Description
This Roasted Tomato Basil Soup is rich, velvety, and bursting with real tomato flavor. Perfectly roasted tomatoes and garlic blend with fresh basil for a cozy, homemade classic that’s easy to make and incredibly satisfying.
Ingredients
Scale
- 2 lbs ripe tomatoes (Roma or plum), halved
- 6 cloves garlic, peeled
- 1 medium onion, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 cups vegetable broth (or chicken broth)
- 1/4 cup fresh basil leaves, packed
- 1 tsp sugar (optional, to balance acidity)
- 1/2 cup heavy cream or full-fat coconut milk (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place halved tomatoes and garlic on the sheet. Drizzle with olive oil, sprinkle with salt, pepper, and red pepper flakes.
- Roast for 30–35 minutes, until tomatoes are caramelized and garlic is golden.
- In a large pot, sauté chopped onion in 1 tbsp olive oil until soft, about 5 minutes.
- Add roasted tomatoes, garlic, and juices. Pour in broth and bring to a simmer for 10 minutes.
- Remove from heat. Add basil and blend soup using an immersion blender or in batches with a regular blender until smooth.
- Return to pot, stir in cream (if using), and adjust seasoning to taste. Serve hot with grilled cheese or croutons.
Notes
Use a mix of fresh and canned tomatoes if you’re short on time. For a dairy-free option, use coconut milk or skip the cream altogether.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup, Vegetarian, Comfort Food
- Method: Roasting + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: roasted tomato soup, tomato basil soup, homemade tomato soup, easy tomato soup recipe