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Roasted Tomato Basil Soup Comforting and Flavorful Meal

by on April 14, 2025

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Are you ready to warm your soul with a bowl of Roasted Tomato Basil Soup? This comforting dish brings together the rich sweetness of ripe tomatoes, the fragrance of fresh basil, and a hint of garlic for a meal that is both simple and delicious. Whether you enjoy it as a quick lunch or a cozy dinner, this soup is sure to please. Let’s dive into how to create this flavorful masterpiece!

- 2 pounds ripe tomatoes - 1 medium onion - 4 cloves garlic - 2 tablespoons olive oil - 1 teaspoon sugar - Salt and pepper - 1 cup vegetable broth - 1 cup fresh basil leaves - ½ cup heavy cream (optional) - 1 tablespoon balsamic vinegar The main ingredients for roasted tomato basil soup are simple yet powerful. Ripe tomatoes bring a sweet, rich flavor. I love using 2 pounds of them for a robust base. A medium onion adds depth, while 4 cloves of garlic give it a lovely aroma. Drizzling 2 tablespoons of olive oil enhances the taste and helps in roasting. A teaspoon of sugar balances acidity, and salt and pepper add essential seasoning. You’ll also need 1 cup of vegetable broth to create a smooth texture. Fresh basil gives the soup its signature flavor, so I always pack in a cup. For those who enjoy creaminess, ½ cup of heavy cream can be added. Lastly, a tablespoon of balsamic vinegar adds a tangy twist. - Other herbs (thyme, oregano) - Dairy alternatives (coconut milk, almond milk) - Spices (crushed red pepper, paprika) For variations, you can use other herbs like thyme or oregano for extra flavor. If you're looking for dairy alternatives, coconut milk or almond milk works well. If you like some heat, crushed red pepper or paprika can spice things up. These options allow you to customize the soup to your taste! {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This heat will help caramelize the tomatoes. 2. Gather your ingredients. Chop the onion and halve the ripe tomatoes. Peel the garlic cloves. 1. On a large baking sheet, arrange the halved tomatoes, chopped onion, and garlic cloves. 2. Drizzle 2 tablespoons of olive oil over the veggies. Sprinkle with 1 teaspoon of sugar, plus salt and pepper to taste. Toss everything until coated well. 3. Roast in the preheated oven for about 30-35 minutes. Watch for the tomatoes to caramelize and juices to bubble. 1. Once roasted, let the mixture cool slightly. 2. In a large pot over medium heat, add the roasted veggies with 1 cup of vegetable broth. Bring to a simmer. 3. Incorporate 1 cup of fresh basil leaves and 1 tablespoon of balsamic vinegar. Cook for an additional 5-10 minutes to meld flavors. 4. Using an immersion blender, puree the soup until smooth. If you prefer, transfer the soup to a blender in batches. 5. For a richer texture, stir in ½ cup of heavy cream, if desired. Warm the soup on low heat if needed. 6. Taste the soup and adjust seasoning with salt and pepper if necessary. To make a great soup, choose ripe tomatoes. Their natural sweetness shines through in the dish. Look for tomatoes that feel heavy and smell sweet. You can balance sweetness with a bit of acidity. Adding a teaspoon of sugar helps enhance the natural flavors. Balsamic vinegar adds a nice tang. It brightens the soup while complementing the tomatoes. For a creamy soup, consider stirring in heavy cream. It gives a rich texture that feels luxurious. If you prefer a lighter option, you can skip the cream. An immersion blender makes pureeing easy. If you don’t have one, you can use a regular blender. Just blend in small batches to avoid spills. This soup pairs well with crusty bread. You can also serve it with grilled cheese sandwiches. For garnishing, drizzle olive oil on top. A few fresh basil leaves add color and flavor. You can even sprinkle some cheese for extra richness. Enjoy your comforting soup with these simple sides! Pro Tips Use Ripe Tomatoes: The flavor of your soup greatly depends on the quality of the tomatoes. Choose ripe, in-season tomatoes for the best taste. Add Depth with Herbs: Fresh basil is essential, but feel free to experiment with other herbs like thyme or oregano for added complexity. Blend for Texture: For a smoother soup, use an immersion blender. If you prefer a chunkier texture, blend only half the soup and leave the rest as is. Enhance with Acidity: A splash of lemon juice or additional balsamic vinegar can brighten the flavors of the soup, balancing the sweetness of the tomatoes. {{image_2}} To make this soup creamy, add heavy cream after blending. Start with half a cup. This gives the soup a rich texture. You can adjust the amount to your taste. If you want other creamy options, try coconut milk or cashew cream. These are great for a different taste. For a vegan version, you can skip the heavy cream. Use coconut milk instead. It adds creaminess and a hint of sweetness. You can also add extra vegetables like carrots or bell peppers for more flavor. Cashews can be soaked and blended to create a rich base. If you like some heat, add crushed red pepper flakes. Start with a pinch and taste as you go. You can also chop jalapeños and add them to the roasting pan. This will give the soup a nice kick. Always balance the heat with a little extra sweetness or acidity. A splash of balsamic vinegar can help with this. To store leftovers, let the soup cool completely. Pour it into an airtight container. Seal it tightly. This keeps the flavors fresh. You can store it in the fridge for up to five days. Just remember to label it with the date. If you want to save it for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space for expansion. This soup can last for about three months in the freezer. When you're ready to eat, take it out and thaw it in the fridge overnight. To reheat, pour it into a pot over medium heat. Stir often until it's hot. If you like it creamier, add a splash of heavy cream while reheating. Enjoy your comforting soup again! Yes, you can use canned tomatoes. They save time and still taste great. Make sure to choose whole, peeled tomatoes for the best flavor. Drain the excess liquid before adding them to the recipe. This change will still give you a tasty soup. You can store this soup in the fridge for up to five days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it for up to three months. Just thaw and reheat before serving. This soup pairs well with many sides. I love serving it with crusty bread or grilled cheese sandwiches. You can also try a fresh salad or a cheese platter for a complete meal. Absolutely! Doubling the recipe is easy. Just double each ingredient and use a larger pot for cooking. This way, you can share the soup with more friends and family. This soup is already gluten-free as written. Just ensure that any broth you use is gluten-free. You can use vegetable or chicken broth, depending on your taste. Enjoy a delicious and safe meal! You can create a delicious roasted tomato basil soup using simple, fresh ingredients. We discussed the main ingredients, preparation steps, and various flavorful options. I shared tips to enhance flavor and texture, plus storage advice to keep your soup fresh. Cooking should be fun and rewarding. Whether you choose a creamy version or a spicy twist, enjoy experimenting! This recipe is a great way to nourish yourself and impress friends and family.

Why I Love This Recipe

  1. Fresh Ingredients: This soup uses ripe, juicy tomatoes and fresh basil, making it a vibrant and flavorful dish.
  2. Comforting and Cozy: There’s nothing quite like a warm bowl of tomato basil soup to make you feel at home.
  3. Easy to Prepare: With simple steps and minimal prep, this soup is perfect for busy weeknight dinners.
  4. Versatile Pairings: Enjoy it on its own or alongside crusty bread or grilled cheese for a classic combination.

Ingredients

Main Ingredients

– 2 pounds ripe tomatoes

– 1 medium onion

– 4 cloves garlic

– 2 tablespoons olive oil

– 1 teaspoon sugar

– Salt and pepper

– 1 cup vegetable broth

– 1 cup fresh basil leaves

– ½ cup heavy cream (optional)

– 1 tablespoon balsamic vinegar

The main ingredients for roasted tomato basil soup are simple yet powerful. Ripe tomatoes bring a sweet, rich flavor. I love using 2 pounds of them for a robust base. A medium onion adds depth, while 4 cloves of garlic give it a lovely aroma. Drizzling 2 tablespoons of olive oil enhances the taste and helps in roasting. A teaspoon of sugar balances acidity, and salt and pepper add essential seasoning.

You’ll also need 1 cup of vegetable broth to create a smooth texture. Fresh basil gives the soup its signature flavor, so I always pack in a cup. For those who enjoy creaminess, ½ cup of heavy cream can be added. Lastly, a tablespoon of balsamic vinegar adds a tangy twist.

Optional Ingredients for Variations

– Other herbs (thyme, oregano)

– Dairy alternatives (coconut milk, almond milk)

– Spices (crushed red pepper, paprika)

For variations, you can use other herbs like thyme or oregano for extra flavor. If you’re looking for dairy alternatives, coconut milk or almond milk works well. If you like some heat, crushed red pepper or paprika can spice things up. These options allow you to customize the soup to your taste!

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 400°F (200°C). This heat will help caramelize the tomatoes.

2. Gather your ingredients. Chop the onion and halve the ripe tomatoes. Peel the garlic cloves.

Roasting the Vegetables

1. On a large baking sheet, arrange the halved tomatoes, chopped onion, and garlic cloves.

2. Drizzle 2 tablespoons of olive oil over the veggies. Sprinkle with 1 teaspoon of sugar, plus salt and pepper to taste. Toss everything until coated well.

3. Roast in the preheated oven for about 30-35 minutes. Watch for the tomatoes to caramelize and juices to bubble.

Blending and Final Touches

1. Once roasted, let the mixture cool slightly.

2. In a large pot over medium heat, add the roasted veggies with 1 cup of vegetable broth. Bring to a simmer.

3. Incorporate 1 cup of fresh basil leaves and 1 tablespoon of balsamic vinegar. Cook for an additional 5-10 minutes to meld flavors.

4. Using an immersion blender, puree the soup until smooth. If you prefer, transfer the soup to a blender in batches.

5. For a richer texture, stir in ½ cup of heavy cream, if desired. Warm the soup on low heat if needed.

6. Taste the soup and adjust seasoning with salt and pepper if necessary.

Tips & Tricks

Achieving the Best Flavor

To make a great soup, choose ripe tomatoes. Their natural sweetness shines through in the dish. Look for tomatoes that feel heavy and smell sweet. You can balance sweetness with a bit of acidity. Adding a teaspoon of sugar helps enhance the natural flavors. Balsamic vinegar adds a nice tang. It brightens the soup while complementing the tomatoes.

Texture Tips

For a creamy soup, consider stirring in heavy cream. It gives a rich texture that feels luxurious. If you prefer a lighter option, you can skip the cream. An immersion blender makes pureeing easy. If you don’t have one, you can use a regular blender. Just blend in small batches to avoid spills.

Serving Suggestions

This soup pairs well with crusty bread. You can also serve it with grilled cheese sandwiches. For garnishing, drizzle olive oil on top. A few fresh basil leaves add color and flavor. You can even sprinkle some cheese for extra richness. Enjoy your comforting soup with these simple sides!

Pro Tips

  1. Use Ripe Tomatoes: The flavor of your soup greatly depends on the quality of the tomatoes. Choose ripe, in-season tomatoes for the best taste.
  2. Add Depth with Herbs: Fresh basil is essential, but feel free to experiment with other herbs like thyme or oregano for added complexity.
  3. Blend for Texture: For a smoother soup, use an immersion blender. If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
  4. Enhance with Acidity: A splash of lemon juice or additional balsamic vinegar can brighten the flavors of the soup, balancing the sweetness of the tomatoes.

Variations

Creamy Roasted Tomato Basil Soup

To make this soup creamy, add heavy cream after blending. Start with half a cup. This gives the soup a rich texture. You can adjust the amount to your taste. If you want other creamy options, try coconut milk or cashew cream. These are great for a different taste.

Vegan Variation

For a vegan version, you can skip the heavy cream. Use coconut milk instead. It adds creaminess and a hint of sweetness. You can also add extra vegetables like carrots or bell peppers for more flavor. Cashews can be soaked and blended to create a rich base.

Spicy Roasted Tomato Basil Soup

If you like some heat, add crushed red pepper flakes. Start with a pinch and taste as you go. You can also chop jalapeños and add them to the roasting pan. This will give the soup a nice kick. Always balance the heat with a little extra sweetness or acidity. A splash of balsamic vinegar can help with this.

Storage Info

Refrigeration

To store leftovers, let the soup cool completely. Pour it into an airtight container. Seal it tightly. This keeps the flavors fresh. You can store it in the fridge for up to five days. Just remember to label it with the date.

Freezing

If you want to save it for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space for expansion. This soup can last for about three months in the freezer. When you’re ready to eat, take it out and thaw it in the fridge overnight.

To reheat, pour it into a pot over medium heat. Stir often until it’s hot. If you like it creamier, add a splash of heavy cream while reheating. Enjoy your comforting soup again!

FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes. They save time and still taste great. Make sure to choose whole, peeled tomatoes for the best flavor. Drain the excess liquid before adding them to the recipe. This change will still give you a tasty soup.

How long can I store roasted tomato basil soup?

You can store this soup in the fridge for up to five days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it for up to three months. Just thaw and reheat before serving.

What can I serve with roasted tomato basil soup?

This soup pairs well with many sides. I love serving it with crusty bread or grilled cheese sandwiches. You can also try a fresh salad or a cheese platter for a complete meal.

Can I double the recipe for a larger group?

Absolutely! Doubling the recipe is easy. Just double each ingredient and use a larger pot for cooking. This way, you can share the soup with more friends and family.

How to make this soup gluten-free?

This soup is already gluten-free as written. Just ensure that any broth you use is gluten-free. You can use vegetable or chicken broth, depending on your taste. Enjoy a delicious and safe meal!

You can create a delicious roasted tomato basil soup using simple, fresh ingredients. We discussed the main ingredients, preparation steps, and various flavorful options. I shared tips to enhance flavor and texture, plus storage advice to keep your soup fresh.

Cooking should be fun and rewarding. Whether you choose a creamy version or a spicy twist, enjoy experimenting! This recipe is a great way to nourish yourself and impress friends and famil

- 2 pounds ripe tomatoes - 1 medium onion - 4 cloves garlic - 2 tablespoons olive oil - 1 teaspoon sugar - Salt and pepper - 1 cup vegetable broth - 1 cup fresh basil leaves - ½ cup heavy cream (optional) - 1 tablespoon balsamic vinegar The main ingredients for roasted tomato basil soup are simple yet powerful. Ripe tomatoes bring a sweet, rich flavor. I love using 2 pounds of them for a robust base. A medium onion adds depth, while 4 cloves of garlic give it a lovely aroma. Drizzling 2 tablespoons of olive oil enhances the taste and helps in roasting. A teaspoon of sugar balances acidity, and salt and pepper add essential seasoning. You’ll also need 1 cup of vegetable broth to create a smooth texture. Fresh basil gives the soup its signature flavor, so I always pack in a cup. For those who enjoy creaminess, ½ cup of heavy cream can be added. Lastly, a tablespoon of balsamic vinegar adds a tangy twist. - Other herbs (thyme, oregano) - Dairy alternatives (coconut milk, almond milk) - Spices (crushed red pepper, paprika) For variations, you can use other herbs like thyme or oregano for extra flavor. If you're looking for dairy alternatives, coconut milk or almond milk works well. If you like some heat, crushed red pepper or paprika can spice things up. These options allow you to customize the soup to your taste! {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This heat will help caramelize the tomatoes. 2. Gather your ingredients. Chop the onion and halve the ripe tomatoes. Peel the garlic cloves. 1. On a large baking sheet, arrange the halved tomatoes, chopped onion, and garlic cloves. 2. Drizzle 2 tablespoons of olive oil over the veggies. Sprinkle with 1 teaspoon of sugar, plus salt and pepper to taste. Toss everything until coated well. 3. Roast in the preheated oven for about 30-35 minutes. Watch for the tomatoes to caramelize and juices to bubble. 1. Once roasted, let the mixture cool slightly. 2. In a large pot over medium heat, add the roasted veggies with 1 cup of vegetable broth. Bring to a simmer. 3. Incorporate 1 cup of fresh basil leaves and 1 tablespoon of balsamic vinegar. Cook for an additional 5-10 minutes to meld flavors. 4. Using an immersion blender, puree the soup until smooth. If you prefer, transfer the soup to a blender in batches. 5. For a richer texture, stir in ½ cup of heavy cream, if desired. Warm the soup on low heat if needed. 6. Taste the soup and adjust seasoning with salt and pepper if necessary. To make a great soup, choose ripe tomatoes. Their natural sweetness shines through in the dish. Look for tomatoes that feel heavy and smell sweet. You can balance sweetness with a bit of acidity. Adding a teaspoon of sugar helps enhance the natural flavors. Balsamic vinegar adds a nice tang. It brightens the soup while complementing the tomatoes. For a creamy soup, consider stirring in heavy cream. It gives a rich texture that feels luxurious. If you prefer a lighter option, you can skip the cream. An immersion blender makes pureeing easy. If you don’t have one, you can use a regular blender. Just blend in small batches to avoid spills. This soup pairs well with crusty bread. You can also serve it with grilled cheese sandwiches. For garnishing, drizzle olive oil on top. A few fresh basil leaves add color and flavor. You can even sprinkle some cheese for extra richness. Enjoy your comforting soup with these simple sides! Pro Tips Use Ripe Tomatoes: The flavor of your soup greatly depends on the quality of the tomatoes. Choose ripe, in-season tomatoes for the best taste. Add Depth with Herbs: Fresh basil is essential, but feel free to experiment with other herbs like thyme or oregano for added complexity. Blend for Texture: For a smoother soup, use an immersion blender. If you prefer a chunkier texture, blend only half the soup and leave the rest as is. Enhance with Acidity: A splash of lemon juice or additional balsamic vinegar can brighten the flavors of the soup, balancing the sweetness of the tomatoes. {{image_2}} To make this soup creamy, add heavy cream after blending. Start with half a cup. This gives the soup a rich texture. You can adjust the amount to your taste. If you want other creamy options, try coconut milk or cashew cream. These are great for a different taste. For a vegan version, you can skip the heavy cream. Use coconut milk instead. It adds creaminess and a hint of sweetness. You can also add extra vegetables like carrots or bell peppers for more flavor. Cashews can be soaked and blended to create a rich base. If you like some heat, add crushed red pepper flakes. Start with a pinch and taste as you go. You can also chop jalapeños and add them to the roasting pan. This will give the soup a nice kick. Always balance the heat with a little extra sweetness or acidity. A splash of balsamic vinegar can help with this. To store leftovers, let the soup cool completely. Pour it into an airtight container. Seal it tightly. This keeps the flavors fresh. You can store it in the fridge for up to five days. Just remember to label it with the date. If you want to save it for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space for expansion. This soup can last for about three months in the freezer. When you're ready to eat, take it out and thaw it in the fridge overnight. To reheat, pour it into a pot over medium heat. Stir often until it's hot. If you like it creamier, add a splash of heavy cream while reheating. Enjoy your comforting soup again! Yes, you can use canned tomatoes. They save time and still taste great. Make sure to choose whole, peeled tomatoes for the best flavor. Drain the excess liquid before adding them to the recipe. This change will still give you a tasty soup. You can store this soup in the fridge for up to five days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it for up to three months. Just thaw and reheat before serving. This soup pairs well with many sides. I love serving it with crusty bread or grilled cheese sandwiches. You can also try a fresh salad or a cheese platter for a complete meal. Absolutely! Doubling the recipe is easy. Just double each ingredient and use a larger pot for cooking. This way, you can share the soup with more friends and family. This soup is already gluten-free as written. Just ensure that any broth you use is gluten-free. You can use vegetable or chicken broth, depending on your taste. Enjoy a delicious and safe meal! You can create a delicious roasted tomato basil soup using simple, fresh ingredients. We discussed the main ingredients, preparation steps, and various flavorful options. I shared tips to enhance flavor and texture, plus storage advice to keep your soup fresh. Cooking should be fun and rewarding. Whether you choose a creamy version or a spicy twist, enjoy experimenting! This recipe is a great way to nourish yourself and impress friends and family.

Roasted Tomato Basil Soup

A delicious and comforting soup made with roasted tomatoes and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 pounds ripe tomatoes, halved
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • to taste salt and pepper
  • 1 cup vegetable broth
  • 1 cup fresh basil leaves, packed
  • 0.5 cup heavy cream (optional for creaminess)
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • On a large baking sheet, arrange the halved tomatoes, chopped onion, and garlic cloves. Drizzle with olive oil and sprinkle with sugar, salt, and pepper. Toss until evenly coated.
  • Roast in the preheated oven for about 30-35 minutes, until the tomatoes are caramelized and juices are bubbling.
  • Remove from the oven and let cool slightly.
  • In a large pot over medium heat, add the roasted tomato mixture along with the vegetable broth. Bring to a simmer.
  • Add the fresh basil leaves and balsamic vinegar. Cook for an additional 5-10 minutes for the flavors to meld.
  • Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches to blend until creamy.
  • If desired, stir in the heavy cream for a richer texture. Warm the soup on low heat if needed.
  • Taste and adjust seasoning with additional salt and pepper if necessary.

Notes

Serve the soup in warm bowls, garnished with a drizzle of olive oil and fresh basil leaves.
Keyword basil, roasted, soup, tomato

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