This is a vibrant and comforting soup that brings out the natural sweetness of oven-roasted tomatoes and garlic, balanced with the deep flavor of caramelized onions and the freshness of basil. I make it dairy-free by default, but I can easily add cream, coconut milk, or cheese for a richer variation. It’s simple to prepare, yet the flavor tastes like something that simmered all day.
Why You’ll Love This Recipe
I love this soup because it combines easy techniques with gourmet flavor. Roasting the tomatoes intensifies their sweetness, and blending them with garlic and caramelized onions creates a naturally creamy texture. The fresh basil adds a clean, aromatic finish that rounds out the richness. This soup works as a light lunch or as a starter for dinner, and I can customize it depending on what I have on hand or what mood I’m in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For The Roasted Tomatoes:
3 pounds roma or plum tomatoes, sliced in half lengthwise
8 garlic cloves, peeled
3 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
For The Caramelized Onions:
½ tablespoon olive oil
2 medium yellow onions, thinly sliced
For The Soup Base:
½ cup fresh basil leaves, packed
½ teaspoon dried oregano
1 to 2 cups water or vegetable broth, depending on desired thickness
Salt, to taste
Freshly ground black pepper, to taste
Optional Add-Ins For Creaminess Or Flavor Boost:
½ to 1 cup light or full-fat coconut milk
½ to 1 cup whole milk or heavy cream
2 to 3 tablespoons grated parmesan cheese
1 to 2 tablespoons butter or vegan butter
Directions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Arrange the halved tomatoes and peeled garlic cloves on the baking sheet, cut side up. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
Roast in the oven for 40 to 45 minutes, or until the tomatoes are softened and starting to caramelize.
While the tomatoes are roasting, heat ½ tablespoon olive oil in a large pot over medium heat. Add the sliced onions and cook for about 20 minutes, stirring occasionally, until they become golden brown and caramelized.
Once the roasted tomatoes and garlic have cooled slightly, transfer them to a high-speed blender or food processor along with the caramelized onions and basil leaves. Blend until smooth.
Pour the blended mixture back into the large pot. Add the dried oregano, and 1 to 2 cups of water or vegetable broth, depending on how thick I want the soup. Stir well.
Season with salt and pepper to taste. Simmer the soup over medium-low heat for 10 minutes to let the flavors come together.
If I want a creamy texture, I stir in coconut milk, dairy milk, heavy cream, or butter at this stage. For extra depth, I sometimes add parmesan cheese.
Serve hot, garnished with fresh basil or additional cheese, and pair with toasted bread or a grilled cheese sandwich if desired.
Servings And Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Variations
Creamy Soup: I stir in coconut milk or heavy cream during the final simmer for a velvety finish.
Cheesy Option: I mix in parmesan cheese or serve the soup topped with cheese shavings.
Vegan Twist: I use coconut milk or vegan butter to keep the soup dairy-free and still rich.
Spicy Kick: I add a pinch of red pepper flakes or a dash of smoked paprika for some heat.
Ultra Smooth Texture: I run the soup through a fine mesh strainer after blending to remove seeds and skins.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
To reheat, I warm the soup gently on the stovetop over low heat or microwave it in short intervals, stirring in between.
For longer storage, I let the soup cool completely and freeze it in a freezer-safe container for up to 3 months. I thaw it overnight in the fridge before reheating.
FAQs
Can I Use Canned Tomatoes Instead Of Fresh?
Yes, I can use canned tomatoes in place of fresh if they’re out of season. However, I find that fresh roasted tomatoes give the best flavor.
Do I Need To Peel The Tomatoes Before Blending?
No, I don’t peel them. Roasting softens the skins, and they blend smoothly. If I want an ultra-smooth texture, I strain the soup after blending.
Can I Make This Soup In Advance?
Yes, and I often do. I find the flavor deepens after resting in the fridge. It keeps well for several days and reheats beautifully.
What Type Of Basil Should I Use?
I use fresh sweet basil for the best flavor. Dried basil won’t give the same brightness or aroma in this recipe.
How Can I Make The Soup More Filling?
I sometimes add cooked rice, small pasta, or white beans to bulk it up. It also pairs perfectly with a sandwich or salad on the side.
Conclusion
This roasted tomato basil soup is one of my favorite go-to recipes when I want something cozy, flavorful, and nourishing. Roasting the tomatoes and garlic adds depth, while basil brings a fresh finish. It’s easy to make, highly customizable, and always satisfying. Whether I keep it simple or dress it up with cream and cheese, this soup is a comforting bowl I turn to all year round.
A vibrant and cozy roasted tomato basil soup made with oven-roasted roma tomatoes, garlic, caramelized onions, and fresh basil. Naturally dairy-free and simple to prepare, this comforting soup is packed with rich flavor and can easily be customized with cream, coconut milk, or cheese for a richer variation.
Ingredients
For the Roasted Tomatoes:
3 pounds roma or plum tomatoes, halved lengthwise
8 garlic cloves, peeled
3 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the Caramelized Onions:
½ tablespoon olive oil
2 medium yellow onions, thinly sliced
For the Soup Base:
½ cup fresh basil leaves, packed
½ teaspoon dried oregano
1 to 2 cups water or vegetable broth (as needed for desired thickness)
Salt, to taste
Freshly ground black pepper, to taste
Optional Add-Ins:
½ to 1 cup coconut milk, whole milk, or heavy cream
2 to 3 tablespoons grated parmesan cheese
1 to 2 tablespoons butter or vegan butter
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange halved tomatoes and garlic cloves on the baking sheet, cut side up. Drizzle with olive oil, and season with salt and pepper.
Roast for 40–45 minutes, until tomatoes are softened and lightly caramelized.
Meanwhile, heat ½ tablespoon olive oil in a large pot over medium heat. Add sliced onions and cook for 20 minutes, stirring occasionally, until golden and caramelized.
Once cooled slightly, transfer roasted tomatoes, garlic, caramelized onions, and basil to a blender or food processor. Blend until smooth.
Return the soup to the pot. Add dried oregano and 1–2 cups of water or vegetable broth, depending on your preferred thickness. Stir to combine.
Season with salt and pepper to taste. Simmer over medium-low heat for 10 minutes to let the flavors meld.
Optional: Stir in coconut milk, dairy cream, parmesan, or butter for added richness. Heat through and serve warm.
Garnish with fresh basil or cheese if desired. Serve with crusty bread or a grilled cheese sandwich.
Notes
Use canned tomatoes if fresh are out of season, though roasted fresh tomatoes provide better flavor.
For an ultra-smooth texture, strain the blended soup through a fine mesh sieve.
Add red pepper flakes or smoked paprika for a spicy variation.
For a heartier soup, stir in cooked rice, pasta, or white beans.
Great for meal prep — make ahead and store in the fridge or freezer.
