Roasted Tomato Basil Soup
on May 28, 2024, Updated Dec 09, 2024
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Roasted tomato basil soup combines oven-roasted veggies, fresh herbs, coconut milk, and broth into a rich and creamy blend. This cozy, nourishing bowl of goodness is the perfect comfort food. If you love the sweet, smoky taste of roasted tomatoes, try our Roasted Tomato Sauce Pasta, Roasted Tomato Caprese and Prosciutto Sandwich, and Roasted Tomato, Feta and Herb Orzo Salad next.
Table of Contents
Recipe Ingredients
Roma tomatoes and cherry tomatoes: These are the best tomatoes for roasting. As they roast, the tomatoes caramelize for a richer, sweeter taste.
Carrots: These add natural sweetness and depth to the soup, balancing the acidity of the tomatoes.
Aromatics: Roasted garlic cloves and onions provide a deeper depth of flavor.
Extra-virgin olive oil: This helps the vegetables brown as they roast in the oven. It also improves the texture of the final dish, giving it a velvety smooth consistency.
Seasoning: Enhance the overall flavor by adding red pepper flakes for spice, kosher salt, and freshly ground black pepper.
Vegetable broth: Use this as the liquid base of your basil tomato soup.
Balsamic vinegar: This adds a tangy quality and brightens the overall taste.
Fresh basil leaves: This helps to tame the acidity of the tomatoes. Use it blended in the soup and for garnish.
Heavy cream or full-fat coconut milk: Either ingredient enriches the soup. Use coconut milk to keep this recipe vegan.
How to Make Roasted Tomato Basil Soup
Roast Vegetables: Preheat your oven to 400 degrees. On a large baking tray or large baking sheet, add your tomatoes, garlic, onion, and carrots. Drizzle over extra-virgin olive oil, red pepper flakes, salt and pepper. Give everything one big toss.
Transfer to the oven to roast for 30 to 40 minutes, until your tomatoes are nice and juicy, with a slight char, and your carrots are tender.
Blend Until Smooth: Transfer this mixture to a blender and add in your broth, balsamic, and basil, or use an immersion blender, transferring any juices from the baking tray.
Add Heavy Cream or Coconut Milk: Add in your heavy cream, and do one final blend. You can also transfer this to a pot or Dutch oven on the stovetop to continue to warm through and add in your cream this way. Season with salt and pepper to taste.
Serve Roasted Tomato Basil Soup: Ladle into bowls, topping with a drizzle of olive oil, a crank of black pepper, and a little drizzle of cream.
Roasted tomato Basil FAQs
Serve your soup with a little gem Caesar salad. Of course, crusty bread (like sliced baguettes and garlic bread) pairs well with tomato soup. Sprinkle individual servings with parmesan cheese or serve it with garlic bread grilled cheese sandwiches.
To make your roasted tomato basil soup thicker, you can roast an extra roasted carrot or two and blend them into the soup for added thickness. Alternatively, add a small amount of cooked rice or a couple of slices of stale bread to the blender when mixing the roasted vegetables and broth. This will naturally thicken the soup without altering the flavor.
Once the soup has cooled, store leftovers in an airtight container in the fridge for up to 5 days. Reheat it in the microwave or stir over medium-low heat on the stove until its warmed through. If you make this recipe without dairy, it also freezes well. Store it in the freezer for up to 3 months and thaw it overnight in the refrigerator.
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Roasted Tomato Basil Soup
Equipment
- Baking Sheet or Baking Dish
- Immersion Blender or Blender
- Dutch Oven optional, for warming through
Ingredients
- 8 Roma tomatoes, quartered
- 2 cups cherry tomatoes
- 4 large garlic cloves
- 1 yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 1/4 cup extra-virgin olive oil
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 small bundle of fresh basil leaves, plus small leaves for serving
- 1/2 cup heavy cream or full-fat coconut milk
Instructions
- Preheat your oven to 400 degrees. On a large baking tray or large baking sheet, add your tomatoes, garlic, onion, and carrots. Drizzle over extra-virgin olive oil, red pepper flakes, salt and pepper. Give everything one big toss.
- Transfer to the oven to roast for 30 to 40 minutes, until your tomatoes are nice and juicy, with a slight char, and your carrots are tender.
- Transfer this mixture to a blender and add in your broth, balsamic, and basil, or use an immersion blender, transferring any juices from the baking tray.
- Add in your heavy cream, and do one final blend. You can also transfer this to a pot or Dutch oven on the stovetop to continue to warm through and add in your cream this way. Season with salt and pepper to taste.
- Ladle into bowls, topping with a drizzle of olive oil, a crank of black pepper, and a little drizzle of cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
