Introduction
Hey there, friend! Let me tell you, there are some meals that just wrap you up in a warm hug, and for me, this Cozy Roasted Tomato Basil Soup is absolutely one of them. Remember those chilly evenings or rainy afternoons when all you wanted was something comforting and delicious? This soup takes me right back there.
Forget those sad, watery store-bought versions. Making homemade tomato soup, especially starting with roasting fresh tomatoes, elevates it to a whole new level. It brings out a deep, sweet flavor that canned tomatoes alone just can’t replicate. And with fresh basil? Pure magic! Trust me, this recipe is surprisingly easy, incredibly satisfying, and guaranteed to become a go-to in your kitchen.
Why You’ll Love This Recipe
- Easy: Simple steps, straightforward process.
- Comforting Classic: Pure, cozy nostalgia in a bowl.
- Packed with Flavor: Roasting tomatoes brings out incredible sweetness and depth.
- Pairs Perfectly: The ultimate companion to a grilled cheese sandwich!
Ingredients
Gather your goodies! Here’s what you’ll need:
- 9 Roma tomatoes, sliced lengthwise: These are great for roasting as they have less water content than larger tomatoes. Roasting them is key to that deep flavor!
- 3 tablespoon extra virgin olive oil: For roasting the tomatoes and sautéing our aromatics.
- 2 tablespoon unsalted butter: Adds richness and helps sauté the veggies.
- 1 yellow onion, diced: The sweet base for our soup.
- 4 garlic cloves, minced: Because can you really make soup without garlic?
- 1 tablespoon fresh thyme, minced: Adds a lovely, earthy note that pairs beautifully with tomato.
- 1 teaspoon Kosher salt: Enhances all the flavors.
- ½ teaspoon ground black pepper: A classic seasoning partner.
- 1 28 oz. can San Marzano tomatoes, crushed: Using high-quality canned tomatoes like San Marzano gives a smooth, sweet tomato base. Crushed works perfectly here.
- 1 cup fresh basil, roughly chopped: The “basil” part of tomato basil! Don’t skimp, it makes a world of difference.
- 1 tablespoon sugar: Helps balance the acidity of the tomatoes and enhances their natural sweetness.
- 2 cups chicken stock: The liquid base. Use a good quality one for the best flavor.
- ⅔ cup heavy cream: For that luscious, creamy finish.
How to Make It
Let’s get cooking! Follow these steps, and you’ll have delicious soup in no time.
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the sliced Roma tomatoes on a baking sheet. Drizzle with about 1 tablespoon of the olive oil, sprinkle with a little salt and pepper, and toss gently to coat. Roast for 30-40 minutes, or until they are soft, slightly caramelized, and a little shriveled. This step is so worth it for the flavor!
- Sauté the Aromatics: While the tomatoes are roasting, grab a large pot or Dutch oven. Heat the remaining 2 tablespoons of olive oil and the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add Garlic and Herbs: Stir in the minced garlic and fresh thyme. Cook for just 1-2 minutes more, until fragrant. Be careful not to burn the garlic!
- Combine Tomatoes: Add the roasted Roma tomatoes (juice and all!), the crushed San Marzano tomatoes, salt, pepper, and sugar to the pot. Stir everything together.
- Simmer: Pour in the chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes. This allows all those wonderful flavors to meld together.
- Blend it Up: Here’s where it gets creamy! You can use an immersion blender right in the pot – carefully blend until smooth or your desired consistency. If you’re using a standard blender, work in batches. PRO TIP: Fill the blender only halfway, leave the little cap in the lid slightly ajar (or remove and cover with a kitchen towel) to let steam escape, and hold the lid down firmly. Blend until smooth. Return blended soup to the pot.
- Finish with Cream and Basil: Stir in the heavy cream and fresh chopped basil. Cook for another 5 minutes, stirring, until the soup is heated through and the basil has wilted slightly. Taste and adjust seasoning if needed.
That’s it! You’ve made incredible homemade roasted tomato basil soup. Serve it hot with a swirl of extra cream, a sprinkle of fresh basil, or, my favorite, alongside a perfectly grilled cheese sandwich!
Substitutions & Additions
- Make it Vegetarian: Swap chicken stock for vegetable stock.
- Different Tomatoes: Can’t find Roma? You can roast other types like cherry tomatoes or even quartered larger tomatoes, but roasting time might vary slightly.
- Dried Herbs: If you don’t have fresh thyme, use about 1 teaspoon of dried thyme, added with the onions and garlic. Dried basil can be used in a pinch (about 2-3 tablespoons added at the end), but fresh truly is best for this recipe.
- Spice it Up: Add a pinch of red pepper flakes when you add the garlic for a little heat.
- Add Veggies: Sauté a diced carrot and celery with the onion for added depth and nutrition.
- Make it Heartier: Stir in cooked small pasta (like ditalini or orzo) or some white beans at the end.
Tips for Success
- Don’t Skip the Roasting: Seriously, it makes a huge difference in the final flavor profile.
- High-Quality Canned Tomatoes: Using San Marzano or other good quality crushed tomatoes from a can provides a better base flavor and texture.
- Don’t Burn the Garlic: Garlic can go from perfectly fragrant to bitter very quickly. Keep an eye on it!
- Blend Carefully: Hot liquids expand in a blender. Follow the safety tips above! An immersion blender is the easiest and safest tool here.
- Adjust Consistency: If your soup is too thick, add a little more stock or water until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce.
- Prep Ahead: You can roast the Roma tomatoes a day or two in advance and store them in the fridge until ready to make the soup.
How to Store It
This soup is great for leftovers!
- Refrigerator: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: This soup freezes beautifully! Once completely cooled, transfer to freezer-safe containers or bags. It will keep in the freezer for up to 3-4 months. Thaw overnight in the fridge or gently reheat from frozen on the stovetop over low heat, stirring frequently.
- Reheating: Gently reheat soup on the stovetop over medium-low heat, stirring often, until warmed through. You might need to add a splash of stock or water if it’s thickened in the fridge.
FAQs
Got questions? I’ve got answers!
Can I use fresh basil stems?
While the leaves hold the most flavor, you can add a few basil stems to the pot while simmering and remove them before blending for an extra flavor boost. Don’t blend the stems though!
Why add sugar?
Tomatoes are acidic, and a little sugar helps balance that acidity and brings out their natural sweetness, especially when combined with the roasted tomatoes.
Can I make this soup thicker?
Yes! For a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 10 minutes of simmering, stirring until thickened. Or, blend less liquid into the soup initially.
Cozy Roasted Tomato Basil Soup
This homemade roasted tomato basil soup is a comforting classic. Starting with roasting fresh Roma tomatoes brings out a deep, sweet flavor that canned tomatoes alone can't replicate. Combined with San Marzano crushed tomatoes, fresh basil, and a touch of cream, it's incredibly satisfying, surprisingly easy, and pairs perfectly with a grilled cheese sandwich.
Equipment
- Baking Sheet
- Large pot or Dutch oven
- Immersion blender Recommended for easy blending
- Standard blender Requires blending in batches and careful handling of hot liquid
Ingredients
Hauptzutaten
- 9 Roma tomatoes sliced lengthwise; great for roasting
- 3 tablespoon extra virgin olive oil divided, for roasting and sautéing
- 2 tablespoon unsalted butter
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon Kosher salt divided
- 0.5 teaspoon ground black pepper divided
- 1 can San Marzano tomatoes, crushed 28 oz.
- 1 cup fresh basil roughly chopped
- 1 tablespoon sugar
- 2 cup chicken stock
- 0.67 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Place the sliced Roma tomatoes on a baking sheet. Drizzle with about 1 tablespoon of the olive oil, sprinkle with a little salt and pepper, and toss gently to coat. Roast for 30-40 minutes, or until they are soft, slightly caramelized, and a little shriveled.
- While the tomatoes are roasting, grab a large pot or Dutch oven. Heat the remaining 2 tablespoons of olive oil and the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and fresh thyme. Cook for just 1-2 minutes more, until fragrant. Be careful not to burn the garlic!
- Add the roasted Roma tomatoes (juice and all!), the crushed San Marzano tomatoes, salt, pepper, and sugar to the pot. Stir everything together.
- Pour in the chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes. This allows all those wonderful flavors to meld together.
- Blend it Up: You can use an immersion blender right in the pot – carefully blend until smooth or your desired consistency. If you're using a standard blender, work in batches. Fill the blender only halfway, leave the little cap in the lid slightly ajar (or remove and cover with a kitchen towel) to let steam escape, and hold the lid down firmly. Blend until smooth. Return blended soup to the pot.
- Stir in the heavy cream and fresh chopped basil. Cook for another 5 minutes, stirring, until the soup is heated through and the basil has wilted slightly. Taste and adjust seasoning if needed.
Notes
Serve hot with a swirl of extra cream, a sprinkle of fresh basil, or alongside a grilled cheese sandwich.
Substitutions & Additions:
- Vegetarian: Use vegetable stock instead of chicken stock.
- Different Tomatoes: Other types like cherry tomatoes or quartered larger tomatoes can be roasted, but roasting time may vary.
- Dried Herbs: Use about 1 tsp dried thyme (add with onions/garlic) and 2-3 tbsp dried basil (add at the end) if fresh is unavailable.
- Spice it Up: Add a pinch of red pepper flakes with the garlic.
- Add Veggies: Sauté a diced carrot and celery with the onion.
- Make it Heartier: Stir in cooked small pasta (ditalini, orzo) or white beans at the end. Tips for Success:
- Don't skip roasting the Roma tomatoes.
- Use high-quality crushed canned tomatoes.
- Do not burn the garlic when sautéing.
- Blend hot liquids carefully, especially with a standard blender.
- Adjust consistency with more stock/water if too thick, or simmer uncovered if too thin.
- Roasted Roma tomatoes can be prepped a day or two in advance. Storage:
- Refrigerator: Store cooled soup in an airtight container for 3-4 days.
- Freezer: Freeze cooled soup in freezer-safe containers for 3-4 months. Thaw overnight in the fridge or reheat gently from frozen.
- Reheating: Gently reheat on the stovetop over medium-low heat, adding liquid if needed. FAQs:
- Basil Stems: Add a few stems while simmering (remove before blending) for extra flavor, but don't blend stems.
- Why Sugar: Helps balance acidity and enhances sweetness.
- Vegetarian: Use vegetable stock instead of chicken stock.
- Different Tomatoes: Other types like cherry tomatoes or quartered larger tomatoes can be roasted, but roasting time may vary.
- Dried Herbs: Use about 1 tsp dried thyme (add with onions/garlic) and 2-3 tbsp dried basil (add at the end) if fresh is unavailable.
- Spice it Up: Add a pinch of red pepper flakes with the garlic.
- Add Veggies: Sauté a diced carrot and celery with the onion.
- Make it Heartier: Stir in cooked small pasta (ditalini, orzo) or white beans at the end. Tips for Success:
- Don't skip roasting the Roma tomatoes.
- Use high-quality crushed canned tomatoes.
- Do not burn the garlic when sautéing.
- Blend hot liquids carefully, especially with a standard blender.
- Adjust consistency with more stock/water if too thick, or simmer uncovered if too thin.
- Roasted Roma tomatoes can be prepped a day or two in advance. Storage:
- Refrigerator: Store cooled soup in an airtight container for 3-4 days.
- Freezer: Freeze cooled soup in freezer-safe containers for 3-4 months. Thaw overnight in the fridge or reheat gently from frozen.
- Reheating: Gently reheat on the stovetop over medium-low heat, adding liquid if needed. FAQs:
- Basil Stems: Add a few stems while simmering (remove before blending) for extra flavor, but don't blend stems.
- Why Sugar: Helps balance acidity and enhances sweetness.