Homemade Roasted Tomato Basil Soup

A warm, fresh tomato soup made from oven-roasted tomatoes and basil.

introduction

This Homemade Roasted Tomato Basil Soup is simple and full of flavor. Roasting brings out the sweet and deep taste of tomatoes and makes a rich soup with little work. If you like roasting vegetables, try a similar dish like the roasted potato bake recipe for another easy meal idea.

why make this recipe

• It uses fresh tomatoes and simple pantry items.
• Roasting adds a deep, sweet flavor without extra steps.
• It is creamy, warm, and easy to make for weeknights or guests.
• You can make it dairy-free by using coconut milk.

how to make Homemade Roasted Tomato Basil Soup

Ingredients :
6 cups fresh tomatoes, chopped, 1 medium onion, diced, 4 cloves garlic, minced, 1/4 cup fresh basil, chopped, 2 cups vegetable broth, 1/2 cup heavy cream or coconut milk, 1 tablespoon olive oil, Salt and pepper to taste

Directions :

1. Preheat your oven to 400°F (200°C).
2. Spread the chopped tomatoes on a baking sheet and toss with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until caramelized.
3. In a large pot, heat a little olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
4. Add the minced garlic and cook for 1 minute more.
5. Add the roasted tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
6. Stir in the fresh basil and heavy cream. Use an immersion blender to puree the soup until smooth.
7. Taste and adjust seasoning if necessary. Serve warm.

how to serve Homemade Roasted Tomato Basil Soup

• Serve hot with crusty bread or grilled cheese.
• Add a swirl of cream or a few fresh basil leaves on top.
• A sprinkle of cracked black pepper or parmesan works well.

how to store Homemade Roasted Tomato Basil Soup

• Cool the soup to room temperature before storing.
• Keep in an airtight container in the fridge for up to 4 days.
• Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on the stove.

tips to make Homemade Roasted Tomato Basil Soup

• Use ripe, fresh tomatoes for the best flavor.
• Don’t skip roasting — it adds a sweet, rich taste.
• If you like a thicker soup, reduce the broth a bit or add less when blending.
• For a smoother texture, strain the soup through a fine sieve after blending.

variation (if any)

• Make it dairy-free: use coconut milk instead of heavy cream.
• Add roasted red pepper for a smoky change.
• Add a pinch of red pepper flakes for heat.
• Stir in cooked beans or lentils for extra protein and texture.

FAQs

Q: Can I use canned tomatoes instead of fresh?
A: Yes. Use 2 cans (28 oz each) of whole or crushed tomatoes. Roast them in a dish for a deeper flavor or add directly and simmer a bit longer.

Q: How do I make the soup creamier without cream?
A: Use coconut milk or add a peeled potato while simmering and blend until smooth for natural creaminess.

Q: Can I make this in advance?
A: Yes. Make the soup, cool it, and store in the fridge. Reheat gently on the stove before serving. Flavor may deepen after a day.

Homemade Roasted Tomato Basil Soup

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

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Description

A warm, creamy soup made from oven-roasted tomatoes and fresh basil, perfect for weeknights or guests.

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Ingredients

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• 6 cups fresh tomatoes, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the chopped tomatoes on a baking sheet and toss with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until caramelized.
3. In a large pot, heat a little olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
4. Add the minced garlic and cook for 1 minute more.
5. Add the roasted tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
6. Stir in the fresh basil and heavy cream. Use an immersion blender to puree the soup until smooth.
7. Taste and adjust seasoning if necessary. Serve warm.

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Notes

For a smoother texture, strain the soup through a fine sieve after blending. This soup can be made dairy-free with coconut milk.

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Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 6g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 30mg