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Roasted Tomato Basil Soup

Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Roasted Tomato Basil Soup is a velvety, rich soup made with oven-roasted tomatoes, fresh basil, garlic, and a touch of cream. This classic soup is perfect for chilly days or as a starter for a cozy dinner.

Roasted Tomato Basil Soup

 2 tbsp Olive Oil
 1 tbsp Butter
 1 Large Onion (chopped)
 4 cloves Garlic (minced)
 ½ tsp Red Pepper Flakes (optional)
 2 cups Vegetable Broth or Chicken Broth
 ½ cup Heavy Cream or Coconut Cream (for a dairy-free option)
 ½ cup Fresh Basil Leaves (chopped)
 1 tbsp Tomato Paste
 1 tbsp Balsamic Vinegar
 Salt and Black Pepper to taste
 ¼ cup Grated Parmesan Cheese (optional, for serving)
Roast the Tomatoes
1

  1. Preheat the Oven:

    • Preheat the oven to 400°F (200°C).

    • Line a baking sheet with parchment paper.

  2. Prepare the Tomatoes:

    • Arrange the halved tomatoes on the baking sheet, cut side up.

    • Drizzle with olive oil and sprinkle with salt, pepper, and dried oregano.

  3. Roast the Tomatoes:

    • Roast for 25-30 minutes, or until the tomatoes are soft, caramelized, and slightly charred around the edges.

    • Remove from the oven and set aside.

Sauté the Aromatics
2

  1. Heat the Oil and Butter:

    • In a large pot or Dutch oven, heat olive oil and butter over medium heat.

  2. Sauté the Onions and Garlic:

    • Add the onions and garlic and sauté for 5-6 minutes until softened and fragrant.

    • Add red pepper flakes (if using) for a subtle kick.

Build the Soup Base
3

  1. Add the Tomato Paste:

    • Stir in the tomato paste and cook for 2 minutes to caramelize and deepen the flavor.

  2. Add the Roasted Tomatoes:

    • Add the roasted tomatoes and their juices to the pot.

    • Pour in the broth and balsamic vinegar and bring to a simmer.

    • Simmer for 15 minutes to blend the flavors.

Blend the Soup
4

  1. Blend the Soup:

    • Remove the soup from heat.

    • Using an immersion blender, blend the soup until smooth and creamy.

    • Alternatively, transfer to a stand blender and blend in batches.

  2. Add the Cream and Basil:

    • Return the soup to the pot and stir in the heavy cream and chopped basil.

    • Simmer for an additional 5 minutes, then taste and adjust seasoning.

Serve and Garnish
5

  1. Ladle the Soup:

    • Divide the soup among serving bowls.

  2. Garnish:

    • Garnish with fresh basil leaves, a drizzle of cream or olive oil, and grated Parmesan cheese.

  3. Serve Immediately:

    • Serve hot with crusty bread or a grilled cheese sandwich for a complete meal.

Serving and Presentation
6

  • Serve the Roasted Tomato Basil Soup in wide, shallow bowls, garnished with fresh basil and a drizzle of cream.

  • Pair with a grilled cheese sandwich or garlic bread for a comforting, nostalgic meal.

Tips and Variations
7

  • Dairy-Free Option: Use coconut cream or almond milk instead of heavy cream for a vegan version.

  • Smoky Flavor: Add 1/2 tsp smoked paprika to the soup for a subtle, smoky undertone.

  • Herb Infusion: Add a sprig of fresh thyme or rosemary while simmering for an earthy, aromatic flavor.

  • Spicy Kick: Stir in 1 tbsp harissa paste or Sriracha for a spicy variation.

  • Chunky Texture: Reserve a few of the roasted tomatoes before blending for a chunkier soup.

Nutrition Facts

4 servings

Serving size