There’s nothing quite as comforting as a bowl of Roasted Tomato Basil Soup, especially when tomatoes are at their peak. With sweet, deeply caramelized roasted tomatoes, fragrant basil, and a silky swirl of cream, this soup is pure nostalgia and warmth—whether you’re enjoying it on a rainy day or serving it as the star of a cozy dinner. Every spoonful bursts with flavor, and you’ll want to make it again and again!
Why You’ll Love This Recipe
- Incredible Depth of Flavor: Roasting the tomatoes first brings out their natural sweetness and gives the soup a rich, almost smoky taste you simply can’t get from canned soup.
- Fresh Herbs Galore: Generous amounts of basil and thyme make every bowl taste like a burst of summer, no matter the time of year.
- Ultra Creamy & Comforting: A final swirl of cream creates that irresistibly silky texture that makes this Roasted Tomato Basil Soup extra special.
- Make-Ahead Magic: This soup gets even better after a day in the fridge and freezes perfectly—ideal for meal prep or surprise cravings!
Ingredients You’ll Need
You’ll be amazed at how a handful of familiar, everyday ingredients can transform into the most aromatic Roasted Tomato Basil Soup. Don’t be tempted to skip or swap too many—the simple combination here is truly what sets this recipe apart!
- Roma Tomatoes: These are perfect for roasting—their firm flesh gives deep flavor as they caramelize in the oven. Feel free to use other ripe tomatoes if that’s what you have.
- Extra Virgin Olive Oil: Adds richness and helps those tomatoes roast up beautifully golden and soft.
- Unsalted Butter: Gives a luscious, velvety base and balances acidity in the soup.
- Yellow Onion: Brings natural sweetness and depth—dice it small so it melts right in.
- Garlic: Four cloves may sound like a lot, but you’ll love the way it perfumes the whole pot.
- Fresh Thyme: Earthy and woodsy, thyme gives lovely herbal notes that layer perfectly with basil.
- Kosher Salt & Ground Black Pepper: The essentials for bringing everything together and lifting up all that tomato flavor.
- Crushed San Marzano Tomatoes (canned): These Italian beauties are naturally sweet and tangy, making the soup extra robust.
- Fresh Basil: The soul of this soup! Chop lots of basil for that signature fragrance and flavor.
- Sugar: Just a touch to balance acidity and round out all those bright tomato notes.
- Chicken Stock: Gives body and savory depth—use a good-quality store-bought or homemade stock.
- Heavy Cream: For luxurious creaminess in the finished Roasted Tomato Basil Soup.
Variations
This Roasted Tomato Basil Soup is endlessly adaptable, so don’t hesitate to swap things to fit your needs or what’s already in your pantry. It’s a perfect way to use up a bumper crop of tomatoes or to tailor for dietary preferences!
- Vegetarian-Friendly: Substitute vegetable broth for chicken stock to easily make the soup 100% vegetarian without losing any flavor.
- Lighter Option: For a less rich version, swap the heavy cream for half-and-half or even whole milk—your soup will still be creamy with slightly less decadence.
- Cheesy Bliss: Stir in a generous handful of grated parmesan or pecorino at the end for a cheesy twist and even more savory depth.
- Spicy Kick: Add a pinch of red pepper flakes or a chopped fresh chili with the onion if you like a bit of gentle heat.
- Herb Swap: If you’re low on basil or thyme, fresh oregano or Italian parsley make lovely supporting flavors too.
How to Make Roasted Tomato Basil Soup
Step 1: Roast the Tomatoes
Preheat your oven to 375°F and line a baking sheet with parchment for easier cleanup. Arrange the halved Roma tomatoes cut side up, drizzle with olive oil, then sprinkle with salt and pepper. As they roast for an hour, they become beautifully caramelized, concentrating all their sweet, sunny flavor—truly the game-changer for this soup.
Step 2: Sauté Aromatics
In your favorite large Dutch oven or soup pot, warm the butter (or more olive oil if you prefer) over medium-high heat. Sauté the diced onion for five minutes—you’re looking for it to turn soft and golden. Stir in garlic, thyme, salt, and black pepper. The kitchen will smell divine! Give the aromatics about a minute to bloom and become fragrant.
Step 3: Simmer with Tomatoes and Herbs
Stir in the crushed San Marzano tomatoes, fresh basil, and a bit of sugar. Lower the heat and let the mixture gently bubble for ten minutes—this is where the flavors mingle and the basil starts working its magic. Don’t rush this part—it’s worth it!
Step 4: Add Stock & Roasted Tomatoes
Add your chicken stock and every last caramelized roasted tomato to the pot. Let everything simmer together for about 30 minutes, giving it a stir now and then. This slow bubbling brings everything together into a deeply savory soup that smells beyond heavenly.
Step 5: Purée & Finish with Cream
Grab your immersion blender and carefully purée the soup until silky-smooth (or work in batches with a standard blender—just be careful with the heat!). Pour the soup back into the pot if needed, then stir in the heavy cream for that luxurious finish. Taste and adjust the seasoning—you want it bright, fresh, and just the right amount of creamy!
Step 6: Make Mini Croutons & Serve
For an extra pop of crunch, cut up small bread cubes, toss with a bit of oil, minced garlic, and basil, and bake at 400°F until golden—about seven minutes. Ladle the Roasted Tomato Basil Soup into bowls and crown each with a handful of crunchy, fragrant croutons. Heavenly!
Pro Tips for Making Roasted Tomato Basil Soup
- Roast for Intense Flavor: Don’t rush the roasting—let the tomatoes get golden and slightly caramelized for the sweetest, deepest flavor in your soup.
- Blend with Care: If using a regular blender, purée the soup in batches and let it cool for a bit to avoid hot splatters. An immersion blender keeps things both easy and safe.
- Creamy, Not Clumpy: When adding cream, stir it in with the heat off or at a gentle simmer—this avoids curdling and keeps your soup extra silky.
- Fresh Herbs Matter: For the best color and aroma, add half your basil in the last five minutes of simmering and sprinkle the rest fresh at the end.
How to Serve Roasted Tomato Basil Soup
Garnishes
Jazz up your bowl of Roasted Tomato Basil Soup with a swirl of extra cream, shreds of fresh basil, or even a sprinkle of parmesan cheese. Those mini croutons you just made add irresistible crunch, while a crack of pepper or a drizzle of olive oil gives a restaurant-quality finish.
Side Dishes
No question: a classic grilled cheese sandwich (crispy on the outside and gooey in the middle) is the ultimate partner. You could also pair this soup with a vibrant green salad, crusty sourdough, or a platter of antipasto for a light but satisfying spread.
Creative Ways to Present
Serve your Roasted Tomato Basil Soup in small mugs for an appetizer, or try pouring it into shot glasses for a playful party starter. If you’re feeling fancy, top with herbed whipped cream, or float a crispy grilled cheese “soldier” across the bowl. Don’t forget to show off those gorgeous croutons!
Make Ahead and Storage
Storing Leftovers
Your Roasted Tomato Basil Soup will last up to a week tightly covered in the fridge—just keep the croutons and garnishes separate so they stay crisp. The flavors only get better with time, making leftovers something to look forward to!
Freezing
This soup freezes like a dream! Pour cooled soup into freezer-safe containers or zip bags (leave a little room for expansion) and freeze for up to two months. Hold off on adding the cream until you reheat, if you want the smoothest texture after thawing.
Reheating
To reheat, simply warm gently over medium heat on the stove, stirring occasionally, or pop a serving in the microwave in a heat-proof bowl. Add a splash of cream or stock if it’s too thick and always finish with fresh basil for a just-made taste.
FAQs
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Can I use different types of tomatoes for Roasted Tomato Basil Soup?
Absolutely! While Roma tomatoes are ideal for their texture and sweet flavor, you can roast almost any ripe tomato you have on hand—just aim for thicker slices and remove any tough cores or blemishes for best results.
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Is it necessary to roast the tomatoes, or can I skip this step?
Roasting is truly what sets this soup apart! It concentrates the tomato flavor and adds subtle caramelization, resulting in a richer, deeper soup than if you only used canned tomatoes. If you’re pressed for time, you can skip roasting, but the flavor won’t be as intense.
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How can I make this soup vegan?
It’s easy! Use olive oil instead of butter, swap in vegetable broth for chicken stock, and replace the cream with a plant-based option like coconut cream, cashew cream, or plain oat milk for creaminess.
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What’s the best way to blend hot soup safely?
An immersion blender is the simplest (and safest) tool—just purée the soup right in the pot. If using a regular blender, fill only halfway, remove the center cap, cover with a towel, and blend in batches to prevent hot splatters and steam buildup.
Final Thoughts
If you’re craving the perfect comforting meal, Roasted Tomato Basil Soup deserves a spot on your table. It’s a hug in a bowl—uncomplicated, nourishing, and bursting with garden-fresh flavor. Give it a try, and let this become your new favorite chilly-night ritual!
Print
Roasted Tomato Basil Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful Roasted Tomato Basil Soup recipe that is perfect for a cozy night in. This soup is rich and creamy with the sweetness of roasted tomatoes and the freshness of basil, creating a delicious combination of flavors.
Ingredients
Fresh Roasted Tomatoes:
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Soup Base:
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Mini Croutons:
- Small pieces of bread, cut into cubes
- Oil for drizzling
- 1 clove garlic, diced
- Fresh basil, chopped
Instructions
- Preheat the oven: Preheat oven to 375°F.
- Roast the tomatoes: Spread tomato halves on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 1 hour.
- Prepare the soup: In a large pot, heat oil or butter. Saute onion, then add garlic, thyme, salt, and pepper. Stir in crushed tomatoes, basil, and sugar. Simmer, then add stock and roasted tomatoes. Simmer for 30 minutes.
- Purée the soup: Use an immersion blender or transfer to a blender to purée. Return to the pot, stir in cream.
- Make the croutons: Toss bread cubes with oil, garlic, and basil. Bake at 400°F for 7 minutes.
- Serve: Top the soup with croutons and serve hot.
Notes
- Fresh Roma tomatoes are ideal for roasting.
- Roasted tomatoes can be made up to 1 day in advance.
- Use fresh thyme and basil for best flavor.
- Substitute milk or half-and-half for cream if needed.
- Vegetable stock can replace chicken stock for a vegetarian option.
- Soup can be refrigerated for up to 1 week or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
