Name: Roasted Tomato Basil Soup Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 9 Roma tomatoes, sliced lengthwise; 3 tbsp extra virgin olive oil; 1 tsp Kosher salt; ½ tsp ground black pepper; 2 tbsp unsalted butter; 1 yellow onion, diced; 4 garlic cloves, minced; 1 tbsp fresh thyme, minced; 1 28 oz. can San Marzano tomatoes, crushed; 1 cup fresh basil, roughly chopped; 1 tbsp sugar; 2 cups chicken stock; 2/3 cup heavy cream; Small pieces of bread, cut into small cubes; Olive oil (for tossing croutons); Diced garlic (to taste); Chopped basil (to taste)

Jump to Recipe· 4.3 from 11 reviews

I absolutely love sharing my favorite cozy comfort food with friends, and nothing feels more like a warm hug than a bowl of my Roasted Tomato Basil Soup Recipe. It’s rich, creamy, and bursting with the deep sweetness of slow-roasted tomatoes mingling with fragrant fresh basil. Every spoonful takes me right to a cozy kitchen on a crisp day, and the balance of flavors makes it impossible to stop at just one serving. This recipe always impresses guests and is surprisingly easy to make, which is exactly why it’s become one of my go-to meals when I want something both comforting and vibrant.

Why You’ll Love This Roasted Tomato Basil Soup Recipe

What first drew me to this Roasted Tomato Basil Soup Recipe is its depth of flavor. The roasting of the Roma tomatoes transforms them, bringing out their natural sweetness and adding a touch of smoky caramelization that you just can’t get from fresh or canned tomatoes alone. When combined with the fresh basil and a hint of thyme, it creates a bright yet utterly satisfying taste that feels both classic and fresh. The splash of cream at the end adds the most luxurious smoothness, making it feel like a special indulgence even on an ordinary day.

Beyond the incredible taste, I love how straightforward this soup is to prepare. It requires simple ingredients that you likely already have in your kitchen, no complicated steps or hard-to-find items. The slow roasting is hands-off, which means I can prep the tomatoes and then get on with other tasks while the oven does its magic. Whether I’m making a comforting weeknight dinner or something elegant for guests, this soup always stands out because of its flavor and ease. Plus, it’s perfect for so many occasions — from chilly evenings curled up with a book to festive family gatherings where you want to impress without stress.

Ingredients You’ll Need

The image shows a baking sheet covered with foil, on which bright red tomato halves are placed cut side up. Each tomato piece is sprinkled with coarse black pepper and small salt grains, giving a speckled look on the soft, slightly roasted surface. The tomatoes have a shiny, juicy texture with some darkened spots from roasting. The foil underneath shows some burnt spots and oil stains, adding contrast to the vibrant red of the tomatoes. The overall scene suggests a warm, fresh roasted vegetable preparation. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, essential ingredients that come together beautifully to achieve a balanced texture and rich, layered flavors. Each item plays a crucial role, from the roasting tomatoes to the fresh herbs that brighten the soup.

Roma tomatoes (9, sliced lengthwise): Roasting these brings out a deep, natural sweetness and rich texture.
Extra virgin olive oil (3 tbsp): Adds fruitiness and helps caramelize the tomatoes perfectly.
Unsalted butter (2 tbsp): Provides creaminess and richness when sautéing the aromatics.
Yellow onion (1, diced): Offers a subtle sweetness and depth in the base of the soup.
Garlic cloves (4, minced): Infuses beautiful aroma and mild pungency for complexity.
Fresh thyme (1 tbsp, minced): Lends an earthy herbal fragrance that beautifully complements the basil.
Kosher salt (1 tsp) and ground black pepper (½ tsp): Essential for seasoning and balancing flavors.
San Marzano tomatoes (1 can, 28 oz., crushed): Adds extra tomato intensity and body to the soup.
Fresh basil (1 cup, roughly chopped): Brings brightness and that classic tomato-basil harmony.
Sugar (1 tbsp): Just enough to balance acidity and enhance sweetness.
Chicken stock (2 cups): Creates a rich broth base that supports all other flavors.
Heavy cream (2/3 cup): Gives the soup a smooth, velvety finish and luxurious mouthfeel.

Directions

Step 1: Preheat your oven to 375°F to prepare for roasting those beautiful Roma tomatoes.

Step 2: Arrange the tomato halves on a baking sheet, cut side up. Drizzle them evenly with the extra virgin olive oil, then sprinkle with a bit of salt and black pepper. This simple seasoning lets the natural flavors shine as they roast.

Step 3: Place the tomatoes in the oven and roast for one full hour. This slow roasting really concentrates their sweetness and softens their flesh into a luscious texture. Once done, remove them and set aside.

Step 4: In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat. When the fat is shimmering, add the diced onion and sauté for about five minutes until it turns soft and translucent.

Step 5: Stir in the minced garlic, fresh thyme, a pinch of salt, and pepper. Let them cook together for another minute until fragrant but be careful not to let the garlic brown, which can turn bitter.

Step 6: Pour in the crushed San Marzano tomatoes, add the fresh basil, and sprinkle in the sugar. Reduce the heat to low and let this mixture simmer gently for about 10 minutes so the flavors meld beautifully.

Step 7: Add the chicken stock and the roasted tomatoes to the pot. Continue simmering the entire soup for 30 minutes, stirring occasionally to blend everything perfectly.

Step 8: Use an immersion blender to puree the soup directly in the pot for convenience and easy cleanup. Alternatively, carefully blend in batches using a blender or food processor until the soup reaches a silky smooth texture. Return the puréed soup to the pot if needed.

Step 9: Stir in the heavy cream at the end to enrich the soup and give it a gorgeous velvety finish.

Step 10: For a delightful crunch, make mini croutons by cutting small bread cubes. Toss them with a bit of oil, diced garlic, and basil, then bake at 400°F for about 7 minutes until golden and crisp.

Step 11: Ladle the soup into bowls and scatter the warm, fragrant croutons on top. Serve immediately and enjoy the comforting magic.

Servings and Timing

This Roasted Tomato Basil Soup Recipe makes about 8 generous servings, perfect for a family meal or sharing with friends. You’ll spend around 15 minutes on prep as you slice and season the tomatoes and dice the vegetables. The roasting takes a solid 1 hour, and the simmering steps add an additional 40 minutes. Altogether, you’re looking at about 1 hour and 40 minutes total — but most of that time is hands-off roasting and simmering. This wait is well worth the incredible depth of flavor you’ll achieve.

How to Serve This Roasted Tomato Basil Soup Recipe

A close-up of a large light blue cooking pot filled with thick red tomato sauce mixed with small pieces of onion and green herbs evenly spread throughout. A wooden slotted spoon is placed inside the pot, resting on the sauce with the handle upright and bits of sauce stuck on it. The pot sits on a white marbled surface, and the sauce looks rich and chunky with visible textures of cooked tomatoes, fresh herbs, and softened onions. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this soup, I like to keep things warm and comforting. It’s ideal served piping hot in deep bowls to capture those inviting aromas. The mini croutons on top add a fantastic contrast in texture that I truly think elevates the dish. For a lovely presentation, I sometimes drizzle a little fresh cream or olive oil over each bowl and scatter a few extra basil leaves for a vibrant, fresh touch.

This soup pairs beautifully with crusty artisan bread or a simple grilled cheese sandwich for an indulgent meal. If I want to keep it light yet satisfying, a side salad dressed with balsamic vinegar and olive oil complements the rich tomato flavors brilliantly. On a cooler night, I find a glass of crisp white wine like Sauvignon Blanc highlights the fresh herbal notes perfectly. For non-alcoholic options, a chilled sparkling water with a lemon wedge refreshes the palate wonderfully.

This Roasted Tomato Basil Soup makes an excellent starter for dinner parties, but I also adore it as a main course for casual weeknight dinners when I want something flavorful and homemade. Plus, the recipe scales well, so it’s a crowd-pleaser at holiday gatherings or potlucks.

Variations

One of the reasons I keep coming back to this recipe is how flexible it is. If you want a vegan version, simply swap the butter with olive oil and replace the heavy cream with coconut cream or a cashew cream for that same luscious texture. For a gluten-free twist, make sure your croutons come from gluten-free bread or just skip them altogether and add a sprinkle of toasted pumpkin seeds for crunch instead.

If you crave a bit more complexity, try adding roasted red peppers or a touch of smoked paprika when you add the crushed tomatoes for a subtly smoky background flavor. For a lighter, fresher soup, you can omit the cream and instead finish with a splash of good-quality extra virgin olive oil and extra fresh basil stirred in just before serving.

Sometimes I experiment with the cooking method by using a slow cooker. After roasting the tomatoes and sautéing the aromatics on the stove, I transfer everything to a slow cooker and let it simmer on low for 4 hours. This method deepens the flavors even further with minimal effort from me. It’s a great option when I want to set it and forget it until dinnertime.

Storage and Reheating

Storing Leftovers

I always store leftover Roasted Tomato Basil Soup in airtight containers to preserve freshness and prevent odors from mingling in the fridge. Glass jars with secure lids work wonderfully. Properly stored, the soup keeps beautifully in the refrigerator for up to 4 days, which means you can enjoy it for several meals or save some for lunch the next day.

Freezing

If you want to freeze the soup, it freezes very well without losing much flavor or texture. Use freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. I recommend freezing in individual portions for easy thawing. The soup will stay good in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.

Reheating

The best way to reheat this soup is gently on the stove over medium-low heat, stirring frequently to prevent scorching. Avoid high heat, which can cause the cream to separate and the texture to become grainy. If reheating from frozen, thaw overnight first, then warm slowly. You might want to add a splash of stock, cream, or water to loosen the soup if it has thickened during storage. Once warmed through, give it a quick taste and adjust seasoning if needed — the flavors often deepen beautifully after sitting.

FAQs

Can I use other types of tomatoes instead of Roma tomatoes?

Absolutely! While Roma tomatoes are great because of their balance of sweetness and low moisture, you can substitute vine-ripened or heirloom tomatoes. Just keep in mind that juicier tomatoes may affect the soup’s consistency, so you might want to roast them a bit longer to evaporate excess liquid.

Is it necessary to roast the tomatoes, or can I skip that step?

Roasting the tomatoes is what gives this soup its signature depth and sweetness, so I highly recommend not skipping it if you want to experience the full flavor. However, in a pinch, you can use fresh or canned tomatoes without roasting, but the soup will taste brighter and less smoky.

Can I make this soup vegetarian or vegan?

Yes! To make it vegetarian, simply substitute chicken stock for vegetable broth. For a vegan version, swap the butter for olive oil and use coconut cream or cashew cream instead of heavy cream. The soup will still be deliciously creamy and flavorful.

How thick or thin is this soup supposed to be?

I prefer a medium-thick consistency that’s creamy but still flows easily from the spoon. If you find your soup too thick after blending, just thin it with a bit more stock or cream to reach your preferred texture. Likewise, simmer a bit longer if it’s too thin to concentrate flavors.

What can I serve with this Roasted Tomato Basil Soup?

I love pairing it with grilled cheese sandwiches, crusty bread, or fresh salads. The soup’s rich, creamy texture balances perfectly with crisp, crunchy sides and fresh flavors. For a more indulgent touch, add homemade basil garlic croutons right on top.

Conclusion

I truly hope you give my Roasted Tomato Basil Soup Recipe a try soon because it’s one of those dishes that feels like home in every spoonful. It’s comforting yet sophisticated, simple yet bursting with flavor. Whether you’re after a warming meal for yourself or something special to share with loved ones, this soup always hits the mark for me. I can’t wait to hear what you think once you’ve made it your own!