Roasted tomato basil soup has always been my go-to when the weather can’t make up its mind—rain one day, blazing sun the next. There’s just something about the smell of tomatoes roasting in the oven that instantly makes my kitchen feel like home, even when chaos reigns and I can’t find the ladle (again). First, let’s be honest: nothing beats a bowl of this soup after a long, messy day when all you want is a cozy dinner without much fuss.
So, when my kids start circling the kitchen like hungry sharks, I know it’s time to pull out this recipe. Also, I love that I can roast the tomatoes in advance and stash them in the fridge, ready for a quick blend later. Finally, the combination of fresh basil, creamy stock, and a hit of garlic makes this roasted tomato basil soup not just a meal, but a memory—one bowl at a time.
Personal Anecdote
First, picture this: it’s Thursday night, dinner needs to happen, and I’m still in my work clothes with tomato seeds stuck to my elbow. That’s my real-life roasted tomato basil soup moment. Sometimes my kitchen looks like a small tornado swept through—there’s garlic peels on the floor, the blender is precariously balanced on the edge of the counter, and the kids are arguing over who gets more croutons. However, those oops moments make this soup even more comforting. Plus, I know I’m not alone—my friend called last week for my recipe after reading about it on the Best Cozy Roasted Tomato Basil Soup Easy Healthy Family Approved page, so clearly, kitchen chaos is universal.
Why This Recipe is Special
Then, there’s the magic of serving roasted tomato basil soup for dinner—it’s hearty, creamy, and feels like a hug in a bowl. Also, it’s perfect for those batch meals healthy fans who want to meal prep for the week but still crave something homemade. I love how the homemade croutons turn even the simplest soup and cornbread night into something a little more special. So, if you’re looking for a dinner that feels fancy but is secretly easy, this is your answer. And if you want to mix things up, check out the Amazing Parmesan Zucchini Tomato Chicken Spaghetti Recipe for another cozy weeknight win. Finally, no matter how wild dinner time gets, this soup always brings everyone to the table—crouton crumbs and all.
Ingredients breakdown
| Ingredient | Quantity |
|---|---|
| Roma tomatoes, sliced lengthwise | 9 |
| Extra virgin olive oil | 3 tablespoons |
| Unsalted butter | 2 tablespoons |
| Yellow onion, diced | 1 |
| Garlic cloves, minced | 4 |
| Fresh thyme, minced | 1 tablespoon |
| Kosher salt | 1 teaspoon |
| Ground black pepper | ½ teaspoon |
| San Marzano tomatoes, crushed (canned) | 1 (28 oz) can |
| Fresh basil, roughly chopped | 1 cup |
| Sugar | 1 tablespoon |
| Chicken stock | 2 cups |
| Heavy cream | ⅔ cup |
Utensils and substitutions
For this roasted tomato basil soup, you’ll just need a big baking sheet, a sturdy Dutch oven or soup pot, and a blender or immersion blender. If you’re missing a Dutch oven, a regular large pot works fine. Sometimes I swap out the heavy cream for coconut milk when I’m making batch meals healthy—it’s surprisingly creamy and totally dairy-free!
Also, if you’re out of fresh basil, a little dried basil will do in a pinch, though the flavor isn’t quite as bright. Homemade croutons are a fun touch, but store-bought ones work for those busy weeknights. In case you’re seeking more cozy recipes, you might love my Italian Inspired Zucchini Garlic Bites or this Tomato Zucchini Pasta—both pair nicely with soup and cornbread for a hearty dinner.
Finally, if you’re interested in learning more about nutritious ingredient swaps or making your soups with beans healthy, check out the helpful advice from Nutrition.gov. It’s a great resource for home cooks who want to keep things wholesome and delicious!
Step-by-step method for a roasted tomato basil soup Dinner
Step 1
First, preheat your oven to 375°F. Arrange the Roma tomato halves on a baking sheet, drizzle them with olive oil, sprinkle on some salt and black pepper, and roast for 1 hour. The kitchen will fill with a sweet aroma, and the tomatoes will look slightly caramelized.
Step 2
Next, in a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat. Add the diced onion and sauté for about 5 minutes until it softens. Stir in the garlic, thyme, salt, and pepper, cooking for another minute. You might notice some golden bits sticking to the pan—just keep stirring gently.
Step 3
Then, add the crushed San Marzano tomatoes, chopped basil, and sugar. Reduce the heat and let everything simmer for 10 minutes. Pour in the chicken stock and add your roasted tomatoes. Simmer for another 30 minutes, stirring every so often. Afterward, use an immersion blender to puree the soup until smooth. Stir in the heavy cream for a silky finish. Finally, make quick mini croutons by baking bread cubes tossed with oil, garlic, and basil at 400°F for about 7 minutes. Serve the roasted tomato basil soup hot, topped with those crispy croutons—perfect for a cozy Dinner.
Tips and tricks to make this Dinner recipe shine
For best results, use ripe Roma tomatoes and fresh basil. If you like batch meals healthy, this roasted tomato basil soup stores well in the fridge for up to four days. Also, soups with beans healthy can be made by adding a cup of cooked white beans to the pot before blending. Next time, pair your soup with something crispy like these Easy Crispy Zucchini Fritters or try it alongside Easy Cozy Pumpkin Gnocchi for a hearty Dinner. If you love soup and cornbread, consider serving a warm slice on the side. Remember, a few imperfections in your croutons or soup texture just add to the homemade charm!
What to serve with this Dinner recipe
Roasted tomato basil soup always deserves a cozy companion. First, nothing beats the classic combo of soup and cornbread. The sweetness of cornbread balances the savory soup so well. Next, consider a crisp green salad tossed with lemon vinaigrette for a refreshing contrast. If you’re in the mood for something heartier, a warm grilled cheese sandwich (try using your favorite cheese) turns this meal into pure comfort. Also, garlic bread or homemade croutons add a crunchy bite that soaks up every drop of soup.
Sometimes, I love serving my roasted tomato basil soup alongside other dinner recipes for a complete spread. If you want to keep things cozy, check out this Easy Creamy Butternut Squash Gnocchi With Sausage Cozy Dinner Recipe. Or, for a family-style meal, pair the soup with this Easy Cozy Crockpot Mac And Cheese Family Approved Dinner Recipe. Both bring extra warmth to your table. Finally, don’t forget to sprinkle a little fresh basil or cracked black pepper on top for that finishing touch.
How to store and reheat
Storing this soup is simple. First, let it cool to room temperature, then pour into airtight containers. It keeps well in the fridge for up to four days. For longer storage, freeze portions for up to three months. When reheating, gently warm the soup on the stovetop over medium heat, stirring often. Or, microwave in short bursts, stirring in between, until heated through. If the soup thickens a bit, just add a splash of broth or water and stir. This way, you’ll have a ready-to-go meal anytime you crave that homemade comfort.
FAQ
Can I make roasted tomato basil soup ahead of time?
Absolutely! This soup is perfect for batch meals healthy . The flavors deepen as it sits, making leftovers even tastier.
What tomatoes are best for this soup?
Roma or plum tomatoes roast beautifully and deliver a rich flavor, but you can use any ripe tomato you have on hand.
Can I add beans for extra protein?
Yes, adding white beans turns this into one of those soups with beans healthy options. They blend in easily and add creaminess without any dairy.
Is this soup freezer-friendly?
Definitely! Freeze in single portions for easy dinner ideas with black beans or other add-ins later.
What herbs work besides basil?
Try fresh thyme or oregano for a different twist, but basil remains the classic choice for this comforting soup.
Print
roasted tomato basil soup
- Total Time: 2 hours
- Yield: 4 servings
- Diet: Clean Eating
Description
A creamy and flavorful roasted tomato basil soup perfect for a comforting meal. This soup combines roasted fresh and canned tomatoes with fresh basil and a touch of cream.
Ingredients
9 Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 (28 oz) can San Marzano tomatoes, crushed
1 cup fresh basil, roughly chopped
1 tablespoon sugar
2 cups chicken stock
⅔ cup heavy cream
Instructions
1. Preheat the oven to 375°F.
2. Arrange the tomato halves on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper.
3. Roast the tomatoes for 1 hour. Remove from the oven and set aside.
4. In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat.
5. Add the diced onion and sauté for about 5 minutes until softened.
6. Stir in the garlic, thyme, salt, and pepper, and sauté for another minute.
7. Add the crushed tomatoes, basil, and sugar to the pot. Reduce the heat and simmer for about 10 minutes.
8. Pour in the chicken stock and add the roasted tomatoes. Simmer for 30 minutes, stirring occasionally.
9. Use an immersion blender to puree the soup, or carefully transfer it in batches to a blender or food processor. Return the pureed soup to the pot.
10. Stir in the heavy cream.
11. To prepare mini croutons, cut a few small pieces of bread into cubes. Toss with a little oil, diced garlic, and basil, then bake at 400°F for about 7 minutes until crisp.
12. Serve the soup immediately topped with the homemade croutons.
Notes
Use olive oil instead of butter for a dairy-free version.
Substitute vegetable stock for chicken stock to make it vegetarian.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently to prevent curdling of the cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
Every time I make roasted tomato basil soup, I’m reminded of how simple ingredients can create something truly special. Next, I hope you find comfort in every spoonful, whether you’re sharing it with friends or enjoying a quiet night in. If you’re hunting for more cozy meal ideas, you might love this Butternut Squash Gnocchi or the Crockpot Mac and Cheese for your next dinner rotation.
Also, if you’re looking for more inspiration, follow us on Pinterest for all sorts of comforting soups, snacks, and dinner recipes: follow us on Pinterest. Finally, thank you for joining me in the kitchen—here’s to many warm, delicious meals ahead!