You want comfort in a bowl without babysitting a pot for an hour. This Roasted Tomato Basil Soup packs deep, sweet tomato flavor, bright basil, and a silky finish—ready in under an hour. I tested it twice with Roma and a Roma–cherry mix; the best texture came after a 10-minute simmer and an immersion blend. You can keep it dairy-free or add a splash of cream. Either way, it tastes like late summer in every spoonful.
At a Glance
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Difficulty: Easy
- Estimated Cost: $9–12 per batch
Ingredients for Roasted Tomato Basil Soup
- Roma tomatoes, halved — 3 lb (1.36 kg)
- Cherry or grape tomatoes (sweetness boost) — 1 lb (454 g)
- Yellow onion, cut into wedges — 1 medium (about 200 g)
- Garlic, unpeeled — 8–10 cloves
- Olive oil — 3 tbsp (45 ml)
- Tomato paste — 1 tbsp (16 g)
- Low-sodium vegetable broth — 4 cups (946 ml)
- Fresh basil — 1 packed cup leaves (about 25 g) + stems reserved
- Balsamic vinegar — 1–2 tsp (or a pinch of sugar to balance acidity)
- Red pepper flakes — ¼ tsp (optional)
- Kosher salt — 1½ tsp, plus more to taste
- Black pepper — ¾ tsp, to taste
- Heavy cream or half-and-half — ½ cup (120 ml), optional
(Dairy-free: use full-fat coconut milk or skip for a lighter soup)
Swaps & Notes
| Ingredient | Easy Swap | Why/Notes |
|---|---|---|
| Fresh tomatoes | 2 cans whole peeled tomatoes (28 oz / 794 g each), drained | Winter option; roast drained canned tomatoes 15 min for depth or simmer longer. |
| Vegetable broth | Water + 1 tsp kosher salt | Control sodium; soup still shines from roasted veg. |
| Heavy cream | ½ cup coconut milk or cashew cream | Keeps it dairy-free and silky. |
| Balsamic vinegar | Pinch sugar or ¼ tsp baking soda | Sugar balances acid; baking soda gently neutralizes. Add sparingly. |
| Olive oil | Avocado oil | High-heat friendly for roasting. |
| Gluten-free need | Use GF bread for croutons, check broth | Soup base is naturally gluten-free. |
| Vegan | Skip dairy; no parmesan rind | 100% plant-based with coconut milk or none. |
Author note: I prefer a 3:1 Roma–cherry mix for natural sweetness and fewer add-ins.
Step-by-Step Instructions
- Roast the veggies (425°F / 220°C, 25–30 min).
Arrange tomatoes (cut side up), onion, and unpeeled garlic on a large sheet pan. Drizzle with olive oil; sprinkle with 1 tsp salt, pepper, and red pepper flakes if using. Roast until tomatoes blister and edges caramelize.
- Deglaze and transfer.
Slide everything into a Dutch oven. Squeeze roasted garlic from skins. Set sheet pan over low heat and pour in ½ cup broth to dissolve browned bits; scrape and add to the pot. Stir in tomato paste.
- Simmer with basil stems (10 min).
Add remaining broth and the basil stems (save leaves). Bring to a gentle simmer for 10 minutes to infuse flavor. Stir in 1–2 tsp balsamic (or a pinch of sugar) to balance acidity.
- Blend smooth.
Fish out basil stems. Add basil leaves. Blend with an immersion blender until very smooth (or carefully in batches in a blender—vent lid and cover with a towel). Stir in cream or coconut milk if using.
- Season & serve.
Taste and adjust salt/pepper and acidity. If too thick, add warm broth; if too thin, simmer 3–5 minutes. Ladle into bowls and top with basil ribbons, croutons, or a swirl of dairy-free yogurt.
Pro Tips & Variations
- Canned tomatoes, best practice: Drain two 28-oz cans of whole peeled tomatoes; roast the tomatoes on a lined sheet 15 minutes for a “fresh-roasted” vibe, or skip roasting and simmer 20 minutes total.
- Sweetness without sugar: Add 1 small sliced carrot to the roast pan. It melts into the blend and softens acidity naturally.
- Roasted red pepper twist: Blend in 1 roasted red pepper for smoky sweetness.
- Ultra-silky without cream: Blend in 1 small boiled potato or ½ cup soaked cashews. Both add body and a creamy mouthfeel with no dairy.
- Spice it up: A pinch of smoked paprika or a dash of Aleppo pepper adds warmth without heat overload.
- Parmesan rind (not vegan): Simmer a rind in Step 3, then discard. It adds savory depth.
- Instant Pot: Roast the veg as directed. Add to Instant Pot with broth and stems. Pressure cook 2 minutes, quick-release, blend, finish with cream/coconut milk.
- Slow cooker: Roast veg first for flavor. Add to slow cooker with broth and stems; cook Low 4–6 hours. Blend and finish.
Serving Suggestions
- Classic: Grilled cheese or garlic toast for dunking.
- Lighter plate: Arugula salad with lemon vinaigrette and shaved fennel.
- Protein boost: Stir in white beans or top with crispy baked chickpeas.
- Finishers: Basil oil drizzle, chili crisp (for heat), or dairy-free yogurt swirl.
Storage & Reheating
- Cool fast: Divide into shallow containers; refrigerate within 2 hours.
- Fridge: 3–4 days in airtight containers.
- Freeze: Up to 3 months; for best texture, freeze before adding dairy. Stir in cream/coconut milk after reheating.
- Reheat: Bring to steaming hot (165°F / 74°C). Avoid vigorous boiling once dairy is added to prevent curdling.
Quick Storage Guide
| Where | Without Dairy | With Dairy |
|---|---|---|
| Fridge | 3–4 days | 3 days |
| Freezer | 3 months | 2–3 months (texture may change slightly) |
| Reheat | Simmer gently to 165°F | Simmer gently; don’t boil |
Troubleshooting
- Too acidic: Add 1–2 tsp balsamic or a pinch of sugar; or stir in ⅛ tsp baking soda, simmer 1 minute, taste, and repeat only if needed.
- Too thin: Simmer uncovered 5–10 minutes, or blend in a small boiled potato/cashew cream.
- Too thick: Whisk in warm broth ¼ cup at a time.
- Bitter notes: Over-roasted garlic/skins can taste bitter—ensure you squeeze soft cloves only. A splash of cream/coconut milk also rounds edges.
- Too salty: Add unsalted broth, a few chunks of raw potato while simmering (remove before blending), or balance with acidity and creaminess.
FAQs
Q1: Can I make this with only canned tomatoes?
A: Yes. Use two 28-oz cans whole peeled tomatoes (drained). Roast them 15 minutes for deeper flavor or just simmer 20 minutes before blending.
Q2: Is this vegan and gluten-free?
A: The base is vegan and gluten-free. Use vegetable broth, skip dairy or use coconut milk, and choose gluten-free sides/toppings.
Q3: How do I thicken without cream?
A: Blend in a small boiled potato, ½ cup soaked cashews, or simmer longer uncovered to reduce.
Q4: What basil works best?
A: Sweet basil (Genovese) for classic flavor. Add leaves right before blending to keep the color bright.
Q5: Can I make it ahead?
A: Absolutely. Refrigerate up to 4 days or freeze up to 3 months. Add dairy after reheating for the best texture.
Nutrition (per serving)
Calories: ~210; Protein: ~5 g; Carbs: ~24 g; Fat: ~12 g