ROASTED TOMATO BASIL SOUP Recipe

There’s something instantly soul-soothing about a big bowl of ROASTED TOMATO BASIL SOUP. Imagine ripe, juicy tomatoes caramelized in the oven, then swirled together with fragrant basil, a touch of cream, and the kind of silky richness that begs for a crispy grilled cheese on the side. This classic soup is the definition of cozy comfort, and the roasting step elevates it far above anything you’ve tasted from a carton. If you crave tomato soup that’s deeply flavorful, aromatic, and a little bit fancy—but approachable enough to whip up at home—this is the recipe that delivers, every time.

Ingredients You’ll Need

This ROASTED TOMATO BASIL SOUP comes together with a handful of pantry staples and just a few fresh ingredients. Each one is essential, lending depth, creaminess, or brightness that makes every spoonful sing.

• Roma tomatoes: Roasting these beauties intensifies their natural sweetness, giving your soup irresistible depth.
• Extra virgin olive oil: Adds richness while helping the tomatoes caramelize perfectly in the oven.
• Unsalted butter: Contributes creaminess and rounds out the flavors—it’s the key to a luxurious base.
• Yellow onion: A classic foundation for soup; its mellow sweetness softens while sautéing.
• Garlic cloves: Four whole cloves may seem bold, but they melt into the background, lifting the whole aroma.
• Fresh thyme: Gives an herbal note that complements, rather than competes with, the basil.
• Kosher salt: Essential for making all those beautiful flavors pop—don’t skip it!
• Ground black pepper: A touch of heat to keep things lively.
• San Marzano tomatoes (canned, crushed): The pure tomato flavor here creates a gorgeous base and keeps things silky.
• Fresh basil: Nothing says summer like a handful of chopped basil—save a few whole leaves for garnish!
• Sugar: Just a bit to balance all the acidity in the tomatoes.
• Chicken stock: Adds flavor and body—vegetable stock works just as well for a vegetarian version.
• Heavy cream: That luxurious finish and velvety mouthfeel is all thanks to a swirl of cream.

How to Make ROASTED TOMATO BASIL SOUP

Step 1: Roast the Tomatoes

Start by preheating your oven to 375°F. Place your sliced Roma tomatoes cut-side up on a baking sheet, drizzle generously with olive oil, then sprinkle with kosher salt and fresh ground black pepper. Slide the tray into the oven and let the tomatoes roast for a full hour. This step may test your patience, but it’s worth every minute for the glossy, caramelized edges and deep flavor that form the heart of your ROASTED TOMATO BASIL SOUP.

Step 2: Sauté the Aromatics

While your tomatoes are roasting, get a head start on the soup base. In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium-high heat. Add diced onion and sauté for about five minutes until it’s translucent and fragrant. Stir in the minced garlic, fresh thyme, kosher salt, and black pepper, sautéing for just a minute so the kitchen fills with that dreamy, herbal aroma—this blend adds layers of subtlety you’ll appreciate in every bite.

Step 3: Build the Soup Base

Next, pour in the can of crushed San Marzano tomatoes, toss in the chopped basil, and sprinkle the sugar over everything. Reduce the heat and let this mixture simmer for about ten minutes, stirring occasionally. This simmering melds all those flavors together and infuses the tomatoes with the delicate brightness of fresh basil and a hint of sweetness.

Step 4: Combine, Simmer, and Blend

After the roasted tomatoes are ready (try not to eat them all off the tray!), carefully transfer them into your soup pot along with the chicken stock. Stir to combine, then let the soup gently bubble for another 30 minutes. The long simmer ensures every ingredient has a chance to impart its best qualities—sweet, savory, tangy, and herby. Once it’s all melded together, use an immersion blender right in the pot to create a silky-smooth puree. If you don’t have one, you can carefully blend the soup in batches using a countertop blender—just take your time, and watch out for splatters!

Step 5: Add Cream and Finish

This is the moment your ROASTED TOMATO BASIL SOUP truly becomes luscious: Stir in the heavy cream, swirling it through until the entire pot glows a rich, creamy orange. Taste and adjust the seasoning if needed. Let the soup stay warm on the stove while you prepare the finishing touches or whip up a quick batch of grilled cheese sandwiches!

Step 6: Make Mini Garlic-Basil Croutons (Optional, but Irresistible!)

Cut a few slices of sturdy bread into tiny cubes, toss them with olive oil, diced garlic, and a sprinkle of chopped basil, then bake at 400°F for about seven minutes until golden and crisp. Scatter these garlicky croutons generously over the top of each steaming bowl for extra crunch and flavor—the perfect contrast to your smooth soup.

How to Serve ROASTED TOMATO BASIL SOUP

Garnishes

A finishing flourish makes each bowl even more inviting. I love adding a dollop of heavy cream, a scattering of those homemade garlic-basil croutons, and a few torn basil leaves right before serving. For a pop of color and freshness, try a swirl of good olive oil or some shavings of Parmesan. The beauty of ROASTED TOMATO BASIL SOUP is how easily you can dress it up or keep it simple.

Side Dishes

Nothing beats the timeless pairing of ROASTED TOMATO BASIL SOUP with classic grilled cheese sandwiches—crispy, melty, and perfect for dunking. Or try buttery garlic bread, a fresh salad, or even a handful of salty crackers on the side. The soup’s acidity and creaminess make it the ideal partner for any cozy, carb-forward treat.

Creative Ways to Present

For a playful spin, serve your soup in small mugs or shot glasses as an appetizer at parties. If you want to impress, ladle it over cooked cheese tortellini for a substantial main course, or float a big sourdough crouton, French onion soup–style. However you dish it up, ROASTED TOMATO BASIL SOUP makes for a memorable, crowd-pleasing meal.

Make Ahead and Storage

Storing Leftovers

ROASTED TOMATO BASIL SOUP keeps beautifully in the fridge for up to a week. Simply let it cool completely, then transfer to an airtight container. The flavors actually deepen as it sits, making leftovers just as craveable as the first bowl (sometimes even more so!).

Freezing

If you want to make this soup ahead or stash away a batch for later, it freezes like a dream for up to two months. I recommend freezing without the cream, then stirring it in fresh once you reheat. Pour into freezer-safe containers, leaving enough space for expansion, and thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm your ROASTED TOMATO BASIL SOUP gently on the stovetop over medium-low heat, stirring occasionally until hot. If it has thickened in the fridge, a splash of chicken stock (or water) will bring back that perfect consistency. Avoid boiling once the cream is added to keep things silky smooth.

FAQs

Can I use other types of tomatoes instead of Roma?

Absolutely! While Roma tomatoes are perfect for their sweetness and low moisture, just about any ripe, fresh tomato will work. Cherry or heirloom tomatoes will give your ROASTED TOMATO BASIL SOUP a wonderful character—just aim for thick slices so they roast well.

Is this soup vegetarian-friendly?

Yes, with an easy swap! Simply replace the chicken stock with vegetable stock or broth, and you’ll have a completely vegetarian ROASTED TOMATO BASIL SOUP without sacrificing richness or flavor.

Do I have to use heavy cream?

Not at all! If you prefer a lighter soup, use half-and-half or whole milk instead—the result will be less creamy but still delicious. For a vegan option, try stirring in a splash of coconut milk or your favorite plant-based cream.

Can I make ROASTED TOMATO BASIL SOUP in advance?

Definitely! The soup can be made a day ahead and stored in the fridge, or even frozen in portions for future cozy meals. Make the croutons just before serving so they keep their crunch.

What’s the best way to blend the soup safely?

For silky results, use an immersion blender right in the pot. If you’re working with a countertop blender, let the soup cool just a bit, blend in batches, and be sure not to fill the blender more than halfway—hot soup expands, so remove the vent cap and cover the opening with a towel to avoid splatters.

Final Thoughts

If you’re on the hunt for the kind of cozy, homemade meal that instantly lifts your spirits, this ROASTED TOMATO BASIL SOUP just might become your new go-to. It’s simple enough for a weeknight, satisfying enough to impress friends, and guaranteed to be a crowd-pleaser every single time. Give it a try—you’ll fall for that rich, roasted flavor with every spoonful!

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