Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup is honestly like a warm hug on a chilly day. You get these juicy, ripe tomatoes roasted to perfection, which just brings out all that natural sweetness, and they’re blended with a generous handful of basil, garlic, and a hint of red chili for a little kick. It’s rich, creamy, and just the right amount of comforting. Whenever I make it, I have to have a warm, crusty bread to dip in—there’s just something about it that feels so good and homey. Perfect for when you want something simple but so satisfying.
6 Servings
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
This recipe is naturally gluten-free, which means you don’t have to worry about making big adjustments for anyone avoiding gluten. The key thing to watch out for is the chicken stock—while many are gluten-free, some brands may contain additives with gluten, so double-check the label or use water as a safe option. If you love dipping bread into your soup, you don’t have to miss out! There are so many delicious gluten-free breads available now that pair perfectly with this rich, savory soup. A toasted slice or two will soak up that warm, comforting goodness just right.