Roasted Tomato and Basil Soup
Roasting tomatoes, onions, and garlic brings out a deep, sweet flavor in this classic soup. Blended with fresh basil and a touch of cream, it's a comforting and elegant meal perfect for any season.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Roast the Vegetables
- b.Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
- c.On a large, rimmed baking sheet, combine the halved tomatoes, onion wedges, and whole garlic cloves.
- d.Drizzle with olive oil, then sprinkle with salt and pepper. Toss with your hands to ensure everything is evenly coated.
- e.Arrange the vegetables in a single layer, with tomatoes cut-side up. Do not overcrowd the pan; use two if necessary.
- f.Roast for 30-35 minutes, until the vegetables are very tender and have started to caramelize and char slightly at the edges.
- 2
Step 2
- a.Blend the Soup
- b.Carefully transfer the roasted vegetables and any accumulated juices from the baking sheet into a high-powered blender. Alternatively, place them in a large pot if using an immersion blender.
- c.Add the fresh basil leaves and about half of the vegetable broth to the blender.
- d.Blend until completely smooth. If using a standard blender, be sure to vent the lid to allow steam to escape and cover it with a kitchen towel to prevent splatters. You may need to work in batches.
- e.If using an immersion blender, add all the broth to the pot and blend directly in the pot until smooth.
- 3
Step 3
- a.Simmer and Finish
- b.Pour the blended soup into a large pot or Dutch oven over medium heat. If you blended in the pot, simply place it on the stove.
- c.Stir in the remaining vegetable broth (if not already added).
- d.Bring the soup to a gentle simmer. Reduce the heat to low and stir in the heavy cream and sugar, if using.
- e.Continue to simmer gently for 10 minutes to allow the flavors to meld. Do not let it come to a rolling boil after adding the cream.
- f.Taste the soup and adjust the seasoning with more salt and pepper as needed.
- 4
Step 4
- a.Garnish and Serve
- b.Ladle the hot soup into bowls.
- c.Garnish with a swirl of extra cream, a few fresh basil leaves, a drizzle of olive oil, or homemade croutons.
- d.Serve immediately with crusty bread or a grilled cheese sandwich for a classic pairing.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use ripe, in-season Roma or plum tomatoes as they have a meatier texture and fewer seeds.
- 2Don't overcrowd the baking sheet. Giving the vegetables space ensures they roast and caramelize rather than steam.
- 3An immersion blender is highly recommended for this recipe as it simplifies the process and reduces cleanup.
- 4For a deeper umami flavor, toss a Parmesan cheese rind into the soup while it simmers and remove it before serving.
- 5A splash of balsamic vinegar or lemon juice at the end can brighten the soup's flavor and balance the sweetness.
- 6The soup can be stored in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day.
- 7This soup freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Adapt it for your goals.
Spicy Version
Add 1/2 teaspoon of red pepper flakes to the vegetables before roasting for a gentle, warming heat.
Vegan/Dairy FreeVegan/Dairy-Free
Substitute the heavy cream with full-fat coconut milk or a homemade cashew cream for a rich, plant-based alternative.
Protein PackedProtein-Packed
Add a can of rinsed and drained cannellini beans to the blender along with the roasted vegetables for a thicker, more filling soup.
Herbaceous TwistHerbaceous Twist
Add a few sprigs of fresh thyme or oregano to the baking sheet with the vegetables to infuse more complex herb flavors.
Why this is on our healthy list.
Rich in Antioxidants
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases and protecting cells from damage.
Supports Heart Health
The combination of lycopene from tomatoes, allicin from garlic, and monounsaturated fats from olive oil can help lower bad cholesterol levels and support overall cardiovascular health.
Boosts Immunity
This soup is a good source of Vitamin C from tomatoes and contains garlic, which is known for its immune-boosting and antimicrobial properties.
Anti-Inflammatory Properties
Compounds found in basil, garlic, and extra virgin olive oil have natural anti-inflammatory effects that can contribute to overall wellness.
Frequently asked questions
One 1.5-cup serving of this Roasted Tomato and Basil Soup contains approximately 280-300 calories, depending on the exact amount of olive oil and whether you include the heavy cream.