Mouthwatering Roasted Tomato Basil Soup

If you ask me, roasted tomato basil soup is comfort food at its finest.

This classic soup brings together sweet roasted tomatoes with fresh basil for a meal that feels like a warm hug. The roasting process brings out the natural sweetness in the tomatoes while adding a slight smoky flavor.

It starts with ripe tomatoes tossed with olive oil and roasted until they’re soft and caramelized. Fresh basil and cream get stirred in at the end for that perfect creamy texture and herb-packed taste.

It’s the kind of soup that works great for a cozy lunch or paired with grilled cheese for dinner. Perfect for when you want something simple but satisfying.

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What Kind of Tomatoes Should I Use?

For this soup, you’ll be using two types of tomatoes – fresh Roma tomatoes and canned San Marzano tomatoes. Roma tomatoes are perfect for roasting because they’re meaty with fewer seeds and less water content, which means they’ll concentrate beautifully in the oven without making your soup watery. If you can’t find Roma tomatoes, any paste tomato variety will work, or you can substitute with regular tomatoes and just roast them a bit longer. As for the canned tomatoes, San Marzano tomatoes are worth seeking out since they have a naturally sweet flavor and low acidity that really makes this soup shine. If San Marzano tomatoes aren’t available, any high-quality canned whole or crushed tomatoes will do the job just fine.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Roma tomatoes: Any fresh tomatoes will work here – try beefsteak, heirloom, or even cherry tomatoes if that’s what you have. You might need to adjust the roasting time slightly for smaller tomatoes.
• San Marzano tomatoes: Regular canned crushed tomatoes are totally fine if San Marzanos aren’t available or are too pricey. The flavor will still be great, just maybe not quite as sweet.
• Fresh basil: In a pinch, you can use 1/3 cup dried basil, but add it earlier in the cooking process. Fresh really makes a difference in this soup though, so try to stick with it if possible.
• Heavy cream: Half-and-half works well for a lighter version, or try whole milk with a tablespoon of flour whisked in to prevent curdling. For dairy-free, coconut cream gives nice richness.
• Chicken stock: Vegetable stock works perfectly for a vegetarian version, or you can use water with an extra bouillon cube if that’s all you have on hand.
• Fresh thyme: Dried thyme works too – just use 1 teaspoon instead of the tablespoon, and add it with the other seasonings.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting tomatoes is not giving them enough time in the oven – they need at least 25-30 minutes at high heat to develop those deep, caramelized flavors that make this soup special.

Another common error is adding the cream too quickly or while the soup is still boiling, which can cause it to curdle and ruin the smooth texture – always remove the pot from heat and add the cream slowly while stirring.

Don’t forget to taste and adjust your seasoning before serving, as roasted tomatoes can vary in acidity, and you might need an extra pinch of sugar or salt to balance the flavors perfectly.

For the smoothest consistency, let the soup cool slightly before blending, and if you’re using an immersion blender, tilt the pot to one side to avoid splattering hot soup everywhere.

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What to Serve With Roasted Tomato Basil Soup?

This rich, roasted tomato basil soup pairs perfectly with a classic grilled cheese sandwich – I love using sharp cheddar or gruyere on crusty sourdough bread for the best dipping experience. If you want something a bit lighter, try some warm focaccia bread or garlic breadsticks on the side to soak up all that creamy goodness. A simple arugula salad with lemon vinaigrette also makes a nice fresh contrast to the rich, roasted flavors of the soup. For a heartier meal, you can even serve it alongside a panini or add some cooked pasta right into the bowl to make it more filling.

Storage Instructions

Refrigerate: This soup tastes even better the next day! Store it in the fridge in an airtight container for up to 5 days. The flavors really meld together beautifully overnight, making it perfect for meal prep or enjoying throughout the week.

Freeze: You can freeze this soup for up to 3 months, but I recommend doing it before adding the heavy cream. The cream can sometimes separate when frozen and thawed. Just add fresh cream when you’re ready to serve and it’ll taste just as good as the day you made it.

Warm Up: Gently reheat your soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If you’re warming it from frozen, let it thaw overnight in the fridge first. You can also use the microwave on medium power, just give it a good stir halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 15-20 g
• Fat: 70-80 g
• Carbohydrates: 75-90 g

Ingredients

For the roasted tomatoes:

• 9 roma tomatoes, sliced lengthwise
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

For the soup:

• 2 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp chopped fresh thyme
• 1 can (28 oz) crushed san marzano tomatoes
• 1 cup loosely chopped fresh basil
• 1 tbsp granulated sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

For the croutons (optional):

• Cubed bread pieces
• Extra olive oil
• Diced garlic
• Chopped basil

Step 1: Roast the Roma Tomatoes

• 9 Roma tomatoes, sliced lengthwise
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Preheat your oven to 375°F.

Arrange the sliced Roma tomatoes lengthwise on a baking sheet.

Drizzle them with 3 tablespoons of extra-virgin olive oil and season evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper.

Roast in the oven for 1 hour until the tomatoes are caramelized and soft.

Remove from the oven and set aside for later use.

Step 2: Sauté Aromatics

• 2 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp chopped fresh thyme
• salt and pepper (from ingredient list, as needed)

While the tomatoes are roasting, melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium-high heat (you can also use olive oil if preferred).

Add the diced yellow onion and cook for about 5 minutes, stirring occasionally, until softened.

Add the minced garlic and chopped fresh thyme, then sprinkle with a little salt and pepper.

Sauté for another minute until fragrant.

Step 3: Simmer the Base

• 1 can (28 oz) crushed San Marzano tomatoes
• 1 cup loosely chopped fresh basil
• 1 tbsp granulated sugar

Stir in the can of crushed San Marzano tomatoes, 1 cup of loosely chopped fresh basil, and 1 tablespoon of granulated sugar.

Lower the heat and let it simmer gently for about 10 minutes to allow the flavors to blend.

I like to add the sugar at this stage to balance the acidity of the tomatoes.

Step 4: Add Liquids and Roasted Tomatoes

• 2 cups chicken stock
• roasted Roma tomatoes from Step 1

Pour in 2 cups of chicken stock and add the roasted Roma tomatoes from Step 1 to the pot.

Stir everything together and let the soup simmer uncovered for about 30 minutes, stirring occasionally so nothing sticks.

This deepens the flavors and brings everything together.

Step 5: Blend the Soup and Add Cream

• 2/3 cup heavy cream

Once the soup has simmered, use an immersion blender to carefully purée it until smooth.

Alternatively, cool the soup slightly and blend it in batches using a countertop blender or food processor, then return it to the pot.

Stir in the heavy cream and gently heat until fully incorporated.

For a silkier texture, I blend a little longer at this stage.

Step 6: Make the Mini Croutons

• cubed bread pieces
• extra olive oil
• diced garlic
• chopped basil

Preheat your oven to 400°F.

Cut bread into small cubes and toss them with a little extra olive oil, some diced garlic, and chopped basil.

Spread the cubes on a baking sheet and bake for about 7 minutes, or until golden and crispy.

These make wonderful homemade croutons—I find that using day-old bread gives an even better crunch.

Step 7: Serve and Garnish

• mini croutons from Step 6

Ladle the hot soup into bowls and sprinkle the mini croutons from Step 6 on top.

Serve immediately and enjoy all the comforting flavors!

Mouthwatering Roasted Tomato Basil Soup

Delicious Mouthwatering Roasted Tomato Basil Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 42 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 7 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

For the roasted tomatoes:

• 9 Roma tomatoes, sliced lengthwise
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

For the soup:

• 2 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp chopped fresh thyme
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 cup loosely chopped fresh basil
• 1 tbsp granulated sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

For the croutons (optional):

• cubed bread pieces
• extra olive oil
• diced garlic
• chopped basil

Instructions

 

• Preheat your oven to 375°F. Arrange the sliced Roma tomatoes lengthwise on a baking sheet. Drizzle them with 3 tablespoons of extra-virgin olive oil and season evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper. Roast in the oven for 1 hour until the tomatoes are caramelized and soft. Remove from the oven and set aside for later use.
• While the tomatoes are roasting, melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium-high heat (you can also use olive oil if preferred). Add the diced yellow onion and cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and chopped fresh thyme, then sprinkle with a little salt and pepper. Sauté for another minute until fragrant.
• Stir in the can of crushed San Marzano tomatoes, 1 cup of loosely chopped fresh basil, and 1 tablespoon of granulated sugar. Lower the heat and let it simmer gently for about 10 minutes to allow the flavors to blend. I like to add the sugar at this stage to balance the acidity of the tomatoes.
• Pour in 2 cups of chicken stock and add the roasted Roma tomatoes from Step 1 to the pot. Stir everything together and let the soup simmer uncovered for about 30 minutes, stirring occasionally so nothing sticks. This deepens the flavors and brings everything together.
• Once the soup has simmered, use an immersion blender to carefully purée it until smooth. Alternatively, cool the soup slightly and blend it in batches using a countertop blender or food processor, then return it to the pot. Stir in the heavy cream and gently heat until fully incorporated. For a silkier texture, I blend a little longer at this stage.
• Preheat your oven to 400°F. Cut bread into small cubes and toss them with a little extra olive oil, some diced garlic, and chopped basil. Spread the cubes on a baking sheet and bake for about 7 minutes, or until golden and crispy. These make wonderful homemade croutons—I find that using day-old bread gives an even better crunch.
• Ladle the hot soup into bowls and sprinkle the mini croutons from Step 6 on top. Serve immediately and enjoy all the comforting flavors!