Steam rises in gentle wisps as I whisper a prayer over my tray of vine-ripened tomatoes, garlic cloves and onion wedges. The kitchen fills with a nutty toasted scent, hinting at the warmth waiting ahead in my Homemade Roasted Tomato Basil Soup. After three rounds of fine-tuning—tweaking roasting times, testing blender speeds and sampling chilling methods—I’ve nailed the balance of bold tomato tang and fragrant basil brightness.
Why You’ll Love Homemade Roasted Tomato Basil Soup
- Silky-smooth texture that clings to each spoonful, thanks to thorough roasting and blending.
- Deep sweetness from caramelized onion and garlic, without added sugar.
- Vibrant basil flavor folded in fresh, not overcooked.
- Fusion of modern simplicity and age-old Italian tradition.
A Little Background
On a blustery November evening, I roasted my first batch under flickering kitchen lights. I learned that even a few extra minutes at 425°F coax out caramel notes I hadn’t expected. Seasonal late-summer tomatoes inspired me, but crisp autumn air made me crave that bubbling, comforting bowl.
Key Ingredients for Homemade Roasted Tomato Basil Soup
- 3 pounds Roma tomatoes: Halved to expose juicy flesh; swap for vine-ripe if you like a sweeter edge.
- 1 large yellow onion: Roughly chopped into 1-inch wedges for even caramelization.
- 6 garlic cloves: Peeled but left whole—roasting softens their bite into a mellow, buttery note.
- 1/4 cup extra-virgin olive oil: Use a fruity brand to boost aroma.
- 4 cups low-sodium vegetable broth: Or chicken broth for a heartier soup.
- 1 cup fresh basil leaves: Torn just before blending to keep color and fragrance bright.
How to Make Homemade Roasted Tomato Basil Soup
- Preheat your oven to 425°F (218°C). Spread the halved tomatoes, chopped onion and garlic cloves on a rimmed baking sheet. Drizzle evenly with olive oil and sprinkle with 1 teaspoon kosher salt and ½ teaspoon freshly ground pepper. Roast for 30 minutes, until edges are golden.
- Let the roasted veggies rest on the counter for 5 minutes—this pause stops steam from bursting your blender lid. Transfer to a high-speed blender. Add the basil leaves and vegetable broth. Blend on high for 60 seconds, or until the mixture looks silky smooth.
- Pour the puree into a large pot. Bring to a gentle simmer over medium heat (about 5 minutes), stirring occasionally. Taste and stir in 1 teaspoon sugar if tomatoes are too bright. Beginner tip: skim any foam for a clearer broth.
- Optional: swirl in ¼ cup heavy cream, warming the soup for 2 more minutes until it glistens with a glossy surface. Adjust salt and pepper. Ladle into bowls and garnish as you like.
Pro Tips & Troubleshooting
- During testing, I found that cutting onion into large wedges prevents burning before tomatoes brown.
- If your soup tastes bland, boost depth by adding a pinch of smoked paprika or a splash of balsamic vinegar.
- For a seasonal twist, swap half the basil for fresh oregano or tarragon.
- Doubling? Use two sheet pans and rotate halfway to ensure even roasting.
Storage & Make-Ahead Guide
Cool soup at room temperature no more than 2 hours. Store in airtight containers in the fridge up to 4 days or freeze up to 3 months—let cool completely before freezing. Reheat gently on the stove to 165°F, stirring to avoid scorching. Always label and date your containers for safe handling.
Serving Suggestions
Serve with grilled cheese croutons or a drizzle of chili-infused oil for a spicy kick. A side of garlic-buttered sourdough or a crisp arugula salad brightens each bowl.
Frequently Asked Questions
- How long do I roast tomatoes for the best flavor? Roast at 425°F for 30 minutes, until edges are caramelized.
- Can I use canned tomatoes for roasted tomato basil soup? Yes—drain and pat dry before tossing in oil to mimic the roasting effect.
- How do I make tomato basil soup thicker? Simmer longer to reduce liquid or add a slice of crusty bread when blending.
- Can I freeze tomato basil soup? Freeze up to 3 months in airtight containers; thaw in fridge overnight.
- What to serve with tomato basil soup? Try pesto grilled cheese, herbed croutons or a side spinach salad.
- Is tomato basil soup suitable for vegetarians? Yes, with vegetable broth. For vegans, skip the cream or use coconut milk.
Final Thoughts
I hope this Homemade Roasted Tomato Basil Soup warms your soul as much as it did mine after countless trials. My favorite way to enjoy it is slightly chilled on a spring afternoon with fresh basil chiffonade on top. Let me know how your roasting and blending adventures go—drop a comment and share your photos!
More Recipes You’ll Love
- French Garlic Soup – rich garlic notes that echo the roasted garlic in your tomato basil soup
- Outback Steakhouse Potato Soup – creamy comfort side that pairs beautifully with bright tomato flavors
- Chicken Noodle Soup – classic, soothing broth to enjoy alongside your tomato basil bowl
Homemade Roasted Tomato Basil Soup
Ingredients
Roasting Vegetables
- 3 pounds tomatoes halved crosswise
- 1 small yellow onion cut into wedges
- 6 cloves garlic peeled
Seasoning & Blend
- 2 tablespoons olive oil plus extra for drizzling
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon sugar optional, if soup is too bright
- 4 cups low-sodium vegetable broth
- 0.5 cup heavy cream optional
- 2 cups fresh basil leaves plus more for garnish
Instructions
Roasting Vegetables
- Preheat oven to 425°F (218°C). Arrange tomatoes, onion and garlic on a rimmed baking sheet.
- Drizzle with olive oil, season with kosher salt and pepper, then roast for 30 minutes until edges turn golden.
Blend and Simmer
- Let the vegetables rest for 5 minutes, then transfer to a blender. Add vegetable broth and basil leaves, and blend until silky smooth.
- Pour the puree into a pot, bring to a gentle simmer over medium heat, and cook for 5 minutes.
- Stir in heavy cream and sugar if using, and heat for 2 more minutes.
- Adjust salt and pepper to taste, then serve garnished with fresh basil leaves.