If you’re craving a soup that’s rich, comforting, and bursting with fresh flavors, this Roasted Tomato Basil Soup Recipe is a must-try. I first made this on a chilly weekend, and the aroma of roasted tomatoes mingling with fragrant basil completely filled my kitchen—such a simple way to feel cozy and nourished all at once. It’s one of those recipes that feels fancy but is surprisingly easy to pull off, especially when you want to impress guests or just treat yourself after a long day.

What makes this Roasted Tomato Basil Soup Recipe shine is the roasting step, which deepens the tomatoes’ natural sweetness and adds a smoky note that canned tomato soups just can’t compete with. Plus, the fresh basil stirred in at the end gives it a bright pop of herbal freshness. You’ll love the creamy texture, too—it’s silky without being too heavy. Trust me, once you try this, it could become your go-to for soup nights or light lunches.

Ingredients You’ll Need

Each ingredient in this Roasted Tomato Basil Soup Recipe is chosen to build layers of flavor, from the fresh tomatoes to the aromatic herbs and the smooth cream. Shopping for ripe, in-season tomatoes and fresh basil makes a noticeable difference if you can get them. Here’s what you’ll gather for the best results:

Roma tomatoes: Perfectly ripe and firm, these tomatoes roast well without becoming watery.
Extra virgin olive oil: Use a good quality one, as it enhances the soup’s richness.
Unsalted butter: Adds a nice smoothness without overpowering the other flavors.
Yellow onion: Diced finely for a sweet, mellow base.
Garlic cloves: Minced fresh to keep that bright garlic flavor front and center.
Fresh thyme: Minced; its subtle earthiness balances the acidity of the tomatoes.
Kosher salt: Essential for seasoning throughout, controlling how bright or mellow the soup ends up.
Ground black pepper: Adds mild heat and depth.
San Marzano canned tomatoes: These crushed tomatoes bring a sweet, slightly tangy flavor that complements the fresh roast.
Fresh basil: Roughly chopped to add a fragrant herbal note right at the end.
Sugar: Just a touch to balance the acidity.
Chicken stock: Using stock instead of water gives richness and body.
Heavy cream: Stirred in last to give that silky, luscious finish.

Variations

One of my favorite things about this Roasted Tomato Basil Soup Recipe is how easy it is to tweak to your style or dietary needs. I often switch things up depending on what’s in my fridge or who I’m cooking for, and you should, too—make it yours!

Vegetarian option: Swap chicken stock for vegetable broth; I’ve done this often when hosting friends who don’t eat meat and it comes out just as flavorful.
Dairy-free variation: Leave out the heavy cream or replace it with full-fat coconut milk to keep it creamy without dairy.
Spicy twist: Add a pinch of red pepper flakes while sautéing the onions for a little kick; I like this on colder nights when I want something warming with a bit of heat.
Herbal boost: Stir in some fresh oregano or a sprinkle of parsley for a fresh tweak; basil is great, but sometimes I mix herbs for deeper flavor.

How to Make Roasted Tomato Basil Soup Recipe

Step 1: Roast Your Tomatoes to Perfection

Start by preheating your oven to 400°F (200°C). Slice the Roma tomatoes lengthwise, then toss them lightly in 2 tablespoons of extra virgin olive oil and arrange them cut-side up on a baking sheet. Roast for about 25-30 minutes until they’re tender and their edges start to caramelize. You’ll want to keep an eye on them—they should be soft and juicy but not too shriveled. This roasting step is really what brings out the deep, natural sweetness and slightly smoky flavor that sets this soup apart.

Step 2: Sauté Aromatics for a Flavor Base

While the tomatoes roast, melt the butter with 1 tablespoon of olive oil in a large pot over medium heat. Add the diced yellow onion and cook for 5-7 minutes, stirring occasionally until softened and translucent—don’t rush this part because it builds the flavor base. Next, stir in the minced garlic and fresh thyme, cooking for another minute or so until fragrant. Be careful not to let the garlic brown; you want it golden and aromatic, not bitter.

Step 3: Combine Tomatoes, Stock, and Seasoning

Once your tomatoes are roasted, transfer them into the pot with the sautéed onion mixture. Add the can of crushed San Marzano tomatoes along with the chicken stock. Season everything with salt, pepper, and a tablespoon of sugar to balance the acidity. Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes. This allows all the flavors to meld beautifully—and you’ll notice the room fill with this amazing aroma.

Step 4: Purée and Finish with Fresh Basil and Cream

After simmering, use an immersion blender right in the pot to purée the soup until smooth and creamy. If you prefer, you can transfer the soup in batches to a blender—just be careful with the hot liquid. Stir in the roughly chopped fresh basil and heavy cream until everything is incorporated and silky. I like to taste again here and adjust salt and pepper if needed. The contrast between the creamy texture and fresh basil aroma is what I look forward to every time.

How to Serve Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup Recipe - Recipe Image

Garnishes

I often top this soup with a few fresh basil leaves or a swirl of cream to make it pretty and inviting. For a little crunch, toasted croutons or a sprinkle of Parmesan cheese do wonders. Sometimes, I add a drizzle of good olive oil or a grind of fresh black pepper just before serving. These small touches take the soup from simple to spectacular.

Side Dishes

Pairing this Roasted Tomato Basil Soup Recipe with a grilled cheese sandwich is a classic combo I rarely skip. I also love serving it alongside a crisp, green salad or some garlic breadsticks for dipping. On lighter days, a pile of roasted vegetables complements the soup’s richness perfectly.

Creative Ways to Present

For special occasions or to impress guests, I’ve served this soup in mini bread bowls made from hollowed crusty rolls—everyone loved it and it adds a fun, rustic feel. You can also ladle it into clear glass mugs for a cozy breakfast vibe or portion it into small cups as a starter at dinner parties. A few basil sprigs and even edible flowers make delightful garnishes when you want to up the presentation game.

Make Ahead and Storage

Storing Leftovers

I store leftover Roasted Tomato Basil Soup in airtight containers in the refrigerator for up to 4 days. I find that the flavors even deepen after a day or two, making it taste like you slow-cooked it longer. Just make sure it’s cooled completely before sealing to keep it fresh and bright.

Freezing

This soup freezes beautifully, which is great when you want to batch cook. I pour it into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. Thaw overnight in the fridge, then gently reheat on the stove. Just a heads-up: the cream might separate a bit after freezing, so I usually stir in a little extra fresh cream or milk when reheating to bring back that lovely texture.

Reheating

When reheating, I warm the soup gently over low heat, stirring frequently to prevent sticking or burning. Adding a splash of chicken stock or cream while warming helps refresh the texture. Avoid boiling to keep that smooth creaminess intact. I’ve found this method keeps the soup tasting as close to freshly made as possible.

FAQs

Can I use other types of tomatoes for this recipe?

Absolutely! While Roma tomatoes are recommended for their firmness and sweetness, you can use other ripe tomatoes like heirlooms or vine-ripened varieties. Just keep in mind that juicier tomatoes may require a bit more roasting time to concentrate their flavor and reduce excess liquid.
Is it necessary to add cream to the soup?

No, the cream is optional. It adds richness and a silky texture, but if you prefer a lighter soup or are avoiding dairy, you can skip it or substitute with coconut milk or cashew cream for a creamy consistency without dairy.
How long does it take to make this Roasted Tomato Basil Soup Recipe?

From start to finish, including roasting and simmering, this soup usually takes about an hour. Most of the time is hands-off, like roasting and simmering, so it’s a great recipe to prep while you’re doing other things.
Can I make this soup vegan?

Yes! Use vegetable stock instead of chicken stock, swap the butter for olive oil or a vegan margarine, and replace heavy cream with a plant-based milk or cream alternative. The flavors still come through beautifully.
Do I have to peel the tomatoes before roasting?

Peeling isn’t necessary here because roasting softens the tomato skins so much they blend right into the soup. This saves time and adds a nice texture without any fuss.

Final Thoughts

This Roasted Tomato Basil Soup Recipe is hands-down one of my favorite ways to enjoy homemade comfort food that feels a bit special. The roasting unlocks flavors that canned tomato soups just can’t match, and the fresh basil keeps it vibrant and bright. Whether you’re cozying up for a quiet night in or serving it as a welcoming first course, I’m confident this recipe will quickly become one of your go-tos. Give it a try—I promise you’ll love how simple ingredients can deliver such a rich, comforting bowl.