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Roasted Tomato Basil Soup

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Warm your soul with this exquisite Roasted Tomato Basil Soup. Bursting with the rich flavors of roasted cherry tomatoes, garlic and fresh basil, this homemade soup recipe offers simplicity and sophistication. Believe me, you will never open up and serve a can of tomato soup, after making this homemade version.

A white bowl filled with roasted tomato basil soup garnished with a drizzle of olive oil, fresh basil, cracked black pepper and homemade croutons.

Why You Should Make this Easy Soup Recipe

Making Roasted Tomato Basil Soup is a simple and straightforward process. Here’s why the ease of preparation adds to the appeal of this comforting soup:

  1. Simple Ingredients: The recipe calls for basic and readily available ingredients, such as cherry tomatoes, olive oil, onion, garlic and basil.
  2. Minimal Prep Work: The prep work involves rinsing tomatoes, chopping a few vegetables, and tearing basil leaves. With just a little effort, you’re ready to assemble the ingredients and let the oven do most of the work.
  3. One-Pot Roasting: Placing all the ingredients in one pot and roasting them together not only simplifies the cooking process, but also intensifies the natural sweetness of the tomatoes and develops a rich flavor profile.
  4. Homemade Croutons: While the soup is roasting, you can easily prepare homemade croutons.
  5. Blending: Blending the roasted vegetables with the use of an immersion blender ensures a smooth and creamy texture without the need for transferring hot liquids between different containers.
  6. Garnishes: You can get creative with the presentation, without complicating the cooking process.
  7. Flexibility: Adjusting the spice level by controlling the amount of jalapeño allows for customization based on individual preferences.
  8. Convenient Storage: The ease of storing leftovers in the refrigerator or freezer ensures that you can enjoy the soup over several days or even weeks. The reheating process is simple, whether on the stovetop or in the microwave.

Ingredients for Homemade Roasted Tomato Soup

  • Fresh tomatoes: If you cannot find fresh tomatoes, easily substitute with three cans of fire-roasted tomatoes for a convenient alternative.
  • Jalapeño: Adjust spice level by adding more or less jalapeño, or substitute with red pepper flakes.
  • Heavy cream: For a lighter option, use half-and-half or whole milk. For a dairy-free version, leave out the heavy cream, or replace with a non-dairy heavy cream.
  • Yellow onion: Easily substitute with white onion.
  • Chicken stock: For vegetarian tomato soup, substitute chicken stock with vegetable stock.
  • Fresh Basil: If you cannot find fresh, use a smaller amount of dried basil when roasting and leave out as garnish.

How to Make Roasted Tomato Basil Soup

Creating Roasted Tomato Basil Soup is a hassle-free process, thanks to its simple ingredients and one-pot roasting!

  1. Preheat oven to 400°F.
  2. Rinse the tomatoes and place them into a Dutch oven.
  3. Add onion, garlic bulb, jalapeño, and fresh basil to the pot. Pour in olive oil and season with salt and pepper. Mix to coat.
  4. Place lid and roast for 45 to 60 minutes.
  5. While roasting, prepare the homemade croutons. Cut baguette into pieces and add to a bowl. Toss with olive oil and garlic powder. Lay onto a sheet pan and bake for about 8 minutes, turning at least once, or until golden brown.
  6. Heat the stock.
  7. Once vegetables are roasted, squeeze roasted garlic cloves into the mixture. Add heated stock and blend with an immersion blender until smooth.
  8. Add heavy cream and blend again until smooth and creamy. Taste for salt.
  9. Ladle into bowls. Garnish with olive oil, cracked black pepper, fresh basil, and homemade croutons.

How to Serve and Store Tomato Soup

Enjoy this creamy tomato soup alone, or pair with a side salad or grilled cheese sandwich for a complete meal.

How to Store Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. To reheat, simply warm on the stovetop over low heat, stirring occasionally until heated through.

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A white bowl filled with roasted tomato basil soup garnished with a drizzle of olive oil, fresh basil, cracked black pepper and homemade croutons.

Roasted Tomato Basil Soup


Description

Warm your soul with this exquisite Roasted Tomato Basil Soup. Bursting with the rich flavors of roasted cherry tomatoes, garlic, and fresh basil, this homemade soup recipe offers simplicity and sophistication.


Ingredients

Scale
  • 2 1/2 pounds cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt, more for taste
  • 1 teaspoon black pepper
  • 1 yellow onion, quartered
  • 1 bulb garlic with the top cut off
  • 1/2 jalapeño with ribs and seeds
  • 5 torn basil leaves, plus more for garnish
  • 3/4 cup chicken or vegetable stock
  • 1/2 cup heavy cream
  • Cracked black pepper for garnish
  • Drizzle of olive oil for garnish

Homemade Croutons:

  • 1/2 baguette cut into pieces
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon garlic powder

Instructions

  1. Preheat oven to 400°F.
  2. Rinse the tomatoes and place them in a Dutch oven.
  3. Add onion, garlic bulb, jalapeño and fresh basil to the pot. Pour in olive oil and season with salt and pepper. Mix to coat.
  4. Place lid and roast for 45 to 60 minutes.
  5. While roasting, prepare the homemade croutons by cutting the baguette into pieces. Add to a bowl and toss with olive oil and garlic powder. Lay onto a baking sheet and bake for about 8 minutes, turning at least once, or until golden brown.
  6. Heat the stock.
  7. Once vegetables are roasted, squeeze roasted garlic cloves into the mixture. Add heated stock and blend with an immersion blender until smooth.
  8. Add heavy cream and blend again until smooth and creamy.
  9. Taste for salt.
  10. Ladle into bowls. Garnish with olive oil, cracked black pepper, fresh basil, and homemade croutons.
  11. ENJOY!

Notes

  • Choose ripe and flavorful cherry tomatoes for the best taste. Look for vibrant colors and a firm texture.
  • Easily substitute cherry tomatoes with any variety of tomatoes, or if you cannot locate fresh, use three cans fire-roasted tomatoes (14.5 ounce cans).
  • Don’t be shy with the salt and pepper. Seasoning is key to bringing out the natural sweetness of the roasted tomatoes.
  • Feel free to add celery and carrots to enhance the flavor.
  • Tailor the spice level by controlling the amount of jalapeño added. Remove seeds and ribs for a milder flavor, or increase for more heat.
  • Take the extra step to make homemade croutons for a crunchy contrast to the creamy soup. It adds texture and flavor.
  • Use fresh basil leaves for a burst of aromatic freshness. Tear the basil leaves rather than chopping for a more intense flavor.
  • Heat the chicken or vegetable stock before blending to maintain the soup’s temperature and ensure a smoother consistency.
  • Invest in a good immersion blender and blend the soup until it reaches a creamy consistency. This step is crucial for a velvety texture.
  • As an alternative, use a stand-up blender (be careful because the soup is hot).
  • Pour in the heavy cream after blending the other ingredients. This prevents over-mixing and ensures a silky finish.
  • Garnish each bowl with a drizzle of high-quality olive oil, cracked black pepper, fresh basil leaves, and a handful of homemade croutons for visual appeal and added taste.
  • Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat on the stovetop for the best consistency.
  • Feel free to experiment with ingredient substitutions, such as using fire-roasted canned tomatoes, or choosing a lighter alternative to heavy cream.
  • Garnish with freshly grated Parmesan cheese, for even more flavor. 
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Soup, Dinner
  • Method: Easy
  • Cuisine: American

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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