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If you ever crave a bowl of comfort that feels like a warm hug from the inside, this Roasted Tomato Basil Soup Recipe is exactly what you need. Bursting with the deep, caramelized sweetness of slow-roasted tomatoes and the fresh brightness of basil, every spoonful is a luscious melody of flavors that dance on your palate. With a velvety texture complemented by the subtle richness of cream, this soup is perfect for cozy nights, friendly gatherings, or whenever you want to treat yourself to something truly special and homemade.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is truly the first step to creating a soup that sings with flavor. Each element, from the sun-ripened Roma tomatoes to the fragrant basil, plays a vital role in building the color, richness, and depth that make this soup signature-worthy.
- 9 Roma tomatoes, sliced lengthwise: Ideal for roasting because their firm flesh caramelizes beautifully, deepening the soup’s flavor.
- 3 tablespoons extra virgin olive oil: Adds a fruity richness that enhances the roasted tomatoes and infuses the soup with smoothness.
- 1 teaspoon Kosher salt: Essential for balancing sweetness and amplifying all the natural flavors.
- ½ teaspoon ground black pepper: Provides subtle warmth without overpowering the delicate tomato-basil harmony.
- 2 tablespoons unsalted butter: Gives the soup a luxurious mouthfeel and enriches the sautéed onions.
- 1 yellow onion, diced: Adds a gentle sweetness and savory base that makes the soup hearty and satisfying.
- 4 garlic cloves, minced: Brings an aromatic punch that complements both tomatoes and basil perfectly.
- 1 tablespoon fresh thyme, minced: Introduces subtle herbal notes that deepen the complexity of the soup.
- 1 28 oz. can San Marzano tomatoes, crushed: Boosts the tomato intensity with its signature sweet and balanced flavor.
- 1 cup fresh basil, roughly chopped: Offers vibrant, peppery freshness that brightens the entire dish.
- 1 tablespoon sugar: Helps to tame acidity and round out the flavors for a harmonious taste.
- 2 cups chicken stock: Adds body and savory depth without overwhelming the tomato essence.
- ⅔ cup heavy cream: Delivers a creamy finish that mellows and smooths the soup beautifully.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast the Tomatoes to Perfection
Start by preheating your oven to 375°F. Lay out your sliced Roma tomatoes on a baking sheet, then drizzle them generously with olive oil, and season with salt and pepper. Roast these beauties for a full hour. This slow roasting unlocks their natural sugars and concentrates their flavors, creating a deep, smoky sweetness that forms the soup’s soul.
Step 2: Sauté the Onion Base
While those tomatoes cook, melt your butter in a large pot over medium heat. Add the diced yellow onion and let it soften gently for about five minutes. This step builds a tender, fragrant foundation that complements the roasted tomatoes and infuses the soup with gentle savory notes.
Step 3: Incorporate Garlic and Herbs
Toss in your minced garlic and fresh thyme. Stir them around until the kitchen fills with their irresistible aroma. Season with a little more salt and pepper to taste. This step elevates your soup from good to unforgettable by layering in fresh, garden-fresh herbs and aromatic garlic.
Step 4: Add Tomatoes, Basil, and Sugar
Pour in the crushed San Marzano tomatoes along with the chopped fresh basil. Add a tablespoon of sugar to balance the acidity. Let everything simmer for 10 minutes to allow the flavors to meld into a symphony of freshness and warmth.
Step 5: Simmer with Stock and Roasted Tomatoes
Now, add your chicken stock along with the slow-roasted tomato halves straight from the oven. Let it all simmer gently for 30 minutes, giving the tomatoes time to break down and the flavors to marry into a luscious, hearty broth.
Step 6: Purée and Finish with Cream
Using an immersion blender or transferring the soup in batches to a traditional blender, purée until smooth and silky. Return the puréed soup to the pot and stir in the heavy cream. This final touch brings an indulgent creaminess that rounds out the soup perfectly and makes every spoonful feel luxuriously comforting.
Step 7: Optional Croutons for the Perfect Crunch
For those who love a little texture contrast, toss bread cubes with olive oil, minced garlic, and chopped basil, then bake them at 400°F for 7 minutes until golden and crisp. These homemade croutons are like little bursts of flavor to crown your soup.
Step 8: Serve and Enjoy
Ladle your Roasted Tomato Basil Soup Recipe into bowls, sprinkle with those crunchy croutons if you made them, and dig in. The combination of the velvety soup with the fresh herb crunch is utterly irresistible.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
Elevate your bowl with a few fresh basil leaves or a drizzle of extra virgin olive oil right before serving. A swirl of cream or a sprinkle of freshly cracked black pepper adds a beautiful finishing touch and extra layers of flavor that will wow your guests.
Side Dishes
Pair this soup with a warm, gooey grilled cheese sandwich or a crusty baguette for dipping. A crisp green salad with a sharp vinaigrette cuts through the richness perfectly, creating a well-rounded and satisfying meal.
Creative Ways to Present
For a special occasion, serve the soup in mini bread bowls or hollowed-out bell peppers. You can also top it with shredded mozzarella and broil for a minute to create a bubbly, golden crust that invites spoonful after spoonful of pure comfort and charm.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to preserve its fresh flavors and creamy texture. It’s a perfect, ready-to-go meal for busy days when you want something nourishing without the fuss.
Freezing
You can freeze this Roasted Tomato Basil Soup Recipe in portions for up to three months. Just let it cool completely, then pack it into freezer-safe containers. When you thaw it, the flavors stay vibrant, making it a wonderful option for meal prep or future cozy nights.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If the soup thickens too much, add a splash of chicken stock or cream to bring back that perfect velvety consistency.
FAQs
Can I make this soup vegetarian?
Yes, absolutely! Simply replace the chicken stock with a high-quality vegetable broth, and your soup will retain its rich flavor and comforting warmth.
What’s the best type of tomato to use?
Roma tomatoes are perfect for roasting due to their firm flesh and balanced sweetness. San Marzano canned tomatoes add a signature depth and sweetness that elevates the soup beautifully.
Can I skip the cream for a lighter version?
Of course! Leaving out the heavy cream will result in a lighter soup without compromising the roasted tomato and basil flavors. You might want to add a touch of olive oil for richness if you choose that route.
How do I store leftover croutons?
Store leftover croutons in an airtight container at room temperature for up to 3 days. To refresh them, pop them in a hot oven for a few minutes before serving.
Is this soup good served cold?
While traditionally enjoyed warm, this soup can be chilled and served as a refreshing summer dish. Garnish with fresh basil and a drizzle of olive oil for a lovely twist.
Final Thoughts
I can honestly say that making this Roasted Tomato Basil Soup Recipe feels like wrapping yourself in a cozy culinary hug. It’s straightforward to prepare, packed with fresh, wholesome ingredients, and results in a soup that is both elegant and deeply satisfying. Whether it’s a chilly evening or a casual lunch with friends, this recipe is bound to become one of your all-time favorites. Give it a try—you’re in for a delicious treat!
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Roasted Tomato Basil Soup Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Low Salt
Description
A rich and comforting Roasted Tomato Basil Soup that combines the deep flavors of oven-roasted Roma tomatoes, fresh herbs, and a touch of cream. This homemade soup is perfectly smooth and garnished with crispy homemade basil garlic croutons, making it an ideal meal for chilly days or whenever you crave classic tomato soup with a gourmet twist.
Ingredients
Roasted Tomatoes
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Soup Base
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 (28 oz.) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Croutons
- Bread cubes (quantity approx. 2 cups)
- Olive oil (about 1-2 tablespoons)
- 1 clove garlic, minced
- Fresh basil, chopped (about 1 tablespoon)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the tomatoes.
- Roast Tomatoes: Arrange the halved Roma tomatoes cut-side up on a baking sheet. Drizzle them with olive oil and sprinkle with Kosher salt and black pepper. Roast in the oven for 1 hour until softened and slightly caramelized to deepen their flavor.
- Sauté Onion: In a large pot, melt the unsalted butter over medium heat. Add the diced yellow onion and sauté for about 5 minutes until softened and translucent.
- Add Aromatics and Tomatoes: Stir in minced garlic, fresh thyme, a pinch of salt, and pepper. Then add the canned crushed San Marzano tomatoes, fresh chopped basil, and sugar to balance acidity. Let the mixture simmer gently for 10 minutes to meld the flavors.
- Simmer with Stock and Roasted Tomatoes: Pour in the chicken stock and add the oven-roasted tomatoes along with their juices. Simmer the soup uncovered for 30 minutes to reduce and intensify flavors.
- Blend Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, transfer in batches to a blender and purée. Return the soup to the pot if needed.
- Finish with Cream: Stir in the heavy cream to add richness and silky texture. Heat gently without boiling to combine.
- Make Croutons: Toss bread cubes with olive oil, minced garlic, and chopped fresh basil. Spread on a baking sheet and bake at 400°F (200°C) for 7 minutes or until crisp and golden brown.
- Serve: Ladle the creamy roasted tomato basil soup into bowls, top with the homemade basil garlic croutons, and enjoy immediately for the best flavor and texture.
Notes
- Use San Marzano canned tomatoes for the best sweet and rich tomato flavor.
- If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust the sugar to taste based on the acidity of tomatoes.
- For a dairy-free option, replace heavy cream with coconut cream or omit it entirely.
- Roasting tomatoes enhances their natural sweetness and depth, making this soup extra flavorful.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
