The Best Homemade Roasted Tomato Basil Soup
The Best Homemade Roasted Tomato Basil Soup! is a medium American recipe that serves 4. 265 calories per serving. Recipe by Dished on YouTube.
Prep: 30 min | Cook: 1 hr 42 min | Total: 2 hrs 27 min
Cost: $23.15 total, $5.79 per serving
Ingredients
- 3 lb Roma Tomatoes (Halved lengthwise; any plum‑type tomatoes work)
- 2 tbsp Olive Oil (For drizzling tomatoes before roasting)
- 2 tbsp Olive Oil (For sautéing onions and garlic)
- to taste Salt (Season tomatoes and soup)
- to taste Black Pepper (Freshly cracked)
- to taste Crushed Chili Flakes (Optional for a mild heat)
- 2 tsp Fresh Thyme (Leaves stripped from stems)
- 2 medium Onion (Finely diced)
- 5 clove Garlic (Minced)
- 2 tbsp Unsalted Butter (Adds richness to the base)
- 1.5 cup Fresh Basil (Packed leaves, roughly torn)
- 3 cup Chicken Stock (Homemade or store‑bought; can substitute vegetable stock for vegetarian version)
- 0.33 cup Cooking Cream (35% fat) (Adds silkiness; can use half‑and‑half for lighter texture)
Instructions
Preheat Oven
Set the oven to 425°F and let it fully preheat.
Time: PT10M
Temperature: 425°F
Prepare Tomatoes
Halve the Roma tomatoes lengthwise, place them cut‑side up on a lined baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and thyme leaves.
Time: PT10M
Roast Tomatoes
Roast the seasoned tomatoes in the preheated oven for 45 minutes, turning once halfway through, until the skins are blistered and the flesh is caramelized.
Time: PT45M
Temperature: 425°F
Dice Onions & Garlic
While the tomatoes roast, finely dice the onions and mince the garlic cloves.
Time: PT5M
Sauté Aromatics
Heat a large pot over medium‑high heat, add 2 tbsp olive oil, then add the diced onions and minced garlic. Cook, stirring occasionally, until the onions are softened and lightly browned, about 10 minutes.
Time: PT10M
Add Butter
Stir in 2 tbsp unsalted butter and let it melt, coating the aromatics.
Time: PT1M
Combine Roasted Tomatoes
Transfer the roasted tomatoes and all their pan juices into the pot, breaking any large pieces with a spoon.
Time: PT2M
Add Fresh Basil
Stir in the torn basil leaves and let them wilt for about a minute.
Time: PT1M
Simmer Soup
Pour in 3 cups chicken (or vegetable) stock, bring the mixture to a gentle boil, then reduce to a simmer and cook uncovered for 40 minutes, allowing flavors to meld.
Time: PT40M
Blend Until Smooth
Using an immersion blender, puree the soup directly in the pot until completely smooth, about 5 minutes. For a chunkier texture, blend less or use a potato masher.
Time: PT5M
Finish with Cream
Stir in 1/3 cup cooking cream, heat through for 2 minutes, and taste for seasoning, adjusting salt or pepper as needed.
Time: PT2M
Serve
Ladle the hot soup into bowls and enjoy immediately, optionally garnished with a drizzle of olive oil or a basil leaf.
Time: PT0M
Nutrition Facts
- Calories
- 265
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian (if using vegetable stock), Gluten‑Free, Nut‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Roma Tomatoes: Plum Tomatoes, Vine‑Ripe Tomatoes
- Instead of Olive Oil: Canola Oil, Avocado Oil
- Instead of Olive Oil: Butter, Vegetable Oil
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Black Pepper: White Pepper, Peppercorn Blend
- Instead of Crushed Chili Flakes: Paprika, Cayenne Pepper
- Instead of Fresh Thyme: Dried Thyme, Fresh Oregano
- Instead of Onion: Shallots, Leeks
- Instead of Garlic: Garlic Powder, Shallot
- Instead of Unsalted Butter: Margarine, Olive Oil
- Instead of Fresh Basil: Fresh Spinach, Fresh Parsley
- Instead of Chicken Stock: Vegetable Stock, Water with bouillon
- Instead of Cooking Cream (35% fat): Heavy Cream, Half‑and‑Half
Equipment Needed
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Chef's Knife
- Cutting Board
- Large Pot
- Wooden Spoon
- Immersion Blender
- Measuring Cups
- Ladle (optional)
Critical Steps — Do Not Skip
- Roast tomatoes until caramelized
- Sauté onions and garlic until browned
- Simmer the soup for flavor development
- Blend the soup to a smooth consistency
- Incorporate cream for richness
Chef Tips from the Video
- Use the ripest plum tomatoes you can find for maximum sweetness.
- Add a teaspoon of smoked paprika with the thyme for a subtle smoky note.
- Finish each bowl with a drizzle of extra‑virgin olive oil and a few fresh basil leaves for visual appeal.
Troubleshooting
Soup is too thick
Add additional chicken or vegetable stock a few tablespoons at a time until desired consistency is reached.
Soup is too thin
Continue simmering uncovered to reduce and concentrate flavors, or add a few more roasted tomato pieces.
Flavor is bland
Taste and add more salt, a pinch of pepper, or a splash of balsamic vinegar for depth.
Tomatoes stuck to the pan and burned
Line the baking sheet with parchment paper and toss tomatoes gently to coat evenly with oil.
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 up to 2 days ahead and store them in the fridge; reheat before adding to the pot.
- Cook and freeze the soup in portion‑size bags for quick meals.
Frequently Asked Questions
What is the cultural significance and history of Roasted Tomato Soup in American cuisine?
Roasted Tomato Soup has become a staple of American comfort food, especially in the fall when tomatoes are at their peak and the weather calls for warm, hearty dishes. The practice of roasting tomatoes before pureeing adds depth and is a modern twist on classic canned tomato soups that gained popularity in the mid‑20th century.
What are the traditional regional variations of Roasted Tomato Soup in the United States?
In the Northeast, the soup is often finished with a splash of cream and served with grilled cheese. In the Southwest, cooks may add roasted poblano peppers or chipotle for heat. The Pacific Northwest sometimes incorporates fresh herbs like dill or sage for a forest‑flavor twist.
How is Roasted Tomato Soup traditionally served in American households during fall?
It is typically served hot in deep bowls, often accompanied by a crusty baguette, grilled cheese sandwich, or a drizzle of olive oil and fresh basil. Many families enjoy it as a starter before a hearty dinner or as a simple lunch on a chilly day.
What occasions or celebrations is Roasted Tomato Soup traditionally associated with in American culture?
The soup is popular for casual gatherings such as Thanksgiving leftovers, autumn potlucks, and weekend family brunches. Its comforting nature also makes it a go‑to dish for rainy Sundays and game‑day snacks.
How does Roasted Tomato Soup fit into the broader American comfort food tradition?
Comfort food in America often emphasizes rich, creamy textures and familiar flavors. Roasting the tomatoes adds caramelized sweetness, while the butter, cream, and stock create a velvety mouthfeel that aligns perfectly with the indulgent, home‑style ethos of American comfort cuisine.
What are the authentic traditional ingredients for Roasted Tomato Soup versus acceptable substitutes?
Traditional ingredients include ripe plum or Roma tomatoes, olive oil, fresh thyme, onion, garlic, chicken stock, butter, fresh basil, and heavy cream. Acceptable substitutes are vegetable stock for a vegetarian version, butter with olive oil for a dairy‑free version, and half‑and‑half or milk for a lighter cream component.
What other American dishes pair well with Roasted Tomato Soup?
Roasted Tomato Soup pairs beautifully with classic grilled cheese, a crisp Caesar salad, toasted sourdough, or a simple avocado toast. For a heartier meal, serve alongside a turkey‑and‑cranberry panini or a slice of cornbread.
What are the most common mistakes to avoid when making Roasted Tomato Soup?
Common errors include overcrowding the baking sheet, which leads to steaming instead of caramelizing; under‑seasoning the soup before blending; and over‑blending, which can incorporate too much air and make the texture watery. Also, adding the cream too early can cause it to curdle if the soup is boiling.
Why does this Roasted Tomato Soup recipe use roasted tomatoes instead of raw tomatoes?
Roasting concentrates the natural sugars and creates a deep, smoky flavor that raw tomatoes cannot provide. The caramelized edges add umami and a richer color, resulting in a soup that feels more luxurious and less watery.
Can I make Roasted Tomato Soup ahead of time and how should I store it?
Yes. Roast the tomatoes up to two days in advance and keep them refrigerated. After blending and adding cream, store the soup in airtight containers; it will keep 3–4 days in the fridge or up to two months frozen. Reheat gently on the stove, adding a splash of stock if needed.
What does the YouTube channel Dished specialize in?
The YouTube channel Dished focuses on approachable, seasonal home‑cooking videos that highlight fresh ingredients and simple techniques. Dished often creates comfort‑food recipes with a modern twist, emphasizing clear visual instructions for home cooks of all skill levels.
How does the YouTube channel Dished's approach to seasonal cooking differ from other cooking channels?
Dished tailors each recipe to the peak produce of the season, like this roasted tomato soup for fall, and provides practical tips for ingredient sourcing and storage. Unlike many channels that chase trends, Dished prioritizes timeless, repeatable dishes that fit everyday family meals.
Last updated: September 1, 2026
