Why You’ll Love This Roasted Tomato Basil Soup

• Deep, caramelized flavor. Roasting the tomatoes, onions, and garlic completely changes the game. It adds a smoky sweetness that you just can’t get from simmering everything in a pot. You’ll notice the difference with the very first spoonful.
• It’s incredibly versatile. This soup is a fantastic canvas. You can keep it smooth and elegant, or leave it a little chunky for more texture. It’s also a great base for adding a swirl of cream, a pinch of chili flakes, or even some cooked lentils for a heartier meal.
• Makes your house smell amazing. Seriously, the aroma of tomatoes, garlic, and herbs roasting in the oven is one of the great simple pleasures of cooking. It’s an aroma that promises something truly delicious is on its way.
• Freezes like a dream. This recipe is perfect for batch cooking. Make a double batch and freeze portions for those days when you need a quick, healthy, and satisfying meal in minutes. It’s like a warm hug from your past self.

Ingredients & Tools

• 2 lbs ripe Roma tomatoes, halved lengthwise
• 1 large yellow onion, roughly chopped
• 4-6 cloves garlic, peeled
• 3 tbsp olive oil, divided
• 1 tsp salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 large handful fresh basil leaves (about 1 cup packed)
• 3 cups vegetable broth (or chicken broth)
• 1 tbsp balsamic vinegar (optional, but highly recommended)

Tools: A large baking sheet, a blender or immersion blender, a large soup pot or Dutch oven.

The quality of your tomatoes really matters here—ripe, in-season Romas are ideal because they have less water and more flesh. And that balsamic vinegar? It’s the secret weapon. It doesn’t make the soup taste like vinegar; it just adds a subtle, complex sweetness that balances the tomatoes’ acidity perfectly.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Tomato talk. Roma (or plum) tomatoes are my top choice because they’re meaty with fewer seeds. But honestly, in the summer, use any ripe, juicy tomatoes you can get your hands on! The roasting will concentrate their flavor beautifully.
• Don’t skimp on the oil. The olive oil isn’t just to prevent sticking; it helps the vegetables caramelize and carry the flavors. A good glug makes all the difference in achieving those delicious, slightly charred edges.
• Fresh basil is non-negotiable. Dried basil just won’t give you that bright, aromatic punch. If you can, add a little extra at the end for a super fresh finish. The trick is to use it in two stages—some roasted with the veggies, and some stirred in at the end.
• Broth quality counts. Since this is a simple soup, the flavor of your broth really shines through. A good-quality, low-sodium vegetable or chicken broth gives you control over the final saltiness.

How to Make Roasted Tomato Basil Soup

Serving Suggestions

Complementary Dishes

• The Ultimate Grilled Cheese Sandwich — It’s a classic for a reason. Use a hearty sourdough and a mix of sharp cheddar and Gruyère for the perfect crispy, cheesy dunking vehicle.
• A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a bright, crisp contrast to the rich, warm soup.
• Crusty Artisan Bread — A thick slice of warm, crusty bread is essential for sopping up every last bit of soup from the bottom of the bowl.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous notes and bright acidity in the wine mirror the fresh basil and tomato flavors beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between spoonfuls, making each bite taste fresh.
• An Iced Herbal Tea — A chilled peppermint or lemon verbena tea is surprisingly refreshing and doesn’t compete with the soup’s delicate flavors.

Something Sweet

• Lemon Sorbet — The clean, sharp citrus is a perfect palate-cleanser after the savory soup. It feels light and refreshing.
• Shortbread Cookies — Their buttery, crumbly sweetness is a simple, elegant way to end the meal without being too heavy.
• Dark Chocolate Almond Clusters — A few pieces of good quality dark chocolate with a hint of sea salt provide a satisfying, bittersweet finish.

Top Mistakes to Avoid

• Mistake: Overcrowding the baking sheet. If the vegetables are piled on top of each other, they’ll steam instead of roast. You want a single, even layer so they can caramelize properly. Use two sheets if you need to!
• Mistake: Blending the soup when it’s piping hot in a countertop blender. I’ve made this mistake and created a soup volcano—it’s not fun. The steam pressure can blow the lid off. Always let it cool for a few minutes and blend in small batches.
• Mistake: Skipping the taste test at the end. The flavor can change after blending and with the addition of the final ingredients. Seasoning is personal, so always taste and adjust the salt and pepper right before serving.
• Mistake: Using dried basil as a direct substitute. The flavor profile is completely different. If you’re in a real pinch, an herb like fresh oregano or thyme would be a better alternative, though basil is truly ideal.

Expert Tips

• Tip: Add a Parmesan rind. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot when you add the broth. It will melt into the soup, adding an incredible layer of savory, umami depth.
• Tip: Make it creamy (or not). For a creamier version, stir in ¼ to ½ cup of heavy cream, coconut milk, or a swirl of crème fraîche at the very end, after blending. It adds a lovely richness, but the soup is absolutely delicious without it, too.
• Tip: Strain for super silkiness. If you want an ultra-smooth, restaurant-quality texture, pass the blended soup through a fine-mesh sieve. It’s an extra step, but it removes any tiny seeds or bits of tomato skin for the most velvety result.
• Tip: Roast with herbs. Scatter a few sprigs of fresh thyme or oregano on the baking sheet with the tomatoes. They’ll crisp up and infuse the oil, adding another subtle layer of flavor to the roasted vegetables.

FAQs

Can I use canned tomatoes instead?
You absolutely can! For a quicker version, use two 28-ounce cans of whole, peeled San Marzano tomatoes. Drain them slightly, then spread them on the baking sheet with the onions and garlic. The roasting time might be a little less since they’re already soft—aim for about 25 minutes, just to get some caramelization. The flavor will be a bit different but still wonderfully deep and delicious.

How long does this soup last in the fridge?
Stored in an airtight container, this soup will keep beautifully in the refrigerator for 4-5 days. In fact, the flavors often meld and improve after a day. You’ll notice it might thicken up in the fridge; just thin it out with a little extra broth or water when you reheat it.

Can I freeze this soup?
Yes, this soup freezes exceptionally well! Let it cool completely, then transfer it to freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stove.

My soup is a bit too acidic. How can I fix it?
This can happen, especially with tomatoes that are less ripe. The easiest fix is a tiny pinch of baking soda (start with ⅛ teaspoon)—it will neutralize the acid without adding flavor. Alternatively, a teaspoon of sugar or a grated carrot (cooked with the soup) can help balance the acidity with sweetness.

What’s the best way to reheat it?
Gentle and slow is the key. Reheat it on the stove over medium-low heat, stirring occasionally. Avoid boiling it vigorously, as that can sometimes make the flavors a bit harsh. If it has thickened, just add a splash of broth or water until it reaches your desired consistency.