Creamy Roasted Tomato Basil Soup is a heartwarming dish that seamlessly blends the bright flavors of ripe tomatoes with the aromatic essence of fresh basil. This recipe is not just a meal; it’s an experience that evokes comfort and nostalgia. With its creamy texture and rich, savory aroma, it’s perfect for a chilly evening or a cozy family gathering. Follow this step-by-step guide to create a delightful soup that’s not only simple to make but also guaranteed to please everyone at the table.

Ingredients

To craft this luscious soup, you’ll need the following ingredients:

3 pounds of ripe tomatoes: Halved and with seeds removed, these juicy tomatoes are the star of the dish, providing natural sweetness and rich flavor.
1/4 cup plus 2 tablespoons olive oil: This golden oil adds depth and a silky texture to your soup, infusing it with a subtle fruity taste.
1 and 1/2 teaspoons kosher salt: Enhances the natural flavors of every ingredient, ensuring a balanced taste.
12-14 cranks of freshly-ground black pepper: This brings a delightful warmth and mild kick to the soup.
1 large yellow onion: Coarsely chopped, the onion caramelizes during cooking, adding sweetness to the dish.
6 cloves of garlic: Minced, this aromatic ingredient provides an unmistakable savory base.
1/4 teaspoon red pepper flakes: Just a hint of heat to complement the other flavors.
28 ounces of canned whole peeled tomatoes: Providing an excellent base with a rich, concentrated taste.
2-3 cups of fresh basil leaves: Roughly torn, these add a fragrant, herbal freshness that brightens the soup.
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme: This adds an earthy depth to the overall flavor.
4 cups of low-sodium chicken or vegetable broth: The rich liquid that helps to create the soup’s creamy consistency while keeping it nutritious.

Step-by-Step Directions

Preheat the oven: Start by preheating your oven to 400 degrees F (200 C). This will prepare it for roasting the tomatoes, enhancing their sweetness.
Prepare the tomatoes: In a large bowl, combine the halved tomatoes with 1/4 cup of olive oil, kosher salt, and black pepper. Toss everything together until the tomatoes are well coated.
Roast the tomatoes: Spread the tomato halves on a rimmed baking sheet in a single layer. Roast them in the oven for about 35 minutes, until they are slightly caramelized and aromatic. This step can be done several hours in advance, letting the flavors develop further.
Sauté the onions and garlic: In a Dutch oven or large stockpot over medium heat, warm the remaining 2 tablespoons of olive oil. Add the chopped onions, cooking them until they start to soften, which should take about 5 minutes.
Add the garlic and red pepper: Next, stir in the minced garlic and red pepper flakes. Cook for another minute or until the garlic is fragrant, taking care not to burn it.
Combine ingredients: Add the canned tomatoes, the roasted tomatoes, fresh basil, thyme, and chicken broth into the pot. Stir everything together well.
Simmer the soup: Bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer uncovered for 40-50 minutes, letting all the flavors meld beautifully.
Blend until smooth: When the soup is ready, use an immersion blender, or carefully transfer it in batches to a standard blender or food processor to puree until smooth.
Serve and enjoy: Ladle the creamy soup into bowls and serve warm, garnished with additional basil if desired.

Tips & Tricks

For an extra layer of flavor, roast some garlic alongside the tomatoes. The caramelization will sweeten the garlic, providing a rich taste to the soup.
If you prefer a chunkier texture, blend only half of the soup and keep the other half intact before serving.
Experiment by adding a splash of cream or a dollop of Greek yogurt before serving for a richer, creamier texture.

Serving Suggestions & Pairings

This Creamy Roasted Tomato Basil Soup is delightful on its own, yet pairing it with crusty bread or a grilled cheese sandwich makes for the perfect comfort food meal. It’s also excellent accompanied by a fresh garden salad or served as a starter in a multi-course meal. Ideal for casual dinners, family gatherings, or a cozy lunch, this soup is versatile enough for any occasion.

Nutritional Information

One serving of Creamy Roasted Tomato Basil Soup contains approximately:

Calories: 185
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 360mg
Total Carbohydrates: 24g
Dietary Fiber: 5g
Sugars: 6g
Protein: 4g

This soup is not only delicious but also nutritious, offering a good balance of vitamins and minerals, especially from the tomatoes and basil.

Storing Tips & Variations

To store leftovers, let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen it if needed.

For variations, consider adding some diced vegetables like carrots or bell peppers for extra texture and nutrition. You might also incorporate a dash of cream or coconut milk for a richer soup or swap the basil for other herbs like parsley or oregano.

Conclusion

Making Creamy Roasted Tomato Basil Soup is an effortless journey that culminates in a bowl of comfort that’ll warm your heart. I encourage you to try this recipe, and once you’ve savored the rich flavors and soothing texture, don’t hesitate to share your experience with family and friends!

FAQs

Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes are great for convenience and can still deliver excellent flavor. Use high-quality, whole peeled canned tomatoes.
Is this soup suitable for freezing?
Indeed! This soup freezes well. Just ensure it’s in an airtight container, allowing for freezer space.
Can I make this soup vegan?
Absolutely! Simply use vegetable broth instead of chicken broth, and it remains deliciously hearty.
How can I make the soup spicier?
You can increase the quantity of red pepper flakes or add a dash of cayenne pepper for an extra kick.
What should I do if my soup is too thick?
If the soup ends up thicker than desired, gently stir in additional broth or water until it reaches your preferred consistency.

Creamy Roasted Tomato Basil Soup

A heartwarming soup that blends ripe tomatoes and fresh basil, creating a creamy and rich dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American, Italian

Calories: 185

Ingredients Method Notes

Ingredients

Tomatoes and Base Ingredients

3 pounds ripe tomatoes, halved and with seeds removed The star of the dish providing natural sweetness.
28 ounces canned whole peeled tomatoes Provides an excellent base with a rich, concentrated taste.

Flavor Enhancers

1/4 cup olive oil Adds depth and a silky texture.
2 tablespoons olive oil To sauté the onions.
1.5 teaspoons kosher salt Enhances the natural flavors.
12-14 cranks freshly-ground black pepper Brings warmth and mild kick.
1/4 teaspoon red pepper flakes Adds a hint of heat.

Vegetables

1 large yellow onion, coarsely chopped Adds sweetness when caramelized.
6 cloves garlic, minced Provides a savory base.

Herbs and Broth

2-3 cups fresh basil leaves, roughly torn Adds fragrant, herbal freshness.
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme Adds earthy depth.
4 cups low-sodium chicken or vegetable broth Creates the soup’s creamy consistency.

Method

Preparation

Preheat the oven to 400°F (200°C) for roasting the tomatoes.
In a large bowl, combine halved tomatoes with 1/4 cup of olive oil, kosher salt, and black pepper. Toss until well coated.

Roasting

Spread the tomato halves on a rimmed baking sheet in a single layer and roast for about 35 minutes, until slightly caramelized.

Cooking

In a Dutch oven, warm the remaining 2 tablespoons of olive oil over medium heat. Add chopped onions and cook until softened, about 5 minutes.
Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
Add canned tomatoes, roasted tomatoes, fresh basil, thyme, and broth to the pot. Stir everything together well.
Bring to a boil, then reduce heat and simmer uncovered for 40-50 minutes.

Blending and Serving

Use an immersion blender or carefully transfer the soup in batches to a standard blender to puree until smooth.
Ladle the creamy soup into bowls and serve warm, garnished with additional basil if desired.

Notes

For extra flavor, roast garlic alongside the tomatoes. For a chunkier texture, blend only half of the soup. Consider adding cream or Greek yogurt for richer texture.