Roasted Tomato Basil Soup – This Roasted Tomato Basil Soup is a cozy classic with a twist, perfect for when you’re craving comfort food with tons of flavor. It’s loaded with ripe plum tomatoes, fresh basil, and a hint of thyme. Roasting the tomatoes first brings out this amazing, rich sweetness, balanced perfectly by a little kick of garlic and a creamy, velvety finish. Whether you’re warming up on a chilly evening or just in the mood for a simple, homemade soup, this one’s got you covered.
The first time I made this soup, I wasn’t sure how my family would react. Soup doesn’t always get the most excitement, you know? But the second those roasted tomatoes came out of the oven, the smell filled the kitchen, and I just knew we were in for something special. My husband wandered in to ask what that “amazing smell” was, and even my kiddo looked curious! When we finally sat down to eat, it was a hit – everyone wanted seconds. Now, it’s become one of our go-to’s, especially when we need something simple, warming, and delicious.
What makes this Roasted Tomato Basil Soup truly special?
This soup has layers of flavor that make it feel fancy but is actually really easy to throw together. Roasting the tomatoes deepens their flavor, giving them a slightly sweet, caramelized edge, while the basil and thyme bring in that fresh, herby taste. And don’t even get me started on the creamy, smooth texture – it’s like a hug in a bowl! You can have it with a warm baguette, drizzle a little cream on top, or even enjoy it cold on a warm day.
What You Need To Make This Roasted Tomato Basil Soup Recipe?
Ripe Plum Tomatoes: These are the star of the show! Plum tomatoes have this lovely, deep flavor and roast up beautifully, getting sweet and a bit caramelized in the oven. That roasting step really brings out their best, giving the soup a rich base you won’t get from raw tomatoes.
Olive Oil: You’ll use this for both roasting and sautéing. A good olive oil adds richness and enhances that roasted tomato flavor. Plus, it helps carry all those beautiful flavors through the soup.
Salt (1 tbsp) and Black Pepper: Simple but essential. The salt brings out the natural sweetness in the tomatoes, while the pepper adds just enough warmth to balance it all out.
Yellow Onions: Onions give a savory depth to the soup. When they’re sautéed, they develop a nice, mellow sweetness that complements the tomatoes perfectly.
Garlic: You know how it is – garlic just makes everything better. It adds a bold, aromatic note that rounds out all the flavors in this soup. Plus, garlic and tomatoes? Classic.
Unsalted Butter: Adds that creamy richness to the base. It gives the soup a lovely, smooth texture and just makes it feel a bit more comforting and indulgent.
Crushed Red Chilli Flakes: This little pinch adds just a hint of heat, not overpowering but enough to keep things interesting. It’s subtle, but it makes a difference in how balanced the final soup tastes.
Tinned Plum Tomatoes: These give the soup that extra tomato “oomph” and add a nice, concentrated flavor. The juice helps to thicken the soup as it simmers.
Fresh Basil Leaves: This is what really takes the soup up a notch! Fresh basil gives a burst of herby brightness that pairs so well with roasted tomatoes. You’ll get that delicious, familiar tomato-basil flavor in every bite.
Fresh Thyme Leaves: Thyme is like basil’s best friend in this recipe. It’s earthy and slightly minty, bringing out the depth in the tomatoes and tying all the flavors together.
Chicken Stock or Water: The stock adds extra flavor, making the soup heartier, but water works fine if that’s what you have on hand. Chicken stock will make it richer and more savory, which is great for a main course soup.
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Steps To Make Roasted Tomato Basil Soup:
Preheat Your Oven: First, set your oven to 200°C. We’re going to roast those tomatoes, and this step makes sure we get that deep, delicious flavor from them.
Roast the Tomatoes: Take your plum tomatoes, slice them in half lengthwise, and throw them into a bowl with about 60ml of olive oil, a big pinch of salt, and some freshly ground black pepper. Give them a good toss until they’re all coated, then spread them out on a baking tray. Into the oven they go for about 45 minutes—roasting brings out this gorgeous, intense flavor you’ll love.
Start the Soup Base: While the tomatoes are roasting, grab your biggest pot (about 9 liters if you have it) and warm it up over medium heat. Add 30ml of olive oil, then drop in the butter and let it melt. Now, toss in the chopped onions, minced garlic, and a sprinkle of red chili flakes for a little kick. Stir it all around for about 10 minutes until the onions are golden and your kitchen smells amazing.
Add More Flavor: To the pot, add in the canned tomatoes (juices and all), a big handful of fresh basil leaves, a sprinkle of thyme, and your chicken stock (or water for a lighter version). Once those tomatoes in the oven are nice and caramelized, pull them out and add them to the pot—be sure to get all that flavorful juice from the pan in there too!
Let It Simmer: Bring everything to a gentle boil, then turn the heat down a bit and let it simmer, uncovered, for about 40 minutes. It’s all about letting those flavors mix and get cozy with each other.
Blend to Your Texture: Now, you can either go rustic by passing it through a food mill for a chunkier texture or blend it up smooth if that’s more your style. Taste it and adjust the salt and pepper if needed.
Serve and Enjoy: Ladle this warm, cozy soup into bowls, or let it cool for a chilled version if that’s your thing. Either way, it’s going to be delicious. Enjoy every spoonful—perfect for chilly days or any time you need a bowl of comfort!
Tip:
To give this Roasted Tomato Basil Soup an extra flavor boost, try adding a few roasted red peppers! Roasting the tomatoes really brings out that natural sweetness, making the soup rich and full of flavor, but the red peppers add an extra layer with their slight sweetness and touch of smokiness. You can roast them alongside the tomatoes, or grab pre-roasted ones if you’re in a hurry. Just toss them into the mix and blend—they’ll add a depth you didn’t know the soup needed! And here’s a little trick I love: keep a small handful of fresh basil aside and throw it in right before blending. It gives the soup a fresh basil pop that pairs beautifully with the roasted flavors. These small tweaks? They really make a difference!
Frequently Asked Questions:
Can I use canned tomatoes instead of fresh ones for roasting?
Absolutely! Fresh tomatoes give a fantastic roasted flavor, but if you’re in a pinch, you can use canned whole plum tomatoes. Just be sure to drain them well and pat them dry with a paper towel before roasting to avoid too much liquid in the pan.
How can I make this soup dairy-free?
This recipe is naturally dairy-free, but if you’re worried about the butter, you can replace it with an extra drizzle of olive oil. It’ll still have that great richness without any dairy.
Can I freeze the leftovers?
Yes, this soup freezes beautifully! Let it cool completely, then pour it into airtight containers or freezer-safe bags. It’ll keep in the freezer for up to 3 months. Just thaw it overnight in the fridge and reheat it on the stovetop when you’re ready for another bowl.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Roasted Tomato Basil Soup
Ingredients
- 3 pounds ripe plum tomatoes cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil divided
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 yellow onions chopped
- 6 cloves garlic minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red chili flakes
- 28 ounces tinned plum tomatoes with their juice
- 4 cups fresh basil leaves packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Instructions
- Set your oven to 200°C (about 400°F) to preheat.
- In a mixing bowl, combine the halved tomatoes, about 1/4 cup of olive oil, salt, and pepper. Lay the tomatoes in a single layer on a baking tray, and roast them for 45 minutes until they’re soft and slightly caramelized.
- Meanwhile, in a large 9-quart stockpot over medium heat, warm up the remaining olive oil, butter, and chili flakes. Toss in the chopped onions and garlic, letting them cook for around 10 minutes or until the onions turn golden and fragrant.
- Next, stir in the canned tomatoes with their juice, fresh basil, thyme, and chicken stock. Add in your roasted tomatoes along with any flavorful juices from the baking tray. Bring everything to a gentle boil, then let it simmer uncovered for 40 minutes to let the flavors blend beautifully.
- For a smooth texture, pass the soup through a food mill using the coarsest blade. Give it a taste and adjust any seasonings if needed.
- Serve this cozy soup warm or enjoy it chilled—both ways are delicious!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
