Roasted Tomato Basil Soup

This roasted tomato basil soup transforms ordinary tomatoes into a velvety, flavor-packed comfort dish that's perfect year-round. The roasting process caramelizes the tomatoes, bringing out their natural sweetness and creating depth that canned soups simply can't match.

I first made this soup after my garden produced an overwhelming tomato harvest. What started as a way to use up excess produce became our family's most requested dish when anyone feels under the weather or when the temperature drops.

Ingredients

• Roma tomatoes: the star of the show, these roast beautifully and develop incredible sweetness
• Extra virgin olive oil: coats the tomatoes for perfect roasting and adds fruity notes
• Unsalted butter: creates a silky base for sautéing aromatics
• Yellow onion: provides essential sweetness and depth
• Garlic cloves: fresh minced garlic infuses the soup with aromatic goodness
• Fresh thyme: adds earthy herbal notes that complement tomatoes perfectly
• Kosher salt: enhances all the flavors without being too harsh
• Ground black pepper: adds subtle warmth and depth
• San Marzano tomatoes: these premium Italian canned tomatoes provide consistent rich flavor
• Fresh basil: the signature herb that makes this soup special, use the brightest leaves you can find
• Sugar: balances the natural acidity of the tomatoes
• Chicken stock: creates the perfect consistency while adding savory notes
• Heavy cream: adds luxurious richness and smooths out the acidity

Step-by-Step Instructions

Roast The Tomatoes:

Preheat your oven to 375°F and slice Roma tomatoes lengthwise before arranging them on a baking sheet. Drizzle generously with olive oil and season with salt and pepper. Roast for a full hour until they become caramelized and slightly shriveled. This slow roasting concentrates their flavor dramatically.

Build The Flavor Base:

Heat butter or olive oil in a large Dutch oven over medium high heat until shimmering. Add diced onion and sauté for about 5 minutes until translucent and beginning to turn golden at the edges. This creates the foundational flavor for your soup.

Add Aromatics:

Stir in minced garlic, fresh thyme, salt and pepper. Cook for just one minute until the garlic becomes fragrant but not browned. Timing is crucial here as garlic can quickly become bitter if overcooked.

Combine Tomato Elements:

Add the canned crushed tomatoes, fresh basil, and sugar to the pot. The sugar is essential to balance the acidity. Lower the heat and allow this mixture to simmer for 10 minutes, letting the flavors begin to meld together.

Simmer Everything Together:

Add the chicken stock and those beautiful roasted tomatoes to the pot. Let everything simmer for 30 minutes, stirring occasionally. This extended cooking time allows all the flavors to fully integrate and develop complexity.

Blend Until Smooth:

Use an immersion blender directly in the pot to create a smooth consistency, or carefully transfer batches to a regular blender. Blend until velvety smooth, taking care with the hot liquid. Return to the pot if using a regular blender.

Finish With Cream:

Stir in the heavy cream, which adds richness and balances the acidity of the tomatoes. Heat just until warmed through without boiling, which could cause the cream to separate.

I discovered that using a mix of roasted fresh tomatoes and high quality canned tomatoes creates the perfect balance of fresh flavor and consistency. My grandmother always said the secret was in the roasting, and after years of making this soup, I couldn't agree more.

Make Ahead and Storage

This soup actually improves with time, making it perfect for meal prep. After cooling completely, store it in airtight containers in the refrigerator for up to a week. The flavors continue to develop and meld together, making it even more delicious on day two or three. For longer storage, freeze portions in freezer safe containers for up to two months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Simple Substitutions

While the recipe is perfect as written, you can easily adapt it to what you have on hand. No fresh basil? Use 1/4 cup dried basil instead, adding it earlier in the cooking process. For a lighter version, substitute whole milk or half and half for the heavy cream. The soup won't be quite as silky, but still delicious. Vegetarians can use vegetable stock instead of chicken stock without sacrificing flavor. In summer when tomatoes are at peak flavor, you can use any variety for roasting, though meatier types like plum or Roma work best.

Serving Suggestions

This soup shines when paired with the right accompaniments. The classic pairing is a grilled cheese sandwich made with sharp cheddar on sourdough bread. For a more elegant presentation, top each bowl with homemade croutons, a swirl of cream, and a few fresh basil leaves. When serving for guests, offer small bowls of toppings like crispy bacon bits, crumbled goat cheese, or toasted pine nuts so everyone can customize their bowl. During summer, serve it chilled with a splash of extra virgin olive oil for a refreshing twist on traditional gazpacho.

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Recipe FAQs

→ Can I use different types of tomatoes for this soup?

Yes, while Roma tomatoes are ideal for roasting due to their meatiness and lower water content, most tomato varieties will work. Just be sure to cut them in thick slices and remove any brown spots, especially at the top of the tomato.

→ How can I make this soup vegetarian?

Simply substitute vegetable stock/broth for the chicken stock to make the soup 100% vegetarian while maintaining its rich flavor profile.

→ Can I use dried herbs instead of fresh?

Yes, though fresh herbs provide the best flavor. If using dried herbs, reduce the thyme to 1½ teaspoons and use ¼ cup of dried basil instead of fresh.

→ What can I substitute for heavy cream?

Whole milk or half-and-half can be substituted for the heavy cream. The soup won't be quite as silky and rich but will still be delicious.

→ How long can I store this soup?

The soup will keep in the refrigerator for up to 1 week. It also freezes beautifully for up to 2 months, making it perfect for meal prep.

→ Can I make the roasted tomatoes ahead of time?

Yes, the roasted tomatoes can be prepared up to 1 day in advance, though using them within a couple of hours of roasting yields the best flavor.