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Roasted Tomato Basil Soup — Deep-Roasted Flavor, Simple Steps for Weeknights Pinterest recipe pin

Roasted Tomato Basil Soup

A bright, smooth roasted tomato basil soup with caramelized tomatoes and a light butter swirl for creamy texture—perfect with grilled cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds plum Roma tomatoes, quartered
  • 1 pound vine tomatoes halved
  • 1 large yellow onion roughly chopped
  • 1 head garlic halved crosswise
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 carrot peeled and chopped
  • 1 celery stalk chopped
  • 3 cups low-sodium chicken or vegetable stock plus more as needed
  • 1 bay leaf
  • 1/3 cup fresh basil leaves chopped, divided
  • 2 tablespoons unsalted butter optional or 1 tablespoon olive oil for dairy-free
  • 1 teaspoon sugar optional, to balance acidity
Garnish and optional additions
  • Grated Parmesan or ricotta for serving optional
  • Croutons or grilled cheese for serving optional

Equipment

  • 1 18x13-inch rimmed sheet pan
  • 1 4- to 6-quart Dutch oven or heavy saucepan
  • 1 Immersion blender or countertop blender
  • 1 Fine-mesh strainer (optional)

Method
 

Roast the vegetables
  1. Preheat oven to 425°F and line a rimmed sheet pan; toss quartered plum tomatoes, halved vine tomatoes, chopped onion, and halved garlic head with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, spread in a single layer and roast 30–40 minutes until browned at the edges and juices are bubbling.
Sauté base
  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat, add chopped carrot and celery and sauté 6–8 minutes until softened.
Build and simmer
  1. Carefully transfer roasted tomatoes, roasted onion, and squeeze-roasted garlic cloves into the pot, add 3 cups stock and 1 bay leaf, bring to a gentle simmer and cook 10 minutes to meld flavors.
Blend and finish
  1. Remove bay leaf, purée soup with an immersion blender until smooth or blend in batches in a countertop blender (vent lid and use towel), then add extra stock 1/4 cup at a time to reach desired consistency; stir in 1/3 cup chopped basil and 2 tablespoons butter off heat, adjust salt and pepper and add 1 teaspoon sugar if needed.
Serve
  1. Ladle into bowls, garnish with reserved basil, grated Parmesan or a dollop of ricotta if using, and serve with grilled cheese or crusty bread.

Notes

Roast vegetables first to concentrate flavor and prevent a watery soup; add stock after blending to control thickness. Use fresh basil added off heat for brighter flavor. For a dairy-free version, replace butter with olive oil. The soup refrigerates for up to 4 days and freezes up to 3 months.