Roasted Tomato and Basil Autumn Soup Recipe

Every year when the weather shifts and the mornings start to feel a little colder than expected, I find myself craving something warm and steady, something that feels like it came straight from a quiet weekend in the kitchen.

This roasted tomato and basil autumn soup became one of those comfort habits. It started on a day when I had more tomatoes than I knew what to do with and a handful of basil that was on its last stretch.

Instead of letting anything go to waste, I tossed everything onto a sheet pan and simply roasted it. The result was surprisingly layered: cozy, bright, and just right for the early days of fall.

Behind the Recipe

This soup grew out of practicality more than anything. I tend to buy tomatoes in big batches when they look good, and roasting them became a routine way to bring out their deeper flavor. Add some basil, garlic, and a gentle broth, and suddenly it feels like a homemade hug.

Recipe Origin or Trivia

Tomato basil soup has roots in many regions because it relies on such simple, accessible ingredients. Roasting tomatoes before blending is a more modern twist, adding sweetness and a toasty depth that stovetop versions don’t always capture.

Why You’ll Love This Recipe

• Warm and comforting: Perfect for cool autumn days.
• Deep, roasted flavor: Oven-roasting adds natural sweetness.
• Simple ingredients: Nothing fancy, just basics done well.
• Smooth or rustic: Blend it fully or leave a little texture.
• Naturally wholesome: Packed with vegetables and fresh herbs.
• Great for meal prep: Stores well for busy days.
• Budget-friendly: Uses everyday produce.
• Customizable: Add cream, spices, or toppings if you like.

Chef’s Pro Tips for Perfect Results

• Roast the tomatoes long enough to caramelize their edges.
• Use ripe tomatoes—this soup tastes best when the tomatoes are naturally sweet.
• Add fresh basil at the end to protect its flavor.
• For extra depth, add a splash of balsamic vinegar before blending.
• Blend in batches or use an immersion blender for smoothness.

Kitchen Tools You’ll Need

• Baking sheet
• Large pot
• Chef’s knife and cutting board
• Blender or immersion blender
• Wooden spoon

Ingredients in This Recipe

1. 4 pounds ripe tomatoes, halved
2. 3 tablespoons olive oil, divided
3. 1 small onion, chopped
4. 2 cloves garlic, minced
5. 4 cups vegetable broth
6. 1 tablespoon fresh tarragon, chopped
7. 1 bunch fresh basil leaves, divided
8. Salt, to taste
9. Black pepper, to taste

Ingredient Substitutions

1. Use canned roasted tomatoes when fresh aren’t available.
2. Swap basil with thyme or parsley for a different herbal note.
3. Use coconut milk instead of cream for a dairy-free finish.
4. Add roasted red peppers for sweetness and color.

Ingredient Spotlight

Tomatoes: Roasting concentrates their natural sugars, giving the soup a deeper, warmer flavor.
Basil: Added at the end, it brings a fresh, herbal lift that brightens the whole pot.

Roasted Tomato and Basil Autumn Soup

This soup features roasted tomatoes blended with fresh basil to create a smooth, vibrant broth that captures the essence of fall. It incorporates sautéed aromatics and a gentle simmer to develop rich, earthy flavors, resulting in a velvety texture with a hint of tanginess. The final appearance is a warm, beautifully colored bowl with a fresh basil garnish.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 4 pounds ripe tomatoes halved
• 3 tablespoons olive oil divided
• 1 small onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1 tablespoon fresh tarragon chopped
• 1 bunch fresh basil leaves divided
• Salt to taste
• Black pepper to taste

Equipment

• Baking sheet
• Large pot
• Immersion blender or regular blender
• Cooking spoon
• Knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet, drizzling them with olive oil and sprinkling with a pinch of salt. Roast for about 25-30 minutes until the skins are blistered and slightly charred, filling your kitchen with a smoky aroma.
2. While the tomatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. Stir frequently to prevent sticking.
3. Add the minced garlic to the onions and cook for another minute until it releases a pungent, inviting aroma. Be careful not to burn the garlic.
4. Once the tomatoes are roasted, transfer them (with any juices) into the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
5. Stir in the fresh tarragon and half of the basil leaves. Let the soup simmer uncovered for about 15 minutes to develop flavors.
6. Using an immersion blender, carefully blend the soup until smooth and velvety. Alternatively, transfer the mixture to a blender in batches, blending until smooth, then returning it to the pot.
7. Add the remaining basil leaves, tearing them slightly to release their fragrance, and season the soup with salt and black pepper to taste. Stir well.
8. Allow the soup to simmer for an additional 5 minutes so the flavors meld beautifully, and the basil becomes tender and fragrant.
9. Pour the hot, velvety soup into bowls. Garnish with a few fresh basil leaves if desired, and serve immediately for a warm, vibrant fall dish.

Notes

For a richer flavor, drizzle a bit of extra virgin olive oil on top before serving. This soup pairs beautifully with crusty bread or a light salad.

Texture & Flavor Secrets

• Roasting builds layered flavor without extra ingredients.
• A small amount of cream or butter turns the soup silky without making it heavy.
• Fresh basil keeps the flavor lively and bright.

Make-Ahead and Storage Tips

• Keeps in the fridge for up to 4 days.
• Freezes well for up to 2 months.
• Reheat gently on the stove, adding broth if it thickens.

How to Serve This Dish

• With grilled cheese or crusty bread.
• Topped with fresh basil ribbons.
• Swirled with cream or olive oil.
• Alongside a fresh green salad.

Creative Leftover Transformations

• Use as a sauce for pasta.
• Add cooked beans for a heartier soup.
• Turn into a base for tomato-basil risotto.
• Use as a poaching broth for chicken or shrimp.

Additional Tips

• A pinch of sugar can help balance acidity if your tomatoes are very tart.
• A splash of balsamic vinegar adds depth.
• Add red pepper flakes if you want gentle heat.

Make It a Showstopper

Serve in warm bowls with a drizzle of cream swirled on top, a few basil leaves scattered over the surface, and a piece of toasted bread leaning along the edge. It looks cozy, rustic, and perfect for autumn evenings.

Variations to Try

• Creamy Tomato Basil Soup: Add ½ cup cream.
• Roasted Tomato Pepper Soup: Add roasted red peppers.
• Spicy Autumn Soup: Add crushed red pepper while simmering.
• Herbed Variation: Add thyme or rosemary for a woodsy note.
• Protein Boost: Stir in cooked white beans or chicken.

FAQ’s

1. Can I use canned tomatoes? Yes—choose fire-roasted for best flavor.
2. Can I make it dairy-free? Absolutely; just skip cream.
3. Can I freeze it? Yes, it freezes beautifully.
4. What tomatoes work best? Roma, vine-ripened, or cherry tomatoes.
5. Do I need to peel the tomatoes? No, blending makes the skins smooth.
6. Can I use dried basil? Fresh is much better; dried doesn’t offer the same brightness.
7. How do I fix a too-thick soup? Add broth or water.
8. How do I fix a too-thin soup? Simmer uncovered to reduce.
9. Can I roast the garlic separately? Yes, it makes the flavor sweeter.
10. Is this soup kid-friendly? Very—skip red pepper for milder flavor.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.