This Roasted Tomato Basil Soup is warm, comforting, and packed with flavor. You’re going to love the sweet roasted tomatoes mixed with fresh basil—what a perfect combo!
Let’s be real, there’s nothing like dipping a grilled cheese sandwich into this soup. Make sure to have some crusty bread ready for all that deliciousness. It’s so easy to make, too!
Key Ingredients & Substitutions
Tomatoes: Ripe Roma or vine-ripened tomatoes give the best flavor when roasted. If fresh tomatoes aren’t in season, canned whole tomatoes are a great substitute. Just drain and use them as you would fresh.
Onion: A medium onion adds sweetness to the soup. You can use yellow or sweet onions. If you want a milder flavor, try using scallions instead.
Garlic: Fresh garlic is key for depth of flavor. If you’re in a pinch, you can use garlic powder, but fresh is definitely better.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds extra richness. If you want to decrease sodium, look for low-sodium options.
Basil: Fresh basil is essential for the traditional flavor. If you can only find dried basil, use about 1 tsp, but add it earlier in the cooking process.
How Do I Get the Best Flavors from Roasting the Vegetables?
Roasting tomatoes, onion, and garlic really enhances their natural sweetness. Here’s how you can get the most flavor:
- Spread the vegetables out on the baking sheet to ensure they roast evenly. Avoid crowding to prevent steaming.
- Let them roast until charred and caramelized; this usually takes 35-40 minutes. You’ll know they’re ready when they’re soft and starting to brown.
- If you’re feeling adventurous, adding some balsamic vinegar before roasting can enhance the sweetness further!
Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 lbs ripe tomatoes (Roma or vine-ripened), halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 3 cups vegetable or chicken broth
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 tsp sugar (optional, to balance acidity)
- 1/4 cup heavy cream or half-and-half (optional, for creaminess)
- Crushed red pepper flakes (optional, for a spicy kick)
Time Needed:
This delicious soup requires about 15 minutes of prep time and about 35-40 minutes for roasting the vegetables, followed by another 10 minutes to simmer and blend. Overall, you’ll need about 1 hour to create this comforting dish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This heat is perfect for roasting those lovely tomatoes, onions, and garlic!
2. Prepare the Vegetables:
On a large baking sheet, toss the halved tomatoes, quartered onion, and peeled garlic cloves with olive oil, salt, and pepper until everything is nicely coated. This will help caramelize the veggies while they roast.
3. Roast the Vegetables:
Place the baking sheet in the preheated oven and roast the vegetables for about 35-40 minutes. They should be soft and starting to caramelize. This is when the magic happens—get ready for those amazing smells!
4. Cool and Transfer:
Once they’re roasted to perfection, take the baking sheet out and let the veggies cool for a few minutes. Then, transfer everything into a large pot.
5. Add the Broth:
Pour in the vegetable or chicken broth, stirring everything together. It’s starting to look like soup, isn’t it?
6. Simmer with Fresh Basil:
Bring the mixture to a simmer over medium heat. Add the sugar if you chose to use it, and toss in the fresh basil leaves for that delightful aroma!
7. Blend Until Smooth:
Now, it’s time to blend! If you have an immersion blender, use that to puree the soup right in the pot until smooth. If not, carefully transfer the soup in batches to a blender, blend until smooth, and return to the pot.
8. Add Cream and Season:
If you want a creamier texture, stir in the heavy cream or half-and-half now. Don’t forget to taste your soup and add more salt and pepper if needed!
9. Heat Through:
Gently heat the soup for a few more minutes, but avoid boiling it once the cream is added. Just enough to warm it up!
10. Serve and Enjoy:
Finally, serve your lovely soup hot, garnished with extra fresh basil leaves. It pairs beautifully with grilled cheese or a slice of crusty bread. Enjoy every spoonful of this comforting Roasted Tomato Basil Soup!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole tomatoes are a great alternative when fresh tomatoes aren’t in season. Just drain the tomatoes and use them as you would fresh, but you might want to reduce the amount of broth slightly since canned tomatoes can be more liquid.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat or in the microwave. Just give it a stir to ensure even heating!
Can I Make This Soup Vegan?
Yes! To make this soup vegan, simply omit the heavy cream or substitute it with a non-dairy option like coconut milk or oat cream. You could also use vegetable broth instead of chicken broth.
What Can I Do If My Soup Is Too Acidic?
If you find that your soup is too acidic, adding a teaspoon of sugar can help balance it out. Additionally, a splash of cream or coconut milk can help mellow the acidity as well.
