Tomatoes, onion and garlic roast until softened and browned at the edges, then their juices go into the pot with vegetable broth. Blend the soup smooth and stir in fresh basil at the end, adding cream only if you want it.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Why you will like this recipe
- Tomatoes roasted with onion and garlic. Roasting until the tomatoes collapse and their edges brown builds the soup’s vegetable base.
- The roasting juices stay in the soup. Transfer the vegetables and their juices to the pot before adding broth and blending until smooth.
- Basil added after blending. Stir in the fresh basil at the end, with optional cream if you prefer a richer finish.
Substitutions
Use canned whole tomatoes when fresh tomatoes are not flavorful; drain them first. Omit the cream or use unsweetened oat cream for a vegan soup.
Ingredient choices and cooking cues
Ripe tomatoes give this soup its main character, so their balance of sweetness and acidity remains noticeable after blending. Roasting concentrates that flavor as the cut surfaces lose moisture and the edges color. Aim for collapsed tomatoes with browned edges rather than uniformly dark vegetables. The onion wedges should soften too; hard, pale onion pieces will not blend into the same mellow base.
Spread the vegetables so the hot air can reach them. A crowded pile collects more steam and gives less roasted flavor than an even layer. Save the juices from the tray: they contain tomato flavor and the oil that has picked up garlic and onion aromas. Moving only the vegetable pieces into the pot would leave part of the soup’s base behind.
Blending changes the texture more than cream does. Work through the softened vegetables until the soup looks evenly combined, then judge whether you prefer its natural tomato body or the softer finish from optional cream. Basil enters toward the end so its fresh aroma remains distinct from the deeper roasted flavor. The gentle final heating brings everything together without needing another vigorous simmer.
Blend carefully: keep an immersion blender submerged, or vent a countertop blender and work in small batches.
Storage and reheating
Cool promptly and refrigerate for up to 4 days, or freeze without cream for up to 3 months. Reheat to a simmer.
Recipe card
Roasted Tomato Basil Soup
Ingredients
Method
- Heat the oven to 425°F (220°C). Spread tomatoes, onion, and garlic on a rimmed sheet pan. Toss with olive oil, salt, and pepper.
- Roast for 30 minutes, until the tomatoes collapse and their edges brown.
- Transfer the vegetables and juices to a pot. Add the broth, bring to a simmer, and cook for 8 minutes.
- Blend until smooth with an immersion blender. Stir in basil and optional cream, then warm gently for 2 minutes without boiling.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 86 kcal |
| Protein | 1.8 g |
| Fat | 4.9 g |
| Saturated fat | 0.7 g |
| Carbohydrate (including fiber) | 10.5 g |
| Fiber | 2.3 g |
| Sugar | 6.5 g |
| Sodium | 263 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Together in the kitchen
Roast the quartered tomatoes for 30 minutes at 425°F (220°C), transfer the browned pan juices from the tray to the pot without any black, burnt residue, simmer the soup for 8 minutes, and blend it with an immersion blender.
Kitchen Testing Note
In my test, I got a rounder flavor by roasting the quartered tomatoes for 30 minutes at 425°F (220°C), as specified in the recipe card, and simmering the browned pan juices with the soup for 8 minutes before using the immersion blender.
Frequently asked questions
Can canned tomatoes replace the fresh tomatoes?
Yes. Use drained whole canned tomatoes as described under substitutions. They have already been processed and contain a different amount of moisture from fresh tomatoes, so the roasted flavour and final concentration will differ. Watch for the softened vegetables and browned edges described in the method instead of assuming the same roasting result from the clock alone.
Why is my soup acidic?
A small pinch of sugar can soften sharp acidity without making the soup sweet.
Can I make this soup without cream?
Yes; cream is optional. The roasted tomato pulp and softened onion already give the blended soup body. Leaving it out produces a brighter tomato flavor and a lighter color contrast with the basil. The soup does not need a replacement dairy ingredient to work.
Should I discard the juices left on the tomato roasting tray?
No. Transfer the roasted vegetables and their juices into the soup pot. Those juices carry tomato flavour and the oil flavoured by the garlic and onion; leaving them behind removes part of the soup’s base.
When should the fresh basil go into the tomato soup?
Stir it in after blending, together with the optional cream, then warm gently for 2 minutes without boiling. Adding basil toward the end keeps its fresh aroma distinct from the deeper roasted tomato flavour.
More recipes to try: Tomato Basil Baked Eggs · One-Pot Spaghetti with Simple Tomato Sauce.
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