Roasted Tomato and Basil Soup
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, in-season tomatoes for the sweetest, most intense flavor in the soup.
- 2Don't skip roasting until the tomatoes are lightly charred—caramelization adds deep sweetness.
- 3Always add fresh basil after removing the soup from heat to preserve its bright, aromatic flavor.
- 4For an ultra-smooth texture, blend the soup in a high-speed blender and strain through a fine-mesh sieve.
- 5Make this soup ahead of time and refrigerate for up to 3 days; the flavors meld and deepen overnight.
- 6If freezing, omit the heavy cream and add it when reheating for a fresher, creamier result.
Adapt it for your goals.
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.
spicySpicy
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 pepperCreamy 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 proteinAdd 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 swapHerb 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.
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.
Low in Calories
This soup is naturally low in calories and fat, making it a light yet satisfying option for a starter or a simple meal.
Good Source of Vitamin C
Tomatoes and fresh basil provide a solid dose of vitamin C, supporting immune function and skin health.
Contains Anti-Inflammatory Compounds
Fresh basil and garlic are rich in anti-inflammatory compounds that can help reduce oxidative stress in the body.
Frequently asked questions
Yes, use two 14-ounce cans of whole peeled tomatoes; drain them lightly, then roast with the other vegetables for similar caramelized flavor.
