Roasted Tomato & Basil Soup
Roasting the tomatoes concentrates their flavor in a way stovetop simmering never will — the edges caramelize, the garlic mellows to sweetness, and everything intensifies. This is the soup to make when tomatoes are cheap and abundant at the farm stand: double the batch, portion it into freezer bags, and you've got peak-August flavor waiting for a cold night in February. A swirl of olive oil and a handful of torn basil at the table is all it needs. Serve this with Skillet Cornbread.
Soup · Vegan Option, Gluten-free, Freezer-Friendly • 1 hr
Ingredients
- 3 pounds ripe roma or plum tomatoes, halved lengthwise
- 1 medium yellow onion, cut into 1-inch wedges
- 6 cloves garlic, peeled and left whole
- 3 tablespoons olive oil, plus more for serving
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 cup vegetable broth or water
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 cup packed fresh basil leaves, roughly torn, plus more for garnish
- 2 tablespoons heavy cream (optional, for serving)
- Grated Parmesan cheese, for serving (optional)
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Steps
- Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper or foil.
- Spread the tomato halves cut-side up on the baking sheets along with the onion wedges. Nestle the whole garlic cloves among the tomatoes. Drizzle everything with the olive oil and sprinkle with the salt and black pepper.
- Roast for 35–40 minutes, rotating the pans halfway through, until the tomatoes are collapsed and blistered at the edges and the onions are soft and caramelized. The garlic should be golden and easily smashed with a fork. Don't rush this step — good color on the tomatoes means deeper flavor in the soup.
- Let the roasted vegetables cool on the pans for 5 minutes, then transfer everything (including any juices from the pan) to a large pot or blender. Add the vegetable broth, balsamic vinegar, oregano, and red pepper flakes if using.
- Using an immersion blender, purée the soup directly in the pot until smooth, about 1 minute. Alternatively, transfer to a stand blender in batches, filling no more than halfway, and blend on low with the lid slightly vented. Return to the pot.
- Bring the soup to a gentle simmer over medium heat and cook for 5–10 minutes to let the flavors meld. Stir in the torn basil leaves and remove from heat. Taste and adjust salt — roasted tomatoes often need a bit more than you think.
- Ladle into bowls. Finish with a drizzle of olive oil, a few torn basil leaves, and a splash of cream or a shower of Parmesan if using. Serve hot.
Tips & Variations
Make Ahead
Roast the tomatoes and vegetables up to 2 days ahead and refrigerate in an airtight container. Blend and finish the soup when ready to serve. The fully prepared soup keeps beautifully in the fridge for up to 5 days.
Storage
Refrigerate in an airtight container for up to 5 days. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens in the fridge.
Substitutions
Use any ripe tomato — heirloom, beefsteak, or even cherry tomatoes (halve them and roast for 25–30 minutes). Fire-roasted canned tomatoes work in winter: drain two 28-ounce cans, spread on the baking sheets with the onion and garlic, and roast for 25 minutes. For a creamy vegan version, blend in ¼ cup of soaked raw cashews or a splash of full-fat coconut milk instead of cream. Add a roasted red bell pepper to the sheet pans for extra sweetness.
Reviews
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