Roasted Tomato Basil Soup Recipe

This roasted tomato basil soup totally transforms simple ingredients into a cozy bowl of delicious comfort. I love how the caramelized tomatoes and tender garlic create a vibrant flavor profile that perfectly pairs with a grilled cheese. It resonates with my soul and makes any rainy day feel downright epic.

I’ve been making this Roasted Tomato Basil Soup for a while now and I gotta say, it never disappoints. I think its rich tomato flavor, boosted by 3 lbs of ripe tomatoes, really stands out.

I love how the roasted yellow onion and garlic come together when cooked with 2 tablespoons extra virgin olive oil, releasing a delicious aroma that fills up your kitchen. The low sodium chicken or vegetable broth adds a nice depth, and the torn fresh basil leaves bring a sweet and peppery finish.

Its nutritional value is pretty amazing too, since tomatoes are full of vitamins and antioxidants that are great for your health. I like making this soup as a comfort soup on chilly days, best served with a side of gooey grilled cheese.

Its blend of flavors is simple yet amazing, making it one of my favorite easy soup recipes ever.

Why I Like this Recipe

I totally love this roasted tomato basil soup because it just hits all the right notes for me. First, I really enjoy how the tomatoes and garlic get roasted till they’re soft and even a little charred. It gives the soup a sweet, slightly smoky flavor that feels so comforting. Second, the fresh basil adds this awesome burst of flavor when its stirred in at the end. The way it really brightens up the soup makes it feel like home cooking to me. Third, I like that this recipe is super simple yet full of rich flavors. Even on a busy day, i can whip it up and still treat myself to something special. Finally, pairing it with a grilled cheese sandwich is just perfection. The soup feels like a warm hug on a chilly day and the sandwich gives it that extra bit of indulgence. Overall, this recipe makes me feel cozy, satisfied, and a little bit proud of the delicious meal i created.

Ingredients

• Tomatoes: Ripe tomatoes are rich in fiber and vitamins, giving the soup a natural sweet and tangy flavor
• Onion: A large yellow onion provides a savory base and a little natural sweetness that deepens the taste
• Garlic: Unpeeled garlic cloves pack a punch of antioxidants and a robust flavor that makes the soup pop
• Olive Oil: Extra virgin olive oil is full of healthy fats and adds a smooth, earthy richness
• Basil: Fresh basil leaves offer a fresh, herbaceous note that brightens the overall flavor profile

Ingredient Quantities

• 3 lbs ripe tomatoes, quartered
• 1 large yellow onion, roughly chopped
• 6 garlic cloves, unpeeled
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups low sodium chicken or vegetable broth
• 1/4 cup fresh basil leaves, roughly torn
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 pinch red pepper flakes (optional for a bit of heat)
• 1 teaspoon sugar (optional to balance acidity)

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the quartered tomatoes, roughly chopped onion, and unpeeled garlic cloves on the sheet. Drizzle them with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, a pinch of red pepper flakes, and 1 teaspoon sugar if you’re using it.

2. Give the veggies a good toss so they’re evenly coated, then spread them out in a single layer on the sheet.

3. Roast in the oven for about 25-30 minutes until the tomatoes are soft and a bit charred, and the onions are tender.

4. Remove the veggies from the oven and let them cool for a few minutes. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins (they should be soft and spreadable).

5. Transfer the roasted tomatoes, onions, and garlic into a large pot. Pour in 1 1/2 cups of low sodium chicken or vegetable broth. Stir everything together.

6. Bring the pot to a simmer over medium heat. Allow it to cook for around 15 minutes so the flavors can meld together.

7. Use an immersion blender to blend the soup until smooth (or transfer it in batches to a countertop blender). Be careful with the hot liquid!

8. Stir in 1/4 cup of roughly torn fresh basil leaves, and adjust the seasoning with extra salt and pepper if needed.

9. Let the soup simmer for another 5 minutes to let that basil flavor really shine through.

10. Serve hot, ideally with a delicious grilled cheese sandwich on the side, and enjoy the ultimate comfort of your homemade roasted tomato basil soup!

Equipment Needed

1. Oven
2. Baking sheet and parchment paper
3. Knife and cutting board
4. Large pot
5. Immersion blender or countertop blender
6. Measuring spoons and cups
7. Stirring utensil (like a spatula or tongs)

FAQ

• Q: Can I use canned tomatoes instead of fresh ones?
  A: Yeah, you can but fresh tomatoes give a sweeter and more robust flavor. If you use canned, make sure they are whole peeled and drain the excess liquid before roasting.
• Q: Is this recipe vegan?
  A: It sure is if you use vegetable broth instead of chicken broth. Just swap it out and you are good to go.
• Q: How long should I roast the tomatoes?
  A: Roasting usually takes about 35-40 minutes in a preheated oven at 400°F. Check them once in a while so they don’t burn.
• Q: Can I make this soup ahead of time?
  A: Yup, the soup actually tastes even better the next day. Just store it in an airtight container in the fridge for up to 3 days.
• Q: What if I want a thicker consistency?
  A: Try reducing the amount of broth or let the soup simmer longer so some of the liquid evaporates. You can also use a blender to control the texture to your liking.

Roasted Tomato Basil Soup Recipe Substitutions and Variations

• Instead of using fresh tomatoes, you can go with a 28oz can of whole peeled tomatoes or even fire roasted ones for a smokey flavor
• If you dont have a yellow onion, try red onion or a couple of shallots instead for a slightly sweeter twist
• Swap extra virgin olive oil with avocado oil or canola oil if thats what you have on hand
• If you’re short on broth, dissolve a low sodium bouillon cube in water to make up 1 1/2 cups of liquid

Pro Tips

Pro Tip #1: Keep an eye on those veggies when roasting so they get a nice char without turning bitter. Sometimes a few extra minutes or a minute less can really change the flavor so trust your gut and check them a couple times.

Pro Tip #2: Let the roasted garlic cool down before squeezing it out of its skin. It might sound obvious but if you do it too soon it can burn your fingers and mess up the taste.

Pro Tip #3: When blending the hot soup, be careful to avoid messy splashes. It helps to let it cool a bit or add a tad more broth to make it easier to blend safely.

Pro Tip #4: Stir in the basil right at the end of cooking. This keeps its fresh taste and aroma intact instead of losing that punch if it cooks too long.