For a richer flavor, use bone broth instead of chicken broth. If you don't have fresh thyme, you can substitute 1 teaspoon of dried thyme. To make a vegan version, use vegetable broth and full-fat coconut milk instead of heavy cream. Garnish with a swirl of cream, a sprinkle of fresh basil, or a drizzle of high-quality olive oil before serving. Pairs perfectly with grilled cheese sandwiches or crusty bread for dipping.
Roasted Garden Tomato Basil Soup
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PREP TIME25 mins
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COOK TIME2 hrs 35 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS30
Capture the essence of a summer garden in a bowl with this intensely flavorful roasted tomato and basil soup. Roasting the tomatoes brings out their natural sweetness, creating a rich and comforting experience. Perfect on its own or elevated with artisanal grilled cheese.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol41 mg
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Fiber3 g
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Protein3 g
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Saturated Fat8 g
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Sodium29 mg
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Sugar5 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (165 degrees C). (5 minutes)
02
StepArrange tomato wedges on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil. Scatter minced garlic and 3 sprigs of chopped thyme over the tomatoes. Season generously with salt and pepper. (5 minutes)
03
StepRoast in the preheated oven until the tomatoes are incredibly tender, slightly caramelized, and have released their juices, approximately 2 hours.
04
StepWhile the tomatoes are roasting, heat the remaining 2 tablespoons of olive oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the chopped onion, celery, and zucchini. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes. Stir in the red pepper flakes, smoked paprika, and curry powder. Season with salt and pepper. Add the remaining 3 sprigs of thyme. (10 minutes)
05
StepAdd the roasted tomatoes (including all the flavorful juices from the baking sheet) to the pot with the sautéed vegetables. Cook and stir for another 5 minutes to meld the flavors. Pour in the chicken broth. Bring to a simmer, then reduce heat and cook for 20 minutes to allow the flavors to deepen. (25 minutes)
06
StepUsing an immersion blender, carefully blend the soup until it reaches your desired consistency. For an ultra-smooth soup, you can also use a regular blender, working in batches. (5 minutes)
07
StepStir in the heavy cream and chopped fresh basil. Heat gently, being careful not to boil. Taste and adjust seasoning as needed. Serve hot.
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RECIPE REVIEWS
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Julian Macejkovic
Jun 25, 2025I added a splash of vodka and a tablespoon of butter at the end, and it was even richer!
Sydni Senger
May 30, 2025I didn't have fresh thyme, so I used dried thyme, and it still turned out great!
Curtis Hermann
May 7, 2025I substituted coconut cream for the heavy cream and it was still amazing! Perfect for a dairy-free option.
Sarah Schinner
Apr 18, 2025The instructions were very clear and easy to follow. My family loved this soup!
Fred Kirlin
Apr 5, 2025This soup is absolutely divine! The roasting technique really brings out the sweetness of the tomatoes.
Myriam Kutch
Mar 31, 2025I love this recipe! I added some roasted red peppers for an extra layer of flavor.
Daisy Crona
Feb 8, 2025The aroma while the tomatoes are roasting is heavenly! This will definitely be a regular recipe in my rotation.
Cornell Carroll
Jan 25, 2025I made this for a dinner party and everyone raved about it. The curry powder adds a unique and delicious twist.