Roasted Tomato Basil Soup

The first time I made this soup, it was a rainy Tuesday and I had way too many tomatoes from my CSA box threatening to go soft. My kitchen filled with this incredible roasted smell that had my roommate wandering in, asking what restaurant I'd ordered from. That moment of realizing something this luxurious came from such humble ingredients changed how I thought about soup entirely.

I served this at a dinner party once when I was completely broke, feeling embarrassed that I couldnt afford something more impressive. My friend Sarah took one sip and literally said she would pay for this at a fancy bistro, which just goes to show that sometimes the simplest ingredients treated with respect create the most memorable meals.

Ingredients

• Ripe tomatoes: The quality really matters here since roasting concentrates their flavor, and slightly overripe ones actually caramelize beautifully
• Yellow onion: Sweet onions work best because they become almost candy-like when roasted, adding natural sweetness that balances the tomatoes acidity
• Fresh garlic: Roasting whole cloves mellows the sharp bite into something creamy and subtle that blends perfectly into the soup
• Extra-virgin olive oil: This helps the vegetables roast evenly and adds that unmistakable Mediterranean richness you cant get from other oils
• Fresh basil: Dont add this during roasting or it will turn bitter, stir it in at the very end to preserve that bright, peppery aroma
• Vegetable broth: Low sodium lets you control the seasoning completely, and a good quality broth makes a noticeable difference in the finished depth

Instructions

Roast the vegetables:

The oven should be nice and hot at 220°C so everything gets those gorgeous charred edges and caramelized spots

Simmer the base:

Add the broth to your roasted vegetables and let it bubble gently for about five minutes so all those roasted flavors meld together

Blend it smooth:

An immersion blender makes this incredibly easy right in the pot, but if you use a regular blender, work in batches and leave the steam vent open

Finish with basil:

Stir in the fresh basil right at the end and taste again, adjusting salt or adding a pinch of sugar if the tomatoes are particularly acidic

Save

My dad still talks about the time I made this for him when he was recovering from surgery, saying it was the only thing that actually tasted good and made him feel comforted. Sometimes food really is love in its most tangible form.

Making It Your Own

Ive discovered that a splash of balsamic vinegar right before blending adds this incredible depth that people can never quite identify. Some nights I add red pepper flakes if I want something with a little kick, especially when its cold outside and I need that extra warmth.

The Texture Secret

Straining the soup through a fine sieve takes an extra five minutes but transforms it from good to restaurant-quality. The first time I bothered with this step, I couldnt believe how smooth and elegant the final bowl looked and felt.

Serving Suggestions

A swirl of cream on top makes for a beautiful presentation, but honestly, this soup stands perfectly on its own with just some good bread for dipping. I love serving it with a simple green salad dressed with lemon vinaigrette to cut through the richness.

• Croutons made from stale bread work perfectly here and prevent waste
• A drizzle of really good olive oil on top right before serving adds freshness
• Keep some extra basil leaves whole for garnish to show what flavors are inside

Save

This is the soup I turn to whenever I need to feel like Im taking care of myself properly. Something about the rich color and warmth just makes everything better.

Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavors when made 1-2 days ahead. Store in an airtight container in the refrigerator and reheat gently on the stove, adding a splash of broth if needed to adjust consistency.

→ What tomatoes work best for roasting?

Roma or plum tomatoes are ideal due to their lower water content and intense flavor. However, any ripe, in-season tomatoes will produce excellent results. Vine-ripened varieties offer the sweetest, most robust flavor profile.

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot for convenience, or blend in batches using a countertop blender. For the silkiest results, strain the pureed soup through a fine-mesh sieve to remove any remaining fibrous bits or seeds.

→ Can I freeze this soup?

Yes, this freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently. Skip cream garnish until serving.

→ What can I serve with this soup?

Crusty garlic bread, grilled cheese sandwiches, or homemade croutons are classic pairings. For a lighter option, serve with a simple green salad dressed with balsamic vinaigrette to complement the soup's rich flavors.

→ How can I make this soup vegan?

Simply omit the butter and use olive oil instead. Replace cream garnish with coconut cream, cashew cream, or a drizzle of high-quality extra-virgin olive oil. The soup remains deliciously creamy and satisfying without dairy.