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Roasted Tomato and Basil Soup
Roasting the tomatoes concentrates their sugars and drives off excess water, resulting in a deeply flavored soup that requires no heavy cream to feel rich.
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Yield
- 4 to 6 servings
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Most tomato soups fail because they rely on boiling canned or fresh tomatoes in broth. This method traps the water content and dilutes the natural sugars, leaving behind a thin, acidic liquid that requires heavy cream or sugar to correct. The solution is dry heat. Roasting the tomatoes, onions, and garlic on a sheet pan before they ever see a pot concentrates their flavor and caramelizes their edges.
By exposing the vegetables to a high oven temperature, the Maillard reaction builds a savory depth that boiling cannot achieve. The garlic roasts in its skin, turning sweet and spreadable, while the onions soften and brown. Blending these roasted vegetables with a modest amount of vegetable broth and fresh basil creates a naturally thick, velvety texture. The emulsion of the olive oil used for roasting provides all the necessary richness.
This soup is best served hot, accompanied by a sharp cheddar grilled cheese sandwich or thick slices of toasted sourdough bread for dipping. It keeps well in the refrigerator for up to four days, and the flavor often deepens after the first day. It also freezes exceptionally well for up to three months, making it a reliable staple for colder months.
What you need
Ingredients
Measurements
Metric converts only measures that are mathematically safe. Density-dependent cups stay as Nicole wrote them.
Scale the batch
4 to 6 servings
- 3 pounds Roma tomatoes, halved lengthwise
- 1 large yellow onion, peeled and cut into wedges
- 1 whole head of garlic, top quarter sliced off to expose cloves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups low-sodium vegetable broth
- 1/2 cup loosely packed fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
How it goes
Method
Read the whole thing once before you start. Nothing here is difficult, but the timing is unforgiving at the end.
Prepare the vegetables
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange the halved tomatoes, onion wedges, and the head of garlic on the pan. Drizzle everything evenly with the olive oil and season with the kosher salt and black pepper. Toss the tomatoes and onions slightly to ensure they are coated.
Roast the vegetables
Transfer the baking sheet to the oven and roast for 40 to 45 minutes. The tomatoes should be collapsed and slightly charred around the edges, and the onions should be soft and browned. The garlic cloves will feel soft when squeezed. Remove from the oven and let cool for 5 minutes.
Extract the garlic
Carefully squeeze the roasted garlic head from the bottom to push the softened cloves out of their skins. Discard the papery skins. The garlic should be a deep golden brown and have a sweet, mellow aroma.
Blend the soup
Transfer the roasted tomatoes, onions, extracted garlic, and any accumulated juices from the baking sheet into a heavy-bottomed pot or Dutch oven. Add the vegetable broth, fresh basil leaves, and crushed red pepper flakes if using. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a stand blender in batches.
Simmer and adjust
Place the pot over medium-low heat and bring the soup to a gentle simmer. Let it cook for 5 to 10 minutes to allow the flavors to meld. Taste the soup and adjust the seasoning with additional salt or pepper if necessary. If the soup is too thick, stir in a little more broth or water until it reaches your desired consistency.
On the bench
Equipment
1 of these change the result. The rest are conveniences, with a workaround given. Nothing here is a brand recommendation — the spec is what matters.
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Large rimmed baking sheet
Roasting spills and juices need a rim to collect caramelized tomato juices; a flat sheet will lose juices to the oven and reduce flavor concentration.
- What matters
- Half-sheet or equivalent large rimmed baking sheet (13x18-inch) with at least a 1-inch rim and oven-safe to 450°F.
Immersion blender (stick blender)
OptionalAn immersion blender lets you purée the hot roasted vegetables directly in the pot without transferring and risking burns or losing liquid.
- What matters
- Handheld immersion blender powerful enough to smoothly purée 4-6 cups of vegetables and safe for hot liquids.
- If you skip it
- If you don't have one, work in small batches in a standing blender, venting the lid to release steam and returning the purée to the pot to simmer.
The list
What to buy
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Cook's notes
What we would tell a friend
- Roma or plum tomatoes are preferred because they have a lower water content and fewer seeds, which yields a thicker, more concentrated soup.
- If you do not have an immersion blender, allow the roasted vegetables to cool slightly before blending in a standard blender, and remove the center cap of the lid to let steam escape.
- To make this soup ahead of time, let it cool completely before storing it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat.
- For a richer finish, you can stir in 2 tablespoons of unsalted butter or a splash of heavy cream just before serving, though the roasted vegetables provide plenty of body on their own.
From the kitchen
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