Roasted Tomato Basil Soup (Print View)

Silky Italian soup with oven-roasted tomatoes, garlic, and fresh basil blended into aromatic comfort in a bowl.

# Components:

→ Roasted Vegetables

01 - 3.3 pounds ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups low-sodium vegetable broth
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional
10 - 1 teaspoon sugar, optional

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves
13 - Croutons or toasted bread, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange halved tomatoes, onion quarters, and garlic cloves on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 35 to 40 minutes until tomatoes are caramelized and onions are tender.
04 - Transfer roasted vegetables and any juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
05 - Stir in fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to combine flavors.
06 - Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender and return to pot.
07 - Taste and adjust seasoning as needed. For a silkier texture, strain through a fine sieve.
08 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasting step concentrates all the tomato flavor into pure, silky comfort in a bowl.
  • It comes together in under an hour, making weeknight restaurant nights actually possible.
  • Completely vegetarian and naturally gluten-free if you skip the croutons, so it works for nearly everyone at your table.
02 -
  • Don't skip the roasting step thinking you can just simmer raw tomatoes and basil—the roasting concentrates flavors and creates a depth you simply cannot replicate any other way.
  • Add the basil after blending rather than before, otherwise it turns a grayish-green and loses that bright, peppery quality that makes this soup sing.
03 -
  • Don't wash your tomatoes and cut them immediately; let them sit for an hour so they're at peak flavor before roasting.
  • Save the roasting pan juices by deglazing with a splash of broth and pouring everything into the pot—those caramelized bits are liquid gold.
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