Roasted Tomato Basil Soup Recipe – Easy Homemade Comfort Food Pairing

Steam curls up from a bowl of roasted tomato basil soup, swirling with the scent of sweet roasted tomatoes and fresh basil—honestly, that alone makes my mouth water every time. The first time I made this roasted tomato basil soup, I was elbow-deep in heirloom tomatoes from my garden and craving something hearty but simple. You know those rainy evenings when all you want is a cozy meal and a little peace? That’s when this soup shines.

What sets this roasted tomato basil soup apart isn’t just the flavor—it’s the soul-soothing power of slow-roasted tomatoes mingling with garlic, onions, and a bright basil finish. As someone who’s tested dozens of tomato soup recipes (some bland, some way too tangy), I swear by roasting the tomatoes first. It’s the secret that gives this soup a caramelized depth you won’t get from canned tomatoes. Plus, it’s a fantastic way to use up summer produce or rescue tired grocery-store tomatoes in winter.

This recipe is perfect for busy families, students, or anyone craving a healthy comfort food pairing. Pair it with a grilled cheese or a crusty baguette, and you’ve got a meal that feels like a warm hug. I’ve made this roasted tomato basil soup for friends, picky eaters, and even for myself after a long day—it never disappoints. If you’re looking for an easy homemade soup that’s both nourishing and Instagram-worthy, you’re in the right place!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, this roasted tomato basil soup is perfect when you need comfort food on the fly. Most of the time is hands-off thanks to the oven.
• Simple Ingredients: No fancy grocery trips needed—just ripe tomatoes, basil, garlic, onion, and a few pantry staples. You probably have most of it already (I always do!).
• Perfect for All Occasions: This soup fits brunch, cozy weeknight dinners, or even holiday gatherings. It’s always a hit whether you’re serving two people or ten.
• Crowd-Pleaser: Kids love the creamy texture, adults rave about the rich flavor, and it’s vegetarian-friendly—so everyone wins.
• Unbelievably Delicious: Roasting the tomatoes takes the soup from good to unforgettable. The caramelized edges and fresh basil make each spoonful vibrant and comforting.

What makes this roasted tomato basil soup stand out? For starters, roasting the tomatoes concentrates their sweetness and gives a hint of smokiness. Blending everything until silky-smooth makes it feel almost gourmet but without any fuss. I’ve tested other versions that use canned tomatoes or dried herbs, but nothing beats the flavor you get here. Plus, you can tweak it—add a splash of cream for richness or keep it dairy-free for a lighter taste.

This recipe isn’t just soup—it’s a little taste of home. The first bite is always warming, and honestly, I’ve closed my eyes to savor it more than once. Whether you’re impressing guests or making a solo comfort meal, this roasted tomato basil soup delivers classic satisfaction with a fresh twist. If you’re searching for a recipe that’s as easy as it is memorable, you’ve found it.

Ingredients Needed

Let’s talk ingredients! This roasted tomato basil soup recipe is all about keeping things simple but flavorful. Each ingredient brings something special, and you can swap things around if needed.

• For the Roasted Tomato Base:
  • 2 lbs (900g) ripe tomatoes, quartered (Roma or heirloom are my favorites for flavor)
  • 1 medium yellow onion, peeled and quartered
  • 5 cloves garlic, peeled
  • 2 tbsp olive oil (plus more for drizzling)
  • 1 tsp salt (or to taste)
  • ½ tsp freshly ground black pepper
• For the Soup:
  • 2 cups (480ml) vegetable broth (low-sodium is best)
  • 1 cup (240ml) water (add more if you prefer a thinner soup)
  • ¼ cup (15g) fresh basil leaves, packed (plus extra for garnish)
  • 1 tsp dried oregano (optional, for an herby kick)
  • 1 tsp sugar (optional, balances acidity)
  • ¼ cup (60ml) heavy cream or coconut cream (optional, for extra creaminess)
• For Comfort Food Pairing:
  • Grilled cheese sandwich (classic pairing—try sourdough or whole wheat)
  • Crusty baguette slices (for dunking)
  • Garlic croutons (store-bought or homemade)

Ingredient tips: If you’re using grocery-store tomatoes in winter, add a tablespoon of tomato paste for extra depth. For dairy-free soup, skip the cream or use coconut milk—both work well. I recommend California Olive Ranch olive oil; it’s what I use for most of my recipes. Fresh basil is best, but in a pinch, a teaspoon of dried basil can work. If you need gluten-free pairing, use gluten-free bread for your grilled cheese or croutons.

Substitutions: No vegetable broth? Use chicken broth or water with a bouillon cube. For a low-carb option, skip the bread pairing and add cooked chicken for extra protein. You can also swap the onion for shallots if you like a milder flavor. The main thing is—you don’t need fancy ingredients, just a few fresh items and pantry basics to make this roasted tomato basil soup sing!

Equipment Needed

• Baking sheet (for roasting tomatoes and veggies)
• Large soup pot or Dutch oven (holds the blended soup)
• Blender or immersion blender (for pureeing)
• Sharp knife and cutting board (for prepping veggies)
• Measuring cups and spoons (accuracy matters, trust me!)
• Wooden spoon or spatula (for stirring)
• Optional: Fine mesh strainer (for ultra-smooth soup, though I rarely bother)

If you don’t have a baking sheet, any oven-safe pan works. I’ve used my trusty cast iron skillet for small batches. For blending, immersion blenders are super convenient (less mess), but a regular blender gets the soup extra silky. If your blender struggles with hot liquids, let the veggies cool a bit first—learned that one the hard way.

Maintenance tip: Keep your blender blades sharp for best results. If you’re on a budget, basic tools work fine—don’t stress if you’re missing fancy gear. I’ve made this soup in a student kitchen with just a pot and a cheap stick blender, and it still turned out fantastic.

Preparation Method

1. Preheat the oven: Set your oven to 425°F (220°C). This high heat is key for caramelizing the tomatoes and veggies.
2. Prepare the veggies: On a baking sheet, arrange the quartered tomatoes, onion, and garlic cloves. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt and ½ tsp pepper. Toss everything to coat—don’t be shy with the oil, it helps those tomatoes blister beautifully.
3. Roast: Place the baking sheet in the oven and roast for 35–40 minutes, until tomatoes are wrinkled and slightly charred at the edges. Your kitchen will smell amazing! Check halfway and give the veggies a stir so nothing sticks or burns.
4. Transfer to pot: Once roasted, carefully move the tomatoes, onion, and garlic (plus any juices) into a large soup pot. If you see blackened bits, toss them in—they add flavor.
5. Add liquids: Pour in 2 cups vegetable broth and 1 cup water. If you want a thicker soup, start with less water and add more later if needed.
6. Add herbs and seasoning: Stir in ¼ cup fresh basil, 1 tsp dried oregano, and 1 tsp sugar if your tomatoes are super tangy. You can always adjust seasonings at the end.
7. Simmer: Bring the soup to a gentle boil, then reduce to a simmer. Cover and cook for 10–15 minutes. This melds all the flavors together—don’t rush this step!
8. Blend: Use an immersion blender right in the pot, or carefully ladle soup into a blender. Blend until smooth—stop and taste. If you like it chunkier, pulse less. If it’s too thick, add a splash of broth or water.
9. Finish with cream (optional): Stir in ¼ cup heavy cream or coconut cream for extra richness. If you prefer dairy-free, skip this step or use plant-based milk.
10. Taste and adjust: Sample the soup. Need more salt? A pinch of sugar? Trust your taste buds. Soup should be velvety and balanced—not too acidic, not too bland.
11. Serve: Ladle hot soup into bowls. Garnish with extra basil leaves or a drizzle of olive oil. Pair with grilled cheese, baguette, or croutons for the perfect comfort food experience.

Prep notes: If your tomatoes are super watery, roast a few minutes longer. If your blender struggles with hot soup, let it cool briefly—safety first! And yes, it’s normal for soup to splatter a bit when blending. If you’re making this for a group, double the recipe and use a big stockpot.

Cooking Tips & Techniques

Roasting the tomatoes is the game-changer here—don’t skip it! The caramelization adds sweetness and depth that raw or canned tomatoes just can’t deliver. I learned this after a couple of bland soup attempts using only canned tomatoes—never again.

• Timing matters: Don’t rush the roasting. If you pull the tomatoes too early, you’ll lose flavor.
• Multitask: While the veggies roast, prep your bread or side. That way, everything comes together at once (trust me, you’ll want that grilled cheese hot!).
• Blending: For extra-smooth soup, blend in batches and strain through a fine mesh sieve. I usually skip this unless serving guests, but it’s a pro move.
• Season to taste: Soup flavors change as they simmer. Always taste before serving and adjust salt, sugar, or herbs as needed.
• Consistency tips: Thicker soup? Use less broth. Thinner? Add more water. No need to stress—it’s flexible.

Common mistakes: Over-salting is easy when roasting—start light, then add more at the end. Undercooking the veggies leaves the soup bland; let them blister and caramelize. If your soup is too acidic, a pinch of sugar usually fixes it.

My personal lesson: The first time I tried this, I blended everything while piping hot and forgot to vent the blender lid—soup everywhere! Now I let it cool for a minute. Little things make a big difference for recipe success.

Variations & Adaptations

Want to switch things up? This roasted tomato basil soup is super versatile. Here are my favorite ways to adapt it:

• Dairy-Free & Vegan: Skip the cream or use coconut milk for richness. The soup is naturally vegetarian, and vegan if you use plant-based cream or just leave it out.
• Low-Carb Option: Pair with almond flour bread or skip bread altogether. Add grilled chicken or chickpeas for extra protein.
• Spicy Variation: Add a pinch of red pepper flakes or a diced jalapeño before roasting for heat. My family loves this version on chilly nights.
• Seasonal Add-Ins: In summer, stir in fresh corn kernels after blending. In winter, add roasted root veggies like carrots or parsnips for extra depth.
• Gluten-Free Adaptation: Use gluten-free bread or croutons for pairing. The soup itself is gluten-free as written.

I tried adding roasted red peppers once—wow, the flavor was bold and smoky! If you’re allergic to dairy, coconut cream works beautifully. For nut allergies, avoid nut-based milks. You can also switch up the herbs—try thyme or parsley for a different twist.

Bottom line: Don’t be afraid to make this soup your own. Whether you’re after a lighter meal or a spicier kick, the base is endlessly adaptable.

Serving & Storage Suggestions

This roasted tomato basil soup is best served piping hot, garnished with fresh basil or a drizzle of olive oil. I love pairing it with a classic grilled cheese sandwich—sourdough or whole wheat are my go-to breads. Crusty baguette slices or garlic croutons add crunch and are perfect for dunking.

For a cozy dinner party, serve the soup in rustic bowls with a sprinkle of black pepper and a little swirl of cream. If you’re packing lunch, pour into a thermos alongside a small sandwich or salad.

Storage: Let leftovers cool, then transfer to an airtight container. The soup keeps in the fridge for up to 4 days. For longer storage, freeze in single-serving containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave (add a splash of water if needed).

Flavor tip: This soup actually tastes better the next day—the flavors deepen and mellow. If you’re planning ahead, make a double batch and enjoy easy lunches all week.

Nutritional Information & Benefits

Each serving of roasted tomato basil soup (about 1½ cups) contains roughly:

• Calories: 120 (without cream or bread)
• Protein: 3g
• Fat: 5g
• Carbs: 16g
• Fiber: 4g

Tomatoes are loaded with lycopene, a powerful antioxidant. Basil adds vitamin K and anti-inflammatory benefits. Olive oil gives healthy fats, and the soup is naturally low in calories. If you add cream or pair with bread, calories will increase—just something to keep in mind.

This recipe is vegetarian, can be made vegan and gluten-free, and is low in sugar (unless you add more). Allergens may include dairy (if using cream) and gluten (with bread pairing). For me, a bowl of this soup is pure comfort without the guilt—full of nutrients and flavor.

Conclusion

If you’re searching for the ultimate comfort food pairing, this roasted tomato basil soup recipe is the answer. It’s easy, packed with flavor, and adaptable enough for any taste or diet. I’ve made it dozens of times, and it never fails to lift my spirits—especially when paired with a gooey grilled cheese.

Don’t be afraid to make it your own—try a spicy twist, swap out the bread, or add extra veggies. That’s the beauty of homemade soup: it’s all about what you love. If you make this recipe, please let me know in the comments how you paired it or if you added your own spin. Share with friends, pin it on Pinterest, and spread the comfort!

Here’s to cozy meals, simple recipes, and the kind of soup that makes any day better. Happy cooking!

Frequently Asked Questions

How do I make roasted tomato basil soup creamy without dairy?

Use coconut cream or unsweetened plant-based milk. Blending the roasted veggies well also makes the soup naturally creamy.

Can I use canned tomatoes for this recipe?

Fresh tomatoes are best for flavor, but canned tomatoes work in a pinch. Roast them with the onion and garlic for extra depth.

How do I thicken my tomato basil soup if it’s too thin?

Simmer uncovered to reduce liquid, or add a spoonful of tomato paste. You can also blend in a cooked potato for thickness.

What’s the best bread to pair with roasted tomato basil soup?

Sourdough and whole wheat are classics for grilled cheese. Baguette slices or gluten-free bread work well too.

Can I freeze roasted tomato basil soup?

Absolutely! Let it cool, portion into containers, and freeze up to 3 months. Thaw overnight for quick, comforting meals.

Roasted Tomato Basil Soup

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• Author: Dina Howold
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This easy homemade roasted tomato basil soup features slow-roasted tomatoes, garlic, and onions blended with fresh basil for a soul-soothing, creamy comfort food. Perfect for cozy weeknights or pairing with grilled cheese, it’s nourishing, adaptable, and packed with flavor.

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Ingredients

Scale 1x2x3x

• 2 lbs ripe tomatoes, quartered (Roma or heirloom preferred)
• 1 medium yellow onion, peeled and quartered
• 5 cloves garlic, peeled
• 2 tablespoons olive oil (plus more for drizzling)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 cups vegetable broth (low-sodium preferred)
• 1 cup water (add more if you prefer a thinner soup)
• 1/4 cup fresh basil leaves, packed (plus extra for garnish)
• 1 teaspoon dried oregano (optional)
• 1 teaspoon sugar (optional, balances acidity)
• 1/4 cup heavy cream or coconut cream (optional, for extra creaminess)
• Grilled cheese sandwich (for pairing, optional)
• Crusty baguette slices (for pairing, optional)
• Garlic croutons (for pairing, optional)

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Instructions

1. Preheat oven to 425°F (220°C).
2. Arrange quartered tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
3. Roast in the oven for 35–40 minutes, until tomatoes are wrinkled and slightly charred at the edges. Stir halfway through.
4. Transfer roasted tomatoes, onion, garlic, and any juices to a large soup pot.
5. Add vegetable broth and water. For thicker soup, use less water and add more later if needed.
6. Stir in fresh basil, dried oregano, and sugar if tomatoes are tangy. Adjust seasonings as needed.
7. Bring soup to a gentle boil, then reduce to a simmer. Cover and cook for 10–15 minutes.
8. Blend soup using an immersion blender or regular blender until smooth. For chunkier soup, pulse less. Add more broth or water if too thick.
9. Stir in heavy cream or coconut cream for extra richness (optional).
10. Taste and adjust salt, sugar, or herbs as needed.
11. Serve hot, garnished with extra basil leaves or a drizzle of olive oil. Pair with grilled cheese, baguette, or croutons.

Notes

Roasting the tomatoes is essential for deep flavor. For dairy-free or vegan soup, use coconut cream or omit cream. Adjust consistency by adding more or less broth/water. Soup tastes even better the next day. For gluten-free, pair with gluten-free bread or croutons. Add red pepper flakes for a spicy kick or roasted red peppers for extra smokiness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: About 1.5 cups per serving
• Calories: 120
• Sugar: 6
• Sodium: 600
• Fat: 5
• Saturated Fat: 1
• Carbohydrates: 16
• Fiber: 4
• Protein: 3

Keywords: roasted tomato basil soup, tomato soup, comfort food, vegetarian soup, easy soup recipe, homemade soup, basil, roasted tomatoes, creamy soup, gluten-free, vegan option