Ultimate Roasted Tomato Basil Soup: A Savory Homemade Delight

Experience the unmatched richness of homemade Roasted Tomato Basil Soup, a truly savory and hearty dish that elevates comfort food to new heights. The secret lies in roasting fresh tomatoes, onions, and garlic, which deepens their natural sugars and creates an incredibly profound flavor base. This recipe promises a homemade soup experience that effortlessly surpasses any canned option, delivering a warmth and satisfaction that only fresh ingredients can provide.

Author’s Note

Perfecting Tomato Basil Soup: A Labor of Love

In my home, Roasted Tomato Basil Soup is a perennial favorite, often requested alongside family staples like my One Pot Spaghetti. While it’s not overly complicated, this recipe does require a bit more time than a quick stovetop version, primarily due to the essential steps of roasting the vegetables and allowing the soup to simmer gently. Believe me, the payoff is absolutely worth every minute spent!

The magic truly happens when fresh, ripe tomatoes and fragrant basil are allowed to shine, building an incredible depth of flavor that simply can’t be rushed. Without a doubt, this is the best Tomato Basil Soup I have ever created – a testament to the power of quality ingredients and a little patience. The roasting process caramelizes the natural sugars in the vegetables, infusing the soup with a rich, sweet, and slightly smoky undertone that is utterly irresistible.

For those bustling weeknights when roasting isn’t an option, my Easy Tomato Soup recipe offers a fantastic, quicker alternative. It’s perfect for when you need a comforting meal in a hurry, proving that delicious doesn’t always have to mean lengthy prep.

However, if you have the luxury of time and access to fresh, vibrant produce, I wholeheartedly encourage you to dedicate yourself to this roasted version. You’re in for an extraordinarily rich, deeply flavorful, and wonderfully aromatic bowl of Tomato Basil Soup that will undoubtedly become a treasured recipe in your kitchen.

Key Ingredients for an Exceptional Tomato Basil Soup

The beauty of this homemade Tomato Basil Soup lies in its simplicity. With a short list of ingredients, the quality of each component becomes paramount. Choosing the freshest, best-tasting produce and pantry staples will significantly impact the final flavor of your soup. Here’s what you’ll need and why your choices matter:

• Tomatoes: The star of the show! For the most vibrant flavor, opt for fresh, ripe Campari or cocktail tomatoes. Their sweetness and acidity are perfectly balanced for roasting. If fresh options aren’t available or in season, high-quality canned tomatoes are an excellent substitute. Always choose San Marzano whole tomatoes for their superior flavor and lower acidity. These Italian tomatoes are prized for their sweet, delicate taste and firm pulp, making them ideal for a rich tomato soup.
• Stock: The liquid foundation of your soup. A high-quality chicken stock, such as Swanson®, provides a savory depth that complements the roasted vegetables. For a delightful vegetarian version of this creamy tomato soup, simply substitute with a good quality vegetable stock. Ensure your chosen stock is low in sodium to better control the seasoning of your final dish.
• Basil: The aromatic heart of the soup. Abundant amounts of fresh basil are non-negotiable for achieving that authentic, bright, and fragrant basil flavor. Dried basil simply cannot compare to the vibrant essence that fresh leaves impart, especially when incorporated at the right stages of cooking.
• Olive Oil: A staple in Mediterranean cooking, good extra virgin olive oil is crucial. Its fruity, peppery notes contribute significantly to the overall flavor profile, especially during the roasting process where it helps caramelize the vegetables beautifully. Investing in a high-quality oil makes a noticeable difference.

And while not technically an ingredient *in* the soup, don’t underestimate the delightful addition of good, crusty baguette or artisanal bread. Its firm exterior and soft interior are perfect for soaking up every last drop of this incredible soup, turning a simple meal into a gourmet experience.

Achieving Creaminess Without Heavy Cream in Tomato Basil Soup

Many classic tomato soup recipes rely heavily on dairy, like heavy cream, milk, or cheese, to achieve a rich, creamy texture. However, this particular Tomato Basil Soup recipe takes a different, equally delicious approach. The luscious, thick base of this soup is built upon the natural goodness of roasted tomatoes, sweet onions, and pungent garlic. These caramelized vegetables are then blended with more tomatoes, fragrant herbs, and savory chicken (or vegetable) stock.

You’ll be pleasantly surprised by just how creamy, velvety, and substantial this soup becomes, even without a single drop of heavy cream! The slow roasting process breaks down the vegetables, allowing them to release their natural starches and create a naturally thick and smooth consistency when blended. This makes our savory tomato soup a fantastic option for those seeking a dairy-free or lighter alternative without compromising on richness or flavor.

That said, if you prefer an even richer or more indulgent bowl of creamy tomato soup, these additions are incredibly easy to incorporate. A delicate drizzle of heavy cream swirled into individual soup bowls can add a touch of luxuriousness, enhancing the soup’s texture and appearance. For a savory, umami boost, a sprinkle of freshly grated Parmesan cheese over each serving offers a wonderful salty counterpoint to the sweet tomatoes, elevating the entire experience.

Crafting the Perfect Roasted Tomato Basil Soup: A Step-by-Step Guide

Follow these detailed steps to create a truly unforgettable bowl of homemade Tomato Basil Soup. The roasting process is key to developing the profound flavors that make this recipe so special.

1. Prepare the Vegetables for Roasting: Begin by preheating your oven to 400°F (200°C). This ensures the oven is at optimal temperature for caramelization. Halve your ripe tomatoes lengthwise and arrange them cut-side up on a large baking sheet. Quarter the yellow onions and scatter them around the tomatoes on the same tray. For the garlic, peel away the loose outer layers of a whole head, keeping the cloves intact. Slice off about 1/4 inch from the very top of the garlic head, drizzle with 2 teaspoons of olive oil, and wrap it securely in aluminum foil. Place the foil-wrapped garlic bundle on the baking sheet with the other vegetables.
2. Roast to Perfection: Drizzle the halved tomatoes and quartered onions generously with 1/4 cup of olive oil. Season them with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Toss gently to ensure all surfaces are coated. Spread the vegetables in an even layer across the baking sheet. Roast for 40-45 minutes, or until the tomatoes are tender and slightly shriveled, and the onions are soft and beautifully browned at the edges. The caramelization during this stage is crucial for developing the deep, sweet, and savory notes of your soup.
3. Assemble and Simmer: In a large stockpot or a heavy-bottomed cast-iron pot, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium heat. Once the butter is fully melted and shimmering, add the can of whole tomatoes (undrained) and the tomato paste. Stir frequently for 2-3 minutes, allowing the tomato paste to darken slightly and deepen its flavor. Pour in the chicken stock, dried oregano, and the optional red pepper flakes. Now, carefully unwrap the roasted garlic and squeeze the softened cloves directly into the pot. Add the roasted tomatoes and onions, along with any delicious juices accumulated on the baking sheet. Finally, stir in the fresh thyme and the generous amount of fresh basil. Season the soup with an initial 2 teaspoons of salt and 1 teaspoon of pepper, remembering you can always adjust later.
4. Develop the Flavors: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the soup to simmer uncovered for 40 minutes. Stir occasionally, every 5-10 minutes, to prevent sticking and ensure even cooking. This simmering period allows all the incredible flavors to meld and intensify, transforming individual ingredients into a harmonious blend.
5. Blend for Smoothness: Carefully transfer the hot soup mixture into a high-powered blender in 3-4 batches. Ensure the blender lid is secured tightly and, if your blender has a “soup” or “hot liquids” setting, use it. Otherwise, start on a low speed and gradually increase to prevent splashes and manage the steam. Blend until the soup is perfectly smooth and creamy. Taste the soup and adjust the seasonings as needed. If your tomatoes were particularly tart, a pinch or teaspoon of granulated sugar can help balance the acidity and enhance the overall sweetness.
6. Serve and Enjoy: Ladle the hot, fragrant homemade Tomato Basil Soup into bowls. If desired, garnish with a sprinkle of freshly grated Parmesan cheese and serve alongside hearty buttered bread for dipping. Prepare to savor every spoonful of this comforting masterpiece!

Expert Tips for the Best Roasted Tomato Basil Soup

To ensure your homemade Tomato Basil Soup turns out perfectly every time, keep these valuable tips in mind:

• Balance Acidity with Sugar: Tomatoes can vary greatly in their acidity. If, after blending, your soup tastes a bit too tart, add a small pinch or a teaspoon of granulated sugar. This doesn’t make the soup sweet but cleverly balances the acidity, bringing out the inherent sweetness of the tomatoes and rounding out the flavor profile.
• Season Generously and Taste Often: Don’t be shy with salt and pepper! Proper seasoning is fundamental for the best flavor. Start with the recommended amounts, but always taste your soup throughout the cooking process and adjust as needed. Remember, flavors intensify as the soup simmers.
• Blend Safely and to Desired Consistency: When blending hot liquids, safety is paramount. Always blend in batches, filling the blender only halfway, and start on a low speed before gradually increasing. This prevents dangerous splashes and pressure buildup. For a super smooth, restaurant-quality soup, a high-powered stand blender is ideal. If you prefer a slightly chunkier texture, an immersion blender used directly in the pot works wonderfully, allowing you to control the consistency easily.
• Adjust Garlic to Your Liking: The roasted garlic provides a mellow, sweet, and aromatic depth. The recipe calls for 6-9 cloves, but feel free to adjust this based on your preference. If you’re sensitive to strong garlic flavors, start with fewer. For an extra kick, a few additional fresh, finely minced garlic cloves can be stirred in towards the very end of cooking, offering a sharper, more pungent garlic note.
• Don’t Skimp on Fresh Basil: We’ve emphasized it before, but it bears repeating: fresh basil is essential. The generous quantity specified helps infuse the soup with its signature herbaceous aroma and taste. Add most of it towards the end of simmering to preserve its bright, fresh flavor.

★★★★★

5 from 15 votes

Roasted Tomato Basil Soup

By
Chelsea Lords

This savory and hearty Tomato Basil Soup features rich flavors from roasted tomatoes, onions, and garlic, making it far superior to any canned option.

Prep Time:
30 minutes

Cook Time:
2 hours

Total Time:
2 hours 30 minutes

Servings:
8 large bowls

Video

2021-05-13T00:00:00.000Z

Tomato Basil Soup

Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender — this forms the base of the soup giving it a rich, deep flavor.

Video Content URL

Equipment

• Large sheet pan (15″ x 21″) or two smaller sheet pans
• Aluminum foil
• Large pot or large cast-iron pot
• Blender high-powered

Ingredients

• 3 pounds ripe tomatoes (I prefer campari/cocktail)
• 2 large yellow onions
• 1 head garlic
• 6 tablespoons + 2 teaspoons olive oil (divided)
• Salt and pepper
• 2 tablespoons unsalted butter
• 1 (28-ounce) can whole tomatoes (undrained, I love Cento San Marzano)
• 2 tablespoons tomato paste
• 3-1/2 cups fresh basil leaves (packed when measured, see note 1)
• 1 to 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 (32-ounce) carton chicken stock (I prefer Swanson’s)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Hearty buttered bread (optional)
• Parmesan cheese (optional)

Instructions

1. Preheat oven to 400°F (200°C). Halve the tomatoes lengthwise and arrange on a large (15×21-inch) sheet pan (or two smaller sheet pans). Quarter the onions and add to the pan(s).
2. Peel the outer layers of the garlic bulb, leaving the clove skins intact. Cut off 1/4 inch from the top of the cloves, drizzle with 2 teaspoons olive oil, wrap tightly in foil, and place on the sheet pan with the tomatoes and onions.
3. Drizzle 1/4 cup olive oil over the tomatoes and onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, toss to coat, and spread in an even layer. Roast 40–45 minutes until tender and slightly caramelized.
4. In a large stockpot or cast iron pot, heat butter and 2 tablespoons olive oil over medium heat until butter melts. Add can of tomatoes and tomato paste, stirring 2–3 minutes. Mix in chicken stock, oregano, optional red pepper flakes, thyme, and fresh basil. Incorporate roasted tomatoes and onions with all their juices. Let garlic cool slightly, then squeeze out the cloves from their skins and add 6–9 cloves to the soup, depending on your taste. Season with 2 teaspoons salt and 1 teaspoon pepper, or adjust to taste.
5. Bring mixture to a boil, then reduce heat to low and simmer uncovered 40 minutes, stirring every 5–10 minutes.
6. Transfer the mixture in 3–4 batches to a high-powered blender and blend until smooth (see note 2). Taste and adjust seasonings as needed. If tomatoes are too acidic, add a teaspoon of granulated sugar.
7. If desired, serve with freshly grated Parmesan cheese and hearty buttered bread. Enjoy!

Recipe Notes

Note 1: If buying the packets of basil, 3-1/2 cups packed translates to approximately 4 packets (3/4 ounce each).

Note 2: When blending hot soup, secure the blender lid tightly and use the “soup” or “hot” cycle if available. Increase speed gradually to prevent overflow due to heat expansion and carefully remove the lid to release steam. If your blender lacks this setting, cover the lid with a folded towel for added safety. For a chunkier soup with more texture, use an immersion blender directly in the pot, chopping the roasted onions and garlic coarsely before adding them to the pot to ensure desired chunkiness.

Storage: This soup stores nicely in an airtight container in the fridge for up to 4–6 days. It freezes well for up to 3 months. Here are some best methods for thawing frozen soup.

Nutrition

• Serving: 1 serving
• Calories: 271kcal
• Carbohydrates: 23g
• Protein: 9g
• Fat: 18g
• Saturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 11mg
• Sodium: 352mg
• Potassium: 1133mg
• Fiber: 6g
• Sugar: 11g
• Vitamin A: 7198IU
• Vitamin C: 57mg
• Calcium: 258mg
• Iron: 5mg

Nutrition information is automatically calculated and should be used as an approximation only.