Let’s be honest, the words “tomato soup” often conjure up a very specific, and frankly, underwhelming image. You know the one.
It comes from a can, it’s a little too smooth, and it tastes more like metal and salt than an actual, sun-ripened tomato. I gave up on tomato soup for years because of that very experience.
But this, this is something else entirely. This roasted tomato basil soup is the real deal, the one that will make you forget all about that canned stuff.
It’s a revelation, a warm, velvety hug in a bowl that celebrates the tomato in all its glorious, simple splendor.
Why This Soup Feels Like a Hug
There’s a kind of magic that happens when you roast tomatoes. The high, dry heat of the oven works its wonders, caramelizing their natural sugars and concentrating their flavor into something deep and complex.
It transforms them from a simple, juicy fruit into a savory, almost smoky powerhouse. And that, right there, is the soul of this soup.
It’s not just a liquid; it’s an experience. It’s the kind of food that makes you pause, take a slow spoonful, and just feel genuinely, deeply content.
Ingredients Needed for the Recipe
Gathering your ingredients is the first little ritual of this process. You’ll be amazed at how such humble, straightforward components can create something so extraordinary.
- Tomatoes: The absolute star of the show. Three pounds of them, any variety you like or have on hand. Roma, heirloom, beefsteak, even a mix of cherry tomatoes—they all work beautifully.
- Garlic: Six whole cloves, roasted in their skins to become sweet, mellow, and incredibly fragrant.
- Olive Oil: A good glug for roasting, and a bit more for sautéing. It brings a rich, smooth texture and helps all the flavors meld together.
- Salt and Pepper: The essential enhancers. They balance the tomatoes’ natural acidity and sweetness, making every other ingredient pop.
- Yellow Onion: Just half a cup, minced and cooked until golden. It provides a subtle, sweet undertone that forms a lovely flavor base.
- Vegetable or Chicken Broth: This is your liquid base, adding depth and body. A low-sodium broth lets you control the salt level perfectly.
- Fresh Basil Leaves: Don’t even think about the dried stuff here. The fresh leaves are non-negotiable for that final, vibrant, aromatic lift.
The Secret is in the Roast
You might wonder why we don’t just simmer everything in a pot. Well, you could, but you’d be missing out on the entire point.
Roasting is the secret weapon, the technique that elevates this from a simple puree to a soup with soul. It coaxes out a depth of flavor that stovetop cooking simply can’t replicate.
It’s the difference between a whisper and a rich, confident song. And honestly, it’s the easiest “hard part” you’ll ever do.
How to make Roasted Tomato Basil Soup?
Preheat and Prep Your Tomatoes
Start by getting your oven nice and hot, a toasty 425 degrees Fahrenheit. While it’s warming up, spread your halved tomatoes and the whole, unpeeled garlic cloves in a single layer on a large baking sheet.
Drizzle them generously with about three to four tablespoons of olive oil, then season with a good pinch of salt and pepper. Don’t be shy here; this is where the foundational flavor begins.
The Transformative Roast
Slide that baking sheet into the oven and let the heat work its magic. You’re looking for the tomatoes to get a little bit charred on the outside, blistered and soft.
This should take about 30 to 35 minutes. Your kitchen will start to smell absolutely incredible, a sure sign that wonderful things are happening.
Building the Base
While the tomatoes are roasting, don’t just stand there! This is the perfect time to start your soup base. Heat another tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add your minced onions and cook them down until they’re soft, fragrant, and turning a lovely golden color, which should take about four or five minutes.
The Grand Union
Once the tomatoes and garlic are out of the oven, let them cool for just five minutes—this makes handling the garlic much easier. Then, squeeze the soft, roasted garlic right out of their papery skins.
Add these, along with all the roasted tomatoes and any delicious juices from the pan, into the pot with your onions. Pour in the broth and toss in the fresh basil leaves.
Blend to Velvety Perfection
Now, for the transformation. Carefully transfer the mixture to a blender. Please, be cautious with the hot liquid—don’t overfill the blender, and leave the little vent cap open to let steam escape.
Blend on high for a minute or so until the soup is completely smooth and creamy. An immersion blender right in the pot works wonderfully here, too.
The Final Simmer
Return the beautifully pureed soup to the pot if you used a stand-up blender. Let it simmer gently for another five minutes, which allows the flavors to fully marry and the soup to heat through completely.
And just like that, you’ve done it. You’ve created a masterpiece.
What to Serve With Your Masterpiece
Let’s be real, a soup this good deserves the perfect partner. And that partner is, without a doubt, a gloriously gooey grilled cheese sandwich.
The crisp, buttery bread giving way to molten cheese is the perfect textural contrast to the smooth, velvety soup. It’s a classic pairing for a reason—it’s pure, unadulterated comfort.
For a lighter touch, a simple side salad with a sharp vinaigrette can cut through the soup’s richness beautifully, creating a wonderfully balanced meal.
Tips
Blending Safely: Hot soup in a blender can be dangerous if it’s overfilled. Always work in batches if needed, and that little vent on the lid? It’s there for a reason—use it to prevent steam explosions.
Garnish with Flair: Right before serving, tear a few extra fresh basil leaves over the top. A drizzle of cream or a swirl of good olive oil adds a beautiful finish and a touch of luxury.
Make-Ahead Magic: This soup is arguably even better the next day. Make it ahead, store it in the fridge, and gently reheat it on the stovetop for an effortless, delicious meal when you need it most.
How Can I Make This Soup My Own?
The beautiful thing about this recipe is that it’s a fantastic canvas for your own creativity. Feel free to play around and make it suit your taste perfectly.
For a creamy, indulgent version, add a splash of heavy cream or even coconut milk during the blending stage. It creates an unbelievably lush and silky texture.
If you like a little heat, a pinch of red pepper flakes roasted with the tomatoes or a dash of your favorite hot sauce at the end will give it a wonderful, warming kick.
You can also roast other vegetables alongside the tomatoes. A handful of carrot chunks or a red bell pepper will add a subtle sweetness and a new dimension of flavor.
Storing Your Soup for Later
Let the soup cool completely to room temperature before you tuck it away. Then, transfer it to an airtight container and pop it in the fridge, where it will stay happy and fresh for 3 to 4 days.
Reheating is simple: just pour it back into a pot and warm it gently over medium heat, stirring now and then. If it seems a little thick after its time in the fridge, a splash of extra broth will thin it right out.
For longer storage, this soup freezes beautifully. Portion it into freezer-safe containers, leave a little space for expansion, and it will keep for 2 to 3 months. Thaw it overnight in the fridge before reheating.
Is This Soup Actually Good For You?
Beyond being incredibly delicious, this soup is a genuinely wholesome choice. It’s packed with the natural goodness of real, whole ingredients.
Tomatoes are a fantastic source of vitamins and antioxidants, especially lycopene, which becomes even more bioavailable when they’re cooked. Using olive oil, a heart-healthy fat, and fresh basil just adds to the nutritional profile.
It’s a meal that nourishes your body while it comforts your soul, and that’s a pretty powerful combination, if you ask Kelsey.
Roasted Tomato Basil Soup Recipe
Description
This healthy oven-roasted basil tomato soup is bursting with rich, deep flavor and couldn’t be easier to make. Roasting the tomatoes and garlic intensifies their sweetness and creates a velvety, restaurant-worthy soup—no canned version compares! Served with a warm grilled cheese sandwich, it’s the ultimate cozy, comforting winter lunch.
ingredients
Instructions
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Preheat oven to 220°C (425°F).
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Arrange halved tomatoes and whole garlic cloves (skin on) in a single layer on a large rimmed baking sheet. Drizzle with 3 tablespoons olive oil and season with ½ tbsp salt and ¾ tsp black pepper.
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Roast for 30–35 minutes, until tomatoes are tender and slightly charred. Remove from oven and let cool for 5 minutes. Squeeze roasted garlic out of skins.
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Meanwhile, heat remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add minced onion and cook 4–5 minutes, until golden. Season with remaining ½ tbsp salt and ¾ tsp pepper.
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Add roasted tomatoes, roasted garlic, broth, and fresh basil to the pot. Stir to combine.
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Carefully transfer mixture to a blender (in batches if needed) and blend until smooth and creamy — about 1 minute. *Tip:* Vent the blender lid and cover with a towel to avoid steam buildup. Alternatively, use an immersion blender directly in the pot.
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Return soup to the pot and simmer gently for 5 minutes to meld flavors.
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Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil, a swirl of olive oil, or a dollop of cream (optional).
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 125kcal
- % Daily Value *
- Total Fat 7gg11%
- Saturated Fat 1gg5%
- Trans Fat 0gg
- Cholesterol 0mgmg0%
- Sodium 520mgmg22%
- Potassium 780mgmg23%
- Total Carbohydrate 15gg5%
- Dietary Fiber 4gg16%
- Sugars 8gg
- Protein 3gg6%
- Calcium 60 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it creamy: Stir in 2–3 tbsp heavy cream, coconut milk, or cashew cream at the end for extra richness.
- Spice it up: Add ¼ tsp red pepper flakes before roasting for a subtle kick.
- Storage: Keeps refrigerated in an airtight container for 4 days or frozen up to 3 months.
- Freezing tip: Cool completely before transferring to freezer-safe containers (leave 1-inch headspace).
