This comforting soup starts with oven-roasted tomatoes, garlic, and onions, blended into a silky base with fresh basil and a touch of cream. The roasting process intensifies the sweetness and depth of the tomatoes, making every spoonful deeply satisfying.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hrFor Roasting
2 ½ lbs ripe tomatoes (Roma or vine), halved
1 large onion, quartered
6 cloves garlic, peeled
2 tbsp olive oil
Salt and black pepper, to taste
For the Soup Base
1 tbsp butter or olive oil
2 cups vegetable broth (plus more to thin if needed)
½ tsp sugar (optional, balances acidity)
1 cup fresh basil leaves, packed
¼ cup heavy cream or full-fat coconut milk (optional)
Extra salt and pepper, to taste
For Garnish
Drizzle of cream or olive oil
Small basil leaves or chiffonade
Cracked pepper or toasted seeds (optional)
Roast the Vegetables
1
Preheat oven to 400°F (200°C).
Spread tomatoes , onion , and garlic on a baking tray.
Drizzle with olive oil , season with salt and pepper , and toss to coat.
Roast for 35–40 minutes , until tomatoes are blistered and caramelized at the edges.
Blend the Base
Simmer & Adjust
3
Pour blended soup into a pot over medium heat.
Stir in butter , and optionally cream or coconut milk .
Taste and season with more salt , pepper , or a pinch of sugar to balance acidity.
Simmer gently for 10–15 minutes .
Serve & Garnish
4
Ladle into bowls.
Garnish with a swirl of cream, fresh basil, and cracked pepper.
Serve with warm crusty bread , grilled cheese , or herbed croutons .
Variations
5
Add a roasted red pepper for smoky depth
Stir in a spoonful of pesto just before serving
Make spicy with red pepper flakes or a dash of harissa
Pairing Suggestions
6 Drink:
Light red (Pinot Noir), dry rosé, or sparkling water with lemon
For comfort: pair with grilled cheese made with sharp cheddar or mozzarella
Ingredients For Roasting
2 ½ lbs ripe tomatoes (Roma or vine), halved
1 large onion, quartered
6 cloves garlic, peeled
2 tbsp olive oil
Salt and black pepper, to taste
For the Soup Base
1 tbsp butter or olive oil
2 cups vegetable broth (plus more to thin if needed)
½ tsp sugar (optional, balances acidity)
1 cup fresh basil leaves, packed
¼ cup heavy cream or full-fat coconut milk (optional)
Extra salt and pepper, to taste
For Garnish
Drizzle of cream or olive oil
Small basil leaves or chiffonade
Cracked pepper or toasted seeds (optional)
Directions Roast the Vegetables
1
Preheat oven to 400°F (200°C).
Spread tomatoes , onion , and garlic on a baking tray.
Drizzle with olive oil , season with salt and pepper , and toss to coat.
Roast for 35–40 minutes , until tomatoes are blistered and caramelized at the edges.
Blend the Base
Simmer & Adjust
3
Pour blended soup into a pot over medium heat.
Stir in butter , and optionally cream or coconut milk .
Taste and season with more salt , pepper , or a pinch of sugar to balance acidity.
Simmer gently for 10–15 minutes .
Serve & Garnish
4
Ladle into bowls.
Garnish with a swirl of cream, fresh basil, and cracked pepper.
Serve with warm crusty bread , grilled cheese , or herbed croutons .
Variations
5
Add a roasted red pepper for smoky depth
Stir in a spoonful of pesto just before serving
Make spicy with red pepper flakes or a dash of harissa
Pairing Suggestions
6 Drink:
Light red (Pinot Noir), dry rosé, or sparkling water with lemon
For comfort: pair with grilled cheese made with sharp cheddar or mozzarella
Roasted Tomato Basil Soup
