Perfect Roasted Tomato Basil Soup

why make this recipe

This soup tastes rich and fresh. Roasting the roma tomatoes brings out deep sweet flavors. Fresh basil adds bright, green notes. The recipe is simple and fills your kitchen with a warm smell. If you like easy soups like best chicken noodle soup recipe, you will love this too.

introduction

Perfect Roasted Tomato Basil Soup is creamy, smooth, and full of tomato flavor. You roast fresh tomatoes and then cook them with canned San Marzano tomatoes, garlic, onion, thyme, and basil. You finish the soup with cream and crisp homemade croutons. The result is a comforting soup you can make any night.

how to make Perfect Roasted Tomato Basil Soup

Follow the steps below. Work in order and taste as you go.

Ingredients :

• 9 roma tomatoes, sliced lengthwise
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 cup fresh basil, roughly chopped
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream
• small bread pieces, cut into cubes
• olive oil, as needed
• minced garlic, as needed
• fresh basil, chopped, as needed

Directions :

1. Preheat your oven to 375°F. Arrange the sliced roma tomatoes, cut side up, on a baking sheet.
2. Drizzle them evenly with 3 tablespoons of extra-virgin olive oil. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
3. Roast the tomatoes for 1 hour until slightly caramelized and fragrant. Remove from the oven and set aside.
4. In a large pot or Dutch oven, heat 2 tablespoons of unsalted butter over medium-high heat. Add the diced yellow onion and sauté about 5 minutes until softened and translucent.
5. Add the minced garlic and chopped fresh thyme. Cook another minute until fragrant.
6. Add the can of crushed San Marzano tomatoes, 1 cup roughly chopped fresh basil, and 1 tablespoon sugar. Lower the heat and simmer about 10 minutes, stirring now and then.
7. Pour in 2 cups of chicken stock and add the roasted roma tomatoes. Let the soup simmer another 30 minutes, stirring now and then.
8. Use an immersion blender to carefully purée the soup until smooth. Stir in 2/3 cup heavy cream. Heat gently, do not boil.
9. Preheat your oven to 400°F. Toss small bread cubes with olive oil, minced garlic, and chopped basil. Bake about 7 minutes, or until golden and crisp.
10. Ladle the hot soup into bowls and top with croutons. Serve at once and enjoy!

how to serve Perfect Roasted Tomato Basil Soup

Serve hot in bowls. Add croutons on top for crunch. You can also stir a little extra cream on top for a pretty swirl. Pair it with a grilled cheese or a light salad. For another warm meal idea, try this simple chicken taco soup recipe.

how to store Perfect Roasted Tomato Basil Soup

Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Do not freeze the croutons; make them fresh when you serve.

tips to make Perfect Roasted Tomato Basil Soup

• Roast tomatoes until they caramelize a bit for best flavor.
• Use good canned San Marzano tomatoes for depth.
• Blend carefully and slowly with an immersion blender to avoid splashes.
• If you want a smoother soup, strain after blending.
• Taste and adjust salt and sugar as needed.

variation (if any)

• Make it vegetarian: use vegetable stock instead of chicken stock.
• Add red pepper flakes for a bit of heat.
• Swap heavy cream for half-and-half for a lighter finish.
• For a smokier taste, roast some red bell pepper with the tomatoes.

FAQs

Q: Can I use other tomatoes instead of roma?
A: Yes. Use any ripe tomato, but roast time may change. Roma are firmer and work well.

Q: Can I make this soup dairy-free?
A: Yes. Replace heavy cream with coconut milk or a dairy-free cream. The taste will change slightly.

Q: How long do croutons stay crisp?
A: Croutons stay crisp in an airtight container for 2–3 days. They soften faster if stored with the soup.

Q: Can I skip roasting and use only canned tomatoes?
A: You can, but roasting adds a sweeter, deeper flavor. Try roasting at least some tomatoes.

Q: Is this soup good for meal prep?
A: Yes. The soup stores well and reheats easily. Keep croutons separate until serving.

Conclusion

If you want another take or a similar recipe to compare, see this version of Homemade Roasted Tomato Basil Soup | Ambitious Kitchen.

Perfect Roasted Tomato Basil Soup

A creamy, smooth soup made with roasted roma tomatoes and fresh basil, perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

For the roasted tomatoes

• 9 pieces roma tomatoes, sliced lengthwise Use firm roma tomatoes for best results.
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

For the soup base

• 2 tbsp unsalted butter
• 1 piece yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp chopped fresh thyme
• 1 can (28 oz) crushed San Marzano tomatoes Using quality San Marzano tomatoes enhances the flavor.
• 1 cup fresh basil, roughly chopped Reserve a bit for garnish.
• 1 tbsp sugar Balances acidity of tomatoes.
• 2 cups chicken stock Use vegetable stock for a vegetarian version.
• 2/3 cup heavy cream Can substitute with half-and-half for a lighter finish.

For the croutons

• small pieces bread, cut into cubes Use stale bread for better texture.
• as needed olive oil For tossing bread cubes.
• as needed minced garlic To add flavor to croutons.
• as needed fresh basil, chopped For adding to croutons.

Method

 

Preparation

1. Preheat your oven to 375°F. Arrange the sliced roma tomatoes, cut side up, on a baking sheet.
2. Drizzle the tomatoes evenly with 3 tablespoons of extra-virgin olive oil. Sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper.
3. Roast the tomatoes for 1 hour until slightly caramelized and fragrant. Remove them from the oven and set aside.
4. In a large pot or Dutch oven, heat 2 tablespoons of unsalted butter over medium-high heat. Add the diced yellow onion and sauté for about 5 minutes until softened and translucent.
5. Add the minced garlic and chopped fresh thyme. Cook another minute until fragrant.

Soup Cooking

1. Add the crushed San Marzano tomatoes, 1 cup of roughly chopped fresh basil, and 1 tablespoon of sugar. Lower the heat and simmer for about 10 minutes, stirring occasionally.
2. Pour in 2 cups of chicken stock and add the roasted roma tomatoes. Let the soup simmer for another 30 minutes, stirring now and then.
3. Use an immersion blender to carefully purée the soup until smooth. Stir in 2/3 cup of heavy cream and heat gently, but do not boil.

Making Croutons

1. Preheat your oven to 400°F. Toss small bread cubes with olive oil, minced garlic, and chopped basil. Bake for about 7 minutes, or until golden and crisp.

Serving

1. Ladle the hot soup into bowls and top with croutons. Serve immediately and enjoy!

Notes

Roast tomatoes until they caramelize for best flavor. Use good quality canned San Marzano tomatoes for depth. Blend carefully with the immersion blender to avoid splashes. For a smoother soup, strain after blending. Taste and adjust salt and sugar as needed.
For vegetarian option, use vegetable stock instead of chicken stock. Add red pepper flakes for heat. Store leftover soup in the fridge for up to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight to reheat.