Creamy Roasted Tomato Basil Soup
A comforting bowl of Creamy Roasted Tomato Basil Soup is the perfect way to warm up on chilly days. This homemade soup is packed with deep, rich flavors from roasted tomatoes, garlic, and fresh basil. It’s creamy, smooth, and pairs beautifully with a side of crusty bread or a classic grilled cheese sandwich. Best of all, it’s easy to make and can be customized to your taste!
Nothing warms the soul quite like a bowl of Creamy Roasted Tomato Basil Soup. Whether it’s the chill of winter or a rainy spring evening, this classic soup delivers rich, velvety texture and deep tomato flavor with every spoonful. Roasting the tomatoes enhances their natural sweetness while garlic and fresh basil add layers of complexity. The best part? It’s easy to make and requires simple pantry ingredients. Serve it as a main dish with a warm loaf of crusty bread or alongside a hearty sandwich for a complete and satisfying meal.
The Secret to Perfect Roasted Tomatoes
The key to making this soup burst with flavor lies in the roasting process. Fresh tomatoes are sliced in half and drizzled with olive oil, then sprinkled with oregano, salt, and pepper before being slow-roasted in the oven. This caramelizes the natural sugars in the tomatoes, deepening their flavor and giving them a subtle smokiness. Roasted garlic cloves, added to the pan, infuse the soup with a mild, aromatic sweetness that blends beautifully with the acidity of the tomatoes. The result is a soup that tastes like it’s been simmering for hours, even though it only takes about 40 minutes to prepare.
Why Fresh Basil Makes All the Difference
Fresh basil is the star herb in this soup, bringing in a bright, slightly sweet contrast to the richness of the roasted tomatoes. Adding it toward the end of cooking ensures that its delicate, fragrant notes remain fresh and vibrant rather than cooked down. If you don’t have fresh basil on hand, dried basil can be used as a substitute, though the flavor won’t be as bold. Some cooks like to blend in a small amount of Parmesan cheese with the basil for an extra savory kick, but the soup is just as delicious in its simplest form.
How to Make This Soup Extra Creamy
A good creamy tomato soup should have a velvety consistency without being too heavy. This is achieved by blending the roasted tomato mixture until completely smooth. A high-speed blender or an immersion blender works best for this step, ensuring that no chunks remain. Adding a splash of heavy cream (or coconut milk for a dairy-free version) gives the soup a luxurious texture while mellowing out any acidity from the tomatoes. For an even silkier finish, straining the soup through a fine-mesh sieve can remove any lingering bits of tomato skin or seeds.
Serving Ideas & Perfect Pairings
This soup is delicious on its own, but pairing it with homemade croutons, grilled cheese sandwiches, or garlic bread takes it to the next level. For a lighter option, serve it with a crisp green salad drizzled with balsamic vinaigrette. If you’re looking for a heartier meal, add shredded rotisserie chicken or cooked white beans for extra protein. Drizzling a swirl of basil pesto, balsamic glaze, or even a touch of chili oil on top before serving can add layers of depth and a gourmet touch to your homemade soup. Whether enjoyed as a cozy lunch or an elegant appetizer, this recipe is sure to become a staple in your kitchen.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes! Use two 28-ounce cans of whole peeled tomatoes and reduce the broth slightly.
2. Can I make this soup without cream?
Absolutely! The roasted tomatoes provide enough creaminess, or you can use coconut milk for a dairy-free alternative.
3. What’s the best way to make this soup spicier?
Add red pepper flakes while blending or a dash of hot sauce before serving.
4. How can I thicken the soup?
Simmer the soup longer to reduce excess liquid or stir in a small amount of cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
5. What’s the best way to make this soup extra creamy?
Use an immersion blender to get a silky smooth texture and add an extra ½ cup of heavy cream.
Creamy Roasted Tomato Basil Soup
Ingredients
For the Roasted Tomatoes:
- 2 lbs fresh Roma or vine-ripened tomatoes halved
- 3 tbsp olive oil
- 4 cloves garlic peeled and smashed
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
For the Soup:
- 1 tbsp butter or olive oil
- 1 small onion finely chopped
- 2 cups vegetable broth or chicken broth
- ½ cup heavy cream or coconut milk for dairy-free
- 1 tsp sugar optional, helps balance acidity
- ½ tsp red pepper flakes optional, for heat
- ½ cup fresh basil leaves chopped
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the halved tomatoes and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and oregano.
- Roast for 30-35 minutes, until the tomatoes are soft and slightly caramelized.
- In a large pot, melt butter or olive oil over medium heat.
- Add chopped onions and sauté until soft, about 3-4 minutes.
- Stir in the roasted tomatoes and garlic, then pour in the vegetable broth.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, work in batches and blend carefully.
- Return the soup to the pot and stir in heavy cream (or coconut milk), sugar, and red pepper flakes if using.
- Simmer for 5 more minutes, then add chopped fresh basil and stir well.
- Taste and adjust seasoning as needed.
Notes
Recipe Notes
- Best tomatoes to use? Roma, vine-ripened, or San Marzano tomatoes provide the best flavor.
- Want a smoky taste? Add a pinch of smoked paprika for depth.
- Make it vegan by using vegetable broth and replacing dairy with coconut milk.
