Roasted Tomato Basil Soup (Print)

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

# What you'll 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
10 - 1 teaspoon sugar, optional

→ Garnish

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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange 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 tomatoes are caramelized and onions are tender.
04 - Transfer roasted vegetables and all pan juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
05 - Stir in fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to combine flavors.
06 - Use an immersion blender to purée soup until smooth. Alternatively, blend in batches in a countertop blender and return to pot.
07 - Taste and adjust seasoning as needed. For silkier texture, strain through fine sieve if desired.
08 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Tips:

01 -
  • The roasting process concentrates the tomato flavor in a way that canned soups cant touch, giving you restaurant quality results without the fuss.
  • Its incredibly forgiving for beginners, since the blender transforms any imperfect chopping or slight overcooking into velvety perfection.
02 -
  • Never skip the roasting step, even if youre tempted to save time, as it creates complex flavors you simply cant achieve by simmering raw tomatoes.
  • If your soup tastes too acidic after blending, a tiny pinch of baking soda will neutralize it instantly without affecting the flavor like sugar might.
03 -
  • Save the tomato seeds and juices when prepping, unlike many recipes that tell you to discard them, these contain loads of flavor and natural thickeners that improve the final texture.
  • If youre short on fresh basil, add a tablespoon of pesto instead, which combines basil, garlic, pine nuts and oil for a complex flavor shortcut.
Return