Why You’ll Love Roasted Tomato Basil Soup Recipe

This soup bursts with the deep, natural sweetness of roasted tomatoes and the fresh brightness of basil. It’s warm and cozy for cooler days but light enough for any season. Whether you’re serving it as a simple lunch, an elegant starter, or alongside a grilled cheese sandwich, this recipe delivers satisfying flavor with wholesome ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh tomatoes (such as Roma or plum), halved
Olive oil
Garlic cloves
Yellow or red onion, chopped
Fresh basil leaves
Vegetable broth or water
Salt and freshly ground black pepper
Dried oregano or optional herbs (optional)
Optional add‑ins: heavy cream or coconut milk for creaminess, parmesan for garnish

Directions

Preheat your oven to a high roasting temperature (around 400°F/200°C).
Arrange the halved tomatoes and peeled garlic cloves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until the tomatoes soften and begin to caramelize, about 30–45 minutes.
While the tomatoes roast, heat a little olive oil in a large pot. Add the chopped onion and sauté until soft and translucent.
Add the roasted tomatoes and garlic (including any juices from the roasting pan) to the pot. Pour in vegetable broth or water to reach your desired soup consistency.
Stir in fresh basil leaves and any dried herbs if using. Simmer gently for about 10–15 minutes to meld flavors.
Use an immersion blender (or carefully transfer to a blender) to purée the soup until smooth or to your preferred texture.
Taste and adjust seasoning with salt and pepper. For a creamier finish, stir in a splash of cream or coconut milk. Serve hot with extra basil or parmesan on top if you like.

Servings and timing

Serves about 4–6 people. Total time is approximately 1 hour to 1 hour 30 minutes, including roasting and simmering.

Storage/Reheating

Leftover soup will keep in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop over medium‑low heat, adding a splash of broth if it’s too thick. You can also freeze the soup for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

How do I choose the best tomatoes for this soup?

Ripe, flavorful tomatoes like Roma or plum varieties work best because they roast well and offer concentrated sweetness.

Can I use canned tomatoes instead of fresh?

Yes, you can substitute canned whole or crushed tomatoes if fresh tomatoes aren’t available; just adjust roasting and seasoning as needed.

Should I peel the tomatoes?

Peeling is optional. Leaving the skins on simplifies prep and adds fiber. If you want a very silky soup, you can peel after roasting.

Can I make this soup vegan?

Absolutely—use vegetable broth and coconut milk instead of dairy for a fully vegan version.

How do I make the soup creamier?

Stir in a little heavy cream, coconut milk, or even a pat of butter after blending for a richer texture.

What’s a good garnish for roasted tomato basil soup?

Fresh basil leaves, a drizzle of olive oil, or a sprinkle of parmesan cheese are all great options.

Can I prepare this soup ahead of time?

Yes, you can roast the tomatoes a day ahead and refrigerate them, then finish the soup when you’re ready to serve.

How spicy is this soup?

This soup is not spicy by default, but you can add red pepper flakes or a pinch of cayenne if you like heat.

What should I serve with this soup?

Grilled cheese sandwiches, crusty bread, or a simple salad pair beautifully with tomato basil soup.

Can I freeze this soup with cream added?

It’s best to freeze the soup without dairy added; stir cream in after reheating to maintain texture.

Conclusion

This roasted tomato basil soup is a timeless favorite that’s both simple to make and rich in flavor. Roasting the tomatoes enhances their natural sweetness, while fresh basil brings a bright, herbaceous note. Perfect for weeknight dinners or cozy weekends, this soup is sure to become a staple in your recipe collection.