Roasted Tomato Basil Soup Recipe

There’s something truly comforting about a bowl of perfectly homemade tomato soup, and this Roasted Tomato Basil Soup Recipe hits all the right notes. Roast those Roma tomatoes until their natural sweetness shines through, then blend them with fresh basil and a splash of cream for a soup that’s vibrant, cozy, and just a little bit indulgent. Trust me, once you make this, you’ll understand why I often reach for it on chilly evenings or when I’m craving something soothing but not boring.

What makes this Roasted Tomato Basil Soup Recipe special is how roasting the tomatoes adds a depth of flavor that canned soup just can’t compete with. Plus, the fresh basil and thyme bring in a fragrant, herbaceous twist that lifts the whole dish. I love making it ahead for busy weeknights because it tastes even better the next day—so comforting and creamy, it’s basically a hug in a bowl.

Ingredients You’ll Need

Getting the right ingredients together makes all the difference with this soup. Each element plays a role — the roasting, the herbs, and a bit of creaminess come together to create that crave-worthy balance you want in your roasted tomato basil soup recipe.

• Roma tomatoes: Firm and ripe ones work best for roasting since they have fewer seeds and more flesh, giving a richer soup.
• Extra virgin olive oil: Helps the tomatoes caramelize beautifully during roasting, adding a subtle fruity note.
• Unsalted butter: Adds a silky richness without overpowering the flavors.
• Yellow onion: Provides a sweet base when sautéed, balancing the acidity of the tomatoes.
• Garlic cloves: Minced fresh garlic gives the soup a warm, aromatic backdrop.
• Fresh thyme: Adds an earthy herbal depth that complements the basil perfectly.
• Kosher salt: Essential for bringing out all the bright, natural flavors.
• Ground black pepper: Just enough to gently spice and round out the taste.
• San Marzano canned tomatoes: For added body and consistency, they’re a pantry staple that enhances the soup’s texture.
• Fresh basil: Roughly chopped to keep bursts of fresh flavor throughout.
• Sugar: Just a little touch to balance tomato acidity, but don’t overdo it!
• Chicken stock: Adds depth; you can substitute vegetable stock to keep it vegetarian.
• Heavy cream: Creamy finish that softens the tomato’s tang while making it luxuriously smooth.

Variations

Feel free to make this Roasted Tomato Basil Soup Recipe your own—I’ve tried a few tweaks that turn it from great to absolutely perfect depending on the mood and occasion. Experimenting is part of the fun!

• Vegan version: Swap the butter and heavy cream for olive oil and coconut cream. It’s just as creamy and well-loved by my vegan friends.
• Spicy kick: Add a pinch of red pepper flakes when sautéing the garlic. I did this once for a friend who loves spice, and the warmth balanced so well with the cream.
• Cheesy twist: Stir in a handful of grated Parmesan at the end. It adds a wonderful umami boost if you’re a cheese fan like me!
• Seasonal herbs: Swap out fresh thyme for rosemary or oregano if that’s what you have grown in your garden.

How to Make Roasted Tomato Basil Soup Recipe

Step 1: Roast Those Tomatoes for Maximum Flavor

Start by preheating your oven to 400°F (200°C). Slice the Roma tomatoes lengthwise and toss them with 2 tablespoons of extra virgin olive oil, kosher salt, and black pepper. Spread them on a baking sheet cut side up and roast for about 25-30 minutes. You’ll know they’re ready when the edges caramelize and the tomatoes shrink slightly—this roasting step is what turns ordinary tomato soup into something unforgettable.

Step 2: Sauté Onions, Garlic, and Herbs

While the tomatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion and cook until soft and translucent, about 5-7 minutes. Toss in the minced garlic and fresh thyme, cooking another minute until fragrant—but don’t let it burn! This aromatic base is where your soup really starts to build layers of flavor that you’ll love.

Step 3: Combine Roasted and Canned Tomatoes

Once your roasted tomatoes are done, add them to the pot along with the can of crushed San Marzano tomatoes. Stir in the sugar and chicken stock, then bring everything to a gentle simmer. Let it cook for 15 minutes so the flavors meld beautifully together.

Step 4: Blend, Add Basil and Cream

Remove the pot from heat and stir in the fresh basil. Using an immersion blender (or carefully in batches with a regular blender), puree the soup until smooth and velvety. Then, stir in the heavy cream. Warm through on low heat—do not boil again—or you risk curdling that lovely creaminess.

How to Serve Roasted Tomato Basil Soup Recipe

Garnishes

I usually sprinkle freshly grated Parmesan or add a drizzle of good olive oil right before serving. A few fresh basil leaves make it feel extra special. Sometimes, I’ll even add a little swirl of cream or a few cracked black pepper shards to make it look restaurant-worthy. These simple touches give the soup that inviting, homemade appeal.

Side Dishes

Pairing matters—I love serving this soup with homemade grilled cheese sandwiches. The melty cheese and crisp bread complement the creamy and tangy soup perfectly. Fresh crusty bread or garlic breadsticks work beautifully too if you want to keep it simple.

Creative Ways to Present

For dinner parties, I like to serve this Roasted Tomato Basil Soup Recipe in small mason jars or mini soup cups. Adding a basil leaf on top or a parmesan crisp beside the bowl makes it feel so elegant. It’s a great starter that feels cozy yet refined, and guests always ask for the recipe.

Make Ahead and Storage

Storing Leftovers

I cool the soup fully before transferring it to airtight containers to keep in the fridge. It stays fresh for about 3-4 days and the flavors actually deepen overnight, making leftovers a real treat rather than a chore.

Freezing

This soup freezes well! I portion it into freezer-safe containers or bags, leaving some headspace for expansion. From my experience, it keeps beautifully for up to 3 months. Just thaw in the fridge overnight and give it a gentle stir before reheating.

Reheating

Reheat on the stove over low heat, stirring occasionally. Avoid boiling, as that can separate the cream and change the texture. If it feels too thick after chilling, just stir in a splash of chicken stock or water until you reach your preferred consistency.

FAQs

Final Thoughts

This Roasted Tomato Basil Soup Recipe is one I keep coming back to because it’s simple yet full of personality. I love how roasting the tomatoes brings that slightly sweet, smoky flavor that’s impossible to resist. If you want a cozy, flavorful soup that feels homemade and special, this one’s for you—just grab some fresh tomatoes, basil, and a little patience, and you’ll be rewarded with a bowl of pure joy.

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