This roasted tomato basil soup is quick, easy, and packed with flavor. Using fresh Roma tomatoes, basil, and garlic, it's the perfect choice for using fresh summer tomatoes. Whether you like it creamy or vegan, this recipe is straightforward and will be a huge hit!
If you love rich and hearty but simple soup recipes, you need to make this sweet potato soup, or this creamy chicken and wild rice soup. And if you need more tomato recipes you can try this puff pastry tomato tart, or this homemade gnocchi with herb roasted tomatoes.
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⭐️ Why this recipe works
- Flavorful Roasting: Roasting the tomatoes enhances their natural sweetness and adds depth to the soup's flavor.
- Fresh Ingredients: Fresh basil leaves and garlic give the soup a vibrant and authentic taste.
- Creamy Texture: The optional heavy cream adds a luxurious texture, making the soup rich and satisfying.
- Easy Preparation: Simple steps and common ingredients make this an easy weeknight meal.
🧾 Ingredient notes
- Roma Tomatoes: Provides a sweet, robust tomato flavor when roasted.
- Onion: Adds a subtle sweetness and depth of flavor.
- Garlic Cloves: Enhances the savory profile with aromatic notes.
- Olive Oil: Used for roasting and sautéing, adds richness and aids in caramelization.
- Chicken or Vegetable Broth: Forms the soup's base, providing a savory liquid.
- Fresh Basil Leaves: Adds a fresh, aromatic flavor.
- Sugar (Optional): Balances acidity if the tomatoes are too tart.
- Heavy Cream (Optional): Adds creaminess and a rich texture.
- Fresh Basil Leaves (For Garnish): Enhances presentation and adds a burst of fresh basil flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Roasted tomato soup recipe step-by-step
- Prepare and Roast the Tomatoes:
- Preheat your oven to 400°F (200°C).
- Halve the tomatoes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Roast for 25-30 minutes until soft and caramelized.
- Sauté the Onions and Garlic:
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped onion and 4 minced garlic cloves.
- Sauté until soft and translucent, about 5-7 minutes, then caramelize for another 5 minutes.
- Combine Ingredients:
- Add roasted tomatoes, 4 cups (1 l) of broth, and simmer for 10 minutes.
- Stir in ¼ cup (6 g) of chopped fresh basil and 1 teaspoon of sugar.
- Blend the Soup:
- Puree the soup with an immersion blender or in batches with a regular blender until smooth.
- Stir in ½ cup (125 ml) of heavy cream (optional) and cook for 5 more minutes. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh basil leaves.
📖 Substitutions and variations
- Tomatoes: Substitute Roma tomatoes with beefsteak or cherry tomatoes.
- Broth: Use vegetable broth for a vegan version.
- Cream: Substitute heavy cream with a vegan cream alternative.
- Herbs: Add thyme or oregano for a different herb profile.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Roasting Tomatoes: Ensure even roasting by spreading tomatoes in a single layer.
- Caramelizing Onions: Take your time to caramelize the onions for deeper flavor.
- Blending: Blend the soup in batches using a regular blender for a smoother texture.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the soup in individual portions or a large container for up to 3 months. Allow space for expansion.
- Reheat: Stovetop: Reheat on low heat, stirring occasionally until warmed through.
- Microwave: Heat in a microwave-safe container, stirring halfway through the heating process.
❓Recipe FAQ's
Yes, it makes a refreshing chilled summer gazpacho-style soup.
Simmer longer to reduce or add a small amount of potato during cooking.
Cashew cream or coconut milk are great substitutes.
Yes, but roasting fresh tomatoes gives a richer flavor.
Add a small amount of baking soda or sugar to balance the acidity.
More easy soup recipes:
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Roasted Tomato Basil Soup
Ingredients
- 2 lbs (1 kg) of Roma tomatoes, halved
- 1 (1) large onion, finely chopped
- 4 (4) garlic cloves, minced
- 3 tablespoons (3 tablespoons) olive oil, divided
- Salt and pepper to taste
- 4 cups (1 l) chicken or vegetable broth
- ¼ cup (6 g) fresh basil leaves, chopped
- 1 teaspoon (1 teaspoon) sugar, optional
- ½ teaspoon (½ teaspoon) baking soda, optional, to reduce acidity
- ½ cup (125 ml) heavy cream, optional, for creaminess
- Fresh basil leaves, for garnish
Instructions
Roasting the Tomatoes:
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet.
- Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
- Roast for 25-30 minutes or until tomatoes are soft and slightly caramelized.
Sautéing the Onions and Garlic:
- While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and garlic and sauté gently until soft and translucent, about 5-7 minutes. Continue to cook them for a further 5 minutes until they start to caramelize.
Making the Soup:
- Add the roasted tomatoes and broth to the pot with the onions and garlic.
- Bring to a simmer over medium heat and cook for 10 minutes.
- Stir in the chopped basil, sugar (if using), and baking soda (if using).
- Use an immersion blender or regular blender to puree the soup until smooth.
- Return to the heat and stir in the heavy cream (if using). Cook for an additional 5 minutes, or until heated through.
- Adjust seasoning as needed and serve hot, garnished with fresh basil leaves.
Notes
- Tomato Choice: Different tomato varieties, such as beefsteak or cherry tomatoes, can be used.
- Vegan Options: For a vegan version, use vegetable broth and substitute heavy cream with a vegan alternative.
- Acidity Adjustment: Adding a small pinch of baking soda can balance the flavor if the soup is too acidic.
- Freezing: Soup can be frozen for up to 3 months. Thaw and reheat gently.
Serving Suggestions: Perfect with grilled cheese sandwiches or a crisp salad.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Shiela says
Curious if the tomatoes need to be seeded?
Debs says
I don't seed them. I find once the soup is blended they aren't noticeable, but you can seed them if you think you may prefer that. I just find it's not usually worth the effort or the loss of tomato pulp.
Ann says
I just made it.its sitting on my stove cooling and it smells so amazing.im going to freeze some of it to bring to my vegetarian daughter in Buffalo in about 10 days..she's going to love it
Debs says
So happy you love this recipe. It freezes so well. Hope your daughter loves it too! 🙂
Jan says
Your tomato soup from fresh tomatoes was incredible! I love your experience and manner of writing. I’m 78 and still trying new recipes with my husband of 55 years. He makes the bread to dip in the soup!
Debs says
Thank you so much, Jan. So happy that you loved the recipe. No better combination than homemade soup and homemade bread. Thank you for taking the time to leave a comment. It's so appreciated.
Colleen says
This is delicious. The only thing I did different is I roasted the garlic & onions w/the tomatoes. Turned out great. I didn’t have any cream but topped w/fresh Parmesan & basil. This is going to be a go too. Thank you for sharing this wonderful recipe.
Debs says
So happy you loved this recipe!
Carmen says
Great soup- even more delicious on day two
Roxana Nunez says
I made this delicious soup for dinner today.wow sooo delicious I added 1/4 cup cream cheese for creamier texture.thank you for sharing 😊
Debs says
So happy you loved this recipe. Love the addition of cream cheese! 🙂
Judy says
Loved this recipe! Thanks for sharing!