Roasted Tomato Basil Soup (Printable)

A luxurious Italian soup with oven-roasted tomatoes, sweet onions, garlic, and fresh basil blended into silky comfort.

# Ingredient List:

→ Roasted Vegetables

01 - 3.3 lbs 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 for garnish
13 - Croutons or toasted bread, optional

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange halved tomatoes, onion quarters, and garlic cloves on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 35-40 minutes until tomatoes are caramelized and onions are tender.
04 - Transfer roasted vegetables and all pan 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 meld flavors.
06 - Using an immersion blender, puree 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 soup through a fine sieve.
08 - Ladle into bowls and serve hot. Drizzle with cream and garnish with fresh basil leaves and croutons or toasted bread if desired.

# Tips from the Pros:

01 -
  • The oven does most of the heavy lifting, transforming humble tomatoes into something tasting like you spent hours at the stove.
  • It's naturally vegetarian and gluten-free, making it the kind of soup that welcomes everyone to the table.
  • Fresh basil stirred in at the end tastes nothing like dried herb—it's the difference between a pleasant soup and one you'll crave again.
02 -
  • Don't blend the basil into the soup before tasting—add it after you've adjusted seasoning, otherwise its flavor gets buried and you might over-season trying to find it.
  • The roasting stage is what elevates this from ordinary to unforgettable; don't rush it or skip it in favor of stovetop cooking, as that charred caramelization is irreplaceable.
03 -
  • If you catch your roasted tomatoes starting to look too dark at the edges, they're actually at their peak—that char is flavor, not a mistake.
  • Adding butter isn't about making it unhealthy; it's about creating a silkier mouthfeel that makes the soup feel more luxurious and satisfying.
Go Back