Amazing Roasted Tomato Basil Soup: 10 Secret Tips
Creamy roasted tomato basil soup made with caramelized tomatoes, aromatic veggies, and fresh basil for the ultimate cozy bowl.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasted, Stovetop
- Cuisine: American
Ingredients
3 pounds Roma or plum tomatoes, halved
1 large sweet onion, quartered
6–8 garlic cloves, peeled
2 shallots, peeled and quartered
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt and fresh cracked black pepper, to taste
1/2 tablespoon dried oregano
2–2 1/2 cups chicken or vegetable broth
1–2 bay leaves
4 tablespoons unsalted butter
1/2–3/4 cup heavy cream (optional, for richness)
1/2 cup fresh basil leaves, coarsely chopped
1 teaspoon kosher salt, or to taste
1/2 teaspoon dried thyme
Optional: Parmesan cheese, for garnish
Instructions
1. Preheat the oven to 450°F and line a large baking sheet with parchment paper.
2. Arrange the halved tomatoes cut-side up on the baking sheet along with the onion quarters, peeled garlic cloves, and quartered shallots.
3. Drizzle the vegetables generously with olive oil and season with salt, pepper, and dried oregano, tossing gently to coat.
4. Roast for 45–60 minutes, until the tomatoes are deeply caramelized and starting to char at the edges and the onions and shallots are tender.
5. In a large stockpot over medium heat, melt the butter.
6. Transfer the roasted tomatoes, onions, shallots, garlic, and all accumulated pan juices into the pot with the melted butter.
7. Pour in 2–2 1/2 cups chicken or vegetable broth and add the bay leaves, then bring the mixture to a boil.
8. Reduce the heat to medium and simmer for 15–20 minutes, allowing the soup to reduce and flavors to concentrate.
9. Remove the bay leaves, then use an immersion blender to puree the soup until smooth and velvety, or leave slightly chunky if preferred.
10. Stir in the heavy cream, if using, along with the chopped fresh basil.
11. Season with kosher salt, dried thyme, additional pepper, and a pinch of sugar if needed to balance acidity, tasting and adjusting to your liking.
12. Ladle the roasted tomato basil soup into bowls and garnish with extra basil, a drizzle of olive oil, and Parmesan cheese if desired.
13. Serve hot with crusty bread or grilled cheese sandwiches.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
Adjust cream to taste or omit for a lighter, dairy-free soup.
If you prefer an ultra-smooth texture, blend thoroughly and strain through a fine mesh sieve.
Leftovers keep well in the refrigerator for several days and can be frozen for longer storage.
Find it online: https://www.musttryrecipe.com/roasted-tomato-basil-soup/