Roasted Tomato Basil Soup nights sneak up when you least expect them. Picture this – you crack open your fridge and realize you want comfort, something as easy as opening a can but, wow, way tastier. That’s where this comes in. Been there, by the way, staring down sad leftovers, and then I remember there’s magic in something like a good soup. If you’re looking to build dinner around flavor that feels like it came from a rustic roadside café instead of your tired little kitchen, I got you. If you’re a tomato nut (like me) you might wanna peek at my beginner’s guide on canning tomatoes, or maybe you’ll love a bowlful of this creamy marry me chicken soup for another cozy day too.
What tomatoes are best for homemade tomato soup?
Okay, heads up, this is a big one. Not all tomatoes are the same. And for roasted tomato basil soup, choosing the right ones takes your soup from average to “holy smokes, where’d you order this?” territory.
I go for Roma tomatoes whenever I can. They’re meaty, not super watery, and roast up sweet. Cherry tomatoes – yes, those little flavor bombs – are also good if you’ve got ‘em. If you find giant beefsteak ones in late summer, mix them with a few plums for balance. Local and ripe is always king, but really, don’t freak out if you end up with store-bought. Even those can transform in the oven. Pro tip: Use a mix if you’re cleaning out the fridge.
Blistering the tomatoes in a hot oven pulls out the sugars. I’ve thrown in grape, heirloom, and even the squishier ones in the bottom of the crisper. Seriously, don’t stress over perfection.
Freshness, a little flexibility, and a hot roasting tray – that’s your real “secret ingredient.”
| Tomato Variety | Best For | Flavor Profile | Pairing Suggestions |
|---|---|---|---|
| Roma Tomatoes | Sauces & Soups | Sweet, Rich | Grilled Cheese, Garlic Bread |
| Cherry Tomatoes | Salads & Roasting | Sweet, Juicy | Pasta Salads, Mozzarella |
| Beefsteak Tomatoes | Sandwiches & Slices | Fleshy, Mild | Basil, Olive Oil |
| Grape Tomatoes | Snacking & Salads | Sweet, Crisp | Feta Cheese, Balsamic |
Customize your tomato basil soup recipe
One thing I absolutely love here? You can riff on this roasted tomato basil soup a hundred ways.
For creamy soup, stir in a splash of coconut milk or a dollop of heavy cream. Want it heartier? Toss in a handful of cooked white beans before you blend. I’ve sometimes sprinkled in red pepper flakes if I’m feeling spicy, or garlic confit for extra depth. Soup too thick? Add a little broth to thin. Not a basil lover? Swap in chopped parsley. Or go wild, toss in a handful of spinach for extra greens.
Heck, if you’ve roasted garlic hanging around, squeeze in a few cloves. The flavor turns almost buttery. And if you wanna get fancy – drizzle with pesto when serving. Who’s judging? Nobody here.
Seriously, make this roasted tomato basil soup your own. You can’t mess it up.
How to store homemade tomato basil soup
You nailed it, now don’t let the leftovers go to waste. Here’s the rundown for storage.
Cool the soup before sticking it in the fridge – you want it to chill, not steam up your containers. In an airtight container, roasted tomato basil soup keeps for about 4 days in the fridge. If you need a longer getaway for your soup (kidding, kinda), pop it in the freezer. It actually freezes well, just leave a little space in the container since soup likes to expand. When reheating, you might need to add a splash of water or broth to bring back that velvety texture – easy fix. Got too much basil? Toss it in before freezing, it holds up better than you’d expect.
And guess what? Soup always tastes richer the next day. Magic, I promise.
Why this recipe works
Honestly, roasted tomato basil soup straight up tastes like sunshine in a bowl. Roasting concentrates the tomato flavor, making sweetness pop and acidity mellow out. The basil brings zest and freshness that somehow always surprises me, even though I’ve made this soup about a zillion times.
It’s also a recipe that forgives. If you scorch a tomato or drop some pepper on the tray – not the end of the world, just more character. When you’re short on time, skip peeling the tomatoes. The blender smooths things right out (let’s hear it for modern kitchen gadgets). Plus, making it yourself means you get genuine, not-out-of-the-box flavor, and you control exactly what’s going in. Oh, and there’s no heavy cream unless you want it – so even my vegan pals can eat it up.
It’s not restaurant fancy, but honestly, who needs five-star lines just to slurp soup in your pajamas?
Chef’s Guide: Expert Tips
Let’s get into my quirky bag of tricks for roasted tomato basil soup that make all the difference:
- Double the batch – leftovers freeze way better than you think.
- Toss your roasted tomatoes with a little sugar if they’re out of season and tasting bland. Just a pinch!
- Serve with grilled cheese or crusty bread for dunking – need ideas? Check this ultra creamy broccoli cheese soup for sandwich pairing inspiration.
- Add a small roasted carrot to the pan if you want a touch of earthiness.
Try out these tiny upgrades, and suddenly your kitchen smells like a corner café. Happiness is a bowl of soup with zero fuss.
Common Questions
Q: Can I use canned tomatoes instead of fresh?
Yes, but roasting fresh tomatoes gives more depth. If using canned, roast them with onions and garlic for a boost.
Q: Will this recipe work for meal prep?
Absolutely. Divide into containers, and you’ve got soup for days. Just don’t forget to stir before reheating.
Q: How do I thicken or thin out the soup?
Simple. Simmer to thicken, or splash in stock for thinning.
Q: What can I pair this with?
Besides classic grilled cheese, give a slice of southern tomato pie a shot for a double-tomato adventure.
Q: Is this recipe gluten-free?
Definitely – unless you start dunking bread, of course.
Ready for Cozy Soup Night?
That’s pretty much it – roasted tomato basil soup, as homemade as it gets, no chef’s hat required. Pick good tomatoes, roast till caramelized, and play around with flavors. You really can’t mess up (trust me, I’ve tried every shortcut out there). For more home-cook soup wisdom, check out Homemade Roasted Tomato Basil Soup from Ambitious Kitchen, or sneak a peek at Ina Garten’s classy take from Food Network. Oh, and if you’re still searching for that perfect twist, the best roasted tomato basil soup from Salted Mint isn’t a bad way to expand your soup kingdom either. Life’s too short to eat boring soup – grab a spoon and give this roasted tomato basil soup a spin!
Roasted Tomato Basil Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and flavorful roasted tomato basil soup that feels like sunshine in a bowl.
Ingredients
- 4 cups Roma tomatoes, halved
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Optional: Coconut milk or heavy cream for creaminess
Instructions
- Preheat your oven to 425°F (220°C).
- Place the halved Roma tomatoes and cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the tomatoes in the oven for about 25-30 minutes until caramelized and blistered.
- In a pot, heat additional olive oil and sauté the chopped onion and minced garlic until translucent.
- Add the roasted tomatoes and vegetable broth to the pot and bring to a simmer.
- Stir in the fresh basil leaves.
- Blend the soup using an immersion blender until smooth. If too thick, adjust with more broth.
- For creaminess, stir in coconut milk or heavy cream if desired.
- Serve hot and enjoy!
Notes
This soup improves in flavor the next day. Feel free to customize by adding ingredients like cooked white beans, spinach, or a drizzle of pesto when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg