Roasted tomato basil soup blends smoky oven-roasted tomatoes, sweet onions, and fragrant basil into a rich, creamy bowl. This easy recipe is ideal for weeknight dinners, make-ahead meals, and batch cooking—delivering deep, layered flavor with minimal fuss.
Here is Why This Creamy Roasted Tomato Soup Recipe Works
Smoky depth: Roasting the tomatoes, onions, and garlic concentrates their flavor and adds a subtle char that lifts the soup well beyond a basic canned tomato base.
Simple, pantry-friendly ingredients: Fresh tomatoes, onions, garlic, a little tomato paste, broth, and basil are all you need to make a comforting soup with real depth.
Creamy, stable finish: Tempering the cream prevents curdling and gives the soup a silky texture without dulling the tomato brightness.
Easy to customize: A touch of honey or a pinch of sugar balances acidity, while additions like roasted red pepper, Parmesan, or white beans can change the character without complicating the method.
The Ingredients
- Produce: 3 pounds fresh tomatoes (halved), 2 medium onions (quartered), 1 head garlic (top sliced off), 1 cup fresh basil, packed and chopped
- Pantry: 3 tablespoons olive oil, 4 cups chicken broth, 3 tablespoons tomato paste, 1 (15 oz) can diced tomatoes
- Sweetener: 2 teaspoons honey (or sugar to taste)
- Seasonings: 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, additional salt and pepper to taste
- Dairy: 3/4 cup heavy cream (plus extra for garnish)
Variations
Spicy roasted red pepper tomato soup: Stir in roasted red peppers and a pinch of red pepper flakes for heat.
Tomato Parmesan Basil Soup: Add freshly grated Parmesan to the soup with the cream for a savory, cheesy finish.
Roasted garlic and white bean tomato soup: Blend in 1 cup of cooked white beans for extra creaminess without additional dairy.
Smoky chipotle tomato soup: Add 1–2 chopped chipotle peppers in adobo and a teaspoon of smoked paprika for a smoky, spicy version.
Tips for Success
- Allow the tomatoes, onions, and garlic to get a bit of char while roasting. The light charring deepens flavor and adds a pleasant smoky note.
- Temper the cream: warm a small amount of hot soup into the cream before adding it back to the pot to prevent curdling.
- Blend gently: use an immersion blender for convenience. If using a countertop blender, work in batches and never overfill the jar.
- Adjust sweetness gradually. Add honey or sugar in small increments and taste until the acidity is balanced.
Storage
Refrigerator: Cool the soup completely, then store in an airtight container for up to 3 days.
Freezing: Leave some headroom in freezer-safe containers and freeze up to 6 months. Thaw in the refrigerator overnight before reheating.
Reheating: Gently warm the soup over low heat, stirring occasionally. If the soup separates after freezing, whisk or briefly re-blend to restore a smooth texture. Avoid boiling once cream has been added.
Roasted Tomato and Garlic Soup
This roasted tomato basil soup delivers warm, homemade comfort with straightforward ingredients and bold flavor. It’s easy to scale, freezes well, and makes a satisfying lunch or dinner paired with crusty bread or a grilled cheese.
Creamy Roasted Tomato Soup
Prep Time: 10 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 20 mins | Servings: 6 (serves 6–8)
Ingredients
- 3 pounds fresh tomatoes, halved
- 2 medium onions, quartered
- 1 head garlic, top sliced off
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups chicken broth
- 3 tablespoons tomato paste
- 1 (15 oz) can diced tomatoes
- 2 teaspoons honey (or sugar), plus more to taste
- 1/2 teaspoon salt and 1/4 teaspoon ground black pepper
- 3/4 cup heavy cream
- 1 cup fresh basil, chopped and packed
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the halved tomatoes, quartered onions, and whole head of garlic on the sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 35–40 minutes until softened and lightly charred in spots. Allow to cool slightly. Squeeze the roasted garlic cloves from their skins onto the baking sheet.
- Transfer the roasted vegetables to a large soup pot or Dutch oven. Add the chicken broth and stir in the tomato paste. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and cool 10–15 minutes before blending.
- Puree the soup with an immersion blender until smooth, or carefully process in batches in a countertop blender and return to the pot. Stir in the diced tomatoes and honey, then season with salt and pepper to taste.
- Warm the soup gently over low heat. To temper the cream, whisk 1/2 cup of the hot soup into the cream, then stir the warmed cream into the pot along with the chopped basil. Heat through without boiling.
- Ladle into bowls and garnish with a drizzle of cream and basil sprigs. Serve hot with bread or a sandwich.
Notes
- Choose ripe, soft tomatoes for the best flavor. To speed ripening, store tomatoes with a banana in a paper bag for a day.
- Line the baking sheet with parchment for easier cleanup when roasting.
- Avoid cast iron or aluminum pots for simmering tomato-based soups; use stainless steel or enamel-coated cookware instead.
- Tomato paste boosts depth—dissolve it first in a small amount of warm water or broth if needed to help it incorporate.
- If you prefer a dairy-free version, substitute the cream with a blended cup of cooked white beans or coconut milk, but note the flavor will change.
- Keep the soup below a gentle simmer after adding cream to prevent separation; re-blend or whisk if the texture loosens after freezing and reheating.
Nutrition (approximate)
Serving size: 1–1/2 cups | Calories: 232 kcal | Carbohydrates: 23 g | Protein: 7 g | Fat: 14 g | Saturated Fat: 4.8 g | Cholesterol: 21 mg | Sodium: 740 mg | Fiber: 4.3 g | Sugar: 7.4 g
Nutrition information is an estimate and should be used as a guideline only.
