This Roasted Tomato Basil Soup is everything I crave in a comforting bowl — warm, savory, and full of rich roasted flavor.
With juicy tomatoes, sweet bell peppers, and aromatic herbs, it’s a beautiful, soul-soothing soup that’s perfect year-round, but especially cozy on chilly nights.
Why I Love This Recipe
Deep, smoky flavor from roasted tomatoes and peppers
Naturally vegetarian and easy to make
Super creamy without needing cream
A great way to use up fresh tomatoes
Freezer-friendly and meal prep–approved
What You’ll Need (Ingredient Highlights)
Tomatoes – Roasting enhances sweetness and umami
Red bell peppers – Adds richness and natural sweetness
Garlic & onion – Build the savory base of the soup
Olive oil – For caramelization and flavor depth
Vegetable broth – A light but flavorful soup base
Basil & thyme – Adds herby freshness and balance
Salt & pepper – Essential for seasoning
Pro Tips Before You Start
Always roast tomatoes cut side up, peppers skin side up
Use ripe tomatoes for a naturally sweeter flavor
Blend in batches or use an immersion blender carefully
Add a pinch of sugar if your tomatoes are too acidic
Garnish with fresh basil or a swirl of cream for extra flair
How to Make Roasted Tomato Basil Soup
Step 1: Preheat the Oven
Set your oven to 425°F (220°C).
Step 2: Prep the Veggies
Cut tomatoes and onion into wedges.
Halve the bell peppers and remove seeds and membranes.
Step 3: Roast the Vegetables
Arrange tomatoes (cut side up), bell peppers (skin side up), onions, and garlic on a baking sheet.
Drizzle with olive oil, sprinkle with salt and pepper, and roast for 40–45 minutes.
Step 4: Simmer the Broth
In a large pot, bring the vegetable broth to a simmer with basil and thyme.
Step 5: Blend the Veggies
Once roasted, let vegetables cool slightly.
Blend in batches or with an immersion blender until smooth.
Step 6: Combine & Heat Through
Stir the blended mixture into the broth, bring back to a simmer, and serve hot.
What to Serve It With
Grilled cheese sandwiches or cheesy garlic bread
A simple green salad
Roasted chickpeas or croutons for crunch
A swirl of pesto or cream for richness
Variations / Substitutions
Use fire-roasted canned tomatoes when out of season
Add a dash of cream for extra richness
Stir in red pepper flakes for heat
Try chicken broth for a non-vegetarian version
Top with parmesan or crumbled feta
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days
Freeze for up to 2 months — let cool before freezing
Reheat gently on the stove or microwave
Add water or broth to thin if too thick after chilling
FAQs
Can I use canned tomatoes instead of fresh?
Yes, especially fire-roasted canned tomatoes work beautifully.
Is this soup vegan?
It is naturally vegan if you use vegetable broth and skip any dairy toppings.
Can I freeze this soup?
Absolutely! Cool completely, then freeze in portions for up to 2 months.
Can I make it creamy?
Yes! Add a splash of cream, coconut milk, or cashew cream at the end.
Do I need to peel the tomatoes?
No need — blending takes care of the skins, and they add flavor.
What herbs can I use instead of basil?
Try fresh parsley, oregano, or even a bit of rosemary for a twist.
Can I use a regular blender?
Yes, just blend in batches and be cautious with hot liquids.
Final Thoughts
This Roasted Tomato Basil Soup is more than a recipe — it’s a warm hug in a bowl.
The depth of roasted vegetables, the freshness of herbs, and the simplicity of the process make it a go-to favorite in my kitchen.
Whether you’re meal-prepping or craving comfort, this soup never disappoints.
Roasted Tomato Basil Soup
Ingredients
- 4 –5 large tomatoes
- 2 red bell peppers
- 3 –4 garlic cloves peeled
- 1 small onion
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon basil
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat oven to 425ºF (220ºC).
- Cut tomatoes and onion into wedges; halve bell peppers and remove seeds.
- Place all vegetables and garlic on a baking sheet.
- Drizzle with olive oil, season with salt and pepper.
- Roast for 40–45 minutes until vegetables are soft and slightly browned.
- While roasting, simmer vegetable broth with basil and thyme in a large pot.
- See full steps with tips & photos → https://mischacrossing.com/roasted-tomato-basil-soup/
Notes
- Creamy Option: For a creamier soup, add a splash of heavy cream or coconut milk after blending the vegetables.
- Add Spice: For some extra heat, you can add a pinch of red pepper flakes when seasoning the soup.
