If you adore the vibrant flavors of summer tomatoes paired with the comforting embrace of fresh herbs, then this Roasted Tomato Basil Soup is going to become your new best friend in the kitchen. This soup combines the deep, caramelized sweetness of oven-roasted Roma tomatoes with the refreshing brightness of basil, creating a luscious bowl of warmth that feels both luxurious and homey. It’s simple, elegant, and offers layers of flavor that develop beautifully with every simmer. Whether you’re cozying up on a chilly afternoon or serving guests, this Roasted Tomato Basil Soup hits the spot every single time.

Roasted Tomato Basil Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to making this soup truly shine. Each item plays a crucial role in building depth, from the richness of the cream to the aromatic herbs and perfectly roasted tomatoes that bring out natural sweetness and complexity.

Roma tomatoes, 9 sliced lengthwise: Their firm texture and sweet flavor make them ideal for roasting and creating a rich soup base.
Extra virgin olive oil, 3 tablespoons: Used for roasting and cooking, it adds a fruity, peppery undertone.
Unsalted butter, 2 tablespoons: Adds creaminess and helps soften the onions during sautéing.
Yellow onion, diced: Provides a subtle sweetness and depth once caramelized.
Garlic cloves, 4 minced: Brings sharpness and warmth to the flavor profile.
Fresh thyme, 1 tablespoon minced: Offers earthy, herbaceous notes that perfectly complement the tomatoes.
Kosher salt, 1 teaspoon: Enhances and balances the overall flavors throughout the soup.
Ground black pepper, ½ teaspoon: Adds mild spiciness and complexity.
San Marzano crushed tomatoes, 28 oz. can: Provides a bright, naturally sweet tomato base for richness beyond the roasted tomatoes.
Fresh basil, 1 cup roughly chopped: Imparts its iconic fragrant, slightly peppery essence to the soup.
Sugar, 1 tablespoon: Balances acidity and elevates natural tomato sweetness.
Chicken stock, 2 cups: Builds a savory body to the soup without overpowering the tomato flavor.
Heavy cream, ⅔ cup: Creates a luscious, silky finish that rounds out the dish perfectly.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Start by preheating your oven to 375°F. Lay the sliced Roma tomatoes cut side up on a baking sheet, drizzle them generously with extra virgin olive oil, and season lightly with kosher salt and black pepper. Roasting for about an hour softens the tomatoes while concentrating their natural sugars, bringing out a smoky, caramelized flavor that forms the heart of this Roasted Tomato Basil Soup.

Step 2: Sauté Aromatics

While the tomatoes roast, heat butter or olive oil in a large pot over medium-high heat. Add diced yellow onions and cook until they turn translucent and golden, about 5 minutes. Then stir in minced garlic, fresh thyme, salt, and pepper, sautéing until fragrant but not browned—this step layers a delicious savory foundation.

Step 3: Build the Base

Pour in the crushed San Marzano tomatoes, add the chopped fresh basil leaves, and sprinkle in the sugar. Lower the heat to a gentle simmer and let these flavors meld for 10 minutes. The sugar here gently tames any acidity, creating balance.

Step 4: Combine and Simmer

Add the chicken stock along with the perfectly roasted tomatoes you set aside. Allow the soup to simmer uncovered for 30 minutes, stirring now and then. This slow cooking melds flavors and builds complexity.

Step 5: Purée and Finish

Using an immersion blender right in the pot is safest, but you can carefully transfer the soup in batches to a blender or food processor to purée until luxuriously smooth. Return the soup to the pot and stir in the heavy cream to add that signature silky texture and indulgence, making this Roasted Tomato Basil Soup truly unforgettable.

How to Serve Roasted Tomato Basil Soup

Garnishes

Enhance each bowl with a sprinkle of freshly chopped basil or a drizzle of extra virgin olive oil. For a delightful textural contrast and flavor burst, homemade mini croutons made by baking cubed bread tossed with olive oil, garlic, and basil are unbeatable. They add a perfect crunch that elevates the cozy soup experience.

Side Dishes

This soup pairs beautifully with a crusty artisan baguette or grilled cheese sandwich for a classic combo. A fresh green salad with tangy vinaigrette also complements the creamy, herbal soup, balancing warmth and freshness on the plate.

Creative Ways to Present

For a dinner party, serve the soup in small, elegant cups as a sophisticated starter. Swirl in a spoonful of pesto or a few drops of balsamic reduction just before serving for visual appeal and an extra pop of flavor. If you want to impress, garnish with crispy prosciutto or parmesan shards for a gourmet twist on this heartfelt favorite.

Make Ahead and Storage

Storing Leftovers

This Roasted Tomato Basil Soup keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually develop more depth overnight, making it ideal for meal prep or a comforting grab-and-go meal.

Freezing

You can freeze the soup in portion-sized containers for up to 3 months. Just be sure to leave some space at the top for expansion and freeze before adding heavy cream. When ready to enjoy, thaw in the refrigerator overnight for best results.

Reheating

Gently reheat the thawed or refrigerated soup on the stove over low to medium heat, stirring occasionally. If the soup has thickened in the fridge or freezer, add a splash of chicken stock or water to loosen it up while warming. Stir in the cream at the end to keep its velvety richness intact.

FAQs

Can I make Roasted Tomato Basil Soup vegetarian or vegan?

Absolutely! Swap the chicken stock for vegetable broth and replace the butter and heavy cream with plant-based alternatives like vegan butter and coconut or cashew cream. The soup remains deliciously rich and flavorful.

What’s the difference between roasting and sautéing tomatoes for soup?

Roasting tomatoes caramelizes their natural sugars and deepens flavor with a slightly smoky edge, while sautéing is a quick cooking method and tends to retain more acidity. Roasting adds a richer, more complex base for soups like this Roasted Tomato Basil Soup.

Can I use other types of tomatoes for this recipe?

Roma tomatoes are preferred for their meatiness and low water content, which makes roasting effective, but you can use vine-ripened or plum tomatoes if needed. Just adjust roasting time to avoid excess moisture in the soup.

How do I make homemade croutons for this soup?

Cut bread into small cubes, toss with olive oil, minced garlic, and chopped basil, then bake at 400°F for about 7 minutes until crispy and golden. These little croutons add a delightful herbaceous crunch to each spoonful of the soup.

Is it okay to skip the heavy cream?

Yes, you can leave out the cream for a lighter soup, but adding it contributes to the luxurious texture and mellows the acidity of the tomatoes, making the taste richer and smoother.

Final Thoughts

There is something truly comforting and satisfying about a warm bowl of Roasted Tomato Basil Soup that even the simplest days can be brightened by. Whether whipped up for an easy weeknight dinner or a special brunch treat, this recipe welcomes you in with its cozy aromas and layered flavors. I hope you dive in with the same enthusiasm and come back to it time and again—it’s that good!