Description
A simple, comforting, and budget-friendly roasted tomato basil soup that requires minimal active prep time. Perfect for busy weeknights, this soup is kid-approved and freezes well.
Ingredients
Scale
- 3 lbs fresh Roma or vine-ripened tomatoes (or 2 large cans 28oz whole peeled tomatoes)
- 1 large yellow onion, chopped (about 300g)
- 6–8 cloves garlic, peeled and smashed
- 3 tablespoons extra virgin olive oil
- 1 cup vegetable or chicken broth (low-sodium)
- ½ cup heavy cream or half-and-half
- ½ cup packed fresh basil, chopped (or 2 teaspoons dried)
- 1 teaspoon sugar (optional, for acidity balance)
- Salt and black pepper, to taste
- 1 tablespoon butter (optional, for richness)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
- Toss chopped tomatoes, chopped onion, and smashed garlic on the baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss to coat and spread in a single layer.
- Roast for 40-45 minutes, stirring halfway through, until tomatoes are soft, collapsed, and slightly charred at the edges.
- Scrape the roasted vegetables into a large pot or Dutch oven, including all caramelized juices.
- Pour in the broth and bring to a gentle simmer over medium heat. Simmer for 10 minutes to meld flavors.
- Let the soup cool slightly, then blend in batches until completely smooth. Be careful with hot liquid; cover the blender lid with a towel.
- Return the blended soup to the pot. Stir in the heavy cream and fresh basil. Taste and adjust seasoning with salt, pepper, or sugar if needed.
- Serve hot with crusty bread, grilled cheese, or croutons. Optionally stir in butter for extra richness.
Notes
Roast tomatoes until charred for smoky depth. If using canned tomatoes, drain excess liquid. For a lighter version, skip the cream or use Greek yogurt. This soup freezes well for up to 3 months; freeze without cream if possible to prevent separation. Add a splash of broth when reheating to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 12
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 3
- Protein: 4
Keywords: tomato soup, roasted tomato soup, basil soup, weeknight dinner, easy soup, vegetarian soup, gluten-free soup, comfort food, meal prep