Tomato Basil Soup Using Fresh Roasted Tomatoes
Tomato Basil Soup Using Fresh Roasted Tomatoes is a medium American recipe that serves 4. 180 calories per serving. Recipe by Sugar Spun Run on YouTube.
Prep: 30 min | Cook: 1 hr 40 min | Total: 2 hrs 25 min
Cost: $7.48 total, $1.87 per serving
Ingredients
- 3 pounds Tomatoes (Roma or plum, vine‑ripened, halved)
- 1 large Sweet Onion (peeled and cut into thick wedges)
- 2 tablespoons Olive Oil (extra‑virgin, for drizzling)
- 1 teaspoon Kosher Salt (for seasoning tomatoes and onion)
- 0.5 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Garlic (minced, about a heaping tablespoon)
- 1 tablespoon Butter (unsalted or salted, melted)
- 2.5 cups Chicken Broth (low‑sodium preferred)
- 0.5 cup Fresh Basil (torn, stems removed)
- 1 sprig Fresh Thyme (leaves removed before serving)
- 0.25 cup Heavy Cream (adds richness)
- 0.25 teaspoon Baking Soda (optional, reduces acidity)
Instructions
Preheat Oven
Set the oven to 425°F and allow it to fully preheat.
Time: PT10M
Temperature: 425°F
Prep Tomatoes and Onion
Halve the tomatoes and cut the sweet onion into thick wedges. Arrange them cut‑side up on a parchment‑lined baking sheet, drizzle with olive oil, and sprinkle with kosher salt and freshly cracked black pepper.
Time: PT10M
Roast Vegetables
Place the sheet on the center rack and roast for 45–60 minutes, stirring once halfway, until the tomatoes are soft, slightly charred, and the onion is caramelized.
Time: PT55M
Temperature: 425°F
Mince Garlic and Gather Herbs
While the vegetables roast, mince a heaping tablespoon of garlic. Measure 2½ cups chicken broth, tear ½ cup fresh basil, and set aside one sprig of thyme.
Time: PT10M
Melt Butter
In a large non‑reactive pot (enameled cast‑iron or stainless steel), melt 1 tablespoon butter over medium heat.
Time: PT2M
Sauté Garlic
Add the minced garlic to the melted butter and sauté for 30–60 seconds, just until fragrant.
Time: PT1M
Combine Roasted Veggies
Transfer the roasted tomatoes and onion (including all pan juices) into the pot.
Time: PT2M
Add Broth
Pour in 2½ cups chicken broth and stir to combine.
Time: PT2M
Add Basil
Stir in the torn basil leaves.
Time: PT1M
Puree Soup
Using an immersion blender, blend the soup directly in the pot until completely smooth.
Time: PT5M
Finish with Cream and Seasonings
Add the thyme sprig, ¼ cup heavy cream, and optional ¼ tsp baking soda. Stir until fully incorporated.
Time: PT2M
Simmer
Reduce heat to low and let the soup simmer for about 30 minutes to meld flavors.
Time: PT30M
Final Seasoning
Remove the thyme sprig, taste the soup, and add more salt, pepper, or a pinch of sugar if the acidity is still high.
Time: PT2M
Serve
Ladle the hot soup into bowls, garnish with grated Parmesan, croutons, or extra basil, and enjoy with a grilled cheese sandwich.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 15 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains chicken broth, Gluten‑Free (if served without croutons)
Allergens: Dairy
Ingredient Substitutions
- Instead of Tomatoes: Canned whole peeled tomatoes
- Instead of Sweet Onion: Yellow onion
- Instead of Olive Oil: Vegetable oil
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic: Garlic paste
- Instead of Butter: Olive oil
- Instead of Chicken Broth: Vegetable broth
- Instead of Fresh Basil: Thai basil
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Heavy Cream: Half‑and‑half
- Instead of Baking Soda: None (omit if desired)
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Chef's Knife
- Cutting Board
- Large Pot or Dutch Oven
- Immersion Blender
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Stove
Critical Steps — Do Not Skip
- Preheat oven to 425°F
- Roast tomatoes and onion until soft and caramelized
- Sauté garlic without browning
- Blend soup to a completely smooth texture
- Simmer the finished soup to develop flavor
Chef Tips from the Video
- Line the baking sheet with parchment for easy cleanup and to prevent sticking.
- Use fresh basil and thyme for the brightest flavor; dried herbs can be used in a pinch.
- A drizzle of good quality olive oil before roasting enhances caramelization.
- If you prefer a richer soup, increase the cream to ½ cup.
- Serve with a crunchy grilled cheese or croutons for texture contrast.
Troubleshooting
Soup is too acidic.
Add a pinch more baking soda or a small amount of sugar; simmer a few minutes longer.
Soup is too thin.
Simmer uncovered to reduce, or blend in a few roasted tomato skins for extra body.
Garlic tastes burnt.
Sauté garlic only until fragrant (30‑60 seconds) and lower the heat if needed.
Blended soup is grainy.
Blend longer with the immersion blender or pass through a fine‑mesh sieve for extra smoothness.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast the tomatoes and onion up to 2 days ahead; store in the fridge and reheat before adding broth.
- The soup freezes well after pureeing; portion into containers before freezing.
- If using a countertop blender, let the soup cool slightly before blending to avoid splatter.
Frequently Asked Questions
What is the cultural significance and history of Fresh Roasted Tomato Basil Soup in American cuisine?
Tomato soup became a staple in American home cooking during the early 20th century, offering a warm, comforting dish for cold months. Roasting the tomatoes adds a modern, farm‑to‑table twist that highlights seasonal produce while preserving the classic comfort‑food roots.
What are the traditional regional variations of tomato soup in the United States?
In the Midwest, tomato soup is often served with a grilled cheese sandwich, while Southern versions may include a splash of cream or hot sauce. New England cooks sometimes add fresh herbs like basil or thyme, similar to this roasted version.
How is Fresh Roasted Tomato Basil Soup traditionally served in American households?
It is typically ladled into bowls and topped with a drizzle of cream, fresh basil leaves, or grated Parmesan. Many families pair it with a buttery grilled cheese or crusty bread for a classic comfort meal.
On what occasions or celebrations is Fresh Roasted Tomato Basil Soup commonly enjoyed in American culture?
The soup is popular for casual family dinners, potlucks, and as a starter for holiday meals like Thanksgiving when fresh tomatoes are in season. Its bright flavor also makes it a favorite for summer garden parties.
How does Fresh Roasted Tomato Basil Soup fit into the broader American comfort‑food tradition?
It embodies the American love for hearty, easy‑to‑make dishes that use pantry staples and fresh produce. The addition of cream and herbs elevates it from a simple soup to a more refined comfort dish.
What are the authentic traditional ingredients for Fresh Roasted Tomato Basil Soup versus acceptable substitutes?
Authentic ingredients include vine‑ripened tomatoes, sweet onion, fresh basil, thyme, chicken broth, butter, and heavy cream. Acceptable substitutes are canned whole tomatoes, yellow onion, vegetable broth, and half‑and‑half instead of cream.
What other American dishes pair well with Fresh Roasted Tomato Basil Soup?
Grilled cheese sandwiches, especially on sourdough, are a classic pairing. A simple mixed green salad with vinaigrette or a side of roasted vegetables also complements the soup nicely.
What are the most common mistakes to avoid when making Fresh Roasted Tomato Basil Soup?
Common errors include over‑roasting the garlic, which makes it bitter, not seasoning the vegetables before roasting, and blending the soup while it’s boiling, which can cause splatter. Also, adding too much baking soda can make the soup taste soapy.
Why does this Fresh Roasted Tomato Basil Soup recipe use baking soda instead of adding more sugar to balance acidity?
Baking soda chemically neutralizes excess acid, flattening the bright tartness without sweetening the flavor. Sugar would mask acidity with sweetness, while baking soda preserves the soup’s savory profile.
Can I make Fresh Roasted Tomato Basil Soup ahead of time and how should I store it?
Yes, you can roast the tomatoes and onion up to two days ahead and keep them refrigerated. After pureeing and adding cream, store the soup in airtight containers; it keeps 3–4 days in the fridge or up to 2 months frozen.
What does the YouTube channel Sugar Spun Run specialize in?
The YouTube channel Sugar Spun Run, hosted by Sam, focuses on approachable, ingredient‑driven home cooking with an emphasis on fresh produce, seasonal techniques, and clear step‑by‑step tutorials for everyday meals.
How does the YouTube channel Sugar Spun Run's approach to American comfort food differ from other cooking channels?
Sugar Spun Run prioritizes simple, wholesome recipes that highlight the natural flavors of fresh, often garden‑grown ingredients, whereas many other channels rely heavily on shortcuts or processed components. Sam also shares personal garden stories and practical kitchen hacks that give each dish a personal touch.
Last updated: September 2, 2026
