Go Back
–+ servings
how to make easy roasted tomato basil soup

Easy Roasted Tomato Basil Soup

Before diving headfirst into the juicy world of easy roasted tomato basil soup, let’s talk about what pairs perfectly with this dish. Think grilled cheese sandwiches, crunchy croutons, or a fresh arugula salad sprinkled with parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 6
Calories 514 kcal

Equipment

  • Oven
  • Skillet

Ingredients
  

  • 1/3 cup extra-virgin olive oil: A good olive oil enhances flavor and provides healthy fats.
  • 6 medium garlic cloves peeled and left whole: Roasting garlic mellows its sharpness.
  • 1 medium onion quartered: Adds aromatic sweetness.
  • 3 pounds ripe fresh tomatoes: Mix heirloom cherry, vine, or plum for a variety of flavors.
  • 1 teaspoon sugar: Balances the acidity of the tomatoes.
  • 1 teaspoon dried oregano or thyme: Brings savory notes.
  • 2 cups vegetable stock or chicken stock: Enhances the broth.
  • 2 tablespoons unsalted butter: Adds richness.
  • Salt and freshly cracked black pepper to taste: Essential for flavor enhancement.
  • 1 cup loosely packed fresh basil leaves: The star of the dish!
  • 1/4 cup heavy cream: Optional for creaminess.

Instructions
 

Step 1: Preheat Your Oven

  • Start by preheating your oven to 400°F (200°C). A hot oven will roast the tomatoes perfectly, enhancing their flavors.

Step 2: Prepare the Vegetables

  • On a large baking sheet, combine your quartered onions, whole garlic cloves, and chopped tomatoes. Drizzle 1/3 cup of olive oil over them. Sprinkle with salt, pepper, and sugar. Toss until everything is well coated.

Step 3: Roast and Relax

  • Pop the baking sheet into the preheated oven. Roast for about 30-40 minutes. You’ll know they’re ready when the tomatoes have collapsed and are beautifully caramelized. Take a moment to inhale that delightful, roasting aroma. It’s part of the magic.

Step 4: Blend It Up

  • Once the veggies are out of the oven and cooled slightly, transfer everything into a blender. Pour in the vegetable or chicken stock and blend until smooth. If you love a little texture, feel free to pulse a few times instead of blending fully.

Step 5: Make it Rich

  • Pour the blended soup into a large pot. Stir in the butter and bring it to a gentle simmer. This step adds richness.

Step 6: Add the Basil

  • Just before serving, add the fresh basil. Stir it into the soup. Let it wilt slightly but retain its vibrant color.

Step 7: Creamy Finish

  • If you’re opting for cream, stir it in now. Allow it to warm through for a few minutes, and your soup is ready to serve.

Notes

  • Tomato Variety: Try different types of tomatoes for unique flavors. Each type brings its own character.
  • Roasting Time Dependence: Depending on your oven, you may need to adjust roasting times slightly. Keep an eye on the tomatoes.
  • Vegan Variation: Omit the butter and use vegetable stock for a vegan-friendly version.
  • Make Ahead: This soup stores well in the fridge for 3-4 days, making it great for meal prep.
  • Freezing: Freeze your soup in airtight containers for up to three months. Perfect for a quick meal!

Nutrition

Serving: 406gCalories: 514kcalCarbohydrates: 48gProtein: 24gFat: 26.9gSaturated Fat: 17.9gCholesterol: 55mgSodium: 403mgFiber: 6gSugar: 36g
Keyword Easy Roasted Tomato Basil Soup
Tried this recipe?Let us know how it was!