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Creamy tomato basil soup in a white bowl with a swirl of nutty brown butter and smoked paprika oil.

Roasted Tomato Basil Soup

Rebecca Blumer
A bistro-level roasted tomato basil soup featuring deep, smoky notes and a velvety texture. This recipe uses roasted Roma tomatoes and fresh herbs for a bright, sophisticated finish.
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Prep Time 10 minutes
Cook Time 1 hour 28 minutes
Cooling time 10 minutes
Total Time 1 hour 48 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 185 kcal

Equipment

  • Baking Sheet
  • Large Pot
  • Blender

Ingredients
 

  • 2.5 pounds roma tomatoes halved
  • 0.25 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 medium yellow onion chopped
  • 0.33 cup chopped carrots
  • 4 garlic cloves chopped
  • 3 cups vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 loosely packed cup fresh basil leaves
  • Additional fresh basil for garnish

Instructions
 

Roast the tomatoes for concentrated flavor

  • Preheat your oven to 350°F and line a large baking sheet with parchment paper. Arrange the halved Roma tomatoes cut-side up on the sheet.
  • Drizzle the tomatoes with 2 tablespoons of extra-virgin olive oil and season generously with sea salt and black pepper. Roast for 1 hour until the edges wrinkle and the centers are jammy.

Build the aromatic base and simmer

  • Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, carrots, and garlic with a pinch of salt. Sauté for about 8 minutes until soft and fragrant.
  • Incorporate the roasted tomatoes and their juices into the pot. Pour in the vegetable broth, balsamic vinegar, and thyme. Bring to a gentle simmer and cook for 20 minutes.

Blend until silky, then finish with basil

  • Allow the soup to cool slightly for safety. Transfer to a blender and process until completely smooth and satiny. Add the fresh basil leaves and pulse briefly so small green flecks remain visible.
  • Return the soup to the pot to warm if needed. Taste and adjust salt and pepper. Serve in bowls topped with additional fresh basil.

Notes

Safety Tip: When blending hot liquids, only fill the blender jar halfway and vent the lid to allow steam to escape safely.
Storage Guide: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently to maintain the basil's fresh aroma.
Chef Trick: For a mellow flavor, tuck your garlic cloves inside the tomato halves before roasting them in the oven.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 185kcalCarbohydrates: 16gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 580mgPotassium: 460mgFiber: 4gSugar: 9gVitamin A: 85IUVitamin C: 42mgCalcium: 65mgIron: 1.8mg
Keyword healthy soup, roasted tomatoes, tomato basil soup
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