Roasted Tomato Basil Soup
Fire-roasted tomatoes blended silky smooth with garlic, basil, and a swirl of cream.
If you have about half an hour and 6 ingredients, this will get four people fed properly. 5 steps, 220 calories a serving and 6g of protein. Everything below, from the substitutions to the storage notes, is specific to this dish rather than general advice.
Why this one works
Bowl food is the easiest kind of meal to scale and the easiest to make ahead. Most of these are better on the second day than the first.
Almost all of the cooking happens in the oven at 400°F, so once it is in you are free until the timer goes.
At 220 calories a serving this is one of the lighter dinners here, so it pairs well with a substantial side if you are feeding big appetites.
Ingredients
Makes 4 servings
- 2 lbs Roma tomatoes, halved
- 6 cloves garlic
- Fresh basil
- 2 cups vegetable broth
- Heavy cream
- Olive oil, salt, pepper
Notes on the key ingredients
Garlic burns fast and turns bitter when it does. Add it after the other aromatics have softened and give it no more than thirty to sixty seconds before something wet goes into the pan.
Canned tomatoes are usually better than out-of-season fresh ones, and they are already at peak ripeness. A pinch of sugar offsets any sharpness.
Low-sodium broth gives you control over the seasoning. Regular broth plus added salt usually lands too salty.
Substitutions
- No heavy cream? Use full-fat coconut milk, evaporated milk, or cream cheese thinned with broth.
Instructions
- Roast tomatoes and garlic at 400°F for 20 min.
- Transfer to a pot with broth and basil.
- Blend until silky smooth.
- Season and swirl in cream.
- Serve with crusty bread.
Tips for getting it right
- Preheat fully to 400°F before the tray goes in, and give everything room on the pan. Two trays beat one crowded one every time.
- Keep it at a lazy simmer rather than a rolling boil. A hard boil breaks up anything delicate and reduces the liquid faster than the flavours can develop.
- Blend hot liquid in batches and leave the lid vented, with a towel over the top. A sealed blender full of hot soup will force the lid off.
- Taste before it reaches the table. Salt levels vary with the brand of broth, cheese and sauce you used, and this is the last point at which you can fix it.
Storage, make-ahead and reheating
- Fridge: up to four days in a sealed container. Most simmered dishes are better on the second day, once the flavours have settled.
- Freezer: up to three months. Leave room at the top of the container for expansion, and thaw overnight in the fridge.
- Reheating: gently on the stovetop with a splash of water or broth to loosen it. The microwave works but heats unevenly, so stir halfway.
- Making it ahead: the prep work keeps well even when the finished dish does not. Chop and measure the night before and the 30 minutes on the night drops to closer to ten.
Variations
Add some heat
A pinch of red pepper flakes with the aromatics, or a spoonful of chilli crisp at the table, lifts the whole dish without changing the method.
Stretch it further
Adding a handful of greens, a tin of beans or an extra cup of cooked grain takes this from four servings to six without much change to the 30 minute timing.
What to serve with it
- Crusty bread or a toasted pita
- A scattering of fresh herbs and something crunchy on top
- A wedge of lime at the table
Nutrition per serving
| Calories | 220 |
|---|---|
| Protein | 6g |
| Servings | 4 |
| Total time | 30 minutes |
Figures are estimates and will vary with the brands and exact quantities you use.
Common questions
How long does Roasted Tomato Basil Soup take to make?
About 30 minutes from start to finish, including prep. If you chop and measure ahead of time, the active cooking is closer to 18 minutes.
Can I make this ahead of time?
Yes, and it improves. Make it a day ahead, cool it, and reheat gently. The flavours settle overnight.
How many does this serve?
Four as written, at 220 calories and 6g of protein a serving. It scales up cleanly if you have the pan space; just avoid crowding, which steams rather than browns.
Can I cook this without an oven?
Partly. The roasted elements can be cooked in a covered skillet over medium heat instead, turning occasionally. You will lose some of the caramelised edges but the dish still works.