This roasted tomato basil soup is the perfect cozy dish for chilly days. It’s creamy, rich in flavor, and packed with fresh tomatoes and fragrant basil. Yum!
Whenever I make this soup, I feel like a chef! Plus, it’s super simple to whip up. Just roast, blend, and enjoy with some crunchy bread! 🥖
Key Ingredients & Substitutions
Tomatoes: Use ripe Roma or vine-ripened tomatoes for the best flavor. If you can’t find fresh tomatoes, canned whole tomatoes work as a substitute. Just adjust the seasoning since canned varieties can be saltier.
Onion: A medium onion adds depth to the soup. If you want a sweeter taste, consider using shallots instead. They caramelize nicely and blend well with the tomatoes.
Garlic: Fresh garlic really brightens the flavor. You can use garlic powder in a pinch, but fresh cloves are best for that roasted flavor.
Basil: Fresh basil is key! If it’s not available, feel free to use dried basil—just reduce the amount to about 1 tablespoon since dried herbs are stronger.
Heavy cream vs. Coconut milk: The heavy cream gives a rich taste, while coconut milk makes it dairy-free and adds a hint of sweetness. Use whichever fits your preference!
How Do I Get the Best Flavor from Roasting My Vegetables?
Roasting really brings out the vegetables’ natural sweetness. Here’s how to get the best flavor:
- Spread them out: Make sure to place veggies in a single layer on the baking sheet. This helps them roast evenly.
- Don’t overcrowd: If you stack them too closely, they’ll steam instead of roast. Give them space!
- Look for caramelization: Aim for deep brown edges; this intensifies the overall flavor.
After roasting, let your veggies cool slightly before blending for a smoother texture in the soup!
Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 lbs ripe tomatoes (preferably Roma or vine-ripened), halved
- 1 medium onion, quartered
- 6 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, plus extra for garnish
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
For Serving:
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 40 minutes to roast, plus an additional 10-15 minutes to blend and heat the soup. In total, you’ll need about 1 hour and 10 minutes. It’s worth every minute for a cozy and delicious bowl of soup!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This step is key for roasting the vegetables perfectly.
2. Prepare the Vegetables:
On a large baking sheet, toss the halved tomatoes, quartered onion, and peeled garlic cloves with 2 tablespoons of olive oil, salt, and black pepper. Make sure everything is evenly coated.
3. Roast the Vegetables:
Spread the vegetables out in a single layer on the baking sheet. Roast them in the preheated oven for about 35-40 minutes until the tomatoes are soft, caramelized, and slightly charred at the edges. Take a moment to enjoy the delicious smell wafting through your kitchen!
4. Cool Slightly:
Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes. This will make them easier to handle when blending.
5. Blend the Mixture:
Transfer the roasted tomatoes, onions, and garlic to a blender or food processor. Add in the broth and fresh basil leaves. Blend everything together until smooth. If the blender is too small, do this in batches. Just be careful with the hot ingredients!
6. Combine and Season:
Pour the blended mixture into a large pot. Stir in the red pepper flakes (if you’re using them) and taste the soup. Adjust the seasoning with salt and pepper as needed.
7. Heat the Soup:
Put the pot over medium heat and warm the soup until it’s hot, but not boiling. If you want creaminess, now is the time to stir in the heavy cream or coconut milk.
8. Serve Up:
Ladle the soup into bowls. Garnish each serving with chopped fresh basil and a drizzle of olive oil or a bit of cream for an extra touch.
9. Enjoy:
Serve the soup hot alongside toasted crusty bread. Dive in and enjoy the comforting flavors of your homemade roasted tomato basil soup!
Happy cooking!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole tomatoes are a great substitute. Just use about 2-3 cans (28 oz each) of whole tomatoes, draining some of the liquid if you prefer a thicker soup. Adjust the seasoning since canned tomatoes can sometimes be saltier.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove over low heat or in the microwave until heated through. If the soup thickens upon refrigeration, you can add a splash of broth or water during reheating.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop when you’re ready to enjoy it again.
What If I Don’t Have Fresh Basil?
If fresh basil isn’t available, you can use dried basil instead. Use about 1 tablespoon of dried basil for every 1/2 cup of fresh. Just add it while blending the soup, and remember to adjust the amount according to your taste preferences!
