Roasted Tomato Basil Soup (Printable)

Luxurious Italian soup featuring oven-roasted tomatoes blended into silky perfection.

# What You'll Need:

→ Roasted Vegetables

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups low-sodium vegetable broth
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional
10 - 1 teaspoon sugar, optional

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves for garnish
13 - Croutons or toasted bread, optional

# How to Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper. Arrange halved tomatoes, onion quarters, and garlic cloves on the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
02 - Roast in preheated oven for 35 to 40 minutes until tomatoes are caramelized and onions are tender.
03 - Transfer roasted vegetables and all pan juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
04 - Stir in fresh basil leaves, butter, and sugar if desired. Simmer for 5 minutes to allow flavors to meld.
05 - Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender and return to pot.
06 - Taste and adjust seasoning as needed. For a silkier texture, strain the soup through a fine sieve.
07 - Ladle hot soup into serving bowls. Drizzle with cream and garnish with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasting step concentrates tomato sweetness so completely that the soup tastes like summer in a bowl, even in the middle of winter.
  • It feels fancy enough to serve to guests but honest enough to make on a Tuesday night when you just want something nourishing.
02 -
  • Don't skip the roasting step thinking you can just simmer fresh tomatoes—the dry heat transforms their flavor in ways liquid cooking never will, creating that restaurant-quality depth.
  • Add basil after blending, not before, because heat destroys its delicate oils and turns it an unappetizing gray-green color.
03 -
  • If your tomatoes lack natural sweetness, roast them cut-side down on the pan instead of cut-side up—the concentrated heat on that flat surface caramelizes them faster and deeper.
  • Keep the basil stems separate from the leaves and simmer the stems briefly with the broth before removing them, then add fresh torn leaves at the very end for maximum flavor and color.
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