Roasted Tomato Basil Soup (Printable)

Oven-roasted tomatoes, garlic, and fresh basil blended into a silky, aromatic Italian-style soup.

# What You'll Need:

→ 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
13 - Croutons or toasted bread, optional

# Directions:

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

# Expert Tips:

01 -
  • The roasting step concentrates every drop of tomato flavor, turning ordinary fruit into something that tastes like you've cooked for hours.
  • It feels fancy enough to serve at a dinner party but honest enough to eat alone on a Tuesday evening.
  • One pot, minimal cleanup, and somehow your kitchen smells like an Italian trattoria.
02 -
  • Don't stir the tomatoes halfway through roasting—let them sit undisturbed so the cut surface can properly caramelize and develop color.
  • If your soup tastes thin or watery, it means your tomatoes released more liquid than expected, which happens with very juicy specimens; simmer uncovered for a few extra minutes to reduce.
  • Basil is the flavor you taste at the very end, so add it last and never blend it in with the hot vegetables or it'll turn bitter and gray.
03 -
  • Taste as you season; tomato acidity varies wildly depending on variety and ripeness, so trust your palate over the recipe measurements for salt and sugar.
  • If you don't have an immersion blender, don't skip this soup—carefully work in batches with a regular blender, and you'll get the same silky result with just a bit more effort.
Go back