Roasted Tomato Basil Soup Recipe

Introduction

This Roasted Tomato Basil Soup is a comforting blend of sweet roasted tomatoes and fresh basil, perfect for any season. Rich, creamy, and full of vibrant flavors, it’s an easy recipe that feels gourmet but comes together effortlessly.

Ingredients

• 9 Roma tomatoes, sliced lengthwise
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 1 28 oz. can San Marzano tomatoes, crushed
• 1 cup fresh basil, roughly chopped
• 1 tablespoon sugar
• 2 cups chicken stock
• ⅔ cup heavy cream

Instructions

1. Step 1: Preheat the oven to 375°F. Arrange the tomato halves on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper.
2. Step 2: Roast the tomatoes in the oven for 1 hour. Once done, remove them and set aside.
3. Step 3: In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat.
4. Step 4: Add the diced onion and sauté for about 5 minutes until softened.
5. Step 5: Stir in the minced garlic, thyme, salt, and pepper, and cook for another minute to release the aromas.
6. Step 6: Add the crushed canned tomatoes, chopped basil, and sugar to the pot. Reduce the heat and let the mixture simmer for about 10 minutes.
7. Step 7: Pour in the chicken stock and add the roasted tomatoes. Simmer all together for 30 minutes, stirring occasionally.
8. Step 8: Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender or food processor. Return it to the pot afterward.
9. Step 9: Stir in the heavy cream for a rich, velvety finish.
10. Step 10: For mini croutons, cut small cubes of bread and toss with a little oil, diced garlic, and basil. Bake at 400°F for about 7 minutes until crispy.
11. Step 11: Serve the soup immediately topped with the mini croutons.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable stock.
• Using San Marzano tomatoes adds a sweeter and less acidic flavor, but any good-quality canned tomatoes work well.
• Add a pinch of red pepper flakes while sautéing for a subtle heat.
• Fresh basil can be swapped with dried basil in smaller amounts if fresh is unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. The mini croutons are best served fresh but can be stored separately in an airtight container for 1–2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, replace the chicken stock with vegetable stock, and use a plant-based cream or coconut milk instead of heavy cream to make it vegan-friendly.

How can I thicken the soup if it’s too thin?

If you prefer a thicker soup, simmer it uncovered for a bit longer to reduce the liquid, or add a small amount of tomato paste to intensify the texture and flavor.

Roasted Tomato Basil Soup Recipe

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5 from 55 reviews

This Roasted Tomato Basil Soup is a rich and comforting dish that combines the deep, sweet flavors of oven-roasted Roma tomatoes with fresh basil and a creamy finish. Perfect for cooler days, this soup is made by roasting juicy tomatoes to enhance their natural sweetness, then simmering them with aromatic ingredients before blending to a smooth, velvety texture. Topped with homemade basil-garlic croutons, this soup is both elegant and easy to prepare.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 9 Roma tomatoes, sliced lengthwise
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 1 (28 oz.) can San Marzano tomatoes, crushed
• 1 cup fresh basil, roughly chopped
• 1 tablespoon sugar
• 2 cups chicken stock
• ⅔ cup heavy cream

For Mini Croutons

• Small pieces of bread cut into cubes
• Olive oil (for tossing)
• Diced garlic (to taste)
• Fresh basil (to taste)

Instructions

1. Preheat Oven and Roast Tomatoes: Preheat your oven to 375°F. Spread the sliced Roma tomato halves on a baking sheet. Drizzle them evenly with 3 tablespoons of extra virgin olive oil, then sprinkle with the kosher salt and ground black pepper. Roast the tomatoes in the oven for 1 hour to develop deep, caramelized flavors. Once done, remove from the oven and set aside.
2. Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil or unsalted butter over medium-high heat. Add the diced yellow onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic, fresh thyme, kosher salt, and black pepper; continue sautéing another minute to release their aromas.
3. Simmer Tomato Mixture: Pour in the canned crushed San Marzano tomatoes, add the roughly chopped basil, and sprinkle the tablespoon of sugar to balance acidity. Lower the heat to medium-low and let this mixture simmer gently for around 10 minutes, allowing the flavors to meld.
4. Add Stock and Roasted Tomatoes and Simmer: Add the 2 cups of chicken stock and the roasted tomatoes from the baking sheet into the pot. Stir well and simmer the soup uncovered for 30 minutes, stirring occasionally to prevent sticking and to blend the flavors thoroughly.
5. Blend the Soup: Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender or food processor to blend, then return it to the pot.
6. Incorporate Cream: Stir in the ⅔ cup of heavy cream to enrich the soup and provide a velvety texture.
7. Prepare Mini Croutons: Cut small pieces of bread into cubes. Toss them with a little olive oil, diced garlic, and fresh basil. Arrange on a baking sheet and bake at 400°F for about 7 minutes until golden and crisp. These croutons complement the soup beautifully.
8. Serve: Ladle the hot soup into bowls, garnish generously with the freshly baked basil-garlic croutons, and serve immediately for the best flavor and texture.

Notes

• Use San Marzano tomatoes for their superior sweetness and low acidity, which enhances the soup’s flavor.
• Roasting tomatoes brings out a concentrated sweetness that is key to a rich soup base.
• For a vegetarian version, substitute chicken stock with vegetable stock and use olive oil instead of butter.
• Be cautious when blending hot soup; blend in small batches and vent the lid slightly to avoid pressure build-up.
• The homemade croutons are optional but add great texture and flavor.
• Adjust seasoning with salt and pepper to taste before serving.

Keywords: Roasted Tomato Basil Soup, Tomato soup, Homemade tomato soup, Comfort food, Italian soup, Creamy tomato soup