There’s something incredibly comforting about a bowl of homemade roasted tomato basil soup. The warmth, the fragrance of garlic and basil, the slightly sweet tang of roasted tomatoes—it’s the kind of meal that brings everyone to the table. In this article, I’ll walk you through my favorite version of this soup, rooted in cozy memories and packed with vibrant flavor. We’ll cover everything from roasting tips to storage and even canning for later. Whether you’re serving it with a grilled cheese or a crisp salad, this is one recipe that’s meant to be made again and again.
Roasted Tomato Basil Soup
Table of Contents
The Story & Intro: Why Roasted Tomato Basil Soup Means So Much
It started with a garden full of late-summer tomatoes and a grandmother who believed in roasting everything “to bring out the love.” That’s what she’d say as she halved the tomatoes and arranged them on the baking sheet, always cut-side up. I remember the aroma filling the kitchen—the sharp garlic mellowing, the juicy tomatoes caramelizing, the basil wilting just so in the bubbling broth.
This roasted tomato basil soup recipe is my own twist on hers, with a few upgrades for today’s kitchen (hello, immersion blender and pressure canner). But the soul of it—the reason I make it when I need comfort or want to feed people something that feels like home—is all hers.
It’s also one of the most rewarding soups to batch-make and preserve. With just a few steps, you can have jars lined up for the chilly months. Add a spoonful of cream if you’re feeling fancy, or keep it vegan with a veggie broth base.
And let’s not forget how wonderfully it pairs with a crisp side dish like this cucumber tomato salad, or even a hearty caprese pasta salad when you’re craving something more substantial. Either way, it’s comfort in a bowl—made from scratch.
Choosing the Right Tomatoes and Ingredients
Why Plum or Roma Tomatoes Work Best
For a truly rich and concentrated tomato flavor, plum tomatoes are your best bet. Their low moisture and dense flesh roast beautifully, making them ideal for soup. If you can’t find them, heirlooms or even large slicing tomatoes work—just remove the excess juice and seeds before roasting.
Roasting helps develop the natural sweetness and reduces any sharp acidity. Don’t skip this step! It’s what separates average tomato soup from a truly homemade roasted tomato basil soup that feels slow-cooked and layered in flavor.
Fresh Basil and Garlic Are Essential
This soup really sings when you use fresh basil. You’ll need about a cup of packed leaves—tear them just before adding so they don’t blacken too early. For garlic, fresh cloves work best. Roasting mellows them beautifully, adding depth without sharpness.
To add a bit more body, you can include a small diced carrot during the simmering step. It brings a gentle sweetness and helps balance the acidity even further.
If you’re in the mood to pair this with something grilled or broiled, try it alongside this grilled chicken caprese recipe or even a slice of sun-dried tomato pasta salad—both complement the soup’s earthy undertones perfectly.
Roasting, Simmering, and Blending to Perfection
How to Roast Tomatoes for Maximum Flavor
Roasting is where the magic begins. Preheat your oven to 375°F and arrange your cored, halved tomatoes cut-side up on a baking sheet. Give them a generous sprinkle of salt and pepper—don’t be shy here—and let them roast for about 45 minutes. You’re looking for caramelized edges and slightly shriveled skins.
This step concentrates the tomato flavor and adds a touch of natural sweetness that’s key for balancing the acidity. When they’re done, the skins will slip off easily, making your soup ultra-smooth later on.
While your tomatoes roast, you can start prepping the aromatics. A sauté of onions and garlic in olive oil sets the base, and this is also the perfect time to revisit your spice shelf—though honestly, the tomatoes and basil do most of the talking here.
This roasting technique is one I also love using for other dishes like the easy garlic scape pesto—the roasted flavor adds that extra something you can’t fake.
Blending Options: Smooth vs. Chunky
After simmering the roasted tomatoes with the sautéed garlic and onions, along with broth and wine, it’s time to blend. You can use an immersion blender directly in the pot, which is fast and mess-free. Or, if you want a velvety finish, transfer the soup in batches to a high-powered blender.
If you’re going the blender route, work in small portions to avoid steam buildup—nobody wants hot soup on the ceiling. Return the blended soup to the pot and simmer again before canning or serving.
For those who enjoy a more textured soup, simply pulse it a few times or blend only half. This lets you keep bits of tomato and basil floating beautifully in the bowl.
Craving more Mediterranean-style dishes? Pair this soup with a bright Mediterranean chicken pasta salad or try it with the lighter notes of garlic butter baked salmon for a balanced meal.
How to Can Roasted Tomato Basil Soup Safely
Pressure Canning Step-by-Step
Once your soup is blended and simmered, you’re ready to preserve the magic. Pressure canning is the only safe method for storing homemade roasted tomato basil soup long-term—especially since it includes low-acid ingredients like onions, garlic, and broth.
Start by preheating your pressure canner. While that warms, ladle your hot soup into sterilized jars, leaving about 1 inch of headspace. Wipe the rims clean, add your two-piece lids, and tighten them to finger-tight.
Process pint jars for 50 minutes and quart jars for 60 minutes. Adjust pressure for your altitude if necessary. This ensures any bacteria are eliminated and gives you shelf-stable jars ready to pop open months later.
The best part? You can enjoy that summer tomato flavor in the dead of winter, served alongside something like this crispy parmesan crusted baked salmon or even a fresh cucumber tomato salad for contrast.
Storage and Shelf Life Tips
Once processed, let your jars cool completely. Store them in a cool, dark place—your pantry is perfect. Properly canned soup lasts up to one year without losing flavor.
Label each jar with the date so you always know what’s freshest. When you’re ready to enjoy, just reheat gently on the stove. Feel free to swirl in a splash of cream, add croutons, or sprinkle with shaved parmesan for a new twist.
And if you’re making smaller batches, leftovers store beautifully in the fridge for up to five days. It’s a great meal-prep idea, especially when served with dishes like this grilled chicken caprese recipe for a satisfying lunch.
Flavor Variations and Serving Ideas
Creative Twists on Classic Tomato Basil Soup
While the original is delicious, it’s easy to switch things up with a few thoughtful tweaks. For a creamy twist, stir in a splash of heavy cream or coconut milk just before serving. Want more richness? Add a pat of butter after blending. Craving heat? Toss in a pinch of red pepper flakes with your garlic.
You can also make this roasted tomato basil soup heartier by adding cooked orzo, white beans, or shredded chicken during the final simmer. These add-ins make it more of a complete meal without overpowering the tomato and basil foundation.
Another trick? Roast a red bell pepper with your tomatoes for a deeper, smoky undertone. It’s subtle but amazing—especially when paired with Mediterranean flavors like those in this Mediterranean chicken pasta salad.
If you’re looking for an ideal vegetarian pairing, a chilled caprese pasta salad or rustic sourdough grilled cheese works like a charm.
How to Serve Roasted Tomato Basil Soup for Any Occasion
This soup is incredibly versatile. Serve it in small cups as a cozy appetizer, or in generous bowls with crusty bread for a comforting dinner. It’s just as welcome at a casual weeknight meal as it is at a fall dinner party.
Want to wow your guests? Garnish with a swirl of cream, a few torn basil leaves, and a drizzle of olive oil. You can even add homemade garlic croutons for crunch.
Looking for a summer version? Serve it slightly chilled, like a gazpacho twist, especially when paired with light sides like sun-dried tomato pasta salad or easy garlic scape pesto spread on crostini.
Whether served in a mug by the fire or ladled into a soup plate beside a salad, this roasted tomato basil soup always delivers homemade warmth.
Print
Roasted Tomato Basil Soup: A Classic Homemade Favorite with Fresh Flavor
- Total Time: 1 hr 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This roasted tomato basil soup is rich, flavorful, and perfect for canning or cozy meals. Made with roasted plum tomatoes, garlic, and fresh basil.
Ingredients
8 lbs plum tomatoes, cored and halved (or 10 to 12 lbs slicing or heirloom tomatoes)
5 tsp. salt, divided
2 tsp. ground black pepper, divided
1 Tbsp. olive oil
2 cups chopped onions
4 cloves garlic, minced
1 cup dry white wine
4 cups vegetable or chicken stock
1 cup basil leaves, tightly packed
Instructions
1. Preheat oven to 375°F. Arrange tomatoes cut-side up on a baking sheet.
2. Sprinkle with 1 Tbsp salt and 1 tsp pepper. Roast for 45 minutes.
3. Peel and coarsely chop the tomatoes.
4. Sauté onion and garlic in olive oil with remaining salt and pepper.
5. Add white wine, simmer 10 minutes until mostly evaporated.
6. Add tomatoes, stock, and basil. Simmer for 20 minutes.
7. Blend the soup smooth using immersion or standard blender.
8. Return to pot, bring to a simmer before canning.
9. Ladle hot soup into sterilized jars, leaving 1-inch headspace.
10. Process in pressure canner: 50 minutes for pints, 60 for quarts.
Notes
For creamy variation, stir in heavy cream or coconut milk before serving.
Add a roasted red pepper for depth.
- Prep Time: 15 min
- Cook Time: 90 min
- Category: Soups
- Method: Roasting, Blending, Pressure Canning
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 9g
- Sodium: 900mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
FAQs
1. Can I use canned tomatoes instead of fresh ones?
Yes, but the flavor won’t be quite as vibrant. If using canned, choose whole peeled tomatoes and roast them for 20 minutes before blending to develop that rich flavor.
2. How long does homemade tomato basil soup last in the fridge?
Stored in an airtight container, it lasts 4 to 5 days in the refrigerator. Reheat gently on the stovetop before serving.
3. Can I freeze roasted tomato basil soup?
Absolutely. Let it cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
4. Is this soup vegan?
It can be! Use vegetable broth instead of chicken and skip any dairy additions. The roasted veggies bring plenty of flavor on their own.
Conclusion
This roasted tomato basil soup is more than just a recipe—it’s a warm memory, a practical make-ahead meal, and a flavorful celebration of seasonal ingredients. Whether you’re freezing batches for later or serving it fresh with your favorite sides, it’s a soup you’ll come back to every time tomatoes are in season.
For more inspiration, check out the cucumber tomato salad for a refreshing side, or serve it next to crispy parmesan crusted baked salmon for a heartier pairing.
