Let me introduce you to a true comfort classic: Roasted Tomato Basil Soup. This vibrant bowl is sunshine on a rainy day, brimming with the soulful sweetness of slow-roasted Roma tomatoes and the fresh, peppery kick of basil. Each spoonful brings together smoky, caramelized veggies, velvety cream, and a bright, herbaceous aroma — the perfect antidote to dreary weather or a hectic weeknight. You’ll want to bookmark this version forever!

Roasted Tomato Basil Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Roasted Tomato Basil Soup lies in its simple, honest ingredients. Each one pulls its weight, creating layers of flavor and a dreamy, silky texture that tastes far more complicated than it really is.

Roma Tomatoes: Roasting brings out their natural sweetness and deep, rich flavor for the soup’s base.
Extra Virgin Olive Oil: Drizzled over the tomatoes to help them caramelize beautifully in the oven.
Unsalted Butter: Adds richness and a touch of creaminess as you sauté the aromatics.
Yellow Onion: Diced finely, onions add a gentle sweetness and depth.
Garlic Cloves: Minced and sautéed until fragrant, garlic is a must for that classic savory note.
Fresh Thyme: Minced thyme brings a woodsy, fresh flavor that complements the tomatoes.
Kosher Salt: Enhances every flavor — never skip it!
Ground Black Pepper: For a subtle heat and a tiny bite.
San Marzano Tomatoes (Canned, Crushed): Keep things easy and add depth — these Italian beauties are famous for a reason.
Fresh Basil: Roughly chopped, basil brings that quintessential summery aroma and sweet, peppery flavor.
Sugar: Just a hint balances out the acidity of the tomatoes.
Chicken Stock: Lends a savory backbone and ensures just the right consistency.
Heavy Cream: Stirred in at the end for lush, velvety texture and extra decadence.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Roma Tomatoes

Start by preheating your oven to 375°F. Arrange the sliced Roma tomatoes cut-side up on a large baking sheet, then give them a generous drizzle of olive oil. Sprinkle with kosher salt and black pepper, and get ready for the magic to happen in the oven! Roasting for a full hour coaxes out their sweetness and concentrates their flavor — it’s the secret behind the soup’s depth.

Step 2: Sauté the Aromatics

While your tomatoes are cooling, set a large pot or Dutch oven over medium-high heat. Add the butter (and an extra splash of olive oil if you like), and let it melt. Toss in the diced onion, stirring often until it’s soft and just beginning to turn golden, about five minutes. Next, stir in the minced garlic, fresh thyme, another pinch of salt and pepper, and sauté for an extra minute until everything smells irresistible.

Step 3: Build the Flavor Base

Add the crushed San Marzano tomatoes straight into the pot, along with the chopped basil and a tablespoon of sugar. Give it a good stir and let it come to a gentle simmer. Lower the heat and let those aromatics work their magic for about ten minutes. The kitchen will already be filled with the unmistakable scent of Roasted Tomato Basil Soup in the making!

Step 4: Add the Stock and Roasted Tomatoes

Now, pour in the chicken stock and gently nestle the roasted Roma tomatoes into the pot. Simmer everything together for 30 minutes, stirring now and then to keep an eye on the texture. The flavors will meld, deepen, and thicken up to just the right consistency.

Step 5: Purée the Soup

Once everything is tender and the aromas are irresistible, it’s time to blend. If you have an immersion blender, you’re golden — simply blend the soup right in the pot until perfectly smooth (or leave a bit of texture if that’s your style!). If using a standing blender, work carefully and purée in batches, then return it all to the pot. This step transforms an already-delicious mixture into the velvety Roasted Tomato Basil Soup of your dreams.

Step 6: Finish with Cream

The last flourish makes everything irresistible. Swirl in the heavy cream and stir until fully blended. The soup will take on an appetizing blush — rich, silky, and just the right touch of indulgence to make it extra special.

Step 7: Make the Mini Croutons

Don’t skip the homemade croutons! Slice a few pieces of bread into small cubes, toss them with a bit of olive oil, diced garlic, and fresh basil, and bake at 400°F for about 7 minutes. These crispy little morsels are perfect for scooping up soup and add a lovely crunch.

Step 8: Serve and Enjoy

Ladle the hot Roasted Tomato Basil Soup into bowls, top each serving with a generous handful of those aromatic croutons, and serve immediately. Heaven!

How to Serve Roasted Tomato Basil Soup

Garnishes

The crowning glory for Roasted Tomato Basil Soup is all in the garnish! Those aromatic, golden croutons are a must, but you can also sprinkle on extra fresh basil, a swirl of cream or pesto, or even some freshly cracked black pepper for a touch of elegance. Tiny parmesan shavings do wonders, too!

Side Dishes

This soup is born to be paired with a classic grilled cheese — you know the vibes. If you want something lighter, try a simple green salad dressed with balsamic, or even a slice of rustic bread slathered with butter. On cold nights, serve the soup with a cozy bread basket and let everyone dunk away.

Creative Ways to Present

For a fun dinner party spin, ladle Roasted Tomato Basil Soup into small mugs or shot glasses for an appetizer course. Or, ladle it over toasted baguette slices and top with melted mozzarella for a play on French onion soup. Mini bread bowls are always a hit and make the meal feel extra special!

Make Ahead and Storage

Storing Leftovers

Let any leftover Roasted Tomato Basil Soup cool to room temperature, then pour into airtight containers. It keeps beautifully in the fridge for up to 4 days. The flavors only deepen overnight, making this a fantastic meal-prep option for lunches or cozy weeknight dinners.

Freezing

This soup freezes like a champ! After cooling completely, ladle into freezer-safe bags or containers, leaving an inch or two for expansion. It will last for up to three months, so you can always have a batch ready for rainy days or last-minute guests.

Reheating

To reheat, simply thaw overnight in the fridge if frozen, then warm gently in a pot over medium heat, stirring occasionally. If the soup seems a bit thick, add a splash of stock or cream to restore the velvety texture. Stir well, top with fresh croutons, and you’re back in business!

FAQs

Can I make Roasted Tomato Basil Soup vegetarian or vegan?

Absolutely! Swap the chicken stock for vegetable broth, and for a vegan version, simply use olive oil instead of butter and coconut or oat cream in place of heavy cream. The soup is still rich and deeply flavorful.

What if I don’t have Roma tomatoes?

You can use any ripe, flavorful tomatoes you have on hand. Cherry tomatoes or heirloom varieties also roast beautifully and add their own unique twist — just adjust the roasting time as needed.

Can I use dried basil instead of fresh?

Fresh basil is ideal for that unmistakable aroma and vibrant flavor, but in a pinch, use about one-third the amount of dried basil. Stir some fresh in at the end if you have even a little on hand for a flavor boost!

Is it possible to make Roasted Tomato Basil Soup ahead of time?

Yes, in fact, making the soup a day ahead gives the flavors even more time to meld. Just reheat gently on the stove and add the croutons and any fresh garnishes right before serving.

Can I freeze the soup with the cream already added?

While you can freeze the soup with the cream mixed in, for the absolute best texture, freeze it without the cream and stir it in after reheating. That way, you keep every batch silky smooth and tasting fresh!

Final Thoughts

I truly can’t wait for you to try this version of Roasted Tomato Basil Soup. It’s one of those feel-good recipes that warms your heart as much as your belly, and with just a handful of everyday ingredients, it always wows at the table. Let this be your new go-to all year round — enjoy every spoonful!

Roasted Tomato Basil Soup Recipe

★★★★★

4.9 from 29 reviews

Author: Olivia
Total Time: 2 hours 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Roasted Tomato Basil Soup is a comforting and flavorful dish perfect for any time of the year. Roasting fresh tomatoes enhances their sweetness, while the addition of basil and cream creates a velvety texture that is simply irresistible.

Instructions

Preheat oven: Preheat oven to 375°F.
Roast Tomatoes: Spread tomato halves on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 1 hour.
Sauté Aromatics: In a pot, heat oil or butter. Sauté onion, garlic, thyme, salt, and pepper.
Add Ingredients: Stir in crushed tomatoes, basil, and sugar. Simmer for 10 minutes.
Simmer Soup: Add stock and roasted tomatoes. Simmer for 30 minutes.
Purée Soup: Use an immersion blender or transfer to a blender to purée. Return to pot.
Finish Soup: Stir in cream.
Make Croutons: Toss bread cubes with oil, garlic, and basil. Bake at 400°F for 7 minutes.
Serve: Top soup with croutons and serve hot.

Notes

For a vegan version, use coconut cream instead of heavy cream.
You can adjust the consistency by adding more stock or cream.
This soup pairs well with a grilled cheese sandwich for a classic combination.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Soup
Method: Roasting, Simmering, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 8g
Sodium: 780mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 5g
Cholesterol: 65mg

Keywords: Roasted Tomato Basil Soup, Tomato Soup Recipe, Comforting Soup, Basil Soup