Roasted Tomato Basil Soup Recipe

I get major bliss when I dig into this roasted tomato basil soup. The sweet, roasted tomatoes blend effortlessly with garlic, basil, and a touch of cream to create a cozy vibe that satisfies my soul. It’s the ultimate bowl of comfort for chilling out and recharging on any day.

I think this Roasted Tomato Basil Soup is one of the best comfort foods I’ve ever had. I love how the ripe tomatoes and red onion come together with garlic and extra virgin olive oil to create a rich, hearty base that is full of vitamins and antioxidants like lycopene and vitamin C.

I also like how the vegetable broth (or chicken broth for extra flavor) along with salt, black pepper, and a little sugar help balance the soup perfectly. My recipe uses about 4-5 lbs of tomatoes, a chopped large red onion, and 6 minced garlic cloves, which makes it both simple and nutritious.

I throw in a pinch of red pepper flakes if I feel spicy and finish it off with fresh basil leaves and a dash of heavy cream for a creamier touch. I think this mix not only provides warmth and satisfaction but also boosts your health.

Grilled cheese was made just for this soup! Check out the ALL-NEW VIDEO on my blog for the full details.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like how the roasting process brings out a really deep, rich flavor in the tomatoes and veggies, making every spoonful taste like a cozy hug. I know it sounds cheesy, but its comforting and full of personality.

Second, I appreciate that its super easy to prep, even though there are a bunch of ingredients. It makes me feel like I accomplished something great in the kitchen even when I’m a bit in a rush.

Lastly, I enjoy how the basil and cream give it a fresh yet creamy finish that pairs so well with a classic grilled cheese. The mix of tangy tomatoes with a dash of spicy red pepper flakes makes it just the right kind of uplifting and nostalgic meal for me.

Ingredients

• Tomatoes are packed with vitamins and fiber, giving a sweet yet tangy flavor thats hard to resist.
• Red onions add crunch and natural sugars that brighten up the soup, making it subtly sweet.
• Garlic not only enhances the taste but also offers some healthy properties that boost immunity.
• Basil brings a fresh, herbaceous aroma along with antioxidants which are good for your body.
• Extra virgin olive oil delivers healthy fats and a rich texture that carries all the flavors well.
• Heavy cream, if used, adds a smooth, indulgent finish, although its high in saturated fats.

Ingredient Quantities

• 4-5 lbs ripe tomatoes (roughly chopped in halves or quarters)
• 1 large red onion (roughly chopped)
• 6 garlic cloves (peeled and minced)
• 1/4 cup extra virgin olive oil
• 2 cups vegetable broth (or chicken broth for extra flavor)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper
• 1-2 teaspoons sugar (to help balance the acidity)
• A pinch of red pepper flakes (optional if you like a bit of heat)
• 1/2 cup fresh basil leaves (roughly torn or chopped)
• 1/4 cup heavy cream (optional for a creamier finish)

How to Make this

1. Preheat your oven to 400°F and chop up 4-5 lbs of ripe tomatoes into halves or quarters, place them in a large mixing bowl.

2. Add 1 large roughly chopped red onion and 6 minced garlic cloves to the tomatoes.

3. Drizzle in 1/4 cup extra virgin olive oil, then sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, 1-2 teaspoons sugar and a pinch of red pepper flakes if you want a little heat. Toss everything together so its evenly coated.

4. Spread the veggies mixture on a baking sheet in one layer, and roast in the oven for about 40 minutes until the tomatoes are tender and slightly charred.

5. Transfer the roasted veggies into a large pot and pour in 2 cups of vegetable or chicken broth.

6. Bring the mixture to a simmer on the stove, letting all the flavors get to know each other for about 15 minutes.

7. Using an immersion blender (or a regular blender in batches), puree the soup until it’s smooth.

8. Stir in 1/2 cup of roughly torn fresh basil leaves and if you like a creamier soup, add 1/4 cup heavy cream.

9. Let the soup simmer for another 5 minutes while stirring occasionally.

10. Taste for seasoning adjustments, serve hot with a side of grilled cheese and enjoy your perfect bowl of comfort!

Equipment Needed

1. An oven to roast the vegetables
2. A knife and cutting board for chopping tomatoes, red onion, garlic, and basil
3. A large mixing bowl to combine the tomatoes and other veggies
4. A baking sheet to spread out the vegetable mixture
5. A large pot for simmering the soup with the broth
6. An immersion blender or regular blender (plus a heat-proof container if using a regular blender)
7. Measuring cups and spoons to accurately add the olive oil, broth, spices, and cream

FAQ

• Q: Can I use chicken broth instead of vegetable broth?
  A: Yes, you can swap out vegetable broth for chicken broth if you want a richer flavor in your soup.
• Q: Do I have to roast the tomatoes first?
  A: Absolutely, roasting helps deepen the tomatoes flavor and gives the soup a nice caramelized touch.
• Q: When should I add the basil to the soup?
  A: It is best to add the basil at the end of cooking so it keeps its fresh flavor and doesn’t get cooked out.
• Q: Can I make this soup ahead of time?
  A: Sure, you can make it ahead time, store it in the fridge for a couple of days, and just reheat gently before serving.
• Q: Is heavy cream necessary for this recipe?
  A: Not at all, the heavy cream is optional if you want a creamier finish. You can leave it out or use a non dairy substitute for a lighter soup.

Roasted Tomato Basil Soup Recipe Substitutions and Variations

• If you cant find fresh tomatoes, you could use a couple of 28oz cans of diced tomatoes – they work just fine and save some prep time.
• If you dont have a red onion, a yellow onion is a solid swap – its slightly sweeter but works great in the recipe.
• Instead of extra virgin olive oil, you could use avocado oil or canola oil if you’re in a pinch for budget or availability.
• If you want a dairy-free option instead of heavy cream, try using full-fat coconut milk – it gives a nice creaminess with a hint of coconut flavor.
• If vegetable broth isnt available, chicken broth works just as well – though if you really want vegetarian, you can use a bouillon cube diluted in water.

Pro Tips

1. Try to cut the tomatoes into even pieces so that they all cook at the same rate in the oven. If some pieces are too big or too small, you might end up with parts that are overcooked or undercooked.

2. When you blend the soup, let it cool for a bit first. It makes the blending process safer and you dont risk burning yourself or damaging your blender.

3. Add the basil and heavy cream at the very end of the cooking process. This helps keep their flavors fresh and prevents the basil from turning bitter if it’s cooked too long.

4. Taste the soup as you go, especially after adding salt. Its easier to add salt gradually than having to try and fix an overly salty soup later on.