Name: Roasted Tomato Basil Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 9 Roma tomatoes, sliced lengthwise; 3 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 1 yellow onion, diced; 4 garlic cloves, minced; 1 tablespoon fresh thyme, minced; 1 teaspoon Kosher salt; ½ teaspoon ground black pepper; 1 (28 oz.) can San Marzano tomatoes, crushed; 1 cup fresh basil, roughly chopped; 1 tablespoon sugar; 2 cups chicken stock; ⅔ cup heavy cream

If you’re in the mood for a comforting bowl of soup with a fresh twist, this Roasted Tomato Basil Soup Recipe is exactly what you need. I love how roasting the tomatoes brings out this deep, rich flavor that makes the soup taste like it’s been simmering for hours, even though it comes together pretty quickly. Plus, that fresh basil adds a brightness that keeps it light and super fragrant.

This soup is one of my go-tos for chilly evenings, lazy weekend lunches, or anytime I want something both soothing and impressive. Whether it’s paired with a crusty grilled cheese or enjoyed on its own, the Roasted Tomato Basil Soup Recipe never disappoints. I’m excited for you to try it—you’ll see why it’s become a favorite in my kitchen!

Ingredients You’ll Need

Each ingredient in this soup plays a part in building layers of flavor, from the sweetness of roasted tomatoes to the aromatic punch of fresh basil. Here are some tips to get the best from your ingredients:

Roma tomatoes: These are perfect for roasting because they’re meaty with fewer seeds, giving you a thick, flavorful base.
Extra virgin olive oil: Use a good quality one—its fruity flavor complements the roasted tomatoes beautifully.
Unsalted butter: Adds a creamy richness without overpowering the tomato’s brightness.
Yellow onion: Offers a subtle sweetness when sautéed, balancing the soup’s acidity.
Garlic cloves: Fresh and minced for that aromatic boost that makes this soup pop.
Fresh thyme: Adds earthiness, feel free to adjust depending on your taste.
Kosher salt: Season gradually, it enhances all the flavors without making the soup salty.
Ground black pepper: Just a pinch to add warmth and depth.
San Marzano tomatoes (canned): These bring authentic sweetness and balance when combined with the fresh roasted tomatoes.
Fresh basil: Roughly chopped for a bright herbaceous finish; add more if you’re a basil fan like me.
Sugar: A little secret to cut the acidity and round out the flavors.
Chicken stock: Use a good-quality stock or broth for the best results; you can also use vegetable stock to keep it vegetarian.
Heavy cream: This adds silkiness and a gentle richness that totally transforms the soup.

Variations

One of the best parts about the Roasted Tomato Basil Soup Recipe is how easy it is to tweak to your liking. I often play around with the creaminess and how herbaceous I want it. Try these ideas and make it your own:

Vegan version: Swap the butter and cream for olive oil and coconut milk. I tried this one for a friend and it was just as creamy and comforting.
Extra spicy: Add a pinch of red pepper flakes during the sauté step for a nice kick.
Chunky style: If you like texture, hold back half of the tomatoes before blending—this adds body and personality.
Herb boost: Add a handful of fresh parsley or oregano along with basil for a different herb profile.

How to Make Roasted Tomato Basil Soup Recipe

Step 1: Roast the Tomatoes to Perfection

Start by preheating your oven to 400°F (200°C). Arrange the halved Roma tomatoes cut side up on a baking sheet and drizzle with extra virgin olive oil. Roast them for about 25 to 30 minutes until they’re caramelized and slightly shriveled—that’s when all the flavor magic happens. Keep an eye on them so they don’t burn but get a nice roasted edge.

Step 2: Sauté the Aromatics

While the tomatoes roast, melt butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent—about 7 minutes. Toss in the minced garlic and fresh thyme and cook for another minute until fragrant. This base adds depth and balances the sweet acidity of the tomatoes.

Step 3: Combine and Simmer

Once the tomatoes are done roasting, add them to the pot along with the can of crushed San Marzano tomatoes. Pour in the chicken stock, add salt, pepper, and sugar, then stir everything together. Let it simmer for about 20 minutes so the flavors blend nicely. This is when you’ll start to smell that comforting aroma filling your kitchen.

Step 4: Blend Until Smooth

After simmering, add the fresh basil and carefully blend the soup using an immersion blender right in the pot, or transfer to a regular blender in batches. Blend until super smooth or leave a little texture if you prefer. I love this step—it’s satisfying to watch the soup turn velvety and creamy.

Step 5: Finish with Creamy Goodness

Finally, stir in the heavy cream and warm the soup through on low heat. Taste and adjust salt or pepper if needed. Adding cream at the end keeps it luxuriously silky without overpowering the fresh tomato flavor. Now it’s ready to serve—time to dig in!

How to Serve Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup Recipe - Recipe Image

Garnishes

I’m a big fan of a simple garnish to keep the soup’s flavor front and center. A few torn basil leaves on top, a drizzle of extra virgin olive oil, and maybe a swirl of cream if you want to get fancy. Sometimes I sprinkle a little fresh cracked black pepper or even some toasted pine nuts for an unexpected crunch.

Side Dishes

Nothing pairs better than a warm, oozing grilled cheese sandwich—trust me, it’s the ultimate combo. Crusty bread, garlic knots, or even a light arugula salad with lemon vinaigrette also work beautifully. When I want to keep it light, I go for toasted baguette slices rubbed with garlic and olive oil.

Creative Ways to Present

For gatherings or a cozy date night, I’ve served this soup in mini bread bowls—which adds an edible, rustic flair. Another fun idea is layering it with dollops of ricotta cheese or fresh mozzarella balls for an Italian-inspired twist. Presentation matters, and it’s always fun to get creative with such a versatile soup.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and it holds up well for 3 to 4 days. When reheating, I like to do it gently on the stovetop, stirring occasionally so it warms evenly and doesn’t separate. This way, the flavors stay fresh and the creaminess remains smooth.

Freezing

This soup freezes beautifully! Just cool it completely, then portion it into freezer-safe containers or bags. When I freeze soup, I leave out the cream and add it fresh after reheating—it keeps the texture perfect without any graininess.

Reheating

To reheat, thaw in the fridge overnight if frozen, then warm it slowly on the stove over medium-low heat. Stir in cream towards the end so it doesn’t curdle. Using low heat and patience is key to keeping your roasted tomato basil soup tasting like it just came off the stove fresh.

FAQs

Can I use fresh tomatoes instead of canned for this Roasted Tomato Basil Soup Recipe?

Absolutely! In fact, using fresh Roma tomatoes roasted as described adds incredible natural sweetness and depth. The canned San Marzano tomatoes add a bit of body and balance, but you can use more fresh tomatoes if you prefer. Just make sure to roast them well to bring out their full flavor.
Is it possible to make this soup vegan?

Yes, it’s easy to veganize this recipe by substituting the butter with olive oil and using coconut cream or a plant-based cream alternative instead of heavy cream. Also, swap chicken stock for vegetable stock. The soup will still be creamy and delicious!
Can I prepare this soup ahead of time?

You can make the soup a day or two ahead. Store it in the fridge and gently reheat when you’re ready to serve. The flavors actually meld beautifully when rested overnight, making it a great recipe for meal prep or entertaining.
How do I get a smooth texture without a blender?

If you don’t have a blender, you can pass the soup through a fine mesh sieve or food mill after cooking to get a smooth texture. It takes a bit more time, but it works well and yields a silky soup.
Can I add other herbs or spices to customize the soup?

Definitely! While basil and thyme are classic, I’ve experimented with oregano, rosemary, or even a pinch of smoked paprika for a subtle smoky note. It’s all about what flavors you enjoy most, so feel free to get creative.

Final Thoughts

This Roasted Tomato Basil Soup Recipe is one of those dishes that feels like a warm hug after a busy day. I find it endlessly comforting and surprisingly easy to make, even for weekday dinners. Once you give it a try, I think you’ll appreciate how roasting the tomatoes makes all the difference—it’s a little extra step that pays off big time. So go ahead, grab those fresh tomatoes and basil, and cozy up with a bowl of homemade soup that’s truly special.