Roasted Tomato Basil Soup

There’s something incredibly comforting about a warm bowl of Roasted Tomato Basil Soup, especially on a chilly fall evening. As the days grow shorter and the air turns crisp, I often find myself gravitating towards this delightful dish. It takes me back to the memories of my childhood, when my grandmother would prepare the soup from scratch using ripe, juicy tomatoes fresh from her garden. The aroma of roasting tomatoes filled the house, making it impossible to resist. The vibrant colors of fresh basil and the richness of cream created a dish that was not only nourishing but also a feast for the eyes. Each spoonful brings back the soothing warmth of those family gatherings around the dinner table, sharing stories and laughter.

Ingredients You’ll Need for Roasted Tomato Basil Soup

The beauty of this Roasted Tomato Basil Soup lies in its simple yet flavorful ingredients. Each component plays a significant role in creating a well-rounded dish. The sweet, roasted tomatoes blend harmoniously with the aromatic herbs, while the cream adds a luxurious touch. Let’s dive into the key players that make this soup a standout.

• 9 Roma tomatoes sliced lengthwise – These tomatoes are perfect for roasting due to their dense flesh and rich flavor.
• 3 tablespoons extra virgin olive oil – Adds depth and enhances the roasting process.
• 2 tablespoons unsalted butter – Brings a rich, creamy element to the soup.
• 1 yellow onion diced – Provides a sweet and savory base for the soup.
• 4 garlic cloves minced – Adds an aromatic punch that elevates the flavors.
• 1 tablespoon fresh thyme minced – Introduces an earthy note that complements the tomatoes.
• 1 teaspoon Kosher salt – Enhances all the flavors in the soup.
• ½ teaspoon ground black pepper – Adds a subtle warmth and spice.
• 128 oz. can San Marzano tomatoes crushed – The base of the soup, bringing a rich, tangy flavor.
• 1 cup basil fresh, roughly chopped – A key ingredient that adds freshness and fragrance.
• 1 tablespoon sugar – Balances the acidity of the tomatoes.
• 2 cups chicken stock – Provides a savory backdrop to the soup.
• ⅔ cup heavy cream – Ensures a luxurious, creamy texture.

Step by Step Guide for Roasted Tomato Basil Soup

Cooking this Roasted Tomato Basil Soup is an enjoyable experience that fills your kitchen with delightful aromas. Follow these steps for a perfect bowl of comfort:

1. Preheat your oven to 375°F. This is the first step to achieving perfectly roasted tomatoes.
2. Spread the Roma tomatoes halves on a baking sheet. Drizzle them with olive oil and season with salt and black pepper. This prepping allows the flavors to meld beautifully during roasting.
3. Roast the tomatoes for about one hour. They should become caramelized and fragrant. Remove from the oven and set aside. This step is crucial for developing that deep, rich flavor.
4. In a large pot or Dutch oven, heat butter and an additional tablespoon of olive oil over medium-high heat. Swirling the pot creates a beautiful base for the soup.
5. Add the diced onion and sauté for about five minutes until it becomes translucent and fragrant. This builds the foundation of flavor.
6. Next, stir in the minced garlic, thyme, salt, and pepper. Continue to sauté for an additional minute, allowing the aroma to fill your kitchen.
7. Pour in the crushed San Marzano tomatoes, along with the roasted tomatoes and fresh basil. Add the sugar to balance the acidity. Lower the heat and let it simmer for about ten minutes, allowing the flavors to meld.
8. Then, add the chicken stock and return the roasted tomatoes into the pot. Let it simmer for about thirty minutes, stirring occasionally. This is where the magic happens!
9. Using an immersion blender, purée the soup until smooth and creamy. If you don’t have one, carefully transfer the soup to a blender, working in batches if necessary. This creates that silky texture everyone loves.
10. Stir in the heavy cream to finish off the soup. It will add a rich, creamy texture that enhances the overall flavor.
11. To make mini croutons, cut small pieces of bread into cubes, drizzle with olive oil, and toss with diced garlic and basil. Bake at 400°F for about seven minutes until golden brown. These croutons add a delightful crunch to the soup.
12. Serve the Roasted Tomato Basil Soup hot, topped with homemade croutons. Enjoy every comforting spoonful!

Substitutions and Tips

When making this Roasted Tomato Basil Soup, it’s always good to have a few tips up your sleeve:

• Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
• Freezing: This soup freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers, where it can last for up to two months.
• Pairing: This soup pairs wonderfully with a fresh, crusty bread or a light salad.
• Herb Variations: Feel free to mix different herbs like parsley or oregano to change up the flavor profile.
• Vegetarian Alternative: Swap out chicken stock for vegetable stock to make it vegetarian-friendly.
• Richness Adjustment: For a lighter soup, you can reduce the amount of heavy cream used or substitute it with whole milk.

Serve This Roasted Tomato Basil Soup With

Serving your Roasted Tomato Basil Soup is an opportunity to be creative and thoughtful. Here are some ideas to make the most of your meal:

• Grilled Cheese Sandwich: A classic pairing that brings nostalgia and comfort to the table.
• Mixed Green Salad: Serve with a light salad tossed in a vinaigrette to balance the richness of the soup.
• Seasonal Offerings: This soup is perfect for cozy fall evenings or as a holiday starter.
• Crusty Bread: Serve with a side of warm, crusty bread for dipping.
• Mini Croutons: Top with homemade mini croutons for added texture and flavor.
• Storing Options: If you have leftovers, store them in the fridge or freeze for future meals.

FAQ

Conclusion

The Roasted Tomato Basil Soup is a warm, comforting dish that captures the flavors of fresh tomatoes and herbs beautifully. It’s perfect for any occasion, whether you’re enjoying a cozy night in or entertaining guests. I encourage you to try this recipe; it’s not just a meal, it’s an experience that brings the warmth of home into every bowl.

Roasted Tomato Basil Soup

The ultimate comfort food, Roasted Tomato Basil Soup combines sweet, roasted tomatoes with fresh basil and a touch of cream for a velvety finish. Perfect for cozy nights in, this easy weeknight dinner is sure to satisfy your cravings. Make it tonight for a nourishing meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Soups

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• Large Dutch oven

Ingredients

  

• 9 pieces Roma tomatoes sliced lengthwise
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 pieces yellow onion diced
• 4 cloves garlic cloves minced
• 1 tablespoon fresh thyme minced
• 1 teaspoon Kosher salt
• 0.5 teaspoon ground black pepper
• 128 oz. can San Marzano tomatoes crushed
• 1 cup basil fresh, roughly chopped
• 1 tablespoon sugar
• 2 cups chicken stock
• 0.67 cups heavy cream

Instructions

 

• Preheat your oven to 375°F. This is the first step to achieving perfectly roasted tomatoes.
• Spread the Roma tomatoes halves on a baking sheet. Drizzle them with olive oil and season with salt and black pepper. This prepping allows the flavors to meld beautifully during roasting.
• Roast the tomatoes for about one hour. They should become caramelized and fragrant. Remove from the oven and set aside. This step is crucial for developing that deep, rich flavor.
• In a large pot or Dutch oven, heat butter and an additional tablespoon of olive oil over medium-high heat. Swirling the pot creates a beautiful base for the soup.
• Add the diced onion and sauté for about five minutes until it becomes translucent and fragrant. This builds the foundation of flavor.
• Next, stir in the minced garlic, thyme, salt, and pepper. Continue to sauté for an additional minute, allowing the aroma to fill your kitchen.
• Pour in the crushed San Marzano tomatoes, along with the roasted tomatoes and fresh basil. Add the sugar to balance the acidity. Lower the heat and let it simmer for about ten minutes, allowing the flavors to meld.
• Using an immersion blender, purée the soup until smooth and creamy. If you don’t have one, carefully transfer the soup to a blender, working in batches if necessary. This creates that silky texture everyone loves.
• Stir in the heavy cream to finish off the soup. It will add a rich, creamy texture that enhances the overall flavor.
• To make mini croutons, cut small pieces of bread into cubes, drizzle with olive oil, and toss with diced garlic and basil. Bake at 400°F for about seven minutes until golden brown. These croutons add a delightful crunch to the soup.
• Serve the Roasted Tomato Basil Soup hot, topped with homemade croutons. Enjoy every comforting spoonful!

Notes

We find fresh Roma tomatoes are perfect for roasting, but most tomatoes will work. Thick slices are best. Be sure to cut away any brown spots, especially on the top of the tomato. The roasted tomatoes can be made up 1 day in advance, but we think using them within a couple of hours or roasting is best.

Fresh thyme and basil is always best, but if using dried, then reduce the thyme to 1½ teaspoons and ¼ cup of dried basil.

Whole milk, or half-and-half can be substituted for the cream, although the soup won't be as silky and the taste not as rich, but will still be delicious.

Substitute vegetable stock/broth for the chicken stock to make the soup 100% vegetarian.

The soup will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months.

Keyword Comfort Food Soup, Easy Soup Recipe, Tomato Soup Recipe, Vegetarian Tomato Soup

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.