Roasted tomato basil soup is made by roasting fresh tomatoes in the oven until they are soft and juicy, then blending them with fresh basil and other ingredients to create the most delicious and comforting bowl of soup!
Tomato Soup With Basil Soup Overview
Tomato soup is my all-time favorite soup. It’s such a classic comfort recipe that’s perfect for any season, and it’s incredibly easy to make.
This soup requires a little prep, and you’ll need a food processor or blender. First, the tomatoes and garlic are roasted on a baking sheet until they’re soft, mushy, and full of flavor… Perfect for pureeing!
Next, the onion is sauteed and blended with fresh basil. After that, a bit of balsamic vinegar is reduced in a pot, and the pureed ingredients are all added. All the flavors come together as the ingredients are simmered. A bit of cream is stirred in just before serving. And the result is incredibly delicious!
If you love tomato soup as much as I do, but are looking for a next-level version, this is it!
Recipe Ingredients
For Roasted Tomatoes:
- 3 lbs grape tomatoes – quartered
- 1 garlic bulb – with cloves peeled
- ¼ cup olive oil
For The Soup:
- 1 medium yellow onion – chopped
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup fresh basil
- 1 cup vegetable broth
- 2 Tbsp balsamic vinegar
- ¼ cup heavy cream
How To Make Tomato Basil Soup
Here’s how to make it with full instructions in the recipe card at the bottom of this post:
STEP 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP 2: Slice 3 lbs of grape tomatoes in half. Peel each garlic clove from one garlic bulb. Add the tomatoes and garlic to the baking sheet. Place in the oven to bake for 30-35 minutes, until everything is soft.
STEP 3: Use a spatula to scoop the garlic and tomatoes into a blender or a food processor. Puree until smooth and creamy. Pour it into a large bowl temporarily and set aside.
STEP 4: Heat a large pot over medium-high heat. Add a bit of cooking oil and the 1 chopped onion, ½ tsp dried thyme, 1 tsp salt and ½ tsp ground black pepper and mix together. Cook until the onion turns translucent, about 2 minutes.
STEP 5: Now add that cooked onion mixture, along with ½ cup fresh basil and 1 cup vegetable broth to a blender or food processor. Blend until smooth and creamy. Set aside.
STEP 6: Add the 2 Tbsp balsamic vinegar and 2 tsp of vegetable broth (or water) to the pot that just had the onions in it and gently stir, scraping up any bits from the bottom of the pan. Cook for one minute, until it reduces in half.
STEP 9: Next, pour in the pureed tomato mixture and pureed basil onion mixture over top of the balsamic vinegar. Stir everything together. Heat over medium-high heat, and let simmer for 3-5 minutes.
STEP 8: Remove the pot from the heat and stir in ¼ cup heavy cream. Now you can scoop into bowls and serve.
Recipe Tips
- I highly recommend using fresh tomatoes for this recipe. While canned tomatoes can certainly work in a pinch, the flavor of the soup will be much more robust and fresh when using ripe, juicy tomatoes.
- Fresh basil is a must for this recipe. Dried basil can also be used but it just won’t taste the same. You’ll need about ½ cup of lightly packed fresh basil leaves.
- Roasting garlic with tomatoes adds a depth of flavor to the soup. Use 6 cloves of garlic for this recipe, or one garlic bulb.
- Roast the tomatoes and garlic until they are caramelized and slightly charred. This will add a depth of flavor to the soup that can’t be achieved by simply simmering the ingredients on the stove.
Storing Leftovers
- To Refrigerate – This soup can be stored in an airtight container in the fridge for up to 5 days. I also like to store my soups in large 8 qt mason jars. They take up less space and can also be frozen.
- To Freeze – You can also freeze this soup for up to 6 months in mason jars or a silicone freezing tray. This will make frozen cubes of soup that can be placed in a large freezer bag.
- To Reheat – The soup can be reheated in the microwave for 2-3 minutes, or in a pot on the stove until warmed through.
Easy Toppings
- CROUTONS – Cup some bread, toss it with olive oil and herbs and bake it in the oven until crispy. Crushed crackers are a classic and work too!
- GRILLED CHEESE – To make the soup more filling and satisfying, serve it with some grilled cheese croutons. Simply make a grilled cheese sandwich, cut it into bite-sized pieces, and sprinkle it over the soup before serving.
- PARMESAN CHEESE – A sprinkle of grated Parmesan cheese on top just before serving.
- CREAM – A dollop of sour cream or crème fraîche on top of your tomato basil soup can add a creamy, tangy element. It’s a great way to balance out the acidity of the tomatoes.
Get My Free Recipe Guides!
Grab the Free Recipe Guides of my most popular recipes (all in easy-to-print format)! Sign up for my free member’s library and you’ll get instant access to over 20 free recipe guides, plus I’m always adding more!
And follow me on Pinterest and Facebook!
Tried This Recipe? Please Share It With Your Friends!
Leave a review using the stars in the recipe card below, I love hearing your feedback! ⭐⭐⭐⭐⭐
Roasted Tomato Basil Soup
Ingredients
For Roasted Tomatoes:
- 3 lbs grape tomatoes - quartered
- 1 garlic bulb - with cloves peeled
- ¼ cup olive oil
For The Soup:
- 1 medium yellow onion - chopped
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup fresh basil
- 1 cup vegetable broth - plus 2 tsp extra
- 2 Tbsp balsamic vinegar
- ¼ cup heavy cream
Instructions
Roast + Blend Tomatoes:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice 3 lbs of grape tomatoes in half. Peel each garlic clove from one garlic bulb. Add the tomatoes and garlic to the baking sheet. Place in the oven to bake for 30-35 minutes, until everything is soft.
- Use a spatula to scoop the garlic and tomatoes into a blender or a food processor. Puree until smooth and creamy. Pour it into a large bowl temporarily and set aside.
Sautee + Blend Onions:
- Heat a large pot over medium-high heat. Add a bit of cooking oil and the 1 chopped onion, ½ tsp dried thyme, 1 tsp salt and ½ tsp ground black pepper and mix together. Cook until the onion turns translucent, about 2 minutes.
- Now add that cooked onion mixture, along with ½ cup fresh basil and 1 cup vegetable broth to a blender or food processor. Blend until smooth and creamy. Set aside.
Balsamic Vinegar:
- Add the 2 Tbsp balsamic vinegar and 2 tsp of vegetable broth (or water) to the pot that just had the onions in it and gently stir, scraping up any bits from the bottom of the pan. Cook for one minute, until it reduces in half.
Mix Everything Together In Main Soup Pot:
- Next, pour in the pureed tomato mixture and pureed basil onion mixture over top of the balsamic vinegar. Stir everything together. Heat over medium-high heat, and let simmer for 3-5 minutes.
- Remove the pot from the heat and stir in ¼ cup heavy cream. Now you can scoop into bowls and serve.
Nutrition
The nutritional information provided is an estimate and is per serving.