Roasted Tomato Basil Soup (Printable)

Luxurious Italian-style soup featuring oven-roasted tomatoes, sweet onions, garlic, and fresh basil blended into silky perfection.

# What You Need:

→ Roasted Vegetables

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups low-sodium vegetable broth
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional for richness
10 - 1 teaspoon sugar, optional to balance acidity

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves for garnish
13 - Croutons or toasted bread, optional

# How-To Steps:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the halved tomatoes, onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 35 to 40 minutes until the tomatoes are caramelized and the onions are tender.
04 - Transfer the roasted vegetables and any juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
05 - Stir in the fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to combine flavors.
06 - Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender, then return to the pot.
07 - Taste and adjust seasoning as needed. For a silkier texture, strain the soup through a fine sieve.
08 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasting process concentrates the natural sugars in the tomatoes, giving you a depth of flavor that feels like youve been cooking all day, even though the oven does most of the work.
  • This soup freezes beautifully, which means you can capture the essence of summer tomatoes and enjoy them on the coldest winter evening when you need comfort most.
02 -
  • If your tomatoes arent sweet enough, a teaspoon of honey works even better than sugar to balance acidity without tasting obviously sweet.
  • Straining the soup through a sieve takes extra time but removes those tiny tomato seeds that can sometimes create a slightly bitter undertone.
03 -
  • Save some of the roasted garlic before blending and spread it on toasted bread for the perfect accompaniment to your soup.
  • For entertaining, make the soup base a day ahead and refrigerate, then reheat and add the cream just before serving, giving you more time with your guests.
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