Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate comfort food, blending fresh roasted Roma tomatoes with savory herbs and a touch of cream. It is a simple yet luxurious dish that delivers a deeply satisfying taste in every bowl. Whether you are looking for a cozy weeknight meal or an elegant starter for guests, this soup is a guaranteed crowd-pleaser.

Why You Will Love This Recipe

There are so many reasons to fall in love with this Roasted Tomato Basil Soup. First, the combination of fresh roasted tomatoes and canned crushed tomatoes creates the perfect balance of texture and depth. The roasting process intensifies the natural sweetness of the tomatoes, while the fresh basil and thyme provide a bright, herbal finish. Best of all, once your tomatoes are roasted, the entire soup comes together in just about 30 minutes, making it a manageable recipe for any home cook. It is incredibly silky, rich, and perfect for dipping a grilled cheese sandwich.

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 your oven to 375°F and line a large baking sheet with foil.
2. Place the sliced Roma tomatoes on the baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper.
3. Roast the tomatoes for 1 hour until they are tender and perfectly cooked. Remove from the oven and set aside.
4. In a large Dutch oven or soup pot, heat 2 tablespoons of oil or butter over medium-high heat.
5. Add the diced onion and sauté for about 5 minutes until translucent.
6. Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute until fragrant.
7. Pour in the crushed tomatoes, fresh basil, and sugar. Lower the heat and let the mixture simmer for 10 minutes.
8. Add the chicken stock and the roasted tomatoes (and any juices from the pan) into the pot. Simmer on low for 20 to 30 minutes, stirring occasionally.
9. Use an immersion blender to purée the soup directly in the pot. Alternatively, carefully transfer the soup to a blender or food processor in batches to reach your desired consistency.
10. Return the soup to the pot if necessary and stir in the heavy cream. Keep at a low simmer until you are ready to serve.

Expert Tips / Pro Tips

To save time on the day of serving, you can roast the tomatoes up to 24 hours in advance. Once the pan is cool, simply cover them and store them until you are ready to start the soup. When it comes to blending, an immersion blender is fantastic because it allows you to control the texture, leaving it a bit rustic or making it completely smooth. If you use a traditional blender, be extremely cautious as the hot liquid can splatter; always blend in small batches and hold the lid down with a kitchen towel. Finally, while Roma tomatoes are recommended for their consistent quality, feel free to use any garden-fresh variety you have on hand.

If you do not have fresh tomatoes, you can use two 28 oz. cans of tomatoes instead, though you will miss the smoky depth from roasting. For the herbs, if fresh isn’t available, you can substitute 1.5 teaspoons of dried thyme and 1/4 cup of dried basil. To make this recipe vegetarian, simply swap the chicken stock for high-quality vegetable broth. For those looking for a lighter or dairy-free version, you can substitute the heavy cream with whole milk or half-and-half, or omit it entirely for a vibrant, tomato-forward broth.

Serving Suggestions

This soup is famously known as the “perfect dunking soup.” It is practically mandatory to serve it alongside a crispy, buttery grilled cheese sandwich. For a more elevated presentation, top each bowl with homemade garlic croutons, a drizzle of extra virgin olive oil, or a few ribbons of fresh basil. It also pairs beautifully with a side Caesar salad or a crusty piece of French bread.

Like many stews and soups, the flavors in this Roasted Tomato Basil Soup actually improve the next day. You can store leftovers in an airtight container in the refrigerator for up to one week. If you want to prep this in bulk, it freezes beautifully for up to two months. To reheat, simply place the soup in a pot over low heat on the stove, stirring occasionally until warmed through. If the soup has thickened too much in the fridge, add a splash of stock or water to loosen it up.

Nutrition Information

FAQ

Can I use only canned tomatoes?

Yes, you can. However, you will miss out on the deep, caramelized flavor that roasting fresh tomatoes provides. If using only canned, use two 28 oz. cans (one crushed and one whole San Marzano) and skip the roasting step.

Can I use dried herbs instead of fresh?

Yes. For the thyme, use 1.5 teaspoons of dried. For the basil, use 1/4 cup of dried basil. Note that the flavor won’t be quite as robust as fresh, but it will still be delicious.

How do you make the croutons?

Cut a loaf of bread into small cubes. Toss them with 1 tablespoon of olive oil, 1 minced garlic clove, and a pinch of salt and pepper. Bake at 400°F for about 7-8 minutes until golden and crispy.

How long will the soup keep?

The soup stays fresh in the refrigerator for up to 1 week in an airtight container. It can also be frozen for up to 2 months.

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate in comfort. Roasting the tomatoes gives the soup a deep, rich flavor that pairs perfectly with grilled cheese sandwiches.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 people

Course: Main Course, Soup

Cuisine: American, Italian

Calories: 190

Ingredients Method Notes

Ingredients

  

Ingredients

• 9 whole Roma tomatoes
• 3 tablespoon extra virgin olive oil
• 2 tablespoon unsalted butter
• 1 whole yellow onion
• 4 cloves garlic cloves
• 1 tablespoon fresh thyme
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 28 oz. can San Marzano tomatoes
• 1 cup fresh basil
• 1 tablespoon sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Method

 

Instructions

1. Preheat oven to 375°F. Spread tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.
2. Roast tomatoes for 1 hour. Remove from oven and set aside.
3. Heat 2 tablespoons of oil or butter in a large pot or Dutch oven over medium-high heat. Add onion and sauté for about 5 minutes.
4. Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute until fragrant.
5. Add crushed tomatoes, fresh basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
6. Add the chicken stock and the roasted tomatoes into the pot. Simmer on low for 30 minutes, stirring occasionally.
7. Use an immersion blender to purée the soup to your desired consistency, or carefully transfer to a blender in batches.
8. Return the soup to the pot if necessary and stir in the heavy cream. Serve warm with croutons.

Notes

Substitute vegetable stock for chicken stock to make this vegetarian. For a dairy-free version, omit the heavy cream or use a coconut cream alternative.