Roasted Tomato Basil Soup Recipe

Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs Roma or San Marzano tomatoes (Ripe tomatoes for the best flavor.); 1 medium yellow or white onion (Cut into wedges.); 4 cloves fresh garlic (Peeled and whole.); 3 tbsp extra virgin olive oil (Enhances flavor.); 1 cup heavy cream or coconut cream (For a creamy texture.); 1 cup fresh basil (Chopped, for flavor.); Salt and pepper to taste (Adjust to preference.); Red pepper flakes optional, to taste (For added spiciness.)

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Cold night, no dinner plan? This roasted tomato basil soup is the creamy, cozy answer everyone will love.

Roasted tomato basil soup does that ring a bell on a chilly Sunday when you just can’t figure out dinner? I know exactly how you feel, searching for comfort without digging through five million fancy recipes. Honestly, when nothing else sounds right, this soup hits the spot. Warm, creamy, smells amazing everyone in my house asks for seconds. If you’ve been drooling over easy fall recipes like this or want more ways to use up summer tomatoes, don’t skip my simple tips over on the how to make tomato basil soup page, and trust me, if you love soups check out my favorite vegetable soups for weeknights too.

Table of Contents

Why Roasting Tomatoes Makes the Best Soup

Okay, let’s just say it: plain canned tomatoes are fine, but they won’t take you to actual flavor heaven. Roasting tomatoes amps everything up. The kitchen will smell like you invited Italy over for dinner. The heat makes the tomatoes taste sweeter and kinda caramelized (not joking, it’s the secret sauce for this soup). You get those deep, cozy flavors you can’t fake with just boiling. Plus, any garlic tossed in the pan turns golden and mellow seriously, it’s wild how much better everything tastes! Even picky eaters come back for a refill, and that’s saying something.

Ingredient	Function in Soup	Best Type
Tomatoes	Base flavor and natural sweetness	Roma or San Marzano
Basil	Fresh herby aroma and flavor	Fresh, if possible
Garlic	Adds depth and richness	Fresh cloves
Onions	Additional sweetness and flavor	Yellow or white
Olive Oil	Enhances flavor and creaminess	Extra virgin
Cream	Adds richness and gives smooth texture	Heavy cream or coconut cream

Key Ingredients for a Rich and Creamy Tomato Soup

First up? Juicy tomatoes, obviously. I usually go with ripe Roma or vine ones, but if you’ve got leftover cherry tomatoes shrink-wrapped in your fridge, toss those in too. Basil fresh is best (dried works if you must). Garlic, always garlic. Onions for that extra flavor backup. And really, don’t skimp on the olive oil. I’m kind of passionate about it. For the creamy part, you can use heavy cream, but a splash of milk or coconut cream works if you want lighter. Salt, pepper, maybe a little red pepper flake if you like things zippy. Nothing weird. Shopping for this isn’t a hassle, which let’s be honest matters when you’re hungry and tired.

The Best Types of Tomatoes for Roasting

Maybe you’re wondering… does it matter which tomatoes you roast? Heck yes. Some are watery and meh, while others get sweet and jammy. Romas and San Marzano are my go-tos for a bold, rich flavor base. Grape or cherry tomatoes make things super sweet, almost as if you roasted them with brown sugar (I don’t, but some folks do!). I skip big, beefsteak types never enough flavor. So, grab the ripest ones you can find, whatever the shape. Just promise me no unripe, crunchy ones unless you like kitchen disappointment. Roasting’s magic, but it can’t fix everything.

How to Make Roasted Tomato and Basil Soup Step-by-Step

Start by cranking your oven up to 400°F. Spread out your halved tomatoes, onion wedges, and peeled garlic on a sheet (parchment helps). Drizzle the olive oil all over. Sprinkle with salt and pepper and mix everything with your hands. Roast until the tomatoes look soft and sunburnt at the edges maybe 30 minutes if your oven behaves, or a little more if it’s stubborn.

Now, scrape all those roasty bits into a large pot (juices too, for flavor!). Add fresh basil, a dash of cream, and blend it all with an immersion blender. Be patient it takes a few minutes to get really velvety. Give it a taste, adjust salt or pepper if needed, and heat on low till it’s nice and warm. That’s basically it. Minimal drama, max reward.

Tips for a Velvety Smooth Texture

Everyone oohs and ahhs over a soup so smooth you could sip it from a mug. Here’s my little bag of tricks. First, that immersion blender? Life saver. Don’t own one? A regular blender in small batches works, but let the soup cool first ouch, trust me on that. Straining helps if you’re a perfectionist, but honestly, I forget half the time. More cream means more smoothness, but don’t go overboard. Oh, and if the soup seems a tad thick, stir in some veggie broth. That trick has saved dinner more than once.

How to Freeze and Reheat This Homemade Soup Recipe

Hate throwing out leftovers? ME TOO. This soup loves the freezer. Let it cool, pour into containers, and freeze for up to 3 months. When you want more, thaw it in the fridge overnight. Heat gently on the stove stir to keep it silky. Add a splash of water or milk if it got too thick from chilling. Easy as pie (actually, easier pie’s a pain to reheat).

What to Serve with Your Creamy Fall Soup

Crusty bread. Seriously, must-have for dunking.
Grilled cheese. Do I need to explain? The ultimate combo.
Salad. Something fresh if you want to feel healthier.
Oven-baked potatoes. Weirdly, it works try it.

No matter what, keep it simple. This soup does the heavy lifting at the table.

Tired of forgettable sides?

Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love

Common Questions

Can I make this ahead of time?

Absolutely, even two days in advance. It tastes even better the next day!

What if I don’t have fresh basil?

Go with dried basil just use way less since it’s stronger.

Can I use canned tomatoes?

If you must, use whole or fire-roasted ones. Not quite the same as fresh, but it’ll still work.

Is there a dairy-free option?

Yes! Swap cream for coconut milk or cashew cream. Still creamy, promise.

How do I avoid a bland soup?

Roasting solves most issues, but salt, pepper, and a splash of lemon juice at the end can wake it all up.

Cozy Bowls Await: Ready to Try It?

So, next time you’re craving some cozy comfort maybe after a long day, or when it kinda feels like fall this creamy roasted tomato and basil soup is what you want simmering on your stove. Don’t overthink the process. Use what you have and just have fun with the flavors. And if you want to see another method absolutely worth checking, Roasted Tomato Basil Soup | How To Feed A Loon nails some of my points and maybe a few new tricks. Want to brush up on all things tomato? Find more ideas on this flavorful roasted tomato soup recipe roundup. Just don’t let another cold night swipe your dinner joy give this a whirl!