Roasted Tomato Basil Soup Recipe For Cozy Comfort

Heritage Ingredient Token

Every spoon of Roasted Tomato Basil Soup starts with simple things that I learned from my grandma. Fresh red tomatoes that she picked under warm sun spots were the first star of the bowl. A handful of basil leaves from her little garden joined in, bringing sweet green notes to every sip. Garlic cloves and a small onion got diced and layered under so much love. Real olive oil became the glue that let each element shine.

She showed me that no fancy items were needed to make the heart warm. Just good tomatoes brushed with olive oil and roasted slow until skins split then blended with broth or water. Basil stirred in at the end turned the mix into something you would hug at your lips. Every time I bowl out this dish I remember how those simple herbs made Roasted Tomato Basil Soup feel like family. The flavor still carries me right back to that old kitchen. For a different but equally heartwarming bowl, try our Spiced Carrot and Lentil Soup.

Why You Hold This Close

• Comfort In A Bowl
  There is nothing prettier on a cold day than a bowl of Roasted Tomato Basil Soup. It hugs you with warmth and gentle sweetness that feels cozy like a soft blanket.
• Simple To Make
  You need only seven or eight pantry stars and a bit of time. Even if you are newer in the kitchen you will find it friendly. That ease makes it a treasure.
• Heart And Tradition
  Each spoonful invites memory and connection. My grandma passed it to me and I share it now with you so that you can feel that link across generations.
• Flavor Discovery
  Roasting the tomatoes sweetens them then the basil wakes your senses. When you whisk this soup you taste layers that surprise you again and again.

Heartfelt Steps To The Bowl

1. Preheat The Oven
   Let your oven reach a temperature of about four hundred fifty degrees. This heat will help cherry or sliced tomatoes char and draw out juices that deepen the flavor of Roasted Tomato Basil Soup.
2. Prepare The Tomatoes
   Slice vine ripened tomatoes into halves or quarters. Toss them gently with olive oil salt and pepper then lay them on an iron skillet or baking sheet skin side up. Their natural sugars start to bubble and caramelize.
3. Sweat The Aromatics
   While the tomatoes roast you can chop an onion and mince garlic. Warm a saucepan with two tablespoons of oil then stir in those bits until you smell the sweet onion turning golden.
4. Blend With Broth
   Once the tomatoes look blistered and soft scoop them into a blender with the cooked onion and garlic. Add a cup of warm vegetable broth then blend smooth until you see that bright red silk looking ready for the pot.
5. Simmer On Low
   Pour the blended mix back into your pan. Bring it to a gentle bubble then lower the heat. You let it simmer for at least fifteen minutes so Roasted Tomato Basil Soup settles its flavors like old friends greeting each other.
6. Garnish And Serve
   Stir in chopped basil leaves right before you ladle. A drizzle of olive oil or a swirl of cream can make it feel extra special. Serve with bread so you can dip into every drop of Roasted Tomato Basil Soup.

Grandma Shared Notes

• Take Your Time
  Patience pays off so wait until the tomatoes have dark spots and deep sweet tones. That char adds a richness no one can rush.
• Taste As You Go
  Always try a spoon of soup once it simmers. Add salt or a pinch of sugar if the tomatoes feel too sharp. That step made my grandma proud.
• Serve With Love
  A bowl of Roasted Tomato Basil Soup is more than food. It is comfort and she said every spoon carries intention and care.
• Rest Before You Eat
  Let the soup cool for a moment so your tongue does not burn. That pause helps flavors settle and you can truly taste the basil kiss.

A Cousin Joanie Takes A Sip

It was my cousin Joanie who first tasted this bowl of Roasted Tomato Basil Soup after Grandma passed down the recipe. She sat at our round table and closed her eyes as the first spoon touched her lips. I saw her eyebrows lift as she found that warm sweet tang dancing with green basil notes.

Then Joanie smiled at me and said my sister will love this soup the way I do. We both laughed because she tends to down soupy bowls faster than any of us. In that moment Roasted Tomato Basil Soup felt like a secret handshake shared between family members across states and time.

Putting Warmth On Your Table

Picture a wooden table patinated with years of dinners and laughter. In its center sits a steaming tureen of Roasted Tomato Basil Soup surrounded by crusty bread and a small plate of basil sprigs. Candles flicker to one side casting a glow that makes the red soup shimmer like a campfire in a bowl.

You might sprinkle grated parmesan or swirl a ribbon of cream to make each serving a mini work of art. As you lift that spoon you can almost taste rain on a screen door or hear my grandma humming while she stirred each pot of her beloved Roasted Tomato Basil Soup.

Embracing Each Season Twist

• Spring Fresh Twist
  Add a handful of baby spinach to the blender just before serving. It gives a gentle green note and new color to your Roasted Tomato Basil Soup.
• Summer Cool Carry
  Chill the soup and serve it cold with diced cucumber and fresh basil. It becomes a perfect poolside treat for roasting season.
• Autumn Spice
  Stir in a pinch of ground cinnamon or nutmeg when it simmers. That light aroma feels cozy during falling leaves and early frosts.
• Winter Comfort Boost
  Fold in a spoonful of cream cheese or coconut milk for extra body and to warm you through the darkest months while savoring Roasted Tomato Basil Soup.

Storing And Warming With Care

Once your pot of Roasted Tomato Basil Soup cools to room temperature you can pour any extra into glass jars or airtight containers. It will keep in the fridge for up to four days but if you need a bit more time you can freeze small portions. That way each quick reheat feels like coming home to the same flavors my grandma cooked.

When you are ready to eat you can thaw your soup overnight in the fridge or place the sealed container into a bowl of warm water. Then pour it back into your saucepan and heat gently on low. Stir occasionally and add a splash of broth or water if it seems too thick. Finish with fresh basil and maybe a crack of pepper so each bowl of Roasted Tomato Basil Soup tastes just like the first time you invited it into your kitchen. If you’re in the mood for another comforting one-pot meal, you might also enjoy our Beef Vegetable Soup.

A Toast And Your Questions

Let us raise a spoon and give thanks for every memory and every moment that led us to this bowl of Roasted Tomato Basil Soup. May each taste remind you of family ties and simple joys. I hope you share it with someone you love and pass down your own kitchen stories as it has been passed to me.

• What is the best tomato variety for this soup
  I find that plum or roma tomatoes work wonders because they have fewer seeds and less water. They roast down with a deep sweetness perfect for Roasted Tomato Basil Soup.
• Can I skip the roasting step
  You could simmer fresh tomatoes with aromatics but you will miss that charred note. The roasting builds the special flavor that makes this soup unique and cozy.
• How do I keep the soup smooth
  Use a blender or immersion blender until silky. If you prefer extra fine texture you can press the soup through a fine mesh sieve for a velvet touch.
• Can I use dried basil
  Fresh basil brings brighter flavor but if that is all you have you can stir in half a teaspoon of dried basil. Add it earlier so it rehydrates as the soup simmers.
• Is this soup gluten free
  Yes as long as you serve it with gluten free bread you can enjoy Roasted Tomato Basil Soup without worry. It stands alone with simple ingredients from nature.

Roasted Tomato Basil Soup

A velvety, comforting soup made with oven-roasted tomatoes and fresh basil—the perfect way to capture summer’s flavors year-round. Creamy, rich, and satisfying, it’s great as a starter or main dish.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 bowls

Course: Soup

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 8 medium ripe tomatoes About 1.3 kg, can substitute Roma or plum tomatoes for best flavor.
• 1 medium yellow onion About 150 g, peeled and quartered.
• 6 cloves garlic Peeled.
• 3 tablespoons olive oil
• 1½ teaspoons salt Divided, 1 teaspoon for roasting and remainder for seasoning.
• ½ teaspoon freshly ground black pepper
• 3 cups vegetable broth 720 ml.
• 1 cup fresh basil leaves Packed, about 25 g, plus extra for garnish.
• ¼ cup heavy cream or coconut cream Optional for creaminess.
• ½ teaspoon sugar Optional, to balance acidity.

Equipment

• 1 Baking sheet
• 1 Parchment paper or foil
• 1 Large pot or Dutch oven
• 1 Blender (immersion or stand)
• 1 Wooden spoon
• 1 Ladle

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Arrange tomato halves, onion quarters, and garlic cloves in a single layer on the baking sheet. Drizzle evenly with olive oil and sprinkle with 1 teaspoon salt and the black pepper.
3. Roast the vegetables for 35 minutes, until the tomatoes are soft, edges slightly caramelized, and garlic is golden.
4. Transfer all roasted vegetables (including the juices) to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes.
5. Add the fresh basil leaves. Turn off the heat.
6. Use an immersion blender directly in the pot (or transfer contents in batches to a stand blender). Blend until completely smooth.
7. Taste and add the remaining ½ teaspoon salt, and the sugar if needed. If you prefer a creamy soup, stir in the cream now and heat through (do not boil).
8. Ladle into bowls, garnish with extra basil leaves, and serve hot.

Notes

You can substitute Roma or plum tomatoes for best flavor.

For a lighter soup, omit the cream.

Store leftovers in an airtight container in the fridge for up to 3 days.

For a spicy twist, add a pinch of red pepper flakes when sautéing.