Easy Roasted Tomato Basil Soup
Indulge in the ultimate comfort food with this Roasted Tomato Basil Soup. The combination of roasted tomatoes, aromatic basil, and a hint of garlic creates a heartwarming dish that’s both simple to make and irresistibly delicious. Trust me, once you’ve tried it, this soup will become a staple in your home cooking repertoire.
Why You Will Love Making Roasted Tomato Soup
There’s something genuinely rewarding about making this roasted tomato soup recipe. Here’s why you’re going to find making this soup an enjoyable experience:
- Simplicity at its best: You don’t need to be a gourmet chef to whip up this soup. With basic ingredients and straightforward instructions, it’s accessible to cooks of all levels.
- Rich and comforting flavors: The roasting process deepens the flavors of the tomatoes and garlic, giving the soup a comforting and hearty quality that’s hard to beat.
- Versatility: This soup can serve as a cozy meal on its own or pair beautifully with a variety of dishes, from vegan grilled cheese sandwiches to a simple green salad.
- Health benefits: Packed with vitamins and antioxidants thanks to the fresh tomatoes and garlic, this soup is not only delicious but also good for you.
- Freezer-friendly: Make a big batch and freeze it for those days when you need a quick and easy meal that doesn’t compromise on taste.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Roasted Tomato Basil Soup with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Creating this delicious roasted tomato basil soup recipe is easier than you might think. Here’s how to bring this comforting dish to your table:
Preparing Your Ingredients
Start by preheating your oven to 400°F (200°C). Take your Roma tomatoes, onion, and garlic cloves, and get them ready for the oven. Quarter the onion and halve the tomatoes lengthwise to ensure they roast evenly. Peeling the garlic cloves is a good idea to avoid any bitter burnt garlic skins in your soup.
Roasting the Vegetables
On a baking sheet, arrange the tomatoes, onions, and garlic. A generous drizzle of olive oil plus a sprinkle of salt and pepper will enhance the natural flavors of the vegetables. Mix them well to ensure everything is nicely coated.
Roast them in the oven for about 40 minutes. This process intensifies their flavors, adding a depth that will be the backbone of your soup.
Blending the Soup
After letting the roasted vegetables cool for about 10 minutes, transfer them into a blender. Add the tomato paste, which will help thicken the soup, and add a rich tomatoey base. Blend until smooth. If you like your soup with a bit more texture, you can pulse the blender a few times to leave some chunkier bits.
Serving
Pour the blended soup into bowls. Garnish with fresh basil leaves to add a pop of color and a fresh flavor contrast to the warm richness of the roasted tomato base. Now, it’s ready to serve!
Recipe Notes and Expert Tips
To elevate your roasted tomato basil soup even further, here are some expert tips and adjustments you can make:
- Roasting Time May Vary: Depending on your oven and the size of your tomatoes, the roasting time can vary. Keep an eye on them and look for a nice caramelization without letting them burn.
- Blenders: If you don’t have a blender, an immersion blender works great right in the pot. It also gives you more control over the texture of the soup. A food processor will also work.
- Adjust Consistency: If the soup is too thick for your liking, you can thin it out with a bit of vegetable broth. Add it gradually until you reach your desired consistency.
- Add Heat: For an extra flavor kick, try adding a pinch of red pepper flakes before roasting the vegetables.
- Garnish Variations: While fresh basil is a classic garnish, don’t hesitate to experiment with grated vegan Parmesan cheese, a dollop of vegan pesto, or even homemade croutons for added texture and flavor.
- Season to Taste: Always taste your soup before serving and adjust the seasoning if necessary. Sometimes a little extra salt, pepper, or a squeeze of lemon juice is all it takes to bring out the flavors.
- Make It Creamy: For a creamier texture, add a splash of vegan heavy cream (oat cream is delicious!), coconut cream, or your favorite plant-based milk alternative after blending the soup. Stir well and heat through to integrate the creamy element fully.
- Can I use canned tomatoes instead of fresh? Yes, you can use canned plum tomatoes if fresh ones aren’t available. The soup will still be delicious, though the flavor might be slightly different. Opt for whole, peeled tomatoes for the best result.
- Protein: While this soup is hearty on its own, adding protein like white beans or even chickpeas can make it even more filling. Just add your protein of choice when blending or after to keep them whole.
- Can I make this soup in a slow cooker? Yes, you can make roasted tomato basil soup in a slow cooker, although you’ll miss the depth of flavor that comes from roasting the vegetables. If you choose this method, add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours before blending.
How to Store Leftover Roasted Tomato Basil Soup
Don’t let any of your delicious soup go to waste. Storing leftovers properly means you can enjoy this comforting dish again with minimal effort. Here’s how:
- Cool Before Storing: Allow the soup to cool to room temperature before you plan to store it.
- Refrigerator Storage: In an airtight container, the roasted tomato basil soup can last in the fridge for up to 5 days. Make sure the container is sealed well to keep the flavors fresh.
- Freezer-Friendly: For longer storage, this soup freezes beautifully. Pour it into freezer-safe bags or containers, leaving some space for expansion. It can stay frozen for up to 3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over medium heat.
- Reheating: When you’re ready to enjoy your soup again, reheat it on the stovetop over medium heat, stirring occasionally until it’s hot all the way through. If it’s too thick, you can add a little broth or water to adjust the consistency. Avoid boiling the soup as it can alter the texture and flavor. You can also use a microwave, heating in short bursts and stirring in between to ensure even heating.
What to Serve with Roasted Tomato Basil Soup
Pairing the right side dishes with your roasted tomato basil soup can turn a simple bowl of soup into a hearty and satisfying meal. Here are some perfect companions for your soup:
Vegan Grilled Cheese Sandwich
The classic grilled cheese sandwich is a no-brainer when it comes to soup pairings. The crispy, buttery bread, and melty cheese complement the rich and savory flavors of the tomato basil soup. Experiment with different plant-based cheeses for varied flavors.
Garlic Bread
For those who love a good crunch but want something a bit more flavorful than plain toast, garlic bread is an excellent choice. Its garlicky, buttery goodness pairs wonderfully with the soup and is great for dipping. Plus, it’s a quick and easy way to add an extra dimension to your meal. Keep it vegan by using dairy-free butter!
Simple Green Salad
If you’re looking for a lighter option, a simple salad dressed with a balsamic vinaigrette can balance the richness of the soup. For some variety, try our Blood Orange and Fennel Salad or our hearty Vegan Couscous Salad With Tofu.
Roasted Vegetables
For a heartier companion, try roasting a tray of your favorite vegetables like zucchini, bell peppers, and carrots. The roasting process brings out their natural sweetness, which pairs nicely with the depth of the tomato basil soup. It’s a great way to add more veggies to your meal in a flavorful way. Even better, you can roast them at the same time as the tomatoes, onions, and garlic!
More Vegan Stew and Soup Recipes You Will Love
- Vegan Minestrone Soup Recipe
- Chickpea and Sweet Potato Stew
- Vegan Mushroom Lentil Stew
- Mixed Bean Chili Recipe
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Easy Roasted Tomato Basil Soup
Ingredients
- 3 pounds Roma tomatoes
- 1 yellow onion
- 5 garlic cloves
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 10 basil leaves
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables. Peel the garlic and onion. Then quarter the onion and halve the tomatoes lengthwise.3 pounds Roma tomatoes, 1 yellow onion, 5 garlic cloves
- Arrange the tomatoes, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Mix well.2 tablespoons olive oil, Salt and pepper
- Bake in the oven for 40 minutes. Let it cool for 10 minutes after baking.
- Transfer the baked ingredients and juices to the blender. Add tomato paste and blend until smooth.2 tablespoons tomato paste
- Serve the soup garnished with basil and enjoy!10 basil leaves
Notes
-
- Roasting Time May Vary: Depending on your oven and the size of your tomatoes, the roasting time can vary. Keep an eye on them and look for a nice caramelization without letting them burn.
- Blenders: If you don’t have a blender, an immersion blender works great right in the pot. It also gives you more control over the texture of the soup. A food processor will also work.
- Adjust Consistency: If the soup is too thick for your liking, you can thin it out with a bit of vegetable broth. Add it gradually until you reach your desired consistency.
- Add Heat: For an extra flavor kick, try adding a pinch of red pepper flakes before roasting the vegetables.
- Garnish Variations: While fresh basil is a classic garnish, don’t hesitate to experiment with grated vegan Parmesan cheese, a dollop of vegan pesto, or even homemade croutons for added texture and flavor.
- Season to Taste: Always taste your soup before serving and adjust the seasoning if necessary. Sometimes a little extra salt, pepper, or a squeeze of lemon juice is all it takes to bring out the flavors.
- Make It Creamy: For a creamier texture, add a splash of vegan heavy cream (oat cream is delicious!), coconut cream, or your favorite plant-based milk alternative after blending the soup. Stir well and heat through to integrate the creamy element fully.
- Can I use canned tomatoes instead of fresh? Yes, you can use canned plum tomatoes if fresh ones aren’t available. The soup will still be delicious, though the flavor might be slightly different. Opt for whole, peeled tomatoes for the best result.
- Protein: While this soup is hearty on its own, adding protein like white beans or even chickpeas can make it even more filling. Just add your protein of choice when blending or after to keep them whole.
Storage & Reheating
-
- Cool Before Storing: Allow the soup to cool to room temperature before you plan to store it.
-
- Refrigerator Storage: In an airtight container, the roasted tomato basil soup can last in the fridge for up to 5 days. Make sure the container is sealed well to keep the flavors fresh.
-
- Freezer-Friendly: For longer storage, this soup freezes beautifully. Pour it into freezer-safe bags or containers, leaving some space for expansion. It can stay frozen for up to 3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over medium heat.
-
- Reheating: When you’re ready to enjoy your soup again, reheat it on the stovetop over medium heat, stirring occasionally until it’s hot all the way through. If it’s too thick, you can add a little broth or water to adjust the consistency. Avoid boiling the soup as it can alter the texture and flavor. You can also use a microwave, heating in short bursts and stirring in between to ensure even heating.
