Roasted Tomato Basil Soup
here’s nothing quite like a warm bowl of homemade Roasted Tomato Basil Soup. With fresh tomatoes, fragrant basil, and a hint of balsamic vinegar, this soup is both flavorful and nourishing. It’s the perfect dish to enjoy on a chilly evening, paired with cheddar tear-apart croutons for the ultimate comfort meal. Whether you’re looking for a cozy dinner or an appetizer for a gathering, this soup is sure to be a hit.
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Why You’ll Love Roasted Tomato Basil Soup
- Rich, Fresh Flavors: Roasting the tomatoes, onion, and garlic brings out deep, sweet flavors that elevate this soup to the next level.
- Creamy & Comforting: Adding coconut cream or half and half creates a silky texture while keeping it light and healthy.
- Easy One-Pot Meal: Everything roasts in the oven and blends in one pot, making this soup simple to prepare.
- Perfectly Paired Croutons: The cheddar tear-apart croutons add a crunchy, cheesy contrast to the smooth, savory soup.
What You Need to Make Roasted Tomato Basil Soup
For the soup:
- Tomatoes: A mix of heirloom tomatoes and tomatoes on the vine (about 4-5 lbs) for balanced flavor.
- Onion: One large onion, roughly chopped, for aromatics.
- Fresh Basil: About 1/2 cup to add a classic herbal note.
- Garlic: 6-8 cloves for that rich, roasted flavor.
- Olive Oil & Balsamic Vinegar: For roasting and adding a touch of acidity.
- Chicken Broth: A carton of broth for depth; use @kettleandfire for added protein if desired.
- Coconut Cream or Half & Half: For a creamy consistency—coconut cream for a healthier option.
- Herbs de Provence or Italian Seasoning, Salt & Pepper: To season the soup.
For the croutons:
- Mozzarella Cheese: To sprinkle on top before baking.
- Bread: An Italian loaf, cut into squares for croutons.
- Olive Oil & Italian Seasoning: To coat the bread before baking.
How to Make Roasted Tomato Basil Soup
1
Roast the Vegetables: In an oven-safe Dutch oven, add the chopped tomatoes, onion, basil, and garlic. Drizzle generously with olive oil, and season with balsamic vinegar, herbs de Provence (or Italian seasoning), salt, and pepper. Roast at 350°F for 45-60 minutes, until the vegetables are nicely roasted and caramelized.
2
Blend & Simmer: Transfer the pot to the stovetop. Add chicken broth and coconut cream (or half & half). Use an immersion blender to blend the soup until smooth, or transfer to a blender if needed. Let the soup simmer on low to blend all the flavors until ready to serve.
3
Make the Croutons: On a baking sheet, sprinkle mozzarella cheese. Cut the Italian loaf into squares, drizzle with olive oil, and sprinkle with Italian seasoning. Bake at 400°F for 15 minutes. Let the croutons cool slightly, then tear them apart to serve with the soup.
4
Serve & Enjoy: Ladle the soup into bowls, and optionally drizzle a bit of extra coconut cream or half & half on top for added flavor. Serve with the cheddar tear-apart croutons for dipping.
Commonly Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh ones aren’t available. Opt for whole peeled tomatoes and adjust the roasting time accordingly.
How can I make the soup vegan?
To make this soup vegan, use vegetable broth instead of chicken broth and stick with coconut cream as the dairy alternative.
Can I make the soup ahead of time?
Absolutely! This soup stores well in the fridge for up to 4 days. Reheat on the stove over low heat and add a bit of broth if it thickens too much.
Can I freeze the soup?
Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw and reheat on the stovetop before serving.
How do I store the croutons?
Store any leftover croutons in an airtight container at room temperature for up to 3 days. Re-toast in the oven to bring back the crunch before serving.
Roasted Tomato Basil Soup
Ingredients
Soup Ingredients
- 4-5 lbs tomatoes mix of heirloom and vine-ripened
- 1 large onion roughly chopped
- 1/2 cup fresh basil
- 6-8 cloves garlic
- Olive oil
- 1 tsp balsamic vinegar
- 1 carton chicken broth @kettleandfire recommended
- 1 small can coconut cream or half & half
- Salt & pepper to taste
- Herbs de Provence or Italian seasoning
Crouton Ingredients
- Mozzarella cheese for sprinkling
- Italian loaf cut into squares
- Olive oil
- Italian seasoning
Instructions
- Preheat oven to 350°F. Place tomatoes, onion, basil, and garlic in an oven-safe Dutch oven. Drizzle with olive oil, balsamic vinegar, and season with salt, pepper, and herbs de Provence. Roast for 45-60 minutes.
- Once roasted, place the pot on the stovetop. Add chicken broth and coconut cream. Blend the soup until smooth and let simmer to combine flavors.
- For croutons, preheat oven to 400°F. On a sheet pan, sprinkle mozzarella cheese. Cut Italian loaf into squares, drizzle with olive oil, and season with Italian seasoning. Bake for 15 minutes. Let cool and tear apart.
- Serve the soup warm with a drizzle of coconut cream or half & half and cheddar tear-apart croutons. Enjoy!
