Roasted Tomato Soup with Garlic and Basil

This Roasted Tomato Soup with Garlic and Basil is a rich and comforting dish that brings out the natural sweetness of tomatoes, no matter the season. Roasting the tomatoes intensifies their flavor, while garlic, basil, and a touch of cream make this soup irresistibly smooth and savory. Perfect for a cozy dinner or as a starter for a special meal!

Why You’ll Love This Recipe

• Seasonally Versatile: Works with peak summer tomatoes or winter tomatoes.
• Flavorful: Roasting caramelizes the tomatoes and garlic, adding depth.
• Customizable: Easily adapted for vegan or lower-fat diets.
• Comfort Food Classic: A warm and satisfying option for any occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 pounds fresh tomatoes (mix heirlooms, cherry, vine, or plum)
• 6 medium cloves garlic, peeled
• 1 medium onion, peeled and quartered
• ⅓ cup olive oil
• Salt and freshly ground black pepper
• 2 cups vegetable broth or chicken broth
• 2 tablespoons butter
• Pinch of red pepper flakes (optional)
• 1 cup fresh basil leaves
• ¼ cup heavy cream (or non-dairy substitute, see notes)

Directions

Roast the Tomatoes

1. Preheat Oven: Heat the oven to 450°F (232°C).
2. Prepare Tomatoes: Leave cherry or grape tomatoes whole. For larger tomatoes, core and cut into halves or quarters.
3. Arrange Vegetables: Spread tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, then season with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat evenly.
4. Roast: Bake for 20–30 minutes, until the tomatoes are soft, some are caramelized, and juices are released.

Make the Soup

5. Transfer to Pot: Move the roasted vegetables, including all pan juices, to a large soup pot or Dutch oven.
6. Add Ingredients: Stir in broth, butter, and red pepper flakes (if using). Bring to a simmer over medium-high heat, then reduce to a low simmer. Cook for 30 minutes, reducing the liquid by one-third.
7. Blend the Soup: Turn off the heat, add basil leaves, and blend until smooth using an immersion blender or regular blender (see safety tips for hot liquids).
8. Season and Finish: Taste the soup and adjust seasoning with salt and pepper. Stir in cream and serve hot.

Servings and Timing

• Yield: 4–6 servings
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

• Vegan Option: Use vegan butter and substitute cream with cashew cream or full-fat coconut milk.
• Spicy Kick: Add a pinch of cayenne or a splash of hot sauce for heat.
• Herbal Twist: Use fresh thyme or rosemary in addition to basil for a different flavor profile.
• Lower Fat: Substitute heavy cream with milk (add baking soda to prevent curdling).

Tips and Tricks

• Acidity Control: Add ¼–½ teaspoon baking soda if the soup tastes too acidic.
• Blending Safety: If using a traditional blender, blend in batches and leave the lid’s center insert open to release steam.
• Roasting Pan: Avoid aluminum pans to prevent a metallic taste from the acidic tomatoes. Use glass or ceramic pans instead.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 3 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, use high-quality canned whole tomatoes. Roast them as you would fresh tomatoes for extra flavor.

2. How can I make the soup thicker?

Mash or blend some of the vegetables more thoroughly, or reduce the broth.

3. Can I skip the cream?

Yes, the soup is delicious without cream, or you can substitute it with a non-dairy alternative.

4. What can I serve with this soup?

Pair it with crusty bread, grilled cheese, or a simple side salad.

5. Is this soup gluten-free?

Yes, the recipe is naturally gluten-free.

6. How do I prevent curdling with milk?

Stir in ½ teaspoon baking soda before adding milk to neutralize the acidity.

7. Can I make this soup ahead of time?

Yes, the flavors deepen as it sits. Reheat before serving.

8. What kind of basil works best?

Fresh basil leaves are ideal for a vibrant flavor. Avoid dried basil in this recipe.

9. Can I add protein to the soup?

Yes, stir in cooked chicken, shrimp, or white beans for a heartier meal.

10. Can I skip the butter?

You can omit the butter or use olive oil or vegan butter as a substitute.

Conclusion

This Roasted Tomato Soup with Garlic and Basil is a flavorful, comforting dish that’s perfect year-round. Roasting the tomatoes adds depth and sweetness, while basil and cream create a luxurious finish. Whether served as a main dish or a starter, this soup is sure to impress. Enjoy it with your favorite accompaniments for a cozy, satisfying meal!

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