Roasted Tomato Basil Soup: A Cozy Bowl of Flavor

Roasted Tomato Basil Soup is that warm hug in a bowl we all crave when the weather turns a little moody, or when the day just didn’t go as planned. Starting with the bold, rich flavors of roasted Roma tomatoes and finishing with silky cream, this soup is the comfort food MVP of soup season. Whether you’re feeding picky kids, juggling work calls between bites, or just want something that tastes like you tried (without actually trying that hard)—this soup has your back.

Tomato basil might sound fancy, but trust me—it’s dead simple. And when those tomatoes get their moment in the oven? Game. On. Roasting brings out their natural sweetness and gives the whole soup that “slow-simmered all day” depth, without the actual all-day part. Pair it with a grilled cheese and boom: cozy perfection. Oh, and did I mention you can freeze it for later? You’re welcome.

Let’s get into why this recipe’s about to be your new cold-weather bestie.

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What is Roasted Tomato Basil Soup?

Roasted Tomato Basil Soup is a creamy, flavorful blend of roasted tomatoes, garlic, onions, fresh basil, and a splash of cream. Unlike regular tomato soup, which can sometimes taste a little flat, this one gets a serious flavor boost from roasting the tomatoes first—think smoky, slightly sweet, and just the right amount of tang.

It’s the kind of soup that tastes like it’s been passed down from an Italian grandmother, but without requiring a trip to Tuscany or an entire Sunday in the kitchen. And the basil? It’s not just for garnish—it infuses every spoonful with that fresh, herbaceous punch we all know and love.

This is not your average canned tomato soup. It’s rich. It’s velvety. It’s deeply satisfying. And when you dunk a crusty piece of grilled cheese into it? Heaven. Absolute heaven.

Reasons to Try Roasted Tomato Basil Soup

Let’s be real—life’s busy. Between work deadlines, laundry piles, and those “what’s for dinner?” stares from the family, it’s hard to pull off meals that feel special. But this Roasted Tomato Basil Soup? It delivers every time.

Here’s why it’s a keeper:

• Flavor that punches above its weight. Roasting the tomatoes brings out their sweetness and adds a smoky depth you just can’t get from a can.
• Freezer-friendly. Make a batch now, thank yourself later.
• Works for everyone. Vegetarian? Sub the chicken stock for veggie broth. Watching dairy? Use oat cream. Feeding toddlers? Skip the pepper. It’s wildly flexible.
• Budget-friendly. Tomatoes, onions, and garlic are pantry staples. No fancy ingredients required.
• Pairs like a dream. From grilled cheese to a fancy salad, this soup is a team player.

Bottom line: it’s comforting, adaptable, and makes you feel like you’ve got your life together—even if you’re wearing pajama pants at 6 p.m.

Ingredients Needed to Make Roasted Tomato Basil Soup

Here’s everything you’ll need to make this bowl of cozy goodness:

• 9 Roma tomatoes, sliced lengthwise
• 3 tablespoons extra virgin olive oil
• 2 tablespoons 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 fresh basil, roughly chopped
• 1 tablespoon sugar
• 2 cups chicken stock (or vegetable broth for veggie version)
• ⅔ cup heavy cream

Optional: Mini croutons (see directions below)

Instructions to Make Roasted Tomato Basil Soup

If you’re ready to make a warm, cozy batch of Roasted Tomato Basil Soup, you’re in the right place. This step-by-step guide walks you through everything—from prepping the tomatoes to blending and serving like a pro. Whether you’re a total beginner or just need a refresher, this detailed breakdown will keep things stress-free (and delicious).

Let’s dive into each step of the process so you can cook with confidence—and maybe even impress your family while you’re at it.

Step 1: Roast the Tomatoes (the Flavor Maker)

Preheat your oven to 375°F.
Slice 9 Roma tomatoes lengthwise and place them cut-side up on a baking sheet. Drizzle with extra virgin olive oil, then sprinkle with kosher salt and black pepper.

Roasting the tomatoes is the step that makes this soup shine. As they cook, the sugars caramelize and the flavor deepens—no bland tomato soup here. Roast them for 1 full hour, then pull them out and let them cool slightly while you move on.

Tip: If you’re short on time, check out our shortcut tips for quicker soup options without sacrificing taste.

Step 2: Sauté Your Aromatics (Onions & Garlic Party)

In a large Dutch oven or soup pot, heat 2 tablespoons of butter (or olive oil if you prefer) over medium-high heat. Add 1 diced yellow onion and sauté for about 5 minutes, or until the onion is translucent and slightly golden around the edges.

Next, add in 4 minced garlic cloves, 1 tablespoon of fresh thyme, ½ teaspoon of black pepper, and 1 teaspoon of kosher salt. Stir continuously for about 1 minute—you want everything fragrant but not browned.

This step-by-step flavor-building is key to making your soup taste like it simmered all day—even if you didn’t.

Step 3: Simmer with Crushed Tomatoes, Basil & Sugar

Add 1 (28 oz) can of crushed San Marzano tomatoes, 1 cup of chopped fresh basil, and 1 tablespoon of sugar to your pot. Stir everything together and reduce the heat to low. Let this tomato blend simmer for about 10 minutes, stirring occasionally.

This part allows the flavors to come together, mellow out the acidity, and let the herbs do their thing. The sugar helps round out the flavor—don’t skip it, even if it seems small!

Looking for more ingredient substitution tips? You can easily swap in dried basil or thyme—just check our herb substitution guide for exact ratios and best practices.

Step 4: Add Roasted Tomatoes and Chicken Stock

Now that your base is bubbling gently, it’s time to bring it all together. Add your roasted Roma tomatoes from earlier and 2 cups of chicken stock (or vegetable broth for a vegetarian twist). Stir gently, then bring everything back to a simmer.

Let the soup simmer uncovered for 30 minutes. Stir occasionally to make sure nothing sticks to the bottom of the pot. This step-by-step infusion lets every ingredient cozy up and deepen in flavor.

Step 5: Blend the Soup Until Velvety Smooth

Time to transform the chunky mixture into something luxuriously smooth.
Use an immersion blender right in the pot for easy blending. If you’re using a standard blender, work in batches—never fill the blender all the way with hot liquid. Blend until smooth, then return everything to the pot.

This is the moment where your soup becomes a creamy dream.

Need help choosing the right blending tool? Check out our tips in this creamy turkey vegetable soup article, where we explain when to use an immersion blender vs. a countertop one.

Step 6: Stir in the Cream (Cue the Silkiness)

Once everything is smooth and back in the pot, stir in ⅔ cup of heavy cream. This is where the soup gets that luscious texture that feels like it came straight from a cozy café.

Let it heat for a few more minutes to blend the flavors. Don’t boil it—just a gentle warm-up.

Trying to cut back on dairy? No worries—swap in half-and-half, whole milk, or even coconut cream. For more dairy-free swaps, visit our creamy vegan alternatives section.

Step 7: Make Homemade Croutons (Optional but Game-Changing)

While the soup is heating, whip up some quick mini garlic croutons.
Cube a few slices of crusty bread, toss with a drizzle of olive oil, minced garlic, and chopped basil. Bake at 400°F for 7 minutes, or until golden and crispy.

Sprinkle them on top of each bowl for crunch and bonus flavor. Honestly, this step-by-step garnish upgrade turns your soup into something restaurant-worthy.

Step 8: Serve and Enjoy!

Ladle the soup into bowls, top with homemade croutons, a swirl of cream, or fresh basil leaves. Pair it with a gooey grilled cheese or serve with a crisp salad for a full meal.

And there you have it—the full step-by-step guide to creating the best Roasted Tomato Basil Soup from scratch. You didn’t just make soup—you made comfort in a bowl.

What to Serve with Roasted Tomato Basil Soup

Oh, let’s talk pairings. This Roasted Tomato Basil Soup loves company. You’ve got options:

• Grilled cheese (the classic): Go wild with cheddar, mozzarella, or even brie.
• Crusty bread: French baguette, sourdough, or ciabatta—perfect for dipping.
• Simple green salad: Light, crisp, and balances the richness.
• Stuffed baked potato: Feeling extra? Serve alongside a cheesy, baked spud.
• Roasted veggies: Carrots or Brussels sprouts roasted with a little balsamic bring a sweet-savory contrast.

Looking for more cozy soup-night ideas? Check out this Curried Sweet Potato Soup or Slow Cooker Chicken Tortilla Soup for variety.

Key Tips for Making Roasted Tomato Basil Soup

1. Use ripe Roma tomatoes. They roast beautifully and have fewer seeds.
2. Don’t skip the roasting. It’s what makes this soup ridiculously flavorful.
3. Immersion blender = less mess. But if using a blender, cool the soup slightly and blend in batches.
4. Fresh herbs beat dried. Especially basil—it really makes the flavor pop.
5. Sugar is not the enemy. Just a tablespoon balances the acidity of the tomatoes.

Bonus tip: Add a pinch of red pepper flakes for a subtle kick if you like a little heat!

Storage and Reheating Tips for Roasted Tomato Basil Soup

Life saver alert: this soup stores like a champ.

• Fridge: Store in airtight containers for up to 7 days.
• Freezer: Freeze in portions (use freezer bags or containers) for up to 2 months.
• Reheat: Gently warm on the stove over medium heat or zap in the microwave in 1-minute bursts. Stir between each burst for even heat.

Cream-based soups can thicken in the fridge—just add a splash of stock or water to loosen it up when reheating.

FAQs

Can I use canned tomatoes instead of fresh?
Yes! Just skip the roasting step and use two 28 oz cans of good quality crushed tomatoes. But fresh + roasted really takes it up a notch.

Is this soup vegetarian?
Use veggie broth instead of chicken stock and you’re good to go.

Can I make it dairy-free?
Absolutely. Swap the butter for olive oil and the cream for coconut milk or a rich oat cream.

What’s the best blender to use?
An immersion blender is easiest, but any high-powered blender will work—just be careful with hot liquids!

Final Thoughts

There’s something downright magical about Roasted Tomato Basil Soup—simple ingredients, big comfort, and endless flexibility. Whether you’re cooking for one or feeding a whole crew, it’s a recipe you’ll come back to again and again. Pair it with a grilled cheese, stash some in the freezer, and just like that—you’ve got a cozy dinner ready whenever life needs a little soft landing.

If you love soups that warm you from the inside out, try our Creamy Turkey Wild Rice Soup or Hearty Vegan Lentil Soup next!

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