Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3 lbs fresh tomatoes (Roma or plum tomatoes work best); 1 tablespoon olive oil; Salt and pepper, to taste; 1 medium onion, chopped; 2 cloves garlic, minced; 1 1/2 cups vegetable or chicken broth; 1/2 cup heavy cream (optional, for extra creaminess); 1 teaspoon dried oregano (or 1 tablespoon fresh oregano); 1/4 teaspoon red pepper flakes (optional, for a little heat); 1/2 cup fresh basil leaves, chopped (plus extra for garnish); Crumbled feta or shredded mozzarella cheese; Fresh basil leaves

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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is a comforting, rich, and flavorful soup that combines the sweetness of roasted tomatoes with the aromatic freshness of basil. This soup is perfect for cooler weather and pairs wonderfully with grilled cheese sandwiches for a classic meal. It’s easy to make, hearty, and full of depth, making it an ideal choice for lunch or dinner.

Why You’ll Love This Recipe

I love this recipe because roasting the tomatoes brings out their natural sweetness and deepens their flavor, which makes the soup rich and satisfying. The addition of fresh basil adds a lovely, herby freshness, and the creamy texture makes each spoonful velvety smooth. It’s a warm, cozy bowl of goodness that’s perfect for any occasion!

Ingredients

For the Soup:

3 lbs fresh tomatoes (Roma or plum tomatoes work best)
1 tablespoon olive oil
Salt and pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups vegetable or chicken broth
1/2 cup heavy cream (optional, for extra creaminess)
1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
1/4 teaspoon red pepper flakes (optional, for a little heat)
1/2 cup fresh basil leaves, chopped (plus extra for garnish)

For Garnish (optional):

Crumbled feta or shredded mozzarella cheese
Fresh basil leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Tomatoes:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cut the tomatoes in half (or quarters, if large) and place them on the prepared baking sheet, cut side up.
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
Roast for 25-30 minutes, or until the tomatoes are soft, charred, and caramelized around the edges. This roasting process intensifies the tomato flavor.

2. Sauté the Onion and Garlic:

While the tomatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
Add the minced garlic and cook for another minute, until fragrant.

3. Make the Soup:

Once the tomatoes are roasted, remove them from the oven and let them cool slightly. Then, scrape the tomatoes and any juices into the pot with the onions and garlic.
Add the broth, oregano, and red pepper flakes (if using). Stir to combine and bring to a simmer.
Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.

4. Blend the Soup:

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
After blending, return the soup to low heat and stir in the fresh chopped basil and heavy cream (if using). Taste and adjust seasoning with salt and pepper.

5. Serve:

Ladle the soup into bowls, garnish with fresh basil leaves, and top with crumbled feta or shredded mozzarella cheese if desired.
Serve with crusty bread or a grilled cheese sandwich for a classic pairing!

Servings and Timing

This recipe makes about 4-6 servings. Prep time is about 10 minutes, roasting time is 25-30 minutes, and cooking time is 20 minutes, so total time is around 1 hour.

Variations

I like to:

Add a drizzle of balsamic vinegar or a sprinkle of sugar for extra flavor.
Use coconut milk instead of cream for a dairy-free version.
Add a handful of spinach or kale for extra greens.
Make it spicier by adding a bit more red pepper flakes or a dash of hot sauce.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. To reheat, simply warm on the stove over medium heat, adding a bit more broth if the soup thickens too much.

Roasted Tomato Basil Soup

FAQs

Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes will work, but fresh tomatoes give a brighter, more complex flavor. Use about 2 cans of whole tomatoes in place of the 3 lbs of fresh tomatoes.

Can I make this soup ahead of time?
Yes, this soup keeps well in the refrigerator for a few days. You can also make it ahead and freeze it for later. Just be sure to let it cool completely before storing.

Can I make this soup vegan?
Yes, use coconut milk or another non-dairy cream substitute instead of heavy cream, and skip the cheese for a completely vegan version.

Can I add other vegetables?
Yes! Carrots, bell peppers, or celery would all work well in this soup. Just sauté them along with the onions and garlic before adding the tomatoes.

Conclusion

Roasted Tomato Basil Soup is a cozy, comforting dish that’s full of flavor and easy to make. Roasting the tomatoes enhances their natural sweetness, while fresh basil adds a bright, herby kick. It’s the perfect soup for chilly days, and it’s guaranteed to satisfy your cravings for something warm and comforting.