Roasted Tomato Basil Soup
Roasted Tomato Basil Soup turns tomatoes, onion, garlic, and basil into a creamy, cozy bowl with deep roasted flavor and a silky finish.
This is the kind of soup that tastes like it simmered all day, even though the oven does most of the work. Roasting pulls sweetness from the tomatoes, softens the onion, and makes the garlic taste mellow and rich.
Why You’ll Love This Recipe
- Big roasted flavor: The tomatoes caramelize in the oven, so the soup tastes sweet, savory, and full.
- Creamy without heavy cream: Milk keeps it light, while Greek yogurt adds extra tang and protein.
- Simple pantry ingredients: You need fresh tomatoes, broth, basil, and a few basic staples.
- Great for meal prep: The flavor gets even better after a night in the fridge.
Fabian’s Budget and Health Tip: Use very ripe tomatoes, bruised farmers market tomatoes, or a mix of fresh tomatoes and canned whole tomatoes when fresh prices are high. Greek yogurt adds creaminess and protein without needing heavy cream.
Ingredients (Serves 4)
- 3 pounds ripe tomatoes, cored and halved (1.4 kg)
- 1 medium yellow onion, cut into wedges (150 g)
- 6 garlic cloves, peeled (18 g)
- 2 tablespoons olive oil (30 ml)
- 3 cups vegetable broth (720 ml)
- 2 tablespoons tomato paste (33 g)
- ½ cup milk or plain Greek yogurt (120 ml or 120 g)
- 1 cup fresh basil leaves, loosely packed (25 g)
- 1 teaspoon salt, plus more to taste (6 g)
- ½ teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Heat the Oven
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper if you want easier cleanup.
2. Roast the Tomatoes, Onion, and Garlic
Place the tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss until everything looks glossy.
Roast for 30 to 35 minutes, until the tomato edges look wrinkled and lightly browned. The onion should look soft and golden, and your kitchen should smell sweet, garlicky, and rich.
3. Simmer with Broth and Tomato Paste
Transfer the roasted vegetables and all their juices to a large pot. Add the vegetable broth and tomato paste. Stir well, scraping the bottom of the pot as the tomato paste melts into the broth.
Bring the soup to a gentle simmer for 8 to 10 minutes. This helps the roasted tomatoes and broth taste like one full, balanced soup.
4. Blend Until Smooth
Use an immersion blender to blend the soup until smooth and silky. If you use a countertop blender, work in batches and leave space for steam to escape.
The soup should look thick, glossy, and bright orange red. If it feels too thick, add a small splash of broth until it reaches the texture you like.
5. Stir in Basil and Milk or Greek Yogurt
Lower the heat. Add the fresh basil and blend again for a few seconds, just until the basil breaks into tiny green flecks and releases its fresh aroma.
Stir in the milk. If using Greek yogurt, place it in a small bowl and whisk in a few spoonfuls of hot soup first. Then stir it back into the pot. This keeps the soup smooth and creamy.
6. Warm Gently and Serve
Warm the soup over low heat for 2 to 3 minutes. Do not boil it after adding milk or yogurt. Taste and add more salt or black pepper if needed.
Ladle into bowls and top with extra basil, a drizzle of olive oil, or cracked black pepper.
Expert Troubleshooting and FAQs
Can I use canned tomatoes?
Yes. Use two large cans of whole peeled tomatoes (28 ounces each or 794 g each). Drain some juice before roasting so they caramelize instead of steam. Save the juice and add it later if the soup needs more liquid.
Why does my soup taste too acidic?
Tomatoes vary in sweetness. Add a little more milk or Greek yogurt to soften the sharp taste. You can also simmer the soup for a few extra minutes to deepen the flavor.
How do I keep Greek yogurt from curdling?
Turn the heat to low before adding it. Whisk the yogurt with a few spoonfuls of hot soup first, then stir it into the pot. Do not boil the soup after this step.
Can I make this soup thicker?
Yes. Simmer the blended soup uncovered for a few minutes until it reduces. You can also add an extra tablespoon of tomato paste for more body and deeper tomato flavor.
How long does it keep?
Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove over low heat, stirring often so the creamy base stays smooth.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the tomatoes, broth, and dairy option you use.
- Calories: 180
- Protein: 6 g with milk, 9 g with Greek yogurt
- Carbs: 23 g
- Fats: 8 g
Roasted Tomato Basil Soup
Ingredients
- 3 pounds ripe tomatoes, cored and halved (1.4 kg)
- 1 medium yellow onion, cut into wedges (150 g)
- 6 garlic cloves, peeled (18 g)
- 2 tablespoons olive oil (30 ml)
- 3 cups vegetable broth (720 ml)
- 2 tablespoons tomato paste (33 g)
- ½ cup milk or plain Greek yogurt (120 ml or 120 g)
- 1 cup fresh basil leaves, loosely packed (25 g)
- 1 teaspoon salt, plus more to taste (6 g)
- ½ teaspoon black pepper (1 g)
Instructions
- 1. Heat the Oven. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper if you want easier cleanup.
- 2. Roast the Tomatoes, Onion, and Garlic. Place the tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss until everything looks glossy. Roast for 30 to 35 minutes, until the tomato edges look wrinkled and lightly browned. The onion should look soft and golden, and your kitchen should smell sweet, garlicky, and rich.
- 3. Simmer with Broth and Tomato Paste. Transfer the roasted vegetables and all their juices to a large pot. Add the vegetable broth and tomato paste. Stir well, scraping the bottom of the pot as the tomato paste melts into the broth. Bring the soup to a gentle simmer for 8 to 10 minutes. This helps the roasted tomatoes and broth taste like one full, balanced soup.
- 4. Blend Until Smooth. Use an immersion blender to blend the soup until smooth and silky. If you use a countertop blender, work in batches and leave space for steam to escape. The soup should look thick, glossy, and bright orange red. If it feels too thick, add a small splash of broth until it reaches the texture you like.
- 5. Stir in Basil and Milk or Greek Yogurt. Lower the heat. Add the fresh basil and blend again for a few seconds, just until the basil breaks into tiny green flecks and releases its fresh aroma. Stir in the milk. If using Greek yogurt, place it in a small bowl and whisk in a few spoonfuls of hot soup first. Then stir it back into the pot. This keeps the soup smooth and creamy.
- 6. Warm Gently and Serve. Warm the soup over low heat for 2 to 3 minutes. Do not boil it after adding milk or yogurt. Taste and add more salt or black pepper if needed. Ladle into bowls and top with extra basil, a drizzle of olive oil, or cracked black pepper.
