There’s something magical about a bowl of Roasted Tomato Basil Soup when the air turns crisp. It’s the kind of comfort that warms you from the inside out—creamy, savory, and layered with flavor from slow-roasted tomatoes and fresh basil. The first time I made this soup, I didn’t expect my picky kids to go back for seconds. But they did. Now it’s a staple in our fall dinner rotation, especially with buttery grilled cheese on the side.
This isn’t your average canned tomato soup. The difference is in the roasting. By slowly roasting the tomatoes, you bring out their natural sweetness and depth, making the soup rich and complex without needing a long ingredient list. Add a swirl of cream, a handful of basil, and you’ve got a dinner that feels indulgent but is surprisingly easy.
Whether you’re looking for a cozy lunch, a meatless Monday dinner, or a make-ahead freezer meal, this soup has you covered. Plus, it pairs beautifully with crisp salads or warm sandwiches like these ham and cheese sliders for a full family-friendly meal.
We’ll walk through roasting, blending, and all the flavor-building steps so you can recreate this comforting classic from scratch. By the end, you’ll never go back to the store-bought version.
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How to Make Roasted Tomato Basil Soup
Making Roasted Tomato Basil Soup from scratch is far easier than most people think—and it’s one of those recipes that rewards you with flavor tenfold. The secret is in the layers: roasting your tomatoes first brings a deep, caramelized sweetness, and simmering them with garlic, onion, and basil gives the soup a complex and comforting base.
What’s even better? You don’t need fancy ingredients or equipment. With just a baking sheet, a blender (or immersion blender), and one big pot, you’ll have a homemade soup that tastes like it came from a cozy bistro kitchen.
You’ll also love how adaptable this recipe is. Want it spicier? Add red pepper flakes. Prefer a creamier finish? Stir in a splash of heavy cream or even coconut milk. Making this dish gluten-free or dairy-free is easy too.
Pair it with a slice of crusty bread, a cheesy sandwich, or even a scoop of creamy white chicken chili on the side for a warming fall dinner that checks every box.
Now, let’s get into the step that makes this soup extraordinary—roasting those tomatoes.
Roasting the Tomatoes is Easy
Roasting is where the magic happens. Fresh Roma or vine-ripened tomatoes are ideal here. All you need to do is slice them in half, drizzle with olive oil, season with salt and pepper, and toss them in the oven at 400°F.
Let them roast for about 45 minutes. They should be deeply blistered and slightly caramelized—this concentrates their sweetness and gives the soup its rich, signature flavor.
Pro Tip: Roast your tomatoes ahead of time and refrigerate them for up to 3 days. This makes the final soup prep a breeze on a busy night.
If you love the richness of slow-cooked dishes like Crock Pot Lasagna Soup, this step will feel familiar—it’s all about layering in deep flavor with simple methods.
Building the Soup Base
Once your tomatoes are roasted and full of flavor, it’s time to build the base of your Roasted Tomato Basil Soup. This is where the aromatics come in—onions, garlic, and a touch of heat if you like a little kick.
Start by heating a bit of olive oil in a large pot or Dutch oven. Add chopped onions and sauté until translucent, about 5–6 minutes. Then add garlic and cook for just another minute, until fragrant. Don’t rush this step—the longer you take here, the richer your soup becomes.
Now add your roasted tomatoes, juices and all, right into the pot. If you want to deepen the flavor even more, throw in a splash of vegetable or chicken broth. Season with salt, pepper, and torn fresh basil. Let everything simmer together for 15–20 minutes to allow the flavors to meld beautifully.
This simple process is the heart of the soup. It’s what takes it from a roasted veggie puree to something deeply savory and satisfying—similar to how a comfort classic like Easy Chicken and Gravy relies on slow building of layers for full flavor.
Blending for the Perfect Texture
After simmering, it’s time to blend. You have a few options here:
- Immersion blender: Easiest and least messy. Just stick it right in the pot and blend until smooth.
- Blender: For a silkier texture, carefully ladle the soup in batches into a heat-safe blender. Don’t overfill, and always vent the lid to avoid steam buildup.
- Food processor: Works too, but it takes more batches and cleanup.
You can make your soup completely smooth or leave a little texture—your call. For a lighter feel, add water or more broth. For more richness, stir in a splash of cream or swirl of Greek yogurt.
And if you’re into indulgent bowls like Delicious Chicken and Yellow Rice, this creamy tomato soup delivers that same level of cozy satisfaction—with half the effort.
Creamy Final Touches
Now that your Roasted Tomato Basil Soup is blended to perfection, it’s time for the final touch that takes it from good to can’t-stop-sipping-it great: cream.
You can go traditional with a swirl of heavy cream, or keep things lighter with half-and-half. Looking for a dairy-free option? Try full-fat coconut milk—it adds richness without overpowering the tomato flavor. Another great trick? A spoonful of cashew cream or even oat-based creamers if you want to keep things plant-based.
This creamy finish rounds out the acidity of the tomatoes and complements the sweetness of the basil and garlic. Just stir it in at the very end of cooking, off the heat, to prevent curdling.
Top with more fresh basil, cracked black pepper, a drizzle of olive oil, or even shredded Parmesan. Serve it in wide bowls to show off that velvety texture and rich color—it’s a feast for the eyes as much as the taste buds.
Serving Suggestions + Easy Homemade Croutons
There’s no better match than Roasted Tomato Basil Soup and a crispy grilled cheese sandwich. You can go classic, or try pairing it with buttery ham and cheese sliders for a kid-approved dinner.
Want to level it up? Make your own garlic croutons:
- Cube day-old bread.
- Toss with olive oil, garlic powder, and salt.
- Bake at 375°F for 12–15 minutes, flipping halfway.
They’re crunchy, golden, and perfect for soaking up that creamy tomato goodness.
Looking for a lighter side? A green salad, roasted veggies, or even a small bowl of hot buttered apple sauce makes a balanced fall meal. And if you’re serving guests, finish with a cozy dessert like fudgy pumpkin chocolate chip bars for a full seasonal menu.
Frequently Asked Questions (FAQ)
Can I use only canned tomatoes instead of fresh roasted ones?
Yes! If you’re short on time or tomatoes, use two 28-ounce cans of whole peeled or fire-roasted tomatoes. The flavor will be slightly less sweet than roasted fresh tomatoes, but still delicious.
Can I use dried basil instead of fresh?
You can, but the flavor won’t be as vibrant. Use about 1–2 teaspoons of dried basil in place of the fresh. Add it during simmering to help soften the herbs and release flavor.
Can I freeze Roasted Tomato Basil Soup?
Absolutely. Let the soup cool completely, then store in airtight containers or freezer bags. It freezes well for up to 3 months. Reheat gently on the stovetop, adding a splash of cream or broth to revive the texture.
Can I use coconut milk instead of cream?
Yes, full-fat coconut milk makes a great dairy-free substitute. It gives the soup a luscious, slightly sweet richness without overpowering the tomato flavor.
Why This Roasted Tomato Basil Soup Works
This Roasted Tomato Basil Soup is more than just a fall comfort classic—it’s a lesson in how simple ingredients can create deep, layered flavor when treated right. Roasting the tomatoes adds a caramelized depth. Simmering builds savory richness. Blending gives it that creamy, dreamy texture. And a swirl of cream or plant-based milk takes it over the top.
It’s cozy, craveable, beginner-friendly, and endlessly adaptable. Whether you’re serving it with grilled cheese, croutons, or just a big spoon, this soup fits every moment—from weeknight dinners to slow Sunday lunches.
If you love recipes that balance simplicity and soul like crumb-topped tomato pie or creamy white chicken chili, this one’s guaranteed to earn a permanent spot in your kitchen rotation.
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Roasted Tomato Basil Soup – Creamy, Cozy, and Full of Flavor
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This roasted tomato basil soup is rich, creamy, and full of slow-roasted flavor. It’s the ultimate comfort food for chilly nights and cozy meals.
Ingredients
3 pounds fresh tomatoes (Roma or vine-ripe), halved
1 tablespoon olive oil
Salt and pepper, to taste
1 medium onion, diced
3 garlic cloves, minced
2 cups vegetable broth
1 cup fresh basil leaves, chopped
1/2 cup heavy cream (or coconut milk for dairy-free)
Optional: red pepper flakes, Parmesan cheese, croutons for serving
Instructions
1. Preheat oven to 400°F. Place halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast for 45 minutes, until softened and slightly caramelized.
3. In a large pot, sauté onion in olive oil until translucent, about 5 minutes. Add garlic and cook 1 minute more.
4. Add roasted tomatoes and their juices to the pot. Stir in broth and chopped basil. Simmer for 15–20 minutes.
5. Blend the soup with an immersion blender (or in batches using a regular blender) until smooth.
6. Stir in cream and adjust seasoning to taste. Simmer on low for another 5 minutes.
7. Serve hot with toppings like croutons, fresh basil, or Parmesan.
Notes
Store in the fridge for up to 4 days or freeze for 3 months.
For a vegan version, use coconut milk and vegetable broth.
For extra spice, add a pinch of red pepper flakes during simmering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg