Roasted Tomato Basil Soup Recipe for Cozy Nights

Roasted Tomato Basil Soup

Folks, if there is one pot of soup I reach for when the nights turn cool, it is this roasted tomato basil soup. Roasting the fresh tomatoes first is the step that changes everything. It coaxes out a deep, sweet, lightly caramelized flavor that canned tomatoes alone simply cannot deliver.

This recipe leans on both worlds. Fresh Roma tomatoes roast until tender, then they meet a big can of crushed San Marzano tomatoes for body. Fresh basil and stock keep the pot balanced, and a pour of heavy cream at the end adds depth and a wonderfully silky finish.

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Once the tomatoes come out of the oven, the soup comes together on the stovetop, with about 30 minutes of simmering doing most of the work. It is a real contender for the best creamy tomato basil soup you will make all season, and it is simple enough for a weeknight.

The roasting step is the one thing I never skip. It takes an hour of mostly hands off oven time, and it pays you back with a soup that tastes like it simmered all afternoon.

HOW TO MAKE ROASTED TOMATO SOUP

Roasting the tomatoes is what gives this easy tomato basil soup its deeply satisfying taste. You can use almost any tomato you have on hand, though Roma tomatoes work best and are usually available all year long.

The rest of the pot is built on everyday pantry staples, so once the tomatoes come out of the oven you are mostly stirring and tasting. Here is how the whole thing comes together, step by step.

ROASTING THE TOMATOES IS EASY

Start by preheating the oven to 375°F and lining a large baking sheet with foil. Slice the tomatoes in half lengthwise. If you are working with whole tomatoes, cut them into thick ½ inch slices instead. Spread them on the prepared sheet, drizzle with olive oil, and sprinkle with salt and pepper.

Then let the oven do the heavy lifting. Roast the tomatoes for 1 hour, until they are tender and perfectly cooked. The edges will wrinkle, the juices will concentrate, and your kitchen will smell incredible.

Expert tip: You can roast the tomatoes up to 24 hours in advance. Once the pan is cool enough to handle, cover the tomatoes with kitchen towels without pressing down, or cover them with plastic wrap. When you are ready, lift them off the baking sheet with a spatula or with your hands and slide them into the pot.

While the tomatoes roast, get your pot going. Sauté chopped onion in olive oil over medium high heat. Then add 4 minced garlic cloves and chopped fresh thyme and cook for a minute more, just until everything smells amazing.

Next, add a large 28 ounce can of crushed tomatoes and the fresh basil. Season with salt and pepper and let it simmer for just 10 minutes.

FRESH TOMATO BASIL SOUP IN ABOUT 30 MINUTES

Once the canned tomatoes have simmered with the basil, add the roasted tomatoes to the pot. Pour in the stock and simmer on low for 20 to 30 minutes, stirring now and then. This is the stretch where the flavors really marry, so do not rush it.

Now for texture. An immersion blender lets you choose exactly how smooth or textured the finished soup becomes. I usually leave a little body in mine, because a slightly rustic bowl feels more like dinner and less like a sauce.

If you prefer a very smooth result, carefully transfer the soup in batches to a blender or food processor, purée it, and return it to the pot.

Safety note: hot soup can splatter and burn your skin. Keep the blade fully submerged, fill the jar no more than halfway, and vent the lid before you blend.

Stir in the heavy cream last. It adds silkiness and a deeper, rounder taste. Then you are done. I like to ladle it into warm bowls and finish with a few torn basil leaves from the garden. You can serve this soup right away, or keep it warm until everyone is ready to eat.

Want something lighter? Whole milk or half and half can stand in for the heavy cream, though the soup will be less silky and less rich. For a completely dairy free version, simply leave the cream or the milk out.

THE PERFECT SOUP FOR ENTERTAINING

This is a silky, creamy soup with layered flavor, and it is genuinely easy to prepare for a crowd. I have set it out for holiday dinners and for casual Sunday suppers, and it always earns a happy hush at the table.

Put a bowl of mini croutons in the middle and let everyone top their own. Set out a stack of grilled cheese sandwiches for dunking, and you have a menu that pleases kids, grandparents, and picky guests alike.

More Soups & Salads

If you love this bowl, keep the cozy theme going. These are the kinds of things I like to pair with a pot of roasted tomato basil soup:

• A crisp garden salad with a bright vinaigrette for contrast
• A chilled gazpacho when the weather is hot and you still want that fresh tomato flavor
• A simple grilled cheese for dunking, which is honestly the classic move
• An assembly style wrap or a hearty grain bowl on the side for a bigger spread

Ingredients

This makes 8 servings, so it is a great batch to cook once and enjoy twice. Here is everything you need:

• 9 Roma tomatoes, sliced lengthwise
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 1 (28 ounce) can San Marzano tomatoes, crushed
• 1 cup fresh basil, roughly chopped
• 1 tablespoon sugar
• 2 cups chicken stock
• ⅔ cup heavy cream

Instructions

1. Preheat the oven to 375°F.
2. Spread the tomato halves on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper.
3. Roast the tomatoes for 1 hour. Remove them from the oven and set aside.
4. Heat 2 tablespoons of oil, or butter, in a large pot or Dutch oven over medium high heat.
5. Add the onion and sauté for about 5 minutes.
6. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
7. Add the crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
8. Add the stock and the roasted tomatoes. Simmer for 30 minutes, stirring every now and then.
9. Use an immersion blender to purée the soup. Or, very carefully, transfer it to a blender or food processor and purée in a couple of batches, then return the soup to the pot.
10. Stir in the cream.
11. To make the mini croutons, cut a few small pieces of bread into small cubes, add a little oil, diced garlic, and basil, then bake at 400°F for about 7 minutes. These make wonderful croutons.
12. Add the croutons to the top of the served soup. Serve at once.

Expert tip: If you are puréeing in a stand blender, work in batches and never fill the jar more than halfway. Hot soup expands quickly and can push the lid right off.

Notes

Fresh Roma tomatoes are ideal for roasting, but most tomatoes work well. Thick slices are best. Cut away any brown spots, especially on top of the tomato.

Roasted tomatoes can be prepared up to 1 day in advance, but using them within a couple of hours of roasting gives the best flavor.

Can I use dried herbs instead of fresh? Yes. Reduce the thyme to 1 1/2 teaspoons and use 1/4 cup of dried basil.

Can I make it lighter? Whole milk or half and half can replace the cream, though the soup will be less silky and less rich.

Can I make it vegetarian? Absolutely. Substitute vegetable stock or broth for the chicken stock and the soup becomes completely vegetarian.

How long does it keep? Store the soup in an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 2 months.

What if I only have canned tomatoes? Skipping the roasting step means losing that deep roasted taste. In that case, use two 28 ounce cans of tomatoes in place of the fresh roasted ones.

Helpful equipment: a large baking sheet, a large pot or Dutch oven, and an immersion blender or a stand blender. That is really all you need.

Recipe details

Here is the quick rundown so you can plan your evening around the oven.

Per serving, the source nutrition comes in at about 190 calories, 9 grams of carbohydrates, 3 grams of protein, and 12 grams of fat, along with 5 grams of saturated fat, 1 gram of fiber, 5 grams of sugar, 389 milligrams of sodium, and 37 milligrams of cholesterol.

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Roasted Tomato Basil Soup

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Roasted Tomato Basil Soup Folks, if there is one pot of soup I reach for when the nights turn cool, it is this roasted tomato basil soup. Roasting the fresh tomatoes first is the step that changes everything.

• Total Time: 100 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

9 Roma tomatoes, sliced lengthwise
3 tablespoon extra virgin olive oil
2 tablespoon unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 28 oz. can San Marzano tomatoes, crushed
1 cup basil, fresh, roughly chopped
1 tablespoon sugar
2 cups chicken stock
⅔ cup heavy cream

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Instructions

1-Preheat oven to 375°F: Preheat oven to 375°F.
2-Spread tomato halves on a baking sheet: Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
3-Roast tomatoes for 1 hour: Roast tomatoes for 1 hour. Remove from oven and set aside.
4-Heat 2 tablespoon oil, or butter, in: Heat 2 tablespoon oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
5-Add onion, and saute for about 5: Add onion, and saute for about 5 minutes.
6-Stir in the garlic, thyme, salt, and: Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
7-Add crushed tomatoes, basil, and sugar to: Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
8-Add the stock and the roasted tomatoes: Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
9-Use an immersion blender to purée the: Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
10-Stir in the cream: Stir in the cream.
11-To make the mini croutons: To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil…bake at 400 for about 7 minutes… these make wonderful croutons!
12-Add the croutons to the top of: Add the croutons to the top of the served soup. Serve at once!

Last Step:

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• Prep Time: 20 min
• Cook Time: 80 min
• Method: stovetop

Nutrition

• Calories: 190kcal
• Sugar: 5g
• Sodium: 389mg
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 37mg