Roasted Tomato Basil Soup Recipe

There’s nothing quite as comforting as a steaming bowl of Roasted Tomato Basil Soup—the rich, slightly smoky sweetness of oven-roasted tomatoes combined with fresh basil creates a classic you’ll want to make again and again. This soul-warming recipe transforms simple ingredients into a deeply flavorful soup that’s perfect for cozy nights, elegant lunches, or anytime you crave a taste of pure summer.

Why You Should Make This Recipe

  • Unbeatable Flavor Depth: Roasting the tomatoes intensifies their natural sweetness and infuses every spoonful with irresistible richness.
  • Fresh, Wholesome Ingredients: A handful of everyday veggies, herbs, and pantry staples create a soup that’s both healthy and indulgent.
  • Impressive Yet Easy: Despite its gourmet taste, Roasted Tomato Basil Soup is simple enough for a relaxed weeknight dinner or lazy weekend lunch.
  • Versatile and Customizable: You can make it creamy or dairy-free, vegetarian or not, and dress it up with fun garnishes—endless possibilities!

Roasted Tomato Basil Soup Recipe - Recipe Image

Ingredients & Substitutions

The secret to this Roasted Tomato Basil Soup is letting every ingredient shine—each one brings its own delightful texture, vibrant color, or herb-infused aroma to the party. No need to complicate things; these kitchen staples are all about maximizing flavor.

  • Roma Tomatoes: These are perfect for roasting, producing a robust, sweet base—thick slices are best to avoid mushiness.
  • Extra Virgin Olive Oil: Adds gorgeous richness and helps caramelize the tomatoes for extra depth.
  • Unsalted Butter: Gives the soup a velvety, luxurious texture—use all oil for a dairy-free version if you prefer.
  • Yellow Onion: Sautéed until golden, it brings mellow sweetness and body to your soup.
  • Garlic Cloves: Fresh garlic adds aromatic zing—don’t skimp!
  • Fresh Thyme: Subtle, earthy notes that layer beautifully with tomatoes and basil.
  • Kosher Salt & Black Pepper: Season boldly; the soup’s flavors really pop with the right hit of salt and a touch of spice.
  • San Marzano Crushed Tomatoes: Intensifies the tomato flavor—San Marzano tomatoes are naturally sweeter and less acidic than other canned tomatoes.
  • Fresh Basil: Roughly chopped, it’s the star herb—adding vibrant, peppery freshness.
  • Sugar: Just a tablespoon balances acidity and brings out those sunny tomato notes.
  • Chicken Stock: Adds savory backbone—sub with veggie stock for a vegetarian-friendly soup.
  • Heavy Cream: Swirled in at the end, it creates a dreamy, silky finish; whole milk or half-and-half also work for a lighter touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Spread your halved Roma tomatoes on a baking sheet, give them a generous drizzle of olive oil, and sprinkle with kosher salt and pepper. Roasting for a full hour at 375°F draws out their natural sweetness and delivers a concentrated flavor you just can’t get from the stovetop alone. Let them cool a bit—those caramelized edges are pure gold for the soup.

Step 2: Build the Flavor Base

In a large pot or Dutch oven, melt your butter (or heat oil for a dairy-free take) and sauté the diced onion until it’s golden and fragrant—about 5 minutes. Add your minced garlic, thyme, salt, and pepper, giving everything a quick toss just until the garlic is aromatic and the herbs start to sizzle, releasing all their goodness into the base.

Step 3: Simmer with Tomatoes and Basil

Now for the heart of the soup: Stir in the crushed San Marzano tomatoes, fresh basil, and that touch of sugar. Lower the heat, and let everything mingle for 10 minutes, filling your kitchen with an irresistible herby tomato scent while the flavors meld.

Step 4: Combine and Simmer

Add the chicken stock (or veggie stock) and all those beautifully roasted tomatoes to the pot. Bring the soup back to a gentle simmer and let it bubble away for 30 minutes, stirring occasionally. This is where the flavors deepen and the magic happens—don’t rush it!

Step 5: Blend and Finish

Using an immersion blender (or carefully transferring to a regular blender in batches), purée the soup until it’s ultra-smooth and creamy. Return the mixture to the pot, then gently stir in the heavy cream to create that signature luscious texture. Taste and adjust seasoning; you want every bite to sparkle.

Step 6: Make Mini Croutons (Optional but Highly Recommended!)

For a delightful crunch, cube some bread, toss with a little oil, diced garlic, and basil, and bake at 400°F for about 7 minutes. Scatter these homemade croutons on top of your Roasted Tomato Basil Soup for texture and an extra layer of flavor—it’s a total game-changer!

How to Serve Roasted Tomato Basil Soup

Roasted Tomato Basil Soup Recipe - Recipe Image

Garnishes

The finishing touch is all about personality—swirl in a ribbon of cream, heap on fresh basil leaves, sprinkle a little cracked black pepper, or add a drizzle of good olive oil. Of course, those homemade croutons crown your Roasted Tomato Basil Soup with crunch and extra flavor.

Side Dishes

Classic grilled cheese sandwiches are a match made in heaven, but rustic sourdough, cheesy garlic bread, or a crisp green salad also make fabulous companions. For something a bit heartier, pair your Roasted Tomato Basil Soup with a quiche or buttery puff pastry twists.

Creative Ways to Present

Present your soup in vintage mugs for a cozy feel, ladle it into shot glasses for party-ready tomato shooters, or serve in hollowed bread bowls topped with a sprinkle of Parmesan. A drizzle of herb oil or a spoonful of whipped ricotta can instantly turn Roasted Tomato Basil Soup into a restaurant-worthy starter.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Tomato Basil Soup is a joy to discover in your fridge—it keeps beautifully in an airtight container for up to a week. Remember to let the soup cool to room temperature first, then tightly cover and refrigerate.

Freezing

This recipe is a fantastic make-ahead option; simply allow the soup to cool, portion it into freezer-safe containers, and freeze for up to two months. For best results, add the cream only after reheating to maintain that luscious smoothness.

Reheating

Gently reheat your Roasted Tomato Basil Soup on the stovetop over medium-low heat, stirring frequently until heated through. If you notice it’s a bit thick (especially after freezing), just stir in a splash of stock or cream to bring back its silky texture.

FAQs

  1. Can I use canned tomatoes instead of fresh Roma tomatoes?

    Absolutely! If fresh tomatoes aren’t in season, you can use all canned San Marzano tomatoes—just skip the roasting step and add them straight to the pot. The flavor won’t be quite as complex, but your Roasted Tomato Basil Soup will still be delicious.

  2. Is it possible to make this soup vegan?

    Yes—swap the butter for olive oil, use vegetable stock instead of chicken stock, and replace the heavy cream with full-fat coconut milk or a favorite plant-based cream. The soup stays unbelievably rich and satisfying.

  3. What’s the best way to blend the soup safely?

    An immersion blender right in the pot is the safest and easiest method. If you’re using a traditional blender, purée in batches with the vented lid slightly open (and covered with a towel) to let steam escape—never fill your blender more than halfway with hot soup!

  4. Can I roast the tomatoes ahead of time?

    Definitely. Roasted tomatoes can be made a day ahead and kept in the fridge. However, they’re at their flavorful best when used within a couple of hours after roasting, so plan accordingly for maximum depth in your Roasted Tomato Basil Soup.

Final Thoughts

I can’t recommend this Roasted Tomato Basil Soup enough—it’s the kind of recipe that brings warmth and comfort to any table. Whether it’s your first time making homemade soup or an old favorite, you’ll love how just a few simple steps transform humble ingredients into something truly special. Invite friends, pour big bowls, and enjoy every spoonful!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 71 reviews
  • Author: Susan
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x
  • Category: Stovetop
  • Method: Stovetop
  • Diet: Vegetarian

Description

This Roasted Tomato Basil Soup is a comforting and flavorful dish that is perfect for any time of the year. The roasted tomatoes and fresh herbs give it a rich depth of flavor that will leave you wanting more.


Ingredients

Units Scale

Roasted Tomatoes:

  • 9 Roma tomatoes, sliced lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

Soup:

  • 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
  • Oil
  • Diced garlic
  • Basil

Instructions

  1. Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper. Roast for 1 hour.
  2. Heat oil or butter in a pot over medium-high heat. Saute onion for 5 minutes. Add garlic, thyme, salt, and pepper. Saute for 1 minute.
  3. Add crushed tomatoes, basil, and sugar to the pot. Simmer for 10 minutes. Add stock and roasted tomatoes. Simmer for 30 minutes.
  4. Purée the soup using an immersion blender or transfer to a blender. Return to the pot, stir in cream.
  5. Make mini croutons by tossing bread cubes with oil, garlic, and basil. Bake at 400°F for 7 minutes.
  6. Serve the soup topped with croutons.

Notes

  • Fresh Roma tomatoes are ideal for roasting.
  • Roasted tomatoes can be made 1 day in advance.
  • Use fresh herbs for best flavor.
  • Substitute milk or half-and-half for cream.
  • Vegetable stock can replace chicken stock for a vegetarian version.
  • Soup keeps well in the fridge and freezes nicely.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 7g
  • Sodium: 680mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 50mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star