This Easy Roasted Tomato Basil Soup recipe is a delicious and comforting meal made with fresh and canned tomatoes, garlic, onions, basil, and other simple ingredients. The roasted tomatoes give the soup a deep and rich flavor, while the fresh basil adds a bright and fresh taste.
This classic soup can be served with a grilled cheese sandwich or topped with croutons, fresh basil, and Parmigiano-Reggiano for added texture and flavor. Whether you're looking for a comforting weeknight meal or an impressive starter for a dinner party, this recipe will satisfy your craving.
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What is Tomato Basil Soup?
Tomato basil soup is a creamy and flavorful soup made primarily with tomatoes and fresh basil. It is typically made by blending roasted or sautéed tomatoes with garlic, onions, fresh basil, and some broth or cream to give it a smooth and creamy texture. Tomato basil soup is a popular comfort food often served with a grilled cheese sandwich or croutons for added texture and flavor. It is a classic soup enjoyed in many parts of the world, and variations of the recipe can be found in different cuisines.
Ingredients
Note: The full instructions are provided in the recipe card below.
- Fresh tomatoes: Ripe Roma tomatoes are used in this recipe, and they are washed and cut in half lengthwise before roasting.
- Canned tomatoes: Plum tomatoes with juices or crushed tomatoes are combined with fresh tomatoes to give the soup a deep, rich flavor.
- Fresh basil: Fresh basil leaves are packed and chopped to add flavor and aroma to the soup. Basil is a classic herb used in tomato-based dishes and adds a bright and fresh taste.
- Onions and garlic: Sweet or yellow onions are chopped and sautéed with garlic to add depth and sweetness to the soup.
- Knorr Chicken Flavor Bouillon: This seasoning blend adds savory chicken flavor to the soup.
- Butter: A small amount of butter is used to sauté the onions and garlic, adding richness to the soup.
- Red pepper flakes: Optional crushed red pepper flakes can be added for a touch of heat and spice.
- Salt and pepper: Kosher salt and ground black pepper are used for seasoning the soup.
- Water: Boiling water is added to the soup to create consistency.
Tools you'll need
How to Make Roasted Tomato Basil Soup
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 degrees F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Add the canned tomatoes, basil, thyme, chicken flavor bouillon, sugar, and water. Add the oven-roasted tomatoes, including the liquid, to the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
Using a hand-held immersion blender, purée the soup until smooth or desired consistency.*(Alternatively, let the soup cool slightly and purée in batches. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste for seasoning. If desired, ladle the tomato soup into bowls and garnish with fresh basil and croutons. Enjoy!
Substitutions
- Fresh tomatoes: If you don't have Roma tomatoes, you can use other fresh tomatoes such as cherry, grape, or heirloom tomatoes.
- Canned tomatoes: If you don't have canned plum tomatoes, you can use canned diced or crushed tomatoes instead.
- Fresh basil: If you don't have fresh basil, you can use dried basil instead, but reduce the amount to 1-2 teaspoons.
- Onions and garlic: You can use shallots or leeks instead of onions and garlic powder or roasted garlic instead of fresh garlic.
- Knorr Chicken Flavor Bouillon: If you prefer a vegetarian option, you can use vegetable broth or bouillon instead of chicken flavor bouillon.
- Butter: You can use olive oil or another type of oil instead of butter.
- Red pepper flakes: If you don't like spicy food, you can omit the red pepper flakes.
- Salt and pepper: Use sea salt or another type of salt, and adjust the amount to taste.
- Water: You can use chicken or vegetable broth instead of water to add more flavor to the soup.
Variations
- Creamy tomato basil soup: Add heavy cream or coconut milk to make it creamier and richer. You can also top the soup with a dollop of sour cream or crème fraîche.
- Roasted red pepper and tomato soup: Add roasted red peppers to the recipe for a smoky and sweet flavor. Roast the red peppers in the oven until charred, then peel and chop them before adding them to the soup.
- Spicy tomato basil soup: Add more red pepper flakes or a dash of hot sauce to make it spicier. Add diced jalapeño peppers or poblano peppers to the soup for more heat.
- Tomato basil bisque: To make a thicker and smoother soup, add heavy cream and puree it in a blender or food processor until it's smooth and silky.
- Roasted garlic tomato soup: Roast whole garlic heads in the oven until tender, then squeeze out the garlic cloves and add them to the soup for a sweet and savory flavor.
- Tomato basil vegetable soup: Add your favorite vegetables, such as carrots, celery, zucchini, and bell peppers, to the soup to make it more filling and nutritious.
How to Serve
- As a standalone soup: Serve the soup in a bowl, garnished with fresh basil and croutons or grated Parmesan cheese.
- With a grilled cheese sandwich: Tomato soup and grilled cheese are a classic combination, and the sandwich makes a great dipper for the soup. Use your favorite type of bread and cheese to make the sandwich.
- As a starter: Serve the soup in smaller portions as a starter to a larger meal.
- With a salad: Pair the soup with a simple side salad dressed with balsamic vinaigrette or lemon juice and olive oil.
- With breadsticks or crusty bread: Serve the soup with breadsticks, garlic bread, or crusty bread for dipping and soaking up the soup.
- As a cold soup: Chill it in the fridge and serve it cold on a hot summer day. You can also add a splash of lemon juice or white wine vinegar for a tangy flavor.
How to Store & Re-Heat
To store: Leftover roasted tomato basil soup, allow it to cool to room temperature, then transfer it to an airtight container. The soup can be stored in the refrigerator for 4-5 days. If you want to store the soup for longer, you can freeze it for up to 3 months. To freeze the soup, allow it to cool completely, then transfer it to an airtight container or freezer bag, leaving some room at the top to expand as it freezes.
When you're ready to reheat the soup, thaw it in the refrigerator overnight, then heat it on the stove over medium heat, stirring occasionally, until it's heated through.
To reheat: The soup, transfer the desired amount to a saucepan or microwave-safe bowl. If reheating on the stove, heat the soup over medium heat, stirring occasionally, until it's heated. If reheating in the microwave, heat the soup on high for 1-2 minutes, stirring every 30 seconds, until heated. Cover the bowl with a microwave-safe lid or plastic wrap to prevent splatters. Once the soup is heated, you can serve it with croutons, fresh basil, and grated Parmigiano-Reggiano for added flavor and texture.
Make-Ahead
This Roasted Tomato Basil Soup can be made and stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the soup to a pot and heat over medium-low heat, stirring occasionally, until heated. If the soup has become too thick after refrigeration, add some water or broth to thin it out to your desired consistency. The soup can also be frozen in an airtight container for 2-3 months. To reheat from frozen, thaw overnight in the refrigerator and then reheat on the stovetop or microwave until heated.
Tips for Making The Best Tomato Basil Soup
- Use ripe, high-quality tomatoes: The quality of the tomatoes is key to the soup's flavor. Look for ripe, juicy, and flavorful tomatoes for the recipe. You can use canned tomatoes if you can't find fresh tomatoes.
- Roast the tomatoes: Roasting the tomatoes in the oven helps to intensify their flavor and sweetness. Be sure to spread the tomatoes out in a single layer on the baking sheet to ensure even roasting.
- Caramelize the onions and garlic: Caramelizing the onions and garlic helps to bring out their sweetness and adds depth of flavor to the soup. Be sure to cook them until they are golden brown.
- Use fresh herbs: Fresh basil and thyme add a bright flavor to the soup. You can also add other herbs like rosemary, oregano, or parsley.
- Use chicken bouillon or stock: Adding chicken bouillon or stock to the soup adds richness and depth of flavor. You can use vegetable stock or broth as a vegetarian alternative.
- Puree the soup: Pureeing the soup with an immersion blender or in a blender or food processor helps to create a smooth, silky texture. Be sure to blend the soup in batches if using a blender or food processor.
- Season to taste: Taste the soup before serving and adjust the seasoning with salt and pepper. You can also add a pinch of sugar to balance the acidity of the tomatoes.
FAQ
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes as a substitute for fresh tomatoes in this recipe. Canned plum tomatoes with their juices or crushed tomatoes work well.
Can I make this soup vegetarian or vegan?
Absolutely! To make this soup vegetarian or vegan, use vegetable stock or broth instead of chicken flavor bouillon. You can also substitute butter with olive oil or vegan butter.
Can I add cream to the soup?
Yes, you can add heavy cream or coconut milk to make the soup creamier and richer. Add the cream at the end of the cooking process and heat it gently to avoid curdling.
How long can I store the soup in the fridge?
You can store the soup in an airtight container in the refrigerator for up to 4-5 days. Be sure to reheat it before serving.
Can I serve the soup cold?
Yes, you can serve the soup cold, especially on a hot summer day. Chill it in the refrigerator and consider adding a splash of lemon juice or white wine vinegar for a tangy flavor.
Related Recipes:
- Vori Vori de Pollo
- Curried Cauliflower soup
- Carrot and Sweet Potato Soup
- Pumpkin Soup
- Lentil soup
- Chicken noodle soup
Recipe
Easy Roasted Tomato Basil Soup
Ingredients
- 3 pounds ripe Roma tomatoes , washed, cut in half lengthwise
- 1 (28 ounces) canned plum tomatoes with their juices or crushed tomatoes
- 2 sweet or yellow onions , chopped
- Kosher salt , to taste
- 1 tablespoon granulated sugar
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 6 cloves garlic , finely minced
- ½ teaspoon crushed red pepper flakes , optional
- 1-½ teaspoons ground black pepper
- 1 tablespoon Knorr Chicken Flavor Bouillon or kosher salt
- 4 cups boiling water
- 4 cups fresh basil leaves , packed, chopped
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 400 degrees F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown.
- Add the canned tomatoes, basil, thyme, chicken flavor bouillon, sugar, and water. Add the oven-roasted tomatoes, including the liquid, to the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
- Using a hand-held immersion blender, purée the soup until smooth or desired consistency.*(Alternatively, let the soup cool slightly and purée in batches in a blender.
- Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste for seasoning. Ladle the tomato soup into bowls and garnish with fresh basil and croutons, if desired. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.