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Bowl of creamy tomato basil soup infused with roasted garlic and a savory Parmesan rind.

Roasted Tomato Basil Soup

Victoria Sandra
Experience the ultimate comfort with this silky roasted tomato basil soup. Featuring concentrated roasted tomatoes, a savory garlic backbone, and fresh herbaceous notes, it is the perfect cozy meal.
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Prep Time 5 minutes
Cook Time 1 hour 28 minutes
Total Time 1 hour 33 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 215 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Large pot
  • Immersion blender

Ingredients
  

  • 2½ pounds roma tomatoes, halved
  • ¼ cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 medium yellow onion, chopped
  • ⅓ cup chopped carrots
  • 4 garlic cloves, chopped
  • 3 cups vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 cup fresh basil leaves, plus more for garnish loosely packed

Instructions
 

Roast the tomatoes for concentrated flavor

  • Preheat your oven to 350°F and line a large baking sheet with parchment paper.
  • Arrange the halved tomatoes cut side up on the sheet. Drizzle with 2 tablespoons of olive oil and season generously with sea salt and black pepper.
  • Roast for 1 hour until the edges shrivel and the centers are concentrated and juicy.

Build the savory base on the stove

  • Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and garlic with a pinch of salt.
  • Cook for 8 minutes, stirring occasionally, until the vegetables are soft and develop a light golden caramelization.

Simmer, blend, then finish with basil

  • Stir the roasted tomatoes into the pot along with the vegetable broth, balsamic vinegar, and thyme. Bring to a gentle simmer.
  • Maintain the simmer for 20 minutes to allow the flavors to meld together.
  • Allow the soup to cool slightly. Use an immersion blender to puree until smooth and glossy. Add the basil leaves and pulse briefly so small green flecks remain.
  • Adjust seasoning with salt and pepper. Ladle into bowls and garnish with extra basil.

Notes

Flavor Secret: Roasting the tomatoes for a full hour is essential for removing excess water and concentrating the natural sugars for a deeper flavor.
Color Tip: If your soup looks orange after blending, it is just trapped air. Simmer it on low for 5 minutes without stirring to let the air escape and the deep red color return.
Storage Tip: This soup keeps well in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
Winter Variation: If fresh tomatoes are out of season, substitute with high-quality canned San Marzano tomatoes for a consistently sweet result.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 215kcalCarbohydrates: 19gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 840mgPotassium: 620mgFiber: 4gSugar: 9gVitamin A: 1200IUVitamin C: 45mgCalcium: 65mgIron: 1.8mg
Keyword healthy soup, roasted tomato soup, tomato basil soup
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