Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate comfort food, blending the deep richness of oven-roasted Roma tomatoes with the convenience of canned San Marzano tomatoes. It is a silky, luxurious bowl that pairs perfectly with a grilled cheese sandwich for the most satisfying meal imaginable. Whether you are looking for a cozy weeknight dinner or an elegant starter for guests, this soup delivers incredible flavor with minimal effort.

Why You Will Love This Recipe

There are so many reasons to keep this Roasted Tomato Basil Soup in your regular rotation. First, the roasting process intensifies the natural sweetness of the Roma tomatoes, creating a depth of flavor that you simply cannot get from a can alone. Second, the combination of fresh herbs like thyme and basil provides a bright, aromatic quality that balances the richness of the heavy cream. Finally, it is an incredibly versatile recipe that stores well, making it a fantastic option for meal prep or feeding a crowd.

Ingredients

• 9 Roma tomatoes sliced lengthwise
• 3 tablespoon extra virgin olive oil
• 2 tablespoon 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 basil fresh, roughly chopped
• 1 tablespoon sugar
• 2 cups chicken stock
• ⅔ cup heavy cream

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 375°F. Line a large baking sheet with foil for easy cleanup.
2. Roast the Tomatoes: Spread the Roma tomato halves on the baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper. Roast for 1 hour until tender and slightly caramelized.
3. Sauté Aromatics: In a large Dutch oven or soup pot, heat 2 tablespoons of oil or butter over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened.
4. Add Herbs: Stir in the minced garlic, fresh thyme, salt, and pepper. Sauté for another minute until fragrant.
5. Initial Simmer: Add the crushed San Marzano tomatoes, fresh basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
6. Combine: Add the chicken stock and the roasted tomatoes (including any juices from the pan) into the pot. Simmer on low for 30 minutes, stirring occasionally.
7. Purée the Soup: Use an immersion blender to purée the soup directly in the pot. If you prefer a very smooth texture, you can carefully transfer the soup to a standard blender or food processor in batches.
8. Finish with Cream: Stir in the heavy cream to add silkiness and depth.
9. Make Croutons (Optional): Cut a few slices of bread into small cubes, toss with a little oil, minced garlic, and basil. Bake at 400°F for about 7 to 8 minutes until golden.
10. Serve: Ladle the hot soup into bowls, top with croutons if desired, and serve immediately.

Expert Tips / Pro Tips

To save time, you can roast the tomatoes up to 24 hours in advance. Simply cover them once the pan has cooled and store them in the refrigerator until you are ready to start the soup. When it comes to blending, an immersion blender is the easiest tool because it allows you to control the texture, leaving it slightly chunky or making it completely smooth. If you use a traditional blender, be extremely careful as the hot liquid can expand rapidly; always vent the lid and cover it with a kitchen towel to prevent splashes.

If you want to make this Roasted Tomato Basil Soup 100% vegetarian, simply substitute the chicken stock with high-quality vegetable broth. For those who are dairy-free, you can omit the heavy cream entirely or substitute it with full-fat canned coconut milk for a similar creamy texture. If fresh herbs aren’t available, you can use dried herbs, but remember to reduce the quantities: use 1.5 teaspoons of dried thyme and 1/4 cup of dried basil.

Serving Suggestions

This soup is famous for being the perfect dunking soup. Serve it alongside a classic grilled cheese sandwich made with sourdough bread and sharp cheddar cheese. You can also top the soup with a swirl of pesto, a sprinkle of freshly grated Parmesan cheese, or the homemade garlic croutons mentioned in the instructions. A side of crusty Italian bread or a light green salad also complements the rich flavors of the roasted tomatoes beautifully.

This soup actually tastes even better the next day as the flavors have more time to meld. You can store leftovers in an airtight container in the refrigerator for up to 1 week. If you want to freeze the soup, it will last for up to 2 months. Pro Tip: If you plan on freezing a large batch, consider freezing it before adding the heavy cream, then stir the cream in fresh while reheating. To reheat, simply warm it in a saucepan over medium-low heat until steaming.

Nutrition Information

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate comfort food, blending the deep richness of oven-roasted Roma tomatoes with the convenience of canned San Marzano tomatoes. It is a silky, luxurious bowl that pairs perfectly with a grilled cheese sandwich for the most satisfying meal imaginable.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Course: Dinner, Soup, Starter

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 9 Roma tomatoes sliced lengthwise
• 3 tablespoon extra virgin olive oil
• 2 tablespoon unsalted butter
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 tablespoon fresh thyme minced
• 1 teaspoon Kosher salt
• 0.5 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
• 0.66 cup heavy cream

Equipment

• Baking Sheet
• Dutch Oven
• Immersion Blender

Method

 

1. Preheat your oven to 375°F. Line a large baking sheet with foil for easy cleanup.
2. Spread the Roma tomato halves on the baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper. Roast for 1 hour until tender and slightly caramelized.
   9 Roma tomatoes, 3 tablespoon extra virgin olive oil, 1 teaspoon Kosher salt, 0.5 teaspoon ground black pepper
3. In a large Dutch oven or soup pot, heat 2 tablespoons of oil or butter over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened.
   2 tablespoon unsalted butter, 1 yellow onion
4. Stir in the minced garlic, fresh thyme, salt, and pepper. Sauté for another minute until fragrant.
   4 cloves garlic, 1 tablespoon fresh thyme
5. Add the crushed San Marzano tomatoes, fresh basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
   1 28 oz. can San Marzano tomatoes, 1 cup fresh basil, 1 tablespoon sugar
6. Add the chicken stock and the roasted tomatoes (including any juices from the pan) into the pot. Simmer on low for 30 minutes, stirring occasionally.
   2 cups chicken stock
7. Use an immersion blender to purée the soup directly in the pot. If you prefer a very smooth texture, you can carefully transfer the soup to a standard blender or food processor in batches.
8. Stir in the heavy cream to add silkiness and depth.
   0.66 cup heavy cream
9. Cut a few slices of bread into small cubes, toss with a little oil, minced garlic, and basil. Bake at 400°F for about 7 to 8 minutes until golden.
10. Ladle the hot soup into bowls, top with croutons if desired, and serve immediately.

Notes

To save time, you can roast the tomatoes up to 24 hours in advance and store them in the refrigerator until needed. Leftovers store well in the fridge for up to one week or can be frozen for up to two months.

FAQ

Can I use only canned tomatoes for this recipe?

Yes, you can. However, you will miss out on the deep, smoky flavor that roasting fresh tomatoes provides. If you must use only canned, use two 28 oz. cans—one crushed and one whole San Marzano—and skip the roasting steps.

What are the best tomatoes to use?

Roma tomatoes are ideal because they have a lower water content and a meaty texture that roasts beautifully. However, you can use any vine-ripened tomato or even cherry tomatoes in a pinch.

Is this soup gluten-free?

The soup itself is naturally gluten-free as long as your chicken stock is certified gluten-free. Just be sure to skip the croutons or use gluten-free bread to make them.

How do I make the soup thinner or thicker?

If the soup is too thick for your liking, stir in a little extra chicken stock or water. If you prefer it thicker, let it simmer uncovered for an additional 10 to 15 minutes before adding the cream to allow some of the liquid to evaporate.