Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 10 medium Roma tomatoes; 1 large red onion; 6 garlic cloves; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 2 cups vegetable broth; 1/2 cup heavy cream (or coconut milk); 1 cup fresh basil leaves

There’s something undeniably comforting about a warm bowl of Roasted Tomato Basil Soup. I make this recipe whenever I need a cozy meal that feels both rustic and elegant. The intense depth of flavor from slow-roasted tomatoes mingling with fresh basil is something that always hits the spot — especially with a crisp, buttery grilled cheese on the side. It’s not just soup; it’s a full sensory experience.

I’ve made countless tomato soups over the years, but this version — with caramelized garlic, roasted onions, and a touch of cream — stands out every time. It’s velvety, naturally sweet from the roasted vegetables, and perfectly balanced with just the right hint of herbs. Whether it’s a cold day or you just need a break from heavier meals, this soup fits right in.

Why You’ll Love This Roasted Tomato Basil Soup

Roasted Tomato Basil Soup delivers bold flavor with minimal effort. Roasting the tomatoes intensifies their natural sweetness and adds complexity that stovetop versions just can’t match. Plus, it’s both vegetarian and gluten-free, making it a great option for a range of diets. The texture is smooth and luxurious, but the ingredients are humble — it’s kitchen magic.

What Kind of Tomatoes Should I Use?

For the best flavor, use ripe Roma or plum tomatoes — they roast beautifully and have fewer seeds and more flesh. Cherry tomatoes can also be tossed in for added sweetness, or if you want a touch more acidity, throw in a couple of vine-ripened tomatoes. Canned San Marzano tomatoes are a great backup if fresh isn’t in season.

Options for Substitutions

Don’t have fresh basil? Try substituting with a teaspoon of dried basil or a small handful of fresh spinach for a green twist. Out of heavy cream? Coconut milk works surprisingly well and adds a subtle richness. You can also use yellow onions instead of red for a slightly milder flavor, and vegetable broth can be swapped with chicken broth if you’re not keeping it vegetarian.

Ingredients for this Roasted Tomato Basil Soup

Fresh Tomatoes – The heart of the soup, ripe Roma or plum tomatoes roast down beautifully and provide a deep, naturally sweet flavor.

Garlic Cloves – Roasted alongside the tomatoes, garlic adds a mellow, slightly caramelized depth.

Red Onion – Adds a bit of sweetness and sharpness; when roasted, it softens and deepens in flavor.

Olive Oil – Helps with roasting and brings richness to both the vegetables and final texture of the soup.

Fresh Basil Leaves – The signature herb of this soup, basil provides a fragrant, slightly peppery finish.

Vegetable Broth – Adds liquid for blending and layers of flavor. Go for low-sodium to better control salt.

Heavy Cream (or Coconut Milk) – This makes the soup creamy and smooth, balancing acidity.

Salt & Pepper – Essential for seasoning; brings all the flavors together.

Optional Red Pepper Flakes – For a gentle, warming heat.

Step 1: Roast the Vegetables

Preheat your oven to 425°F (220°C). Slice the tomatoes in half and place them cut-side up on a baking sheet along with peeled garlic cloves and chopped red onions. Drizzle generously with olive oil and sprinkle with salt and pepper. Roast for about 35–40 minutes, until tomatoes are caramelized and slightly charred on the edges.

Step 2: Blend Until Smooth

Once the vegetables are cool enough to handle, transfer them to a high-powered blender or food processor. Add fresh basil and about half of the vegetable broth. Blend until the texture is silky smooth. You can also use an immersion blender if you prefer.

Step 3: Simmer to Develop Flavor

Pour the blended mixture into a large pot. Stir in the remaining vegetable broth and bring to a gentle simmer over medium heat. Let it simmer for 10–15 minutes, allowing the flavors to marry.

Step 4: Add Cream for Smoothness

Reduce the heat to low, then stir in the heavy cream or coconut milk. Taste and adjust seasoning with salt, pepper, or red pepper flakes if desired. Simmer for another 5 minutes.

Step 5: Serve and Garnish

Ladle the soup into bowls and garnish with a swirl of cream, a drizzle of olive oil, or a few torn basil leaves. Serve hot with toasted bread or a grilled cheese sandwich for the ultimate comfort combo.

How Long to Prepare the Roasted Tomato Basil Soup

Preparation Time: Roasting the vegetables takes about 35–40 minutes. During this time, you can prep your blender, chop basil, and set up the rest of your kitchen. Allow about 10 extra minutes to cool the roasted vegetables slightly before blending.

Cooking & Assembly: After blending, simmering the soup and adding cream takes another 15–20 minutes. In total, expect to spend around 1 hour and 10 minutes from start to finish — most of it hands-off during roasting.

Tips for Perfect Roasted Tomato Basil Soup

Use ripe, in-season tomatoes for the best flavor.
Roast the garlic unpeeled to prevent burning and extract it easily afterward.
Don’t skip the roasting step — it transforms the flavor of your soup.
For extra smooth texture, strain the soup through a fine mesh sieve after blending.
Stir the cream in gently to avoid curdling, especially if the soup is very hot.

Watch Out for These Mistakes While Cooking

Using underripe tomatoes: They’ll be bland, even after roasting.
Over-blending with basil: Too much can turn the soup bitter if over-processed.
Skipping seasoning checks: Taste after blending and before serving — salt balance is key.
Adding cream too early: It might curdle. Always add at the end on low heat.
Overcrowding the roasting pan: Spread everything in a single layer for even caramelization.

What to Serve With Roasted Tomato Basil Soup?

1. Grilled Cheese Sandwich

Classic pairing — crispy outside, gooey inside. It soaks up the soup like a dream.

2. Crusty Garlic Bread

The crisp garlic flavor enhances the roasted notes in the soup.

3. Caesar Salad

Adds a crunchy and refreshing contrast to the warm, creamy soup.

4. Roasted Chickpeas

For a protein-packed, crunchy topping.

5. Pesto Crostini

Adds a herby punch and more basil flavor to complement the soup.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The flavors deepen over time, making next-day soup even better. Reheat gently on the stovetop over medium-low heat.

Freezer: This soup freezes beautifully. Let it cool completely, then portion into freezer-safe containers or bags. It’ll last up to 3 months. Thaw overnight in the fridge and reheat slowly to preserve the creamy texture.

Estimated Nutrition

(Per 1 cup serving, without toppings)

Calories: ~180 kcal
Protein: 3g
Carbohydrates: 14g
Fiber: 3g
Fat: 12g
Saturated Fat: 4g
Sugar: 7g
Sodium: 400mg

Frequently Asked Questions

How do I make this vegan?

Replace the heavy cream with full-fat coconut milk or cashew cream, and confirm your broth is 100% vegetable-based.

Can I use canned tomatoes?

Yes! Use high-quality canned San Marzano tomatoes. Roast them in the oven briefly to develop similar depth.

Is this soup gluten-free?

Yes, naturally — just make sure any sides (like bread) are also gluten-free if needed.

Can I make this ahead of time?

Absolutely. It tastes even better the next day. Make ahead and store in the fridge or freezer.

Do I need to peel the tomatoes?

No need! Roasting softens the skins, and a blender smooths them into the soup perfectly.

Conclusion

Roasted Tomato Basil Soup is one of those timeless recipes that blends comfort with sophistication. It’s easy to make, deeply flavorful, and endlessly customizable. Whether you’re serving it for a casual lunch or as a starter for a cozy dinner, it’s sure to bring warmth and satisfaction to the table. Once you make it from scratch, it’s hard to go back to the canned stuff — this soup is simply on a whole different level.