Warm, velvety, and brimming with flavor, this Roasted Tomato Basil Soup is a timeless classic. The roasted tomatoes add a rich, caramelized sweetness that pairs beautifully with fragrant basil. It’s the perfect companion to a golden, crispy grilled cheese sandwich.
A comforting bowl of this soup is the ultimate cold-weather treat. Its creamy texture, fresh herbs, and harmonious balance of flavors make it an easy favorite for family dinners or casual gatherings.
Key Ingredients That Make This Soup Shine
- Roma tomatoes – Roasting these intensifies their natural sweetness and adds a smoky depth of flavor.
- San Marzano tomatoes – These high-quality canned tomatoes create a rich base for the soup.
- Fresh basil – Adds a vibrant, aromatic freshness that complements the roasted tomatoes.
- Heavy cream – Ensures a smooth and creamy texture for that luxurious finish.
- Chicken stock – Enhances the soup’s savory undertones, tying all the flavors together.
- Garlic and thyme – Infuse the soup with earthy, aromatic warmth.
How to Make Roasted Tomato Basil Soup
- Roast the Roma tomatoes: Slice and season them, then roast until caramelized and tender.
- Build the base: Sauté onions and garlic, then add crushed tomatoes, basil, and thyme for a flavor-packed foundation.
- Combine and simmer: Add the roasted tomatoes and chicken stock. Let everything simmer until the flavors meld beautifully.
- Blend to perfection: Purée the soup to a creamy consistency and stir in heavy cream for a luscious finish.
Pro Tips for Perfect Soup Every Time
To enhance the depth of flavor, drizzle a touch of balsamic vinegar over the Roma tomatoes before roasting. For a chunkier texture, blend only half of the soup, leaving some pieces of tomato and basil intact. If you prefer a vegan option, replace the heavy cream with coconut milk and swap chicken stock for vegetable stock.
Storing Leftovers: Keep It Fresh
Store the soup in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and store for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, to preserve the creamy texture.
Enjoy this Roasted Tomato Basil Soup as a hearty lunch or a satisfying starter. It’s pure comfort in every spoonful!
Tomato Soup Recipe
This Roasted Tomato Basil Soup delivers a velvety texture and an irresistible depth of flavor, thanks to the roasted tomatoes. Pair it with a classic grilled cheese for the ultimate comfort meal.
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 2 cups chicken stock
- 1 yellow onion (diced)
- 9 Roma tomatoes (sliced lengthwise)
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon sugar
- 4 garlic cloves (minced)
- 1 cup fresh basil (roughly chopped)
- 1 tablespoon fresh thyme (minced)
- ⅔ cup heavy cream
- 1 28 oz. can San Marzano tomatoes, crushed
- Preheat the oven to 375°F. Arrange the halved Roma tomatoes on a baking sheet, drizzle them with olive oil, and sprinkle with salt and black pepper. Roast for 1 hour, then set aside.
- In a large soup pot or Dutch oven, heat 2 tablespoons of butter or olive oil over medium-high heat. Add the diced onion and sauté for 5 minutes until softened.
- Stir in the garlic, fresh thyme, salt, and black pepper. Cook for an additional minute to release the flavors.
- Add the crushed San Marzano tomatoes, sugar, and fresh basil. Reduce the heat and let the mixture simmer gently for 10 minutes.
- Incorporate the roasted tomatoes and chicken stock into the pot. Stir occasionally and simmer for 30 minutes to meld the flavors.
- Purée the soup using an immersion blender, or carefully process in batches using a countertop blender. Return the smooth soup to the pot.
- Stir in the heavy cream until well combined, allowing the soup to warm through without boiling.
- For optional croutons, cube a few pieces of bread and toss with olive oil, minced garlic, and chopped basil. Bake at 400°F for 7 minutes until crisp.
Tomato Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 2 cups chicken stock
- 1 yellow onion diced
- 9 Roma tomatoes sliced lengthwise
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon sugar
- 4 garlic cloves minced
- 1 cup fresh basil roughly chopped
- 1 tablespoon fresh thyme minced
- ⅔ cup heavy cream
- 1 28 oz. can San Marzano tomatoes, crushed
Instructions
- Preheat the oven to 375°F. Arrange the halved Roma tomatoes on a baking sheet, drizzle them with olive oil, and sprinkle with salt and black pepper. Roast for 1 hour, then set aside.
- In a large soup pot or Dutch oven, heat 2 tablespoons of butter or olive oil over medium-high heat. Add the diced onion and sauté for 5 minutes until softened.
- Stir in the garlic, fresh thyme, salt, and black pepper. Cook for an additional minute to release the flavors.
- Add the crushed San Marzano tomatoes, sugar, and fresh basil. Reduce the heat and let the mixture simmer gently for 10 minutes.
- Incorporate the roasted tomatoes and chicken stock into the pot. Stir occasionally and simmer for 30 minutes to meld the flavors.
- Purée the soup using an immersion blender, or carefully process in batches using a countertop blender. Return the smooth soup to the pot.
- Stir in the heavy cream until well combined, allowing the soup to warm through without boiling.
- For optional croutons, cube a few pieces of bread and toss with olive oil, minced garlic, and chopped basil. Bake at 400°F for 7 minutes until crisp.