When the chilly air sets in and the leaves begin to turn golden, there’s nothing more comforting than wrapping your hands around a warm bowl of homemade soup. This Roasted Tomato Basil Soup is the perfect companion for soup season. It’s a simple yet deeply flavorful dish that makes a delicious fall soup or winter soup, ideal for a cozy dinner in cold days.
By roasting the tomatoes, onion, and garlic, we bring out their natural sweetness and depth, which makes this soup rich and hearty without needing heavy cream or complicated steps. Fresh basil adds brightness and a fragrant note that perfectly balances the roasted flavors. Whether you’re looking for an easy fall recipe, a nourishing winter recipe, or just a timeless bowl of cozy soup, this recipe will quickly become one of your favorites.
Why You Will Love This Tomato Basil Recipe
There are countless reasons to love this tomato basil soup, but here are a few that stand out:
- Simple ingredients, big flavor – All you need are ripe tomatoes, onion, garlic, basil, and a few pantry staples. Roasting does all the magic.
- Perfect for fall and winter – When the weather cools, this soup warms you up from the inside out. It’s the definition of a cozy dinner in cold days.
- Naturally vegan and healthy – No cream, no dairy, just wholesome veggies and herbs.
- Meal prep friendly – Make a big batch and enjoy throughout the week, or freeze for later. This is one of those fall soups and winter soups you’ll be happy to pull from the freezer.
- Versatile – Serve it as a starter, a main with some bread or a salad, or as part of a festive holiday table.
Ingredient Notes – What You´ll Need
Here’s what you’ll need for this roasted tomato basil soup and why each ingredient matters:
- Tomatoes – Choose ripe, juicy tomatoes for the best flavor. Roma or plum tomatoes work well because they are less watery, but any ripe variety will do. Roasting enhances their sweetness and reduces acidity.
- Garlic bulb – Roasting garlic transforms its sharp bite into a mellow, almost caramel-like flavor. A whole bulb might seem like a lot, but it adds a beautiful depth to the soup.
- Onion – Roasted onion brings an earthy sweetness that balances the tomatoes. Yellow or white onion works best.
- Olive oil – For roasting and adding richness. A good-quality olive oil elevates the flavor.
- Fresh basil leaves – This herb is the soul of tomato basil soup. Add it fresh at the blending stage for a burst of brightness.
- Water or vegetable broth – Keeps the soup light yet nourishing. Vegetable broth will give a more robust flavor, while water keeps it very fresh.
- Salt and black pepper – Simple but essential for seasoning.
Optional add-ins for variation:
- A pinch of red pepper flakes for heat.
- A splash of balsamic vinegar for tanginess.
- Nutritional yeast for a subtle cheesy flavor (great for vegans).
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 200°C (400°F). Roasting is the secret to transforming this soup from ordinary to extraordinary.
Step 2: Prepare the Vegetables
- Cut the tomatoes in half and place them cut-side up on a baking tray.
- Slice the top off the garlic bulb (just enough to expose the cloves).
- Peel and quarter the onion.
- Place everything on the tray and drizzle generously with olive oil. Sprinkle with salt and pepper.
Step 3: Roast to Perfection
Roast the vegetables for about 30–35 minutes, or until:
- The tomatoes are soft and caramelized.
- The onion is golden and tender.
- The garlic cloves are soft and fragrant.
Step 4: Peel the Tomatoes
Once slightly cooled, peel off the tomato skins. This extra step makes the soup silky smooth.
Step 5: Blend the Soup
- Squeeze the roasted garlic cloves out of their skins.
- Add the garlic, onion, peeled tomatoes, fresh basil leaves, and 1 cup of water or vegetable broth to a blender.
- Blend until smooth and creamy.
Step 6: Adjust and Taste
- If the soup is too thick, add more water or broth until it reaches your desired consistency.
- Taste and adjust with more salt and pepper as needed.
Step 7: Serve and Enjoy
Pour into bowls, garnish with fresh basil, and drizzle with a little olive oil. Serve warm.
Tomato Basil Soup Recipe Tips
- Choose ripe tomatoes: The riper the tomatoes, the more flavorful your soup will be.
- Don’t rush roasting: Allowing the tomatoes and onion to caramelize brings incredible depth.
- Blend carefully: If using a regular blender, blend in batches and let steam escape. For convenience, you can also use an immersion blender.
- Customize to taste: Add chili flakes for spice, coconut milk for creaminess, or roasted red peppers for a twist.
- Pair with bread: A slice of sourdough or vegan grilled cheese makes this soup a complete meal.
Serving Suggestions
This tomato basil soup is versatile and can be served in many ways:
- As a starter: A small bowl is perfect to kick off a cozy dinner in fall or winter.
- With bread: Think crusty sourdough, garlic bread, or a grilled cheese sandwich.
- Alongside a salad: Pair with a fresh green salad or even a hearty kale salad for balance.
- For a festive meal: This soup makes a beautiful first course for Thanksgiving or Christmas dinner.
Storage Tips
One of the best things about this recipe is that it stores beautifully.
- Refrigerator: Store in an airtight container for up to 4–5 days.
- Freezer: Cool completely, then freeze in containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally, until heated through.
Frequently Asked Questions about Tomato Basil Soup
1. Can I use canned tomatoes instead of fresh?
Yes! If fresh tomatoes aren’t in season, use good-quality canned whole tomatoes. Roast the onion and garlic as instructed, then blend everything together.
2. Can I make this soup creamy?
Absolutely. Add a splash of coconut milk, oat cream, or cashew cream for a luscious texture.
3. How do I make it spicier?
Add roasted chili peppers or red pepper flakes when blending.
4. Can I double the recipe?
Yes, this soup doubles easily. It’s perfect for meal prep during soup season.
5. Can I serve this cold like gazpacho?
This recipe is meant to be a warm fall or winter soup, but you could enjoy it chilled in summer if desired.
Equipment Needed
To make this roasted tomato basil soup, you’ll need:
- A baking tray for roasting.
- A sharp knife and cutting board.
- A blender (stand blender or immersion blender).
- A large pot for reheating and serving.
This roasted tomato basil soup is everything you want in a fall recipe or winter recipe – warm, nourishing, and full of flavor. It’s simple enough for a weeknight but elegant enough for a holiday starter. Whether you’re searching for fall soups or winter soups, this one deserves a spot in your kitchen rotation.
There’s something magical about how roasting simple vegetables transforms them into a deeply flavorful, soul-warming meal. Next time you crave a cozy soup for a cozy dinner in cold days, you’ll know exactly what to make.
I’d love to hear from you! 🌿
- Have you tried this tomato basil soup?
- Do you prefer it classic and simple, or do you add extra twists like coconut milk or chili?
- Share your variations or questions in the comments below—I love seeing how you make my recipes your own.
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Tomato Basil Soup
This roasted tomato basil soup is the ultimate cozy comfort food for fall and winter. Made with roasted tomatoes, garlic, onion, and fresh basil, it’s simple, healthy, and perfect for soup season! 🍅🌿🥣
Ingredients
- 6–7 ripe tomatoes (medium to large)
- 1 whole garlic bulb
- 1 medium onion, peeled and quartered
- 2–3 tbsp olive oil
- Salt and black pepper, to taste
- 1–2 cups water or vegetable broth (adjust to desired consistency)
- 1 small bunch of fresh basil leaves
Instructions
- Preheat the oven: Set your oven to 200°C (400°F).
- Prepare the vegetables: Cut the tomatoes in half and place them cut side up on a baking tray. Slice the top off the garlic bulb (just enough to expose the cloves). Add the quartered onion to the tray as well.
- Season and roast: Drizzle tomatoes, garlic, and onion with olive oil. Sprinkle with salt and black pepper. Roast for about 30–35 minutes, until the tomatoes are soft and caramelized, the onion is golden, and the garlic is tender.
- Peel the tomatoes: Once roasted and slightly cooled, peel off the tomato skins (they should come off easily).
- Blend the soup: Squeeze the roasted garlic cloves out of their skins. Add them to a blender along with the roasted onion, peeled tomatoes, fresh basil leaves, and about 1 cup of water or vegetable broth. Blend until smooth.
- Adjust consistency: Add more water or broth if needed until the soup reaches your preferred texture.
- Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve warm with fresh basil leaves and a drizzle of olive oil on top.
Notes
- Use ripe tomatoes – the riper and sweeter the tomatoes, the richer the flavor.
- Roast slowly – let the tomatoes, garlic, and onion caramelize for deep, cozy flavors.
- Blend with fresh basil – add basil at the end for a bright, fresh taste that balances the roasted veggie
