Roasted Tomato Basil Soup (Printable)

A luxurious Italian soup featuring oven-roasted tomatoes, sweet onions, garlic, and fresh basil, blended into silky, aromatic comfort.

# 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

# How to Make It:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the halved tomatoes, onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 35 to 40 minutes, until the tomatoes are caramelized and the onions are tender.
04 - Transfer the roasted vegetables and any juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
05 - Stir in the fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to combine flavors.
06 - Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender, then return to the pot.
07 - Taste and adjust seasoning as needed. For a silkier texture, strain the soup through a fine sieve.
08 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Tips:

01 -
  • The slow roasting process concentrates the tomato flavor in a way that makes canned soup taste like a pale imitation of the real thing.
  • When winter chills creep in, having this recipe in your back pocket feels like keeping summer sunshine tucked away in your freezer.
02 -
  • Roasting the tomatoes skin-on actually concentrates the lycopene and adds a subtle smokiness you miss completely if you peel them first.
  • The soup will thicken substantially as it cools, so if youre making it ahead, you might need to add extra broth when reheating.
03 -
  • If youre short on time but still want that roasted flavor, cut your tomatoes smaller and blast them under the broiler for 10 minutes instead of the longer conventional roast.
  • Reserve a few tablespoons of the roasted tomato mixture before blending and spoon it on top of each serving for a rustic presentation that hints at the care that went into making the soup.
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