Oven-roasted tomatoes, garlic, and basil make a smooth, deeply flavored soup from simple ingredients. The clear method and dual US–metric measurements make it approachable for a practical lunch or dinner.
Why you will like this recipe
- Dependable timing. Preparation takes about 15 minutes and cooking takes about 40 minutes.
- Clear measurements. Important quantities include both US customary and metric amounts.
- Practical flexibility. Tested-style substitution guidance explains what changes.
- Make-ahead guidance. Storage and reheating directions help with planning.
What you need
Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 6
- 2 lb (900 g) ripe tomatoes, quartered
- 1 medium yellow onion (about 150 g), cut into wedges
- 4 garlic cloves, peeled
- 2 tbsp (30 ml) olive oil
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 3 cups (720 ml) low-sodium vegetable broth
- 1/2 cup (15 g) fresh basil leaves
- 1/2 cup (120 ml) heavy cream, optional
Step-by-step instructions
- 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.
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.
Practical tip
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.
Frequently asked questions
Can I use canned tomatoes?
Yes. Use two drained 28 oz / 794 g cans of whole tomatoes and roast as directed.
Why is my soup acidic?
A small pinch of sugar can soften sharp acidity without making the soup sweet.
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.