Pure Joy: 1 Roasted Tomato Basil Soup

There’s just something magical about a steaming bowl of soup on a chilly day, right? And when that soup is a rich, flavorful Roasted Tomato Basil Soup, made from scratch with simple ingredients, it feels like pure comfort in a bowl. For years, I used to think cooking anything beyond the basics was too much work, a sure way to add stress after a long day. But discovering how incredible simple ingredients can taste when you give them a little love – like these gorgeous, caramelized roasted tomatoes and fragrant fresh basil – totally changed my perspective. It’s these kinds of recipes, the ones that bring a sense of peace and pure joy to the kitchen, that I love to share here. You can learn more about my journey here! And if you want to connect, you can find me on Facebook too! Trust me, this soup is a game-changer!

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Why You’ll Love This Roasted Tomato Basil Soup

Seriously, this roasted tomato basil soup is a winner for so many reasons. It’s the kind of recipe that just makes you feel good about cooking:

• Incredibly Easy: Roasting the veggies does most of the work! Just chop, toss, and let the oven do its thing. Perfect for those nights you just need something delicious without a fuss.
• Flavor Explosion: Roasting those tomatoes and onions brings out this amazing sweetness and depth that you just can’t get any other way. It’s tomato soup, but NEXT LEVEL.
• Fresh & Bright: That pop of fresh basil at the end? Chef’s kiss! It totally brightens everything up.
• So Versatile: Drink it plain, make it creamy, or serve it alongside your favorite grilled cheese (my personal go-to!). It’s a crowd-pleaser for sure.
• Weeknight Friendly: Minimal active time means you can whip this up even with a busy schedule. So much better than anything from a can!
• Freezer Friendly: Make a big batch! It stores beautifully, so you’ve got delicious, homemade soup ready whenever you need it.

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Ingredients for the Best Roasted Tomato Basil Soup

The magic in this soup really comes down to using the best ingredients you can find. It’s all about letting those simple, fresh flavors shine! When I first started making this, I tried to cut corners, but trust me, using ripe tomatoes makes all the difference. They caramelize so beautifully in the oven, giving us that incredible depth of flavor.

• 3 pounds ripe tomatoes, halved or quartered (whatever makes them fit nicely on the pan!)
• 1 large yellow onion, quartered
• 4 cloves garlic, still in their skins – don’t worry, they get sweet and creamy!
• 1/4 cup olive oil (good quality makes a difference here!)
• 1 teaspoon salt, or to your taste
• 1/2 teaspoon black pepper, freshly ground if you can
• 4 cups vegetable broth (store-bought or homemade, both work great)
• 1/2 cup fresh basil leaves, packed – this is key for that fresh flavour!
• 1/4 cup heavy cream (optional, for that extra bit of dreamy creaminess)

See? Nothing too fancy, just good stuff that creates something truly special. It’s proof that amazing food doesn’t need to be complicated at all!

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How to Make Oven Roasted Tomato Soup

Okay, so making this soup is honestly way easier than you might think, especially when you’ve got a busy weeknight ahead. It all starts with getting those veggies happy in the oven! Get your oven preheated to a nice 400°F (200°C) because we want things to get beautifully roasted, not just steamed. You can find tons of weeknight dinner ideas inspiration here, but this soup is definitely a top contender!

Then, grab a big baking sheet. Don’t be shy with space – you want everything to have a little room to caramelize. Toss your halved or quartered tomatoes, those onion wedges, and the whole garlic cloves right onto the sheet pan. Drizzle it all generously with olive oil, sprinkle with your salt and pepper. Give it a good toss with your hands – that’s the best way to make sure everything is coated. Pop it all into the hot oven for about 30 to 40 minutes. You’ll know it’s ready when the tomatoes are soft and have those lovely sweet, caramelized edges, and the onion is tender. This step? It’s the secret sauce, truly!

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Roasting the Vegetables for Deep Flavor

Seriously, this is where all the magic happens! Roasting isn’t just about cooking the vegetables; it’s about transforming them. When those tomatoes and onions get all shriveled and caramelized in the oven, they develop this incredible deep, sweet flavor. It’s so much richer and more complex than just simmering them. That little bit of charring adds a smoky depth that you just can’t fake. It’s also so much easier than standing over a pot, stirring constantly. Just pop it in the oven and let it do its thing. It’s my favorite way to get maximum flavor with minimum fuss, and it’s why this oven-roasted tomato soup is so special.

Blending Your Creamy Tomato Basil Soup

Once everything is roasted and smells heavenly (which is usually about 30-40 minutes), let it cool just enough so you can handle it. You’ll want to squeeze the sweet, roasted garlic out of its papery skins – it’s like little flavor bombs! Now, carefully transfer all those roasted goodies into your blender. Add the vegetable broth and a generous handful of fresh basil leaves. Blend away until it’s super smooth and velvety. If you’re going for that ultra-creamy texture, now’s the time to stir in the heavy cream! Just be super careful when blending hot liquids – fill the blender only halfway, hold the lid down with a towel, and start on low speed. Blending is so easy for a silky smooth finish!

Tips for the Perfect Roasted Tomato Basil Soup

Making the perfect roasted tomato basil soup is all about a few little secrets that just elevate it from good to absolutely amazing. Trust me, I’ve tinkered with this a lot to get it just right! Roasting those veggies is key, of course, but don’t stop there. For an extra boost of flavor, toss in a Parmesan rind with the vegetables while they roast – just remember to fish it out before blending! If your tomatoes aren’t super ripe, a little pinch of sugar while roasting can bring out their sweetness. And for that vibrant green color and fresh taste? Add most of your basil right at the end, just before blending. It keeps that gorgeous freshness! You can find tons of other soup and salad ideas here that pair beautifully with this, but this one’s a star on its own.

Ingredient Notes and Substitutions

This recipe is pretty flexible, which is part of why I love it so much! The star, of course, is those ripe tomatoes – using fresh, good-quality ones really makes a difference for that deep, sweet roasted flavor. If your tomatoes aren’t super sweet though, don’t sweat it; a little pinch of sugar while roasting can help boost their sweetness. And for the broth, definitely use vegetable broth to keep it vegetarian, but chicken broth would work in a pinch if that’s what you have handy for a non-veg version!

Make Ahead and Freezer Friendly Roasted Tomato Basil Soup

Here’s a little secret: this roasted tomato basil soup actually tastes *even better* the next day! It’s the perfect make-ahead meal because all those wonderful flavors have more time to meld together. When you’re ready to enjoy it, just gently reheat it on the stovetop over medium-low heat. Please don’t boil it, though; we just want to warm it up. For freezing, let the soup cool completely, then pop it into airtight containers or freezer-safe bags. It’ll keep beautifully for up to 3 months, giving you a delicious, homemade meal ready whenever you need it. Having this freezer-friendly soup on hand is a lifesaver for quick lunches or easy dinners!

Serving Suggestions for Your Tomato Basil Soup

This roasted tomato basil soup is practically begging for a trusty sidekick! My absolute favorite pairing is a classic grilled cheese sandwich – think gooey cheese and perfectly toasted bread. You can even dress up your grilled cheese game with something like my caramelized onion grilled cheese for an extra special treat. A side of crusty bread or a simple side salad works wonderfully too!

Frequently Asked Questions about Roasted Tomato Basil Soup

Got questions? I’ve got answers! Here are some things folks often ask me about this delicious soup.

Can I use canned tomatoes for this roasted tomato basil soup?

While this recipe truly shines with fresh, roasted tomatoes for that amazing depth of flavor, you *can* use canned tomatoes in a pinch. Just make sure they’re good quality crushed or diced tomatoes, and know it won’t have quite the same caramelized sweetness. It’ll still be tasty, though!

How do I make this soup vegan?

It’s super simple to make this vegan! Just omit the optional heavy cream, or swap it out for a good quality full-fat coconut milk (the kind in the can) or a dairy-free creamer. That’s it! You’ll still get all that amazing roasted tomato flavor.

What kind of tomatoes are best for roasting?

For the absolute best flavor in your oven-roasted tomato soup, go for ripe, flavorful tomatoes! Roma, plum, or heirloom tomatoes are fantastic choices because they’re meaty and have fewer seeds. Just make sure they’re nice and ripe for that sweet, juicy goodness!

Nutritional Information

Just so you know, all these numbers are estimates, because, well, we’re all a little different in the kitchen! The exact calories, fat, protein, and carbs will totally depend on the specific ingredients you use and how you whip it up. But generally, one serving of this glorious roasted tomato basil soup comes in around 250 calories. It’s a pretty satisfying bowl!

Roasted Tomato Basil Soup

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A simple, from-scratch tomato soup made with caramelized roasted tomatoes and fresh basil. Perfect for a cozy meal, especially when paired with grilled cheese.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 pounds ripe tomatoes, halved or quartered
• 1 large yellow onion, quartered
• 4 cloves garlic, unpeeled
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves
• 1/4 cup heavy cream (optional)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper.
3. Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized, and the onion is tender.
4. Let the roasted vegetables cool slightly. Squeeze the roasted garlic from its skin.
5. Transfer the roasted vegetables and garlic to a blender. Add the vegetable broth and fresh basil.
6. Blend until smooth. For a creamier soup, stir in the heavy cream.
7. Heat the soup gently in a pot over medium heat. Do not boil.
8. Serve hot, ideally with grilled cheese sandwiches.

Notes

• This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
• For an even deeper flavor, you can roast the vegetables on a sheet pan for easier cleanup.
• Adjust seasoning to your preference.
• This recipe is vegetarian.

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 15g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 15mg