Roasted Tomato Basil Soup

This bright and cozy tomato basil soup is my go-to when I want pure comfort in a bowl. Roasting fresh tomatoes deepens their sweetness, while a handful of basil transforms the pot into an aromatic Italian escape. With just a few simple ingredients, you create a nourishing soup that tastes like it simmered all day.

Roasting the tomatoes makes the biggest difference here. After trying canned versions for years, I realized nothing compares to the taste you get from roasting your own – now it is a regular Sunday meal in my home.

Ingredients

• Ripe tomatoes: The star of the show Use vine-ripened for maximum flavor at the market they should feel hefty and smell fragrant
• Yellow onion: Brings sweetness and balanced depth Look for firm onions with shiny skins
• Garlic: Adds punch and savoriness Choose plump cloves free of green sprouts
• Carrot: Subtle sweetness and natural thickener A small young carrot, deeply orange, is best
• Fresh basil: Leaves layer in signature herb flavor Always choose unwilted bright green bunches
• Dried oregano: Lends earthy Italian complexity Rub it between your palms to release the oils before adding
• Crushed red pepper flakes: For a gentle heat boost Totally optional but lovely for a kick
• Salt and black pepper: Rounds out all flavors Taste and season as you go
• Extra-virgin olive oil: Richness and a silkier final texture Go for a good-quality bottle as the flavor really shines through
• Vegetable broth: Forms the savory backbone Choose unsalted or low-sodium for better control
• Sugar: Optional but can help balance acidity if your tomatoes are especially tart
• Heavy cream or coconut milk: Optional for a creamy touch Pick whichever suits your dietary needs or skip entirely for a lighter bowl

Instructions

Preheat and Prep:

Set your oven to a steady 200 Celsius or 400 Fahrenheit Arrange a rack in the middle and line your baking sheet with parchment so cleanup is a breeze

Roast the Vegetables:

Place halved tomatoes cut side up on the baking sheet Nestle peeled garlic cloves and diced carrot in among the tomatoes Drizzle everything evenly with olive oil and sprinkle with a generous pinch of salt and black pepper Slide the tray into the oven and roast for about 30 to 35 minutes The tomatoes should look collapsed and the edges slightly caramelized This step creates a sweet and concentrated tomato flavor you can not get any other way

Sauté the Onion:

Warm the last spoonful of olive oil in your large pot over medium heat Scoop in the chopped onion Once it sizzles, turn the heat down a little Sweat gently for around 5 minutes Stir often The onion should become translucent but not browned This slow sauté builds the flavor base for the soup

Combine Roasted Vegetables and Flavorings:

Scrape all the roasted tomatoes garlic and carrots into the pot Get every last bit of that sweet tomato juice Stir in the dried oregano and, if you love a little heat, toss in the red pepper flakes Pour over the vegetable broth Bring the soup to a simmer and let it cook gently for 10 minutes This will help all the flavors mingle and the carrot to soften completely

Add Basil and Sweeten:

Tear or roughly chop your fresh basil leaves and toss into the pot If your soup tastes a bit too tangy, swirl in the sugar at this point Remove the pot from the heat and let it rest a moment so the basil can infuse

Purée Until Velvety:

Use your immersion blender right in the pot and blitz everything until smooth If you prefer an ultra-silky soup, allow it to cool a bit then blend in batches in a countertop blender Return to the pot

Finish and Adjust Seasoning:

Turn on low heat Stir in your cream or coconut milk if you like the soup richer Taste and adjust salt and pepper Serve hot and swirl in an extra drizzle of cream if desired Top with a scatter of torn basil

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Fresh basil is my absolute favorite part Every summer I snip leaves right from my windowsill plant and the aroma that hits the hot soup always takes me back to childhood afternoons helping my grandmother in her garden This is not just soup it is a memory in a bowl

Storage Tips

Cool soup fully before transferring to airtight containers Refrigerate for up to five days or freeze in single portions for up to three months The flavors deepen over time so leftovers taste even better Reheat gently over low heat stirring well if you added cream Coconut milk keeps this soup dairy free and stable for freezing

Ingredient Substitutions

If tomatoes are out of season canned whole tomatoes work in a pinch Choose a brand with no added herbs or flavorings In a pinch swap in leeks for onions for a sweeter touch If you need to avoid coconut or dairy try blending in a cooked potato for natural creaminess

Serving Suggestions

This soup begs for some crusty bread or a classic grilled cheese sandwich on the side For something more filling try spooning in cooked white beans or topping each bowl with garlicky croutons On warm days I enjoy it chilled like gazpacho but with a much silkier texture

Cultural and Historical Context

Tomato basil soup hails from Italy where tomatoes and fresh herbs are essential to home cooking Roasting is an older technique Italian grandmothers use to preserve the harvest and bring out sweetness when tomatoes are less than perfect Now it is beloved worldwide as a classic comfort food

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Let soup cool completely then ladle into freezer bags or containers for future comfort Enjoy the incredible aroma as you blend in your basil – it is truly the highlight of every bowl

Recipe Questions & Answers

→ What makes roasting tomatoes important for this soup?

Roasting intensifies the tomatoes’ sweetness and creates a deeper, richer flavor that defines the soup's character.

→ Can I use dried basil instead of fresh?

Fresh basil provides the best aroma, but dried basil can be used in smaller quantities if necessary. Add it along with other dried herbs.

→ Is there a dairy-free substitute for heavy cream?

Coconut milk offers a creamy texture while keeping the soup dairy-free and perfect for vegan diets.

→ What type of bread pairs best with this soup?

Crusty artisan bread or grilled cheese sandwiches complement the soup’s velvety consistency and rich flavors.

→ Can I make this soup ahead of time?

Yes, prepare in advance and store it in the fridge for up to three days; reheat gently before serving for best results.

→ How can I adjust the soup’s texture?

Use an immersion blender for a smooth finish, or leave some chunks for a rustic feel, adjusting to your taste.