Roasted Tomato Basil Soup
This roasted tomato basil soup recipe uses roasted Roma and San Marzano tomatoes for deep, sweet flavor. Serve with grilled cheese for the ultimate comfort meal! Get the
Try Zucchini Noodles with Pesto or Panzanella while you’re at it.
Why This Roasted Tomato Basil Soup Is a Favorite
I’ve always loved a good bowl of roasted tomato basil soup. It’s one of my all-time favorites. The flavors are fresh and familiar, and it always hits the spot. I like to bring a pot of this soup along with some grilled cheese ingredients to a friend who needs cheering up. Just don’t forget to make a double batch so you have enough for yourself, too. This soup is great for lunch or dinner and always gets rave reviews.
3 Reasons to Love This Tomato Basil Soup Recipe
- The combination of roasted Roma tomatoes and canned San Marzano tomatoes gives this soup a deep, sweet tomato flavor that you can’t get from just one type.
- Roasting the tomatoes and garlic caramelizes their natural sugars, adding a subtle sweetness and richness without any cream.
- It comes together in about an hour with mostly hands-off time, and the immersion blender makes cleanup easy.
Key Ingredients for the Best Tomato Basil Soup
- Roma tomatoes: These have a meaty texture with few seeds and low water content, making them ideal for roasting. Look for firm, deep-red tomatoes at the market.
- San Marzano tomatoes: Canned San Marzano tomatoes are sweeter and less acidic than other canned tomatoes. They add a rich, balanced tomato flavor that complements the fresh roasted ones.
- Fresh basil: Use a full cup of fresh basil leaves for the best flavor. Dried basil won’t give the same bright, aromatic result.
Kitchen Tools for Making Tomato Basil Soup
- Large baking sheet (for roasting tomatoes and garlic)
- Parchment paper (for easy cleanup)
- Large stockpot or Dutch oven (for simmering the soup)
- Immersion blender (or regular blender or food processor)
- Chef’s knife and cutting board
Tips for Making the Best Roasted Tomato Soup
When roasting the tomatoes, spread them in a single layer on the baking sheet cut-side up. This helps them cook evenly and caramelize properly. The garlic cloves can stay whole with the skins on; they’ll soften and become sweet. After roasting, let them cool for a minute or two before squeezing the cloves out of the skins.
If you don’t have an immersion blender, let the soup cool for a few minutes before transferring it to a regular blender. Work in batches and hold the lid with a towel to prevent splashes. For a smoother texture, you can strain the soup through a fine-mesh sieve after blending, but it’s not necessary.
Expert Tips for Perfect Roasted Tomato Basil Soup
For the most even roasting, choose Roma tomatoes that are similar in size. If some are much larger, cut them into quarters instead of halves. The garlic cloves can be left unpeeled during roasting; the skins will come off easily once they’re soft. When blending hot soup in a regular blender, remove the center cap and cover the opening with a folded kitchen towel to let steam escape safely.
Why Roasting the Tomatoes First Matters
Roasting the Roma tomatoes at 400°F for 45 minutes concentrates their flavor and brings out natural sweetness. The high heat caramelizes the sugars and softens the tomatoes, making them easy to blend into a smooth soup. The garlic cloves also become mellow and sweet, losing their raw bite. This step is what gives the soup its deep, rich tomato taste without needing any cream or extra sugar.
Easy Variations for This Tomato Basil Soup
If you want a creamier soup, stir in a splash of heavy cream or coconut milk at the end. For a dairy-free version, use olive oil and skip the Parmesan garnish. You can also add a pinch of smoked paprika or a drizzle of balsamic vinegar for extra depth. If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
What to Serve with Roasted Tomato Basil Soup
This soup is a natural partner for a classic grilled cheese sandwich. The crispy, buttery bread and melted cheese are perfect for dipping. You can also serve it with a simple green salad or crusty bread for a lighter meal. For a heartier dinner, pair it with a panini or a side of roasted vegetables.
How to Store Leftover Roasted Tomato Soup
Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. The flavors often meld and improve after a day or two.
How to Freeze Roasted Tomato Basil Soup
This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Leave about an inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Best Ways to Reheat Tomato Basil Soup
Reheat the soup on the stovetop over medium-low heat, stirring occasionally. If it has thickened, add a splash of vegetable broth or water to reach your desired consistency. You can also reheat individual portions in the microwave in a covered bowl, stirring halfway through.
Roasted Tomato Basil Soup FAQs
Can I use only canned tomatoes instead of fresh?
Yes, you can skip the fresh Roma tomatoes and use two 28-ounce cans of San Marzano tomatoes. Roast the garlic separately. The flavor will be slightly less complex but still delicious.
Do I need to peel the roasted tomatoes?
No, the skins soften during roasting and will be blended smooth. If you prefer a smoother texture, you can peel them after roasting, but it’s not necessary.
Can I make this soup dairy-free?
Yes, simply omit the Parmesan cheese garnish and use olive oil instead of butter if you’re serving it with grilled cheese. The soup itself is dairy-free.
What if I don’t have an immersion blender?
Let the soup cool for a few minutes, then carefully transfer it to a regular blender in batches. Hold the lid with a towel and blend until smooth. A food processor also works.
Can I use dried basil instead of fresh?
Fresh basil is strongly recommended for its bright flavor. If you must use dried, use about 1 tablespoon and add it during the simmering step.
Recipe
Roasted Tomato Basil Soup
This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. Serve a grilled cheese on the side for the ultimate comforting meal!
Ingredients
- 3 lb roma tomatoes, cut in half lengthwise
- 8 cloves garlic, unpeeled
- 4 tbsp olive oil, divided
- 1 tsp fresh oregano leaves
- kosher salt and black pepper, to taste
- 1 large onion, chopped
- dash red pepper flakes
- 28 oz san marzano tomatoes, canned
- 1.5 cup vegetable broth
- 1 cup fresh basil, chopped
- 1 tsp fresh thyme leaves
- fresh basil, chopped, for garnish
- freshly grated parmesan cheese, for garnish, optional
Instructions
- 1
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the halved tomatoes and garlic cloves on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with oregano, salt, and black pepper.
- 2
Place the baking sheet in the oven and roast for 45 minutes until tomatoes are soft and juicy.
- 3
Remove the roasted garlic from the peels and give them a rough chop. Set aside.
- 4
In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 3 to 5 minutes. Stir in the garlic and red pepper flakes. Add the canned tomatoes, 1 ½ cups of vegetable broth, basil, and thyme. Stir in the oven roasted tomatoes. Let simmer on low for 30 minutes.
- 5
Use an immersion blender to puree the soup in the stockpot until smooth. If the soup is too thick for your taste, you can add additional broth. If you don’t have an immersion blender, let the soup cool for a few minutes and then carefully transfer to a food processor or blender to blend. Season with salt and pepper, to taste.
- 6
Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired. Serve warm.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 11 of 13 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: gluten-free, glutenFree, healthy, nutFree, Oven Baked, summer, vegetarian
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