Roasted Tomato Basil Soup is the coziest comfort dish that warms you from the inside out. By roasting the tomatoes, you unlock a rich, caramelized depth of flavor that no store-bought soup can match. Add in fresh basil and a swirl of cream, and you have a velvety, irresistible bowl of goodness. Pair it with a classic grilled cheese sandwich, and you’ve got the ultimate comforting duo.
Whether you’re meal-prepping for the week or making a lazy Sunday dinner, this homemade soup is simple, satisfying, and packed with fresh, wholesome ingredients.
Why You’ll Love Roasted Tomato Basil Soup
- Deep, Roasted Flavor: Roasting the tomatoes intensifies their natural sweetness.
- Fresh & Wholesome Ingredients: Made from scratch with no preservatives.
- Creamy & Silky Texture: Finished with a swirl of cream for luxurious richness.
- Perfect Make-Ahead Meal: Keeps well in the fridge and freezer.
- Customizable: Easily make it vegetarian or adjust the richness to your liking.
Time Needed
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Servings: 8
Ingredients
- 9 Roma tomatoes, sliced lengthwise
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, minced
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 1 (28 oz.) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock (or vegetable stock for vegetarian)
- ⅔ cup heavy cream
How to Make Roasted Tomato Basil Soup
1️⃣ Roast the Tomatoes
Preheat your oven to 375°F. Arrange the sliced Roma tomatoes on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Roast for 1 hour until they’re caramelized and slightly shriveled. Remove and set aside.
2️⃣ Sauté the Aromatics
In a large Dutch oven or soup pot, heat butter over medium-high heat. Add diced onion and sauté for 5 minutes until soft and translucent. Stir in garlic, thyme, salt, and pepper, cooking for an additional minute until fragrant.
3️⃣ Build the Soup Base
Pour in the crushed San Marzano tomatoes, fresh basil, and sugar. Reduce heat and simmer for about 10 minutes to meld flavors.
4️⃣ Add Stock & Roasted Tomatoes
Stir in the roasted tomatoes and chicken stock. Simmer gently for 30 minutes, stirring occasionally.
5️⃣ Blend Until Smooth
Use an immersion blender to purée the soup directly in the pot. Alternatively, carefully blend in batches using a countertop blender. Return the soup to the pot once smooth.
6️⃣ Stir in Cream & Serve
Gently stir in the heavy cream until fully incorporated. Taste and adjust seasoning if needed.
7️⃣ Optional: Make Mini Croutons
For a crunchy topping, cube some bread, toss with olive oil, minced garlic, and chopped basil. Bake at 400°F for 7 minutes until golden and crispy. Scatter on top of each bowl before serving.
Storage Tips
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
- Make-Ahead: Roast the tomatoes a day in advance for a quicker assembly.
Nutrition Info (Per Serving)
- Calories: 190
- Carbohydrates: 9g
- Sugars: 5g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 5g
- Sodium: 389mg
Frequently Asked Questions
1. Can I use canned tomatoes instead of fresh?
You can, but roasting fresh Roma tomatoes gives the soup a deeper, richer flavor. However, in a pinch, high-quality canned fire-roasted tomatoes work well too.
2. How can I make this vegetarian?
Simply substitute vegetable broth for the chicken stock to make this a 100% vegetarian-friendly dish.
3. Can I use dried herbs?
Yes. If fresh thyme and basil aren’t available, use 1½ tsp dried thyme and ¼ cup dried basil. Fresh herbs do offer a brighter flavor, though.
4. Can I lighten this up?
Use whole milk or half-and-half in place of heavy cream. The soup will still be creamy, just a bit less rich.
5. Can I make this soup ahead of time?
Absolutely! It reheats beautifully. The flavors deepen as it sits, making leftovers even better.
6. What’s the best way to serve this for guests?
Ladle the soup into bowls, top with homemade croutons, a drizzle of cream, and a fresh basil leaf. Serve alongside crispy grilled cheese for a cozy, picture-perfect meal.
Final Thoughts
Roasted Tomato Basil Soup is a timeless classic that never fails to comfort. It’s rich, creamy, and bursting with fresh tomato goodness. Whether you’re whipping it up for a quiet dinner or serving it at a gathering, this recipe delivers homemade warmth in every spoonful. Simple ingredients, bold flavor, and that homemade touch? Absolutely unbeatable.
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Roasted Tomato Basil Soup
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Roasted Tomato Basil Soup is the coziest comfort dish that warms you from the inside out. By roasting the tomatoes, you unlock a rich, caramelized depth of flavor that no store-bought soup can match. Add in fresh basil and a swirl of cream, and you have a velvety, irresistible bowl of goodness.
Ingredients
- 9 Roma tomatoes, sliced lengthwise
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, minced
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 1 (28 oz.) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock (or vegetable stock for vegetarian)
- ⅔ cup heavy cream
Instructions
- Preheat your oven to 375°F. Arrange the sliced Roma tomatoes on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Roast for 1 hour until caramelized and slightly shriveled. Remove and set aside.
- In a large Dutch oven or soup pot, heat butter over medium-high heat. Add diced onion and sauté for 5 minutes until soft and translucent. Stir in garlic, thyme, salt, and pepper, cooking for an additional minute until fragrant.
- Pour in the crushed San Marzano tomatoes, fresh basil, and sugar. Reduce heat and simmer for about 10 minutes to meld flavors.
- Stir in the roasted tomatoes and chicken stock. Simmer gently for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup directly in the pot. Alternatively, blend in batches using a countertop blender. Return the soup to the pot once smooth.
- Gently stir in the heavy cream until fully incorporated. Taste and adjust seasoning if needed.
- Optional: Cube some bread, toss with olive oil, minced garlic, and chopped basil. Bake at 400°F for 7 minutes until golden and crispy. Scatter on top of each bowl before serving.
Notes
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Roast the tomatoes a day in advance for quicker assembly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 5g
- Sodium: 389mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: tomato soup, basil, roasted tomato, creamy soup, comfort food