Why You’ll Love This Recipe

Creamy Roasted Tomato Soup with Basil is a comforting, velvety blend of slow-roasted tomatoes, garlic, and fresh basil that delivers a rich, slightly sweet flavor balanced with a touch of acidity. Perfect for chilly days or paired with a grilled cheese sandwich, this homemade soup is both wholesome and deeply satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roma tomatoesolive oilgarlic clovesonionvegetable brothheavy creamfresh basilsaltblack peppercrushed red pepper flakes (optional)sugar (optional, to balance acidity)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Halve the tomatoes and place them cut side up on the sheet. Add whole garlic cloves and chunks of onion.

Drizzle with olive oil, sprinkle with salt and pepper, and roast for 35-40 minutes, or until softened and slightly charred.

Transfer the roasted vegetables to a blender or use an immersion blender in a pot. Add the vegetable broth and blend until smooth.

Pour the soup into a pot over medium heat. Stir in the heavy cream and fresh chopped basil.

Simmer for 10-15 minutes, allowing flavors to meld. Adjust seasoning with salt, pepper, and a pinch of sugar if needed.

Serve hot, garnished with a drizzle of cream, extra basil, or croutons if desired.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Roasting time: 35-40 minutes
Simmering time: 15 minutes
Total time: 60-65 minutes

Variations

Use canned fire-roasted tomatoes when fresh tomatoes aren’t in season.
Add a dash of smoked paprika for a deeper, smoky flavor.
Stir in cooked pasta or white beans for a heartier soup.
Top with shredded parmesan or grilled cheese croutons for extra indulgence.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
To reheat, warm on the stovetop over medium heat or microwave in 30-second intervals, stirring in between.
Freeze for up to 3 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use dried basil instead of fresh?

Fresh basil is best for flavor, but dried basil can work in a pinch—use about 1/3 of the amount.

Is this soup vegetarian?

Yes, as long as you use vegetable broth and dairy-based cream or a plant-based alternative.

Can I make this soup vegan?

Absolutely—swap the heavy cream for coconut milk or cashew cream.

Why roast the tomatoes?

Roasting enhances their sweetness and adds a rich, caramelized depth to the soup.

Can I use an immersion blender?

Yes, it works well directly in the pot and makes cleanup easier.

Should I peel the tomatoes?

No need—the skins blend smoothly after roasting and add flavor.

How do I thicken the soup?

Simmer uncovered to reduce it, or add a small boiled potato while blending.

Can I make it spicy?

Yes, add crushed red pepper flakes or a dash of hot sauce.

What type of cream should I use?

Heavy cream gives the richest result, but half-and-half or plant-based creams also work.

Can I serve it cold?

This soup is best hot, but it can be served cold as a gazpacho-style variation with adjustments.

Conclusion

Creamy Roasted Tomato Soup with Basil is a cozy, flavor-packed classic that’s easy to make and endlessly customizable. Whether you’re enjoying it as a starter, main course, or comfort meal on a cold day, this soup offers warmth, richness, and a vibrant taste of homemade goodness in every spoonful.