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