Roasted Tomato Basil Soup Recipe

There’s nothing quite as comforting as a homemade Roasted Tomato Basil Soup — it’s warm, velvety, and absolutely bursting with fresh garden flavors. Each spoonful is a celebration of sweet tomatoes, peppery basil, and a kiss of cream: the kind of bowl you’ll want to curl up with any night of the year.

this Recipe

Ingredients You’ll Need

You’ll be thrilled by how straightforward and wholesome these ingredients are! Every single element brings real character: the tomatoes and basil sing with summer brightness, while a little cream, butter, and onion deliver that signature rich, silky texture you crave in this classic Roasted Tomato Basil Soup.

• Roma Tomatoes: Their meaty flesh roasts beautifully, intensifying sweetness and flavor — make sure they’re thickly sliced and ripe.
• Extra Virgin Olive Oil: Coats the tomatoes with richness while they caramelize and adds a luscious mouthfeel to the finished soup.
• Unsalted Butter: Lends a creamy, almost nutty backbone to your sautéed onions and garlic.
• Yellow Onion: Adds gentle sweetness and depth to the base, so your soup never tastes flat.
• Garlic Cloves: Four cloves might sound bold, but they mellow and become delightfully aromatic after sautéing.
• Fresh Thyme: Just a tablespoon brings a woodsy, savory balance that cuts through the richness.
• Kosher Salt & Black Pepper: These basic seasonings wake up all the other flavors.
• San Marzano Crushed Tomatoes: A can of these prized Italian tomatoes adds a tangy, full-bodied tomato punch.
• Fresh Basil: The heart of this Roasted Tomato Basil Soup — hand-ripped or chopped, basil infuses every bowl with herbaceous magic.
• Sugar: Just a touch smooths out acidity and lets the tomato’s sweetness shine.
• Chicken Stock: It creates a savory, slightly salty backbone for all those fresh flavors. (Swap in veggie stock for a vegetarian version!)
• Heavy Cream: Makes the soup extravagantly creamy and smooth without overwhelming the garden-fresh taste.

Variations

The beauty of Roasted Tomato Basil Soup? It’s easy to make your own! Whether you need to tweak for dietary needs or simply want to add a creative twist, this recipe is a blank canvas for cozy, flavorful experiments.

• Vegetarian Delight: Substitute vegetable stock for chicken stock for a completely meatless, plant-powered bowl.
• Dairy-Free Dream: Use olive oil instead of butter, and swap heavy cream for coconut milk, oat cream, or simply leave it out for a lighter version.
• Spicy Kick: Add a pinch of crushed red pepper or a fresh chopped jalapeño when sautéing the onions for a little heat.
• Roast More Veggies: Slip in some roasted red bell pepper or carrots alongside the tomatoes for a deeper, sweeter complexity.
• Low Carb & Keto: Reduce or skip the sugar and use full-fat cream—this soup is indulgent and still feels classic.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Start by preheating your oven to 375°F. Arrange your freshly sliced Roma tomatoes, cut side up, on a baking sheet. Drizzle generously with extra virgin olive oil, then sprinkle with salt and pepper. Roast them for a full hour; this slow process caramelizes their edges, concentrates flavor, and gives the soup that “slow-simmered all day” depth.

Step 2: Sauté Onion, Garlic, and Herbs

While your kitchen fills with the irresistible aroma of roasting tomatoes, heat butter (or oil) in your Dutch oven over medium-high. Add the diced onions and cook for about 5 minutes, stirring occasionally, until they’re translucent and sweet. Stir in minced garlic, fresh thyme, salt, and pepper — sauté for just a minute, letting those flavors bloom and fill your kitchen.

Step 3: Simmer With Tomatoes, Basil, and Stock

Pour in the crushed San Marzano tomatoes, chopped basil, and sugar. Let this fragrant mixture simmer gently for 10 minutes, giving the flavors a chance to get acquainted. Next, add your chicken stock and those gorgeous roasted tomatoes straight from the oven. Cover loosely, then simmer everything together for another 30 minutes, stirring every so often—your patience will be rewarded!

Step 4: Purée for a Velvety Finish

Take the pot off the heat. Grab an immersion blender and blend the soup right in your pot until it’s silky-smooth (be careful, it’s hot!). If you prefer, you can also use a stand blender, working in a few batches as needed — just vent the lid and cover with a towel to avoid steamy surprise splashes.

Step 5: Add Cream and Make Mini Croutons

Return the soup to the stove and stir in the heavy cream, letting it swirl in and work its velvety magic. For an extra treat, cube some bread, toss with a bit of oil, diced garlic, and basil, then bake at 400°F for about 7 minutes—these toasty croutons are pure gold atop your finished Roasted Tomato Basil Soup.

How to Serve Roasted Tomato Basil Soup

Garnishes

Elevate each bowl with a scatter of golden mini croutons, a swirl of extra cream, and a sprinkle of fresh basil ribbons. For extra flair, try a dusting of Parmigiano-Reggiano, a crack of black pepper, or a drizzle of herb-infused oil right before serving — it turns a simple Roasted Tomato Basil Soup into a showstopper.

Side Dishes

The ultimate partner for Roasted Tomato Basil Soup? Crisp, gooey grilled cheese sandwiches! You could also serve with warm sourdough, buttery toast points, or even a simple green salad for a lunch or dinner that feels restaurant-worthy and homey all at once.

Creative Ways to Present

For a playful touch, ladle your soup into little mugs for cozy sipping, or serve it in bread bowls for an ultra-comforting entrée. Hosting a dinner party? Pour small portions into shot glasses or espresso cups, top with a tiny crouton, and offer as a chic appetizer. Roasted Tomato Basil Soup is endlessly versatile — let your creativity shine!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Tomato Basil Soup keeps beautifully in the fridge — just transfer it to an airtight container and it will stay fresh and delicious for up to a week. Let it cool completely before chilling to preserve the soup’s silky texture and vibrant flavor.

Freezing

This soup is a dream to freeze! Pour cooled Roasted Tomato Basil Soup into freezer-safe containers, leaving a bit of space for expansion. For the best texture, freeze before adding the cream; you can stir the cream in after reheating. It’ll keep its soul-warming flavor for up to 2 months.

Reheating

To reheat, spoon the amount you need into a saucepan and warm gently over medium-low, stirring occasionally until piping hot. If frozen, thaw overnight in the fridge and gently reheat. Give the soup a good stir and add a little extra stock or cream if it’s thicker than you like.

FAQs

Final Thoughts

I hope you’re as smitten with this Roasted Tomato Basil Soup as I am! It’s the kind of recipe that sparks joy — whether you’re feeding a crowd or quietly savoring a bowl on your own. Cozy up, top with extra basil and croutons, and enjoy every delicious spoonful.

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