Roasted tomato basil soup turns ripe tomatoes into a deep, sweet, slightly caramelized soup with almost no effort. You roast the vegetables on one sheet pan, blend them with fresh basil and broth, and simmer briefly, and the oven does most of the work.
Roasting concentrates the flavor of the tomatoes, softens the garlic into sweet paste, and adds a toasty edge that canned tomatoes cannot match. The result is a rich, velvety soup that works as a light meal or a starter, and a little cream makes it even more comforting.
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Why This Roasted Tomato Basil Soup Recipe Works
High heat drives off the excess water in fresh tomatoes and browns their natural sugars. That caramelization is what gives the soup its depth, so you get a big flavor from just a few ingredients.
Roasting the garlic in its skin keeps it from burning and turns it mellow and sweet. A spoonful of tomato paste adds backbone, a pinch of sugar balances the acidity, and fresh basil blended in at the end keeps the flavor bright instead of cooked down.
Ingredients for Roasted Tomato Basil Soup
- 2 1/2 lbs ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 pinch sugar
- 2 cups low-sodium vegetable or chicken broth
- 1/2 cup fresh basil leaves
- 1 tablespoon tomato paste
- 1/2 cup heavy cream or milk, optional, for a creamy soup
Use ripe, flavorful tomatoes, since they are the whole show. Plum tomatoes work well because they have less water and more flesh.
How to Make Roasted Tomato Basil Soup
1. Prepare the pan.
Preheat the oven to 400 degrees F. Arrange the halved tomatoes, quartered onion, and unpeeled garlic on a rimmed baking sheet.
2. Season and roast.
Drizzle with the olive oil and sprinkle with the salt, pepper, and oregano. Roast for 35 to 45 minutes, until everything is tender and caramelized at the edges.
3. Peel the garlic.
Let the garlic cool slightly, then squeeze the soft cloves out of their skins.
4. Blend.
Transfer the roasted vegetables and every bit of pan juice to a blender. Add the broth, basil, and tomato paste. Blend until smooth, working in batches and leaving the lid vented so steam can escape.
5. Simmer.
Pour the soup into a pot and bring it to a gentle simmer. Simmer for about 10 minutes so the flavors come together. If you like a creamy soup, stir in the cream or milk now and warm it gently without boiling. Taste, and add the pinch of sugar if the soup tastes too sharp.
How to Serve Roasted Tomato Basil Soup
Ladle the soup into warm bowls and top with torn fresh basil and a drizzle of olive oil. Serve it with a crisp, buttery sandwich, such as this grilled cheese and creamy tomato soup pairing, or the fancier sun dried tomato bacon pesto grilled cheese.
For dunking, bake a pan of quick cheesy garlic bread. If you want to compare styles, this easy creamy tomato basil soup uses canned tomatoes and comes together even faster.
How to Store and Reheat Roasted Tomato Basil Soup
Cool the soup and refrigerate it within two hours of cooking. Store it in an airtight container in the refrigerator and plan to eat it within 3 days. You can also freeze it in sealed containers, leaving a little room at the top for expansion.
Reheat on the stove over medium heat, stirring occasionally, until steaming hot and 165 degrees F. Add a splash of broth or water if it has thickened. If you added cream, warm it gently so it does not separate.
Tips and Variations for Roasted Tomato Basil Soup
Use a food thermometer when reheating leftovers. The University of Minnesota Extension guide to storing and reheating leftovers lists 3 to 4 days in the refrigerator for soups and says to confirm 165 degrees F with a clean food thermometer.
Do not crowd the pan. If the tomatoes are piled on top of each other they steam instead of roast, so use two pans if needed. Roast the tomatoes cut side up so the cut surfaces brown and concentrate. For a smoother soup, blend longer or pass it through a fine strainer.
For variations, add a roasted red bell pepper for sweetness, a pinch of red pepper flakes for heat, or a swirl of pesto on top. Skip the cream and use vegetable broth to keep the soup dairy free.
Frequently Asked Questions About Roasted Tomato Basil Soup
Can I make roasted tomato basil soup without cream?
Yes. The cream is optional, and the soup is still smooth and rich without it. Use vegetable broth and skip the cream for a dairy free version.
What are the best tomatoes for roasted tomato basil soup?
Ripe, in season tomatoes give the best flavor. Plum or Roma tomatoes have more flesh and less water, and a mix of varieties adds more complexity.
Do I need to peel the tomatoes?
No. The skins soften as they roast and blend into the soup. If you prefer a very smooth texture, strain the blended soup.
Can I use canned tomatoes instead?
You can, but you will lose the roasted flavor. Roast the onion and garlic and use canned tomatoes in the pot for a quicker version.
How do I fix a soup that tastes too acidic?
Add the pinch of sugar, stir in a little cream, or simmer a few more minutes. Roasting the tomatoes well also reduces the sharp flavor.
Roasted Tomato Basil Soup
Ingredients
Main Ingredients
- 2 ½ lb ripe tomatoes halved
- 1 medium onion quartered
- 4 cloves garlic unpeeled
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 pinch sugar
- 2 cup low-sodium vegetable or chicken broth
- ½ cup fresh basil leaves
- 1 tbsp tomato paste
- ½ cup heavy cream or milk optional, for a creamy soup
Instructions
Cooking
- Preheat the oven to 400 degrees F. Arrange the tomatoes, onion, and unpeeled garlic on a rimmed baking sheet.
- Drizzle with the olive oil and sprinkle with salt, pepper, and oregano. Roast for 35 to 45 minutes, until tender and caramelized.
- Let the garlic cool slightly, then squeeze the cloves out of their skins.
- Blend the roasted vegetables and pan juices with the broth, basil, and tomato paste until smooth, in batches with the lid vented.
- Simmer the soup in a pot for about 10 minutes. Stir in the cream or milk if using and warm gently without boiling.
- Taste and add the pinch of sugar if the soup tastes sharp. Serve topped with fresh basil.
