If you’re looking for a soup that’s comfort in a bowl, this Roasted Tomato Basil Soup Recipe is exactly what you need. The magic happens when those tomatoes roast low and slow, concentrating their natural sweetness while the basil adds that fresh, vibrant lift. I love making this when the tomatoes are at their peak—there’s something about that smokiness paired with creamy goodness that just hits the spot after a long day.

What I really appreciate about this Roasted Tomato Basil Soup Recipe is how versatile it is. It’s elegant enough to serve guests but easy enough to whip up when you’re just craving something cozy. Plus, the roasting step makes the flavor explode over your typical tomato soup—trust me, once you try it this way, you won’t want to go back.

Ingredients You’ll Need

This recipe balances fresh and pantry ingredients beautifully, with a few tricks to pull out that deep, rich flavor. When you shop, try to pick the ripest Roma tomatoes you can find—they’ll hold up nicely to roasting and bring out the best taste.

Roma tomatoes: Firm and meaty, perfect for roasting without losing their shape.
Extra virgin olive oil: Use a good quality one; it adds a lovely fruity flavor when roasting.
Unsalted butter: Adds richness and helps balance acidity in the soup.
Yellow onion: Gives a sweet base flavor when sautéed.
Garlic cloves: Fresh is best for that fragrant kick.
Fresh thyme: Brings earthiness—don’t skip this little herb!
Kosher salt: For seasoning, adjust as you go.
Ground black pepper: Adds a subtle heat and depth.
San Marzano canned tomatoes: These crushed tomatoes provide a luscious, slightly sweet finish.
Fresh basil: Chop it roughly to keep those bright, herby notes in every spoonful.
Sugar: Just a touch to balance acidity.
Chicken stock: Boosts savory flavor and makes the soup velvety.
Heavy cream: For that silky smooth texture—totally worth it.

Variations

While I adore the classic version of this Roasted Tomato Basil Soup Recipe, I often tweak it depending on mood and ingredients on hand. Don’t hesitate to make it your own!

Dairy-free: I’ve swapped heavy cream for coconut milk before—it gives a subtle tropical twist and keeps it creamy without dairy.
Spicy kick: Adding a pinch of red pepper flakes during sautéing can surprise your palate with a nice warmth.
Vegan version: Use vegetable stock and skip the butter, replacing it with olive oil. Still delicious and satisfying!
Chunkier texture: If you prefer a heartier soup, reserve some roasted tomato pieces before blending.

How to Make Roasted Tomato Basil Soup Recipe

Step 1: Roast the Tomatoes

Start by preheating your oven to 400°F (200°C). Slice your Roma tomatoes lengthwise, lay them cut-side up on a baking tray, then drizzle with about 2 tablespoons of olive oil, sprinkle salt and pepper, and roast them for around 25-30 minutes. You’ll know they’re done when the edges start to caramelize and wrinkle—the roasting concentrates the sugars and deepens the flavor, giving your soup that unbeatable, rich base.

Step 2: Sauté Onion, Garlic, and Thyme

While the tomatoes roast, melt butter with a splash of olive oil in a large pot over medium heat. Add diced yellow onion and cook until translucent, about 5-7 minutes. Throw in the minced garlic and fresh thyme, cooking another minute until fragrant. This gentle sauté creates a flavorful foundation; remember, patience here really pays off.

Step 3: Combine and Simmer

Once the tomatoes are roasted, add them to the pot along with the canned San Marzano tomatoes. Pour in chicken stock and sprinkle in sugar, salt, and pepper. Bring everything to a gentle simmer and let it cook for 20 minutes. This simmer time lets the flavors marry and deepen—don’t rush it, your patience will shine through in every spoonful.

Step 4: Blend and Finish with Basil and Cream

After simmering, use an immersion blender right in the pot or transfer the soup in batches to a blender. Puree until smooth and return to the pot. Stir in the fresh chopped basil and heavy cream, heating gently until warmed through. Taste and tweak salt or pepper if needed. The basil adds that fresh pop, and the cream rounds out the texture to pure silky goodness.

How to Serve Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup Recipe - Recipe Image

Garnishes

I usually top my soup with a few fresh basil leaves and a drizzle of good olive oil. Sometimes, I sprinkle a bit of freshly grated Parmesan cheese for a savory touch. Croutons or toasted pine nuts add a wonderful crunch, and a swirl of cream can make it look downright gorgeous if you’re serving guests.

Side Dishes

This soup pairs beautifully with grilled cheese sandwiches—I’m talking melty cheddar or mozzarella on crusty bread. A crisp green salad or warm, crusty baguette also complements it perfectly, balancing creamy and fresh textures.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls or mason jars topped with microgreens. You can also add a few drops of basil oil or a dollop of pesto on the surface for an elegant finish. Little touches like this make the soup feel extra special without much extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. Just be sure the soup has cooled to room temperature before sealing it up; this keeps it fresh and prevents condensation from making the soup watery.

Freezing

This Roasted Tomato Basil Soup Recipe freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some room for expansion. When I’ve done this, I’ve found it’s best to freeze without the cream and add that fresh during reheating to keep the soup tasting bright and maintain its silky texture.

Reheating

I gently reheat the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If you froze it cream-free, now’s the time to stir the cream in off-heat to avoid curdling. Microwaving works too—just go in short bursts and stir in between to keep it nice and even.

FAQs

Can I use other types of tomatoes for this soup?

Absolutely! While Roma tomatoes are ideal because they roast well and have less water content, you can use beefsteak or even vine-ripened tomatoes. Just keep in mind that juicier tomatoes may require longer roasting time and could make the soup a bit thinner.
Is it necessary to add cream?

The cream adds a lovely richness and silky texture, but if you’re dairy-free or prefer a lighter soup, you can skip it or substitute with coconut milk or cashew cream. The soup will still be delicious!
How long does the soup keep in the fridge?

When stored in an airtight container, this soup stays fresh for about 3 days. To prolong freshness, freezing is a great option.
Can I make this soup in advance for a party?

Definitely! The soup actually tastes better the next day as the flavors meld. Just keep the soup refrigerated and reheat gently before serving. Add fresh basil and cream right before serving for the best flavor.

Final Thoughts

This Roasted Tomato Basil Soup Recipe holds a special place in my kitchen because it’s simple yet bursting with flavor—a true crowd-pleaser and a reliable go-to for chilly evenings. I hope you’ll love making it as much as I do, enjoying the aroma of roasting tomatoes filling your home and the comfort it brings with every spoonful. Trust me, once you try this, it’ll become one of your favorites too.