Roasted Tomato Basil Soup: A Flavor-Packed Classic

Few soups are as comforting and soul-warming as a bowl of Roasted Tomato Basil Soup. The secret to its incredible flavor? Roasting the tomatoes. This simple technique intensifies the natural sweetness of tomatoes and gives the soup a deep, caramelized richness that canned versions can’t touch. Combined with fragrant basil, garlic, and onions, this soup is a cozy classic that never goes out of style.

Perfect for chilly nights, make-ahead meals, or when you’re craving something nourishing and delicious, this roasted tomato basil soup is bound to become a household favorite.

Why You’ll Love This Roasted Tomato Basil Soup

• Incredible flavor thanks to slow-roasted tomatoes and garlic
• Naturally vegetarian, easily made vegan or dairy-free
• Perfect texture—creamy, smooth, and satisfying
• Freezer-friendly for easy meal prep
• Pairs beautifully with grilled cheese or crusty bread

Ingredients

Here’s everything you’ll need to make this delicious roasted tomato basil soup:

For Roasting:

• 3 pounds ripe tomatoes (Roma or plum are best), halved
• 6 cloves garlic, peeled
• 1 large yellow onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Soup:

• 3 cups vegetable broth (or chicken broth)
• 1/2 teaspoon red pepper flakes (optional, for a slight kick)
• 1 tablespoon tomato paste
• 1 teaspoon sugar (to balance acidity)
• 1 cup fresh basil leaves, loosely packed
• 1/2 cup heavy cream (optional for a creamy finish)
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Roast the Tomatoes and Vegetables

Preheat your oven to 400°F (200°C). Arrange halved tomatoes (cut side up), onion wedges, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 35–40 minutes until the tomatoes are soft and slightly caramelized.

Pro tip: Line your baking sheet with parchment paper for easier cleanup.

Step 2: Transfer to a Pot

Once roasted, transfer the tomatoes, onion, and garlic (along with all the juices) into a large pot or Dutch oven. Add the tomato paste, red pepper flakes, and vegetable broth.

Step 3: Simmer the Soup

Bring the mixture to a simmer over medium heat. Cook uncovered for about 15–20 minutes to allow the flavors to meld together.

Step 4: Blend Until Smooth

Turn off the heat and let the soup cool slightly. Use an immersion blender to puree directly in the pot, or carefully transfer the soup in batches to a blender. Blend until smooth and velvety.

Step 5: Add Basil and Cream

Stir in the fresh basil leaves and blend again briefly to incorporate. For a creamy soup, add the heavy cream and stir until fully combined. Taste and adjust salt and pepper as needed.

Step 6: Serve and Garnish

Ladle into bowls and garnish with a drizzle of cream, fresh basil, croutons, or Parmesan cheese. Serve hot with crusty bread or a grilled cheese sandwich.

Tips for Best Results

• Use ripe, in-season tomatoes: They offer the best sweetness and depth of flavor.
• Caramelize for richness: Don’t rush the roasting process—the slight browning adds a wonderful umami kick.
• Basil timing: Add basil after blending the soup for a brighter, fresher taste.
• Adjust thickness: If the soup is too thick, add a bit more broth or water. Too thin? Simmer longer uncovered.
• Blending safely: If using a blender, allow soup to cool a bit and blend in batches to avoid splashes.

Serving Suggestions

• Classic grilled cheese—gooey, golden, and a perfect partner
• Rustic sourdough toast with olive oil drizzle
• Garlic croutons or homemade herb crackers
• A sprinkle of shredded Parmesan or mozzarella
• Fresh basil leaves or a swirl of cream for garnish

Nutrition Information (Per 1 cup serving with cream)

Nutrient	Amount
Calories	180 kcal
Carbohydrates	15 g
Protein	3 g
Fat	12 g
Saturated Fat	4 g
Fiber	3 g
Sugar	9 g
Sodium	550 mg
Vitamin A	25% DV
Vitamin C	40% DV

Note: Nutrition varies based on tomato variety, cream, and exact quantities.

Variations

Spicy Roasted Tomato Basil Soup

Add extra red pepper flakes or a pinch of cayenne for a warming heat.

Vegan/Dairy-Free Version

Replace heavy cream with coconut milk or cashew cream for a plant-based twist.

Cheesy Tomato Basil Soup

Blend in grated Parmesan or top with cheddar for a melty, cheesy finish.

Chunky Style

Reserve some roasted tomato pieces and stir them in after blending for added texture.

Protein Boost

Add white beans while simmering for a creamy, protein-packed variation.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes! Use two 28-ounce cans of whole peeled tomatoes and roast them on a baking sheet. While fresh is best, canned works well in off-season months.

How long does tomato basil soup last in the fridge?

It will keep for 4–5 days in an airtight container. Reheat on the stovetop or microwave until warmed through.

Can you freeze roasted tomato basil soup?

Absolutely! Let it cool, then freeze in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.

Is tomato basil soup healthy?

Yes! Tomatoes are rich in antioxidants like lycopene and Vitamin C. This soup is low in calories and high in nutrients, especially if made without cream.

Can I make this in advance?

Definitely. In fact, the flavors get even better the next day! Make a big batch and enjoy throughout the week.

Conclusion

This Roasted Tomato Basil Soup is the kind of recipe that nourishes the body and warms the soul. With its deep roasted flavors, fresh basil aroma, and silky texture, it transforms a few humble ingredients into something truly memorable. Whether you’re meal-prepping, entertaining guests, or just need a bowl of comfort, this soup delivers every time.

So next time you’ve got a bunch of ripe tomatoes, skip the can and roast them up for this flavor-packed twist on a classic favorite!