautifully with a variety of accompaniments.
Serve with a grilled cheese sandwich or a crusty sourdough for a classic combination.
Drizzle a touch of olive oil or balsamic reduction on top for a gourmet touch.
Garnish with extra basil leaves or freshly cracked black pepper to add a fresh, aromatic finish.
For a heartier option, add roasted croutons or a sprinkle of toasted pine nuts.
Storage Tips: Keep Soup Fresh Longer
This soup stores well for meal prep or leftovers.
Allow it to cool completely before transferring to an airtight container.
Refrigerated, it will last up to 3–4 days.
For longer storage, freeze in portions for up to 2 months, making it convenient for quick weekday meals.
Reheat gently over low heat, stirring occasionally to prevent curdling of the cream.
If the soup thickens too much after refrigeration, add a splash of vegetable broth or water to restore its silky texture.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply substitute the heavy cream with coconut cream or unsweetened plant-based cream and omit the Parmesan cheese. The soup will still be creamy and flavorful.
2. Do I need to peel the tomatoes?
No, peeling is optional. Keeping the skins adds nutrients, fiber, and rich color. If you prefer a smooth, silky texture, you can peel or strain the tomatoes after blending.
3. Can I use canned tomatoes instead of fresh?
Absolutely. Use high-quality canned whole or diced tomatoes. Roasting isn’t necessary; simply blend and simmer as directed. The flavor may be slightly less bright than fresh tomatoes.
4. How can I make this soup spicier?
Add crushed red pepper while simmering or sprinkle on top when serving. A pinch of cayenne or smoked paprika during cooking can also add a gentle warmth without overpowering the tomato flavor.
5. Can this soup be made ahead of time?
Yes! Make it a day in advance; the flavors deepen overnight in the refrigerator. Reheat gently over low heat, and add cream at the end to maintain a smooth, rich consistency.
