If you’re searching for a cozy and comforting bowl that combines the rich flavors of ripe tomatoes with the bright, herbaceous notes of fresh basil, you have to try this Creamy Roasted Tomato Basil Soup Recipe. This soup is a perfect harmony of roasted sweetness, silky texture, and fragrant freshness that feels like a warm hug on a chilly day. Made with simple, wholesome ingredients and a touch of cream for an indulgent finish, it’s a recipe that’s sure to become a staple in your kitchen for lunches, dinners, or anytime you want to cozy up with something deliciously nourishing.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. From the juicy roasted tomatoes that form the heart of the soup to the fragrant basil that brings a fresh green brightness, each component is thoughtfully selected to elevate this dish.
- Ripe Tomatoes, 2 pounds: The soul of the soup, roasting enhances their natural sweetness and deepens the flavor.
- Garlic, 4 cloves: Roasting garlic mellows its sharpness and brings out a subtle sweetness.
- Medium Onion, diced: Adds a gentle base flavor when sautéed until translucent.
- Extra Virgin Olive Oil, 2 tablespoons: For roasting and sautéing, giving a luscious mouthfeel and rich aroma.
- Vegetable or Chicken Broth, 2 cups: Forms the liquid base and adds savoriness.
- Sugar, 1 teaspoon: Helps balance the acidity of the tomatoes.
- Fresh Basil Leaves, large handful: Gives the soup its signature fragrant herbal note.
- Salt and Freshly Ground Black Pepper: Essential for seasoning layers of flavor.
- Heavy Cream or Half-and-Half, 1/4 cup (optional): Adds rich creaminess to complete the soup’s silky texture.
- Tomato Paste, 1 tablespoon: Intensifies tomato flavor and adds richness.
- Dried Oregano, 1 teaspoon: Provides a subtle earthy undertone.
- Bay Leaf, 1: Infuses depth and warmth during simmering.
- Grated Parmesan Cheese, 1/4 cup: Perfect for garnish, adds an umami kick.
- Croutons: For a satisfying crunchy contrast as garnish.
How to Make Creamy Roasted Tomato Basil Soup Recipe
Step 1: Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F (200°C). Cut your ripe tomatoes in half and place them cut-side up on a baking sheet along with the peeled garlic cloves. Drizzle everything generously with olive oil, ensuring the tomatoes glisten from the oil. Roasting these brings out an incredible depth of flavor as the natural sugars caramelize, creating that rich, comforting base the soup needs. Roast them for about 25-30 minutes until the tomatoes are soft and slightly charred around the edges.
Step 2: Sauté the Onion
While the tomatoes roast, take a large pot and heat some olive oil over medium heat. Add the diced onion and cook, stirring occasionally until the onion becomes translucent and tender, releasing its gentle sweetness. This step builds the aromatic foundation of the soup, layering flavor right from the start.
Step 3: Combine and Simmer
Once the tomatoes and garlic are nicely roasted, add them to the pot with the sautéed onions. Pour in 2 cups of broth—choose vegetable or chicken depending on your preference—and add a teaspoon of sugar to balance acidity. Don’t forget to stir in the tomato paste, dried oregano, and toss in the bay leaf to infuse more depth. Bring everything to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld beautifully.
Step 4: Blend and Add Basil
Remove the bay leaf, and add a large handful of fresh basil leaves to the soup. Using an immersion blender, puree the soup carefully until it’s smooth and creamy. This step turns the roasted tomato mixture into a luscious, velvety soup, with fresh basil lifting the flavor with its sweet, peppery notes.
Step 5: Season and Add Cream
Season the soup with salt and freshly ground black pepper to taste. If you like your Creamy Roasted Tomato Basil Soup Recipe richer and silkier, stir in 1/4 cup of heavy cream or half-and-half. The cream adds a delightful luxury and rounds out the acidity of the tomatoes perfectly.
How to Serve Creamy Roasted Tomato Basil Soup Recipe
Garnishes
Presentation matters when it comes to serving this soup! A few fresh basil leaves sprinkled on top not only offer an inviting pop of color but also boost the herbal fragrance with every spoonful. A drizzle of high-quality olive oil enhances the richness and offers a beautiful sheen. Don’t forget the grated Parmesan cheese, which melts slightly, adding a salty, umami-rich contrast. For a playful crunch, add some crispy croutons—they’re like little bites of heaven swimming in luscious soup.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a buttery grilled cheese sandwich for a classic combo that never fails. Roasted vegetables or a fresh green salad can add some textural variety and keep the meal balanced. The hearty richness of this soup means simpler side dishes work best, letting the soup shine as the star of the meal.
Creative Ways to Present
Looking to impress? Serve the soup in rustic bread bowls that soak up every creamy drop. You could also swirl in a spoonful of pesto or a touch of chili oil for an extra flavor twist. For a lighter version, omit the cream and garnish with a tangy dollop of Greek yogurt or sour cream. This Creamy Roasted Tomato Basil Soup Recipe adapts wonderfully to your personal style, making it as elegant or as casual as you like.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Creamy Roasted Tomato Basil Soup Recipe, no worries! Transfer the cooled soup to an airtight container and keep it in the refrigerator for up to 3-4 days. The flavors actually deepen and improve when stored, making it an easy grab-and-go option for busy days.
Freezing
This soup freezes exceptionally well, perfect if you want to prep in advance. Freeze in portion-sized airtight containers or heavy-duty freezer bags for up to 3 months. Just make sure to leave some space at the top for expansion as it freezes. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat gently on the stove over medium-low heat to keep the soup creamy and smooth. Stir occasionally until warmed through, adding a splash of broth or water if it feels too thick. Avoid boiling to preserve that silky texture and vibrant flavor of your Creamy Roasted Tomato Basil Soup Recipe.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can work in a pinch, but fresh ripe tomatoes bring the sweetest and brightest flavor to this soup. If using canned, opt for high-quality whole peeled tomatoes and adjust the roasting time accordingly.
Is the cream absolutely necessary?
No, the soup is delicious even without the cream, which is optional. Leaving it out makes for a lighter, dairy-free version that still tastes rich thanks to the roasting and blending of tomatoes and garlic.
Can I make this soup vegan?
Absolutely! Use vegetable broth and skip the heavy cream or substitute it with coconut milk or a plant-based cream alternative. Just be sure to omit the Parmesan or use a vegan cheese substitute for garnish.
How do I get the soup really smooth?
Using an immersion blender works great, but if you want extra silky soup, strain it through a fine mesh sieve after blending to remove any leftover solids or seeds.
Can I add other herbs or spices?
Definitely! While basil and oregano are classic, thyme or rosemary can add interesting layers. A pinch of red pepper flakes can give a subtle heat if you like things a bit spicy.
Final Thoughts
There’s something truly magical about the Creamy Roasted Tomato Basil Soup Recipe. It’s a dish born from simple ingredients but packed with soul-warming flavor and silky texture that invites you to savor every spoonful. Whether it’s a quick weeknight dinner or a meal to impress friends and family, this soup is as versatile as it is delicious. I can’t wait for you to make it and discover how effortlessly it becomes your go-to comfort food – you’re going to love it!
Print
Creamy Roasted Tomato Basil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and creamy tomato basil soup that combines roasted tomatoes and garlic with fresh basil and a touch of cream for a comforting and flavorful dish perfect for any season.
Ingredients
Main Ingredients
- 2 pounds (about 900g) ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 medium onion, diced
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 2 cups (480ml) vegetable or chicken broth
- 1 teaspoon sugar
- 1 large handful fresh basil leaves (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (60ml) heavy cream or half-and-half (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 cup (25g) grated Parmesan cheese for serving
- Croutons for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Roast Tomatoes and Garlic: Cut the tomatoes in half and place them on a baking sheet along with the peeled garlic cloves. Drizzle with olive oil, then roast for 25-30 minutes until they are soft and slightly caramelized.
- Sauté Onion: In a large pot over medium heat, sauté the diced onion in olive oil until translucent and fragrant, about 5-7 minutes.
- Add Roasted Ingredients and Simmer: Add the roasted tomatoes and garlic to the pot, along with the vegetable or chicken broth, sugar, tomato paste, dried oregano, and bay leaf. Bring to a simmer and cook for 15 minutes to meld the flavors.
- Puree the Soup: Remove the bay leaf, add the fresh basil leaves, and use an immersion blender to puree the soup until smooth and creamy.
- Season and Add Cream: Season with salt and freshly ground black pepper to taste. For an extra creamy texture, stir in the heavy cream or half-and-half if using.
- Serve: Ladle the hot soup into bowls, garnish with fresh basil leaves, a drizzle of olive oil, grated Parmesan cheese, and croutons for added texture and flavor.
Notes
- Use ripe tomatoes for the best natural sweetness and flavor.
- For a vegan version, omit the cream and Parmesan or substitute with plant-based alternatives.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the thickness of the soup by adding more or less broth according to your preference.
- Adding tomato paste enhances the depth of tomato flavor but can be omitted if preferred.
