Roasted Tomato Basil Soup (View Print Version)

Luxuriously smooth Italian soup featuring caramelized 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 vegetable broth, low sodium
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

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange halved tomatoes, onion quarters, and garlic cloves on the prepared 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 meld flavors.
06 - Using an immersion blender, puree 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 a fine sieve.
08 - Ladle into bowls and drizzle with cream. Garnish with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasting step transforms ordinary tomatoes into something so deeply flavored that the soup tastes like you've been simmering it for hours, not just 45 minutes.
  • It's one of those dishes that feels elegant enough to serve to guests but honest enough to eat alone with crusty bread on a quiet Tuesday night.
  • The recipe is forgiving—you can adjust the creaminess, spice level, or acidity to match whatever mood you're in.
02 -
  • Don't skip the roasting step—it's what separates this from a regular blended tomato soup, and it's where all the magic happens.
  • If you blend the soup while it's piping hot, make sure you're not packing the blender too full or you might have a scalding overflow on your hands, so work in smaller batches if needed.
03 -
  • Save the roasting pan's browned bits by deglazing it with a splash of broth and pouring that flavorful liquid into the pot—that's liquid gold for your soup.
  • Make the soup ahead and reheat it gently, because the flavors actually deepen overnight and it's one less thing to stress about when guests arrive.
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