There’s something undeniably comforting about a steaming bowl of tomato basil soup-a timeless classic that warms the soul and ignites the senses. But when you transform this beloved favorite into a homemade roasted version, the flavors take on a whole new depth, rich with caramelized sweetness and fragrant basil notes. In this article, we invite you to savor the flavor of a roasted tomato basil soup recipe that’s as simple to make as it is irresistibly delicious. Whether you’re seeking a cozy meal for a chilly evening or a fresh take on a classic, this recipe promises a symphony of tastes that will elevate your kitchen to a haven of heartwarming goodness.
Savor the Flavor: Homemade Roasted Tomato Basil Soup Recipe invites you on a culinary journey that transforms humble tomatoes into an exuberant bowl of comfort. This recipe harnesses the fruity sweetness of slow-roasted tomatoes, accented by aromatic basil and a delicate balance of spices, to create a soup that bursts with depth and warmth. Whether served on a crisp autumn evening or to brighten a chilly day, this soup promises a richly satisfying experience that feels both indulgent and wholesome.
Prep and Cook Time
- Preparation: 15 minutes
- Roasting: 40 minutes
- Simmering: 25 minutes
- Total Time: 1 hour 20 minutes
Yield
Serves 6 generous bowls
Difficulty Level
Easy – Perfect for home cooks seeking approachable yet elegant flavors
Ingredients
- 3 pounds ripe Roma tomatoes, halved
- 1 large yellow onion, chopped
- 5 cloves garlic, peeled and smashed
- 1/4 cup extra virgin olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 4 cups low-sodium vegetable broth
- 1 cup fresh basil leaves, loosely packed
- 1/2 cup organic heavy cream or coconut cream for creaminess
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange the halved Roma tomatoes, cut side up, on the baking sheet. Scatter the chopped onion and smashed garlic cloves evenly around the tomatoes.
- Drizzle the olive oil over the vegetables. Season with 1½ teaspoons salt, ½ teaspoon black pepper, smoked paprika, and red pepper flakes. Toss gently to coat.
- Roast in the oven for 40 minutes, or until edges caramelize, tomatoes are deeply softened, and garlic is golden. This roasting step concentrates their natural sugars, enriching the tomato essence.
- Transfer the roasted tomatoes, onions, and garlic into a large pot. Pour in the vegetable broth and bring to a simmer over medium heat. Let it gently cook for 25 minutes to marry the flavors.
- Add the fresh basil leaves and use an immersion blender to purée directly in the pot until silky smooth. For an ultra-creamy texture, stir in the heavy cream or coconut cream. Heat gently without boiling.
- Taste and adjust seasoning with remaining salt and pepper. For extra freshness, reserve a few basil leaves to chiffonade and garnish just before serving.
Chef’s Notes
- Ingredient Choice: For maximum flavor, select vine-ripened Roma tomatoes-they roast beautifully and yield concentrated sweetness.
- Roasting Tips: Don’t skip roasting! It’s the secret behind the deeply rich, slightly smoky tomato flavor that transforms the soup.
- Substitutions: For a dairy-free version, substitute heavy cream with full-fat coconut cream or cashew cream.
- Make-Ahead: This soup keeps well refrigerated for 3 days and tastes even better as flavors meld. Reheat gently, stirring in extra cream if it thickens too much.
- Texture Variation: Leave the soup slightly chunky by pulsing with the immersion blender instead of fully puréeing.
Serving Suggestions
Serve this vibrant roasted tomato basil soup warm in rustic bowls with a drizzle of extra virgin olive oil, a sprinkle of freshly cracked black pepper, and a handful of chiffonade basil leaves for elegance. Pair with toasted sourdough bread or a crispy grilled cheese sandwich for a comforting and impressive meal. For added flair, garnish with a swirl of crème fraîche or a dusting of smoked paprika to enhance the visual appeal and deepen the smoky notes.
| Nutrient | Per Serving |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Carbohydrates | 15g |
| Fat | 12g |
For another tomato delight, check out our Hearty Tomato Basil Pasta Recipe, which highlights similar fresh flavors in a comforting dish.
Discover more about the health benefits of tomatoes from Healthline’s detailed guide.
Q&A
Q&A: Savor the Flavor – Homemade Roasted Tomato Basil Soup Recipe
Q1: What makes roasted tomato basil soup different from traditional tomato soup?
A1: Roasting the tomatoes caramelizes their natural sugars, deepening the flavor and adding a smoky richness that plain stewed tomatoes can’t match. When paired with fresh basil, the result is an aromatic, vibrant soup bursting with complexity and warmth.
Q2: Can I use canned tomatoes instead of fresh ones for this recipe?
A2: Fresh tomatoes are ideal for roasting and developing that sweet, intense flavor. However, if you’re short on time or out of season, high-quality canned tomatoes can be roasted as well-just drain them well and roast briefly to concentrate their flavors before simmering.
Q3: How do I ensure the basil flavor shines through without overpowering the soup?
A3: Adding basil towards the end of cooking preserves its bright, fresh notes. Adding whole leaves or chiffonade allows you to infuse subtle herbal hints without overwhelming the roasted tomato base. A final garnish of fresh basil leaves adds a lovely pop of color and aroma.
Q4: Is this soup suitable for a vegan or gluten-free diet?
A4: Absolutely! This recipe relies on simple, plant-based ingredients-roasted tomatoes, fresh basil, garlic, onions, olive oil, and vegetable broth-making it naturally vegan and gluten-free. Just double-check that your broth doesn’t contain any hidden animal products or gluten additives.
Q5: What are the best toppings or sides to accompany roasted tomato basil soup?
A5: The smoky, sweet richness calls for comforting sides like crusty garlic bread or a gooey grilled cheese sandwich. For a lighter option, try a crisp green salad with a zesty vinaigrette. Garnish the soup with a drizzle of cream or a sprinkle of shaved Parmesan if you want a bit of indulgence.
Q6: Can I make this soup ahead of time? How should I store it?
A6: This soup actually tastes better the next day as the flavors meld beautifully. Cool it completely and store it in an airtight container in the fridge for up to 3 days. You can also freeze portions for up to 3 months-just thaw and reheat gently on the stove.
Q7: Any secret tips for roasting tomatoes perfectly?
A7: Sure! Slice tomatoes evenly to ensure uniform roasting. Coat them lightly with olive oil and a pinch of salt to enhance caramelization without drying out. Roast at a high temperature (around 400°F/200°C) until the edges are beautifully charred but not burnt-about 25-30 minutes. That’s where the magic happens!
In Summary
As the final spoonful of this homemade roasted tomato basil soup warms your soul, you’ll realize that the journey from garden to table is as rich and satisfying as the flavors themselves. This recipe isn’t just about cooking-it’s about capturing the essence of ripe tomatoes, fragrant basil, and a touch of love, all simmered into a bowl of comfort. So next time you crave something cozy yet vibrant, remember that a simple blend of fresh ingredients roasted to perfection can transform an ordinary day into a culinary celebration. Savor every sip, and let this soup inspire your next kitchen adventure.
