![To make a rich and flavorful roasted tomato basil soup, gather these fresh ingredients: - 2 lbs ripe tomatoes, quartered - 1 medium onion, chopped - 4 cloves garlic, peeled - 3 tablespoons olive oil - 1 teaspoon balsamic vinegar - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup fresh basil leaves, chopped - 3 cups vegetable broth - 1/2 cup heavy cream (optional for creaminess) These ingredients are key to creating a soup that bursts with flavor. Fresh tomatoes bring sweetness and acidity. The onion adds depth, while garlic contributes a lovely aroma. Olive oil helps everything roast perfectly, and balsamic vinegar adds a hint of tang. Dried oregano gives warmth and earthiness, while salt and pepper enhance all the flavors. Fresh basil adds a bright finish, and the vegetable broth ties it all together. If you want a creamy texture, add heavy cream. This combination makes every bowl a delicious treat. For the full recipe, check out the [Full Recipe]. First, preheat your oven to 400°F (200°C). This heat is key for roasting. Next, grab a large mixing bowl. Toss together the quartered tomatoes, chopped onion, and peeled garlic cloves. Add olive oil, balsamic vinegar, dried oregano, salt, and pepper. Mix well until everything is covered in the seasonings. Now, spread your tomato mixture on a baking sheet. Make sure it is in a single layer. Place it in your preheated oven. Roast for about 25 to 30 minutes. You want the tomatoes to become caramelized and the onions tender. Once done, remove the baking sheet from the oven and let it cool slightly. In a large pot, combine the roasted mixture with the vegetable broth. Bring it to a gentle simmer over medium heat. Let it cook for an extra 10 minutes. This step helps deepen the flavors. Use an immersion blender to blend the soup until it is smooth. If you don't have one, carefully transfer the mixture in batches to a blender. Now, stir in the chopped fresh basil and heavy cream if you want creaminess. Season with more salt and pepper to taste. Heat the soup through for another 5 minutes. Your roasted tomato basil soup is now ready to serve! Enjoy it hot with some crusty bread on the side. For the complete recipe, check out the Full Recipe. To make the best roasted tomato basil soup, start with the right tomatoes. Heirloom tomatoes are my top choice. They taste great and come in many colors. Standard tomatoes work well, too. Look for tomatoes that feel firm but slightly soft, which means they are ripe. Ripe tomatoes have a sweet flavor that shines in this soup. The more flavor your tomatoes have, the better your soup will taste. After enjoying your soup, you may have some left over. Let the soup cool down first. Then, transfer it to airtight containers. This keeps it fresh for later. Store it in the fridge, where it will last about 3 to 5 days. When you want to enjoy it again, just reheat it on the stove over low heat. Stir often to avoid burning. To make your soup even better, try adding spices. A pinch of red pepper flakes gives it a kick. You could also mix in some fresh herbs like thyme or rosemary. When serving, drizzle a little olive oil on top for extra richness. Pair your soup with a slice of crusty bread. The bread soaks up the flavors and makes each bite delightful. For the full recipe, check out the details above! {{image_2}} You can easily make this soup vegan. Simply swap the heavy cream for plant-based milk, like almond or coconut milk. This keeps the soup creamy without dairy. You can also use cashew cream or silken tofu for extra richness. These additions will still give you that nice, smooth texture. Want to add some heat? Sprinkle in red pepper flakes or chop up a jalapeño. This will give your soup a nice kick. You can also play with different herbs. Try thyme or rosemary for a new flavor twist. Fresh herbs can brighten up the dish. Do you like a chunky soup? Don't blend it as much. Keep some of the roasted tomatoes and onions whole for a rustic feel. If you prefer smooth soup, blend until silky. Use an immersion blender for ease. You can also blend in batches in a regular blender. The choice is yours! For the full recipe, check out the recipe section above. To store your roasted tomato basil soup, let it cool first. Place it in a bowl or pot. Cover it with plastic wrap or a lid. This keeps out air and germs. The soup lasts in the fridge for about 3 to 4 days. Keep your fridge at 32°F (0°C) to 40°F (4°C) for best results. If you want to enjoy it later, freezing is a great option. Freezing the soup is easy! Follow these steps: 1. Cool the Soup: Let the soup cool to room temperature. 2. Portion it Out: Use freezer bags or airtight containers. Divide the soup into servings. 3. Seal and Label: Remove air from bags. Label them with the date. 4. Freeze: Lay the bags flat in the freezer. This helps save space. When you want to eat it, take it out of the freezer. Thaw it in the fridge overnight. If you need it fast, run warm water over the bag. To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir often until it’s warm. You can also use a microwave. Just heat it in short bursts, stirring in between. Enjoy it again with your favorite bread or toppings! For the full recipe, make sure to check out the details above. Yes, you can use canned tomatoes. Canned tomatoes are a great option. They save time and can still taste good. They are picked at peak ripeness. This means they have great flavor. However, fresh tomatoes bring a brighter taste. They also have a better texture. When using canned tomatoes, look for whole or crushed tomatoes. Avoid those with added sugars or preservatives. You may need to adjust your seasonings. Canned tomatoes can be more acidic. You might want to add a pinch of sugar to balance it. You can thicken your soup in several ways. One way is to use less broth. Start with two cups instead of three. This gives it a thicker base. Another option is to blend it less. Leave some chunks for a heartier texture. You can also add in some cooked rice or potatoes. Blend these with the soup for added thickness. Another method is to use cornstarch. Mix a tablespoon with water and stir it in. Heat the soup until it thickens. Pair your soup with crusty bread. A toasted baguette or garlic bread works well. You can also serve it with a fresh salad. A light side salad adds color and crunch. Grilled cheese sandwiches are a classic choice. They complement the soup's flavor perfectly. For a fancier touch, drizzle some pesto on top. You can also add a dollop of sour cream for creaminess. These pairings enhance the meal experience. For the full recipe, check out the section above. In this post, we explored the key ingredients for a tasty roasted tomato basil soup and the step-by-step process to make it. We also shared tips for storage and exciting variations to suit your taste. Remember, you can use fresh or canned tomatoes, and there are many ways to enhance flavor, like adding spices or choosing plant-based options. Enjoy experimenting and making this soup your own. This recipe is simple yet flexible, and it’s sure to warm your heart.](https://pureeatsnow.com/wp-content/uploads/2025/07/a52a774a-75c9-4647-9b42-a1d52ed71852-768x768.webp)
If you’re craving a warm, comforting bowl of soup, you’ve come to the right place! This Roasted Tomato Basil Soup is rich, flavorful, and easy to make. With just a few fresh ingredients like juicy tomatoes, fragrant basil, and rich olive oil, you can whip up a delicious family meal. Join me as I guide you through every step to create this tasty dish that will impress everyone at your table!
Ingredients
To make a rich and flavorful roasted tomato basil soup, gather these fresh ingredients:
– 2 lbs ripe tomatoes, quartered
– 1 medium onion, chopped
– 4 cloves garlic, peeled
– 3 tablespoons olive oil
– 1 teaspoon balsamic vinegar
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup fresh basil leaves, chopped
– 3 cups vegetable broth
– 1/2 cup heavy cream (optional for creaminess)
These ingredients are key to creating a soup that bursts with flavor. Fresh tomatoes bring sweetness and acidity. The onion adds depth, while garlic contributes a lovely aroma. Olive oil helps everything roast perfectly, and balsamic vinegar adds a hint of tang. Dried oregano gives warmth and earthiness, while salt and pepper enhance all the flavors. Fresh basil adds a bright finish, and the vegetable broth ties it all together. If you want a creamy texture, add heavy cream. This combination makes every bowl a delicious treat. For the full recipe, check out the [Full Recipe].
Step-by-Step Instructions
Preparing the Vegetables
First, preheat your oven to 400°F (200°C). This heat is key for roasting. Next, grab a large mixing bowl. Toss together the quartered tomatoes, chopped onion, and peeled garlic cloves. Add olive oil, balsamic vinegar, dried oregano, salt, and pepper. Mix well until everything is covered in the seasonings.
Roasting Process
Now, spread your tomato mixture on a baking sheet. Make sure it is in a single layer. Place it in your preheated oven. Roast for about 25 to 30 minutes. You want the tomatoes to become caramelized and the onions tender. Once done, remove the baking sheet from the oven and let it cool slightly.
Blending the Soup
In a large pot, combine the roasted mixture with the vegetable broth. Bring it to a gentle simmer over medium heat. Let it cook for an extra 10 minutes. This step helps deepen the flavors. Use an immersion blender to blend the soup until it is smooth. If you don’t have one, carefully transfer the mixture in batches to a blender.
Final Touches
Now, stir in the chopped fresh basil and heavy cream if you want creaminess. Season with more salt and pepper to taste. Heat the soup through for another 5 minutes. Your roasted tomato basil soup is now ready to serve! Enjoy it hot with some crusty bread on the side. For the complete recipe, check out the Full Recipe.
Tips & Tricks
Choosing the Best Tomatoes
To make the best roasted tomato basil soup, start with the right tomatoes. Heirloom tomatoes are my top choice. They taste great and come in many colors. Standard tomatoes work well, too. Look for tomatoes that feel firm but slightly soft, which means they are ripe. Ripe tomatoes have a sweet flavor that shines in this soup. The more flavor your tomatoes have, the better your soup will taste.
Storing Leftovers
After enjoying your soup, you may have some left over. Let the soup cool down first. Then, transfer it to airtight containers. This keeps it fresh for later. Store it in the fridge, where it will last about 3 to 5 days. When you want to enjoy it again, just reheat it on the stove over low heat. Stir often to avoid burning.
Enhancing Flavor
To make your soup even better, try adding spices. A pinch of red pepper flakes gives it a kick. You could also mix in some fresh herbs like thyme or rosemary. When serving, drizzle a little olive oil on top for extra richness. Pair your soup with a slice of crusty bread. The bread soaks up the flavors and makes each bite delightful. For the full recipe, check out the details above!
Variations
Vegan Friendly Options
You can easily make this soup vegan. Simply swap the heavy cream for plant-based milk, like almond or coconut milk. This keeps the soup creamy without dairy. You can also use cashew cream or silken tofu for extra richness. These additions will still give you that nice, smooth texture.
Spice it Up
Want to add some heat? Sprinkle in red pepper flakes or chop up a jalapeño. This will give your soup a nice kick. You can also play with different herbs. Try thyme or rosemary for a new flavor twist. Fresh herbs can brighten up the dish.
Chunky vs. Smooth
Do you like a chunky soup? Don’t blend it as much. Keep some of the roasted tomatoes and onions whole for a rustic feel. If you prefer smooth soup, blend until silky. Use an immersion blender for ease. You can also blend in batches in a regular blender. The choice is yours!
For the full recipe, check out the recipe section above.
Storage Info
Refrigerating the Soup
To store your roasted tomato basil soup, let it cool first. Place it in a bowl or pot. Cover it with plastic wrap or a lid. This keeps out air and germs. The soup lasts in the fridge for about 3 to 4 days.
Keep your fridge at 32°F (0°C) to 40°F (4°C) for best results. If you want to enjoy it later, freezing is a great option.
Freezing Roasted Tomato Basil Soup
Freezing the soup is easy! Follow these steps:
1. Cool the Soup: Let the soup cool to room temperature.
2. Portion it Out: Use freezer bags or airtight containers. Divide the soup into servings.
3. Seal and Label: Remove air from bags. Label them with the date.
4. Freeze: Lay the bags flat in the freezer. This helps save space.
When you want to eat it, take it out of the freezer. Thaw it in the fridge overnight. If you need it fast, run warm water over the bag.
To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir often until it’s warm. You can also use a microwave. Just heat it in short bursts, stirring in between. Enjoy it again with your favorite bread or toppings!
For the full recipe, make sure to check out the details above.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes. Canned tomatoes are a great option. They save time and can still taste good. They are picked at peak ripeness. This means they have great flavor. However, fresh tomatoes bring a brighter taste. They also have a better texture.
When using canned tomatoes, look for whole or crushed tomatoes. Avoid those with added sugars or preservatives. You may need to adjust your seasonings. Canned tomatoes can be more acidic. You might want to add a pinch of sugar to balance it.
How can I make my soup thicker?
You can thicken your soup in several ways. One way is to use less broth. Start with two cups instead of three. This gives it a thicker base. Another option is to blend it less. Leave some chunks for a heartier texture.
You can also add in some cooked rice or potatoes. Blend these with the soup for added thickness. Another method is to use cornstarch. Mix a tablespoon with water and stir it in. Heat the soup until it thickens.
What should I serve with Roasted Tomato Basil Soup?
Pair your soup with crusty bread. A toasted baguette or garlic bread works well. You can also serve it with a fresh salad. A light side salad adds color and crunch.
Grilled cheese sandwiches are a classic choice. They complement the soup’s flavor perfectly. For a fancier touch, drizzle some pesto on top. You can also add a dollop of sour cream for creaminess. These pairings enhance the meal experience. For the full recipe, check out the section above.
In this post, we explored the key ingredients for a tasty roasted tomato basil soup and the step-by-step process to make it. We also shared tips for storage and exciting variations to suit your taste. Remember, you can use fresh or canned tomatoes, and there are many ways to enhance flavor, like adding spices or choosing plant-based options. Enjoy experimenting and making this soup your own. This recipe is simple yet flexible, and it’s sure to warm your heart.
![To make a rich and flavorful roasted tomato basil soup, gather these fresh ingredients: - 2 lbs ripe tomatoes, quartered - 1 medium onion, chopped - 4 cloves garlic, peeled - 3 tablespoons olive oil - 1 teaspoon balsamic vinegar - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup fresh basil leaves, chopped - 3 cups vegetable broth - 1/2 cup heavy cream (optional for creaminess) These ingredients are key to creating a soup that bursts with flavor. Fresh tomatoes bring sweetness and acidity. The onion adds depth, while garlic contributes a lovely aroma. Olive oil helps everything roast perfectly, and balsamic vinegar adds a hint of tang. Dried oregano gives warmth and earthiness, while salt and pepper enhance all the flavors. Fresh basil adds a bright finish, and the vegetable broth ties it all together. If you want a creamy texture, add heavy cream. This combination makes every bowl a delicious treat. For the full recipe, check out the [Full Recipe]. First, preheat your oven to 400°F (200°C). This heat is key for roasting. Next, grab a large mixing bowl. Toss together the quartered tomatoes, chopped onion, and peeled garlic cloves. Add olive oil, balsamic vinegar, dried oregano, salt, and pepper. Mix well until everything is covered in the seasonings. Now, spread your tomato mixture on a baking sheet. Make sure it is in a single layer. Place it in your preheated oven. Roast for about 25 to 30 minutes. You want the tomatoes to become caramelized and the onions tender. Once done, remove the baking sheet from the oven and let it cool slightly. In a large pot, combine the roasted mixture with the vegetable broth. Bring it to a gentle simmer over medium heat. Let it cook for an extra 10 minutes. This step helps deepen the flavors. Use an immersion blender to blend the soup until it is smooth. If you don't have one, carefully transfer the mixture in batches to a blender. Now, stir in the chopped fresh basil and heavy cream if you want creaminess. Season with more salt and pepper to taste. Heat the soup through for another 5 minutes. Your roasted tomato basil soup is now ready to serve! Enjoy it hot with some crusty bread on the side. For the complete recipe, check out the Full Recipe. To make the best roasted tomato basil soup, start with the right tomatoes. Heirloom tomatoes are my top choice. They taste great and come in many colors. Standard tomatoes work well, too. Look for tomatoes that feel firm but slightly soft, which means they are ripe. Ripe tomatoes have a sweet flavor that shines in this soup. The more flavor your tomatoes have, the better your soup will taste. After enjoying your soup, you may have some left over. Let the soup cool down first. Then, transfer it to airtight containers. This keeps it fresh for later. Store it in the fridge, where it will last about 3 to 5 days. When you want to enjoy it again, just reheat it on the stove over low heat. Stir often to avoid burning. To make your soup even better, try adding spices. A pinch of red pepper flakes gives it a kick. You could also mix in some fresh herbs like thyme or rosemary. When serving, drizzle a little olive oil on top for extra richness. Pair your soup with a slice of crusty bread. The bread soaks up the flavors and makes each bite delightful. For the full recipe, check out the details above! {{image_2}} You can easily make this soup vegan. Simply swap the heavy cream for plant-based milk, like almond or coconut milk. This keeps the soup creamy without dairy. You can also use cashew cream or silken tofu for extra richness. These additions will still give you that nice, smooth texture. Want to add some heat? Sprinkle in red pepper flakes or chop up a jalapeño. This will give your soup a nice kick. You can also play with different herbs. Try thyme or rosemary for a new flavor twist. Fresh herbs can brighten up the dish. Do you like a chunky soup? Don't blend it as much. Keep some of the roasted tomatoes and onions whole for a rustic feel. If you prefer smooth soup, blend until silky. Use an immersion blender for ease. You can also blend in batches in a regular blender. The choice is yours! For the full recipe, check out the recipe section above. To store your roasted tomato basil soup, let it cool first. Place it in a bowl or pot. Cover it with plastic wrap or a lid. This keeps out air and germs. The soup lasts in the fridge for about 3 to 4 days. Keep your fridge at 32°F (0°C) to 40°F (4°C) for best results. If you want to enjoy it later, freezing is a great option. Freezing the soup is easy! Follow these steps: 1. Cool the Soup: Let the soup cool to room temperature. 2. Portion it Out: Use freezer bags or airtight containers. Divide the soup into servings. 3. Seal and Label: Remove air from bags. Label them with the date. 4. Freeze: Lay the bags flat in the freezer. This helps save space. When you want to eat it, take it out of the freezer. Thaw it in the fridge overnight. If you need it fast, run warm water over the bag. To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir often until it’s warm. You can also use a microwave. Just heat it in short bursts, stirring in between. Enjoy it again with your favorite bread or toppings! For the full recipe, make sure to check out the details above. Yes, you can use canned tomatoes. Canned tomatoes are a great option. They save time and can still taste good. They are picked at peak ripeness. This means they have great flavor. However, fresh tomatoes bring a brighter taste. They also have a better texture. When using canned tomatoes, look for whole or crushed tomatoes. Avoid those with added sugars or preservatives. You may need to adjust your seasonings. Canned tomatoes can be more acidic. You might want to add a pinch of sugar to balance it. You can thicken your soup in several ways. One way is to use less broth. Start with two cups instead of three. This gives it a thicker base. Another option is to blend it less. Leave some chunks for a heartier texture. You can also add in some cooked rice or potatoes. Blend these with the soup for added thickness. Another method is to use cornstarch. Mix a tablespoon with water and stir it in. Heat the soup until it thickens. Pair your soup with crusty bread. A toasted baguette or garlic bread works well. You can also serve it with a fresh salad. A light side salad adds color and crunch. Grilled cheese sandwiches are a classic choice. They complement the soup's flavor perfectly. For a fancier touch, drizzle some pesto on top. You can also add a dollop of sour cream for creaminess. These pairings enhance the meal experience. For the full recipe, check out the section above. In this post, we explored the key ingredients for a tasty roasted tomato basil soup and the step-by-step process to make it. We also shared tips for storage and exciting variations to suit your taste. Remember, you can use fresh or canned tomatoes, and there are many ways to enhance flavor, like adding spices or choosing plant-based options. Enjoy experimenting and making this soup your own. This recipe is simple yet flexible, and it’s sure to warm your heart.](https://pureeatsnow.com/wp-content/uploads/2025/07/a52a774a-75c9-4647-9b42-a1d52ed71852-250x250.webp)
