Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 43 min
Total time: 58 min
Ingredients: 2 pounds ripe tomatoes (halved); 1 small yellow onion (quartered); 4 cloves garlic (unpeeled); 2 tablespoons olive oil; 2 cups vegetable broth; 1/2 cup packed fresh basil leaves (plus more to serve); 1/4 cup heavy cream (optional); 1 teaspoon kosher salt; 1/2 teaspoon black pepper

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Roasted Tomato Basil Soup is an easy homemade recipe with a clear, flexible method and everyday ingredients. Use the amounts in the recipe card, and adjust the seasoning and toppings to suit your table.

Why You’ll Love This Recipe

This roasted tomato basil soup recipe is practical for home cooks: the prep is straightforward, the flavors are easy to adjust, and the finished dish works for a weeknight meal or a relaxed weekend table. The steps below focus on texture and doneness so you can cook confidently even if your produce or oven varies a little.

Ingredients

Gather these ingredients before you begin. Prepare the vegetables and measure the seasonings first so the cooking moves smoothly.

2 pounds ripe tomatoes, halved
1 small yellow onion, quartered
4 garlic cloves, unpeeled
2 tablespoons olive oil
2 cups vegetable broth
1/2 cup packed fresh basil leaves, plus more to serve
1/4 cup heavy cream (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper

How to Make It

Heat oven to 425°F (220°C). Arrange tomatoes cut-side up with onion and garlic on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast 30–35 minutes, until tomatoes soften and their edges caramelize. Squeeze garlic from its skins.
Transfer vegetables and pan juices to a pot. Add broth and simmer 8 minutes.
Add basil, then blend until smooth, working in batches if needed. Stir in cream if using, taste and adjust seasoning, and serve warm.

Tips for the Best Results

Use produce that is fresh and dry so the dish does not become watery.
Season in stages, then taste once more just before serving; sauces, cheese, and broth can vary in saltiness.
Follow the recipe card for the full quantities and any serving-size adjustments.

Serving and Storage

Serve soon after cooking for the best texture. Refrigerate leftovers in a covered container and reheat gently; add a splash of broth or water if the dish thickens. For salads and crisp toppings, store the dressing separately and combine just before serving.

Ingredient and Prep Notes

Choose ripe tomatoes with good flavor. If they are especially juicy, spread them out on the baking sheet so they roast instead of steam. Leave garlic cloves in their skins while roasting; they soften and become sweet, then squeeze the flesh out before blending.

Key Cooking Cues

Roast until the tomato edges darken and the onion is tender. Those browned spots add depth. Transfer the pan juices into the pot because they carry concentrated flavor. Add broth gradually after blending so you can control the soup’s final thickness.

Variations and Serving Ideas

Blend carefully in batches if using a countertop blender, leaving room for steam to escape. An immersion blender is convenient directly in the pot. For a rustic soup, pulse briefly rather than blending fully smooth. Stir in basil after blending to keep its fresh aroma.

Make-Ahead Guidance

Heavy cream is optional and can be replaced with unsweetened plant cream or omitted. If tomatoes taste sharp, simmer the soup a few minutes longer before adjusting salt; a small pinch of sugar is a last resort. Taste again after adding basil.

Storage and Reheating

Serve with grilled cheese, toast, or a crisp salad. Refrigerate cooled soup for up to four days or freeze it without cream for up to three months. Reheat gently, then stir in cream and fresh basil at the end for the best texture and color.

Recipe FAQ

Can I make the roasted tomato base ahead?

Yes. Roast and blend it, then refrigerate for up to three days. Reheat gently and add fresh basil and cream at the end so their flavor and color stay bright.

Hannah Brooks