Roasted Tomato and Basil Soup

Name: Roasted Tomato and Basil Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 6 pcs tomato (large, halved, cores removed); 6 pcs garlic (cloves, peeled); 1 pcs onion (large, quartered); 2 tbsp olive oil (for roasting); 0.5 tsp salt (divided, adjust to taste); 1 pinch black pepper (freshly cracked); 1 pinch red chili flakes (optional); 2 cup water; 0.5 cup basil (fresh leaves, packed); 2 tbsp heavy cream (optional, for finishing)

RATING

4.6/5(187)

TASTE SCORE

9/10

A rich and velvety soup made by roasting fresh tomatoes, garlic, and onions until caramelized, then simmered with fresh basil and blended until smooth. The roasting deepens the tomato flavor, giving it a sweet, slightly smoky character that tastes like summer in a bowl.

PREP

10m

COOK

55m

SERVES

1 CUP

139 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Preheat oven and prepare the vegetables for roasting.
1.Preheat oven to 425°F (220°C).
2.Line a large baking sheet with parchment paper.
3.Arrange halved tomatoes (cut side up), quartered onion, and garlic cloves on the sheet.
4.Drizzle evenly with 2 tbsp olive oil, then season with half the salt and a pinch of black pepper.
roast · ~40 min
Roast the vegetables until caramelized.
1.Roast in the preheated oven for 35-40 minutes.
2.Look for tomatoes to be slightly charred at the edges and onions golden and softened.
3.Remove from oven and let cool for 5 minutes on the tray.
TIPDon't rush the roast. The charred edges are what give the soup its deep, sweet flavor.
saute · ~5 min
Build the soup base.
1.In a large pot, heat the remaining 1 tbsp olive oil over medium heat.
2.Add red chili flakes and sauté until fragrant, about 30 seconds.
3.Transfer all roasted vegetables along with any pan juices into the pot.
4.Add 2 cups of water and bring to a gentle boil.
TIPScrape every bit of the caramelized juices from the baking sheet into the pot — that's pure flavor.
simmer · ~10 min
Simmer and blend the soup.
1.Reduce heat to low and let the soup simmer uncovered for 10 minutes.
2.Remove the pot from heat and add the fresh basil leaves.
3.Use an immersion blender directly in the pot to purée until silky smooth.
4.Alternatively, carefully transfer to a stand blender in batches and blend, then return to the pot.
TIPHold the lid down with a towel if using a stand blender — hot liquids can pop the top off.
simmer · ~2 min
Finish and adjust the seasoning.
1.Return the blended soup to low heat.
2.Stir in the heavy cream for a richer texture, if desired.
3.Taste and adjust with the remaining salt and more pepper as needed.
4.Simmer for 2 more minutes just to heat through, then remove from heat.
TIPIf the soup is too thick, thin it with a splash of warm water until the consistency feels right.
serve
Ladle into bowls and serve warm.
Divide the soup among 4 bowls. Garnish with a drizzle of olive oil, a few small basil leaves, or a crack of black pepper if you like.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use ripe, in-season tomatoes for the sweetest, most intense flavor in the soup.
2
Don't skip roasting until the tomatoes are lightly charred—caramelization adds deep sweetness.
3
Always add fresh basil after removing the soup from heat to preserve its bright, aromatic flavor.
4
For an ultra-smooth texture, blend the soup in a high-speed blender and strain through a fine-mesh sieve.
5
Make this soup ahead of time and refrigerate for up to 3 days; the flavors meld and deepen overnight.
6
If freezing, omit the heavy cream and add it when reheating for a fresher, creamier result.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Simply omit the heavy cream or replace it with full-fat coconut milk for a luxurious, dairy-free version that adds a subtle tropical note.

spicy

Spicy

Increase the red chili flakes to 1/2 teaspoon or add a small, seeded red chili during the sauté step for a more pronounced heat.

creamy roasted red pepper

Creamy roasted red pepper

Add 2 large, roasted and peeled red bell peppers along with the roasted tomatoes for a sweeter, smokier, and deeper red soup.

add protein

Add protein

Add 1 cup of cooked white beans (like cannellini) or a handful of cooked shredded chicken when simmering the soup for a heartier, more filling meal.

herb swap

Herb swap

Replace basil with an equal amount of fresh oregano or thyme for a different, more woodsy herbal profile that pairs well with roasted vegetables.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lycopene

Tomatoes are a top source of lycopene, a powerful antioxidant linked to heart health and reduced inflammation, and roasting makes it more bioavailable.

✓