Name: Roasted Tomato Basil Soup Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 9 Roma tomatoes (sliced lengthwise); 1 yellow onion (diced); 4 garlic cloves (minced); 1 tbsp fresh thyme (minced); 1 cup fresh basil (roughly chopped); 3 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 1 tsp Kosher salt; ½ tsp ground black pepper; 1 tbsp sugar; 1 28 oz. can San Marzano tomatoes (crushed); 2 cups chicken stock; 2/3 cup heavy cream; Small pieces of bread (quantity as needed); Little oil (for coating); Diced garlic (to taste); Basil (to taste)

I absolutely adore this Roasted Tomato Basil Soup Recipe because it captures the essence of fresh summer tomatoes with a comforting warmth that feels like a cozy hug from the inside out. Roasting the tomatoes brings out their natural sweetness and adds a smoky depth that blends so beautifully with bright, fragrant basil. If you love soups that strike the perfect balance between rich, creamy, and vibrant flavors, this one is truly a winner in my kitchen and always impresses guests.

Why You'll Love This Roasted Tomato Basil Soup Recipe

To me, this soup is all about layers of flavor. The slow roasting of Roma tomatoes intensifies their natural sugars and deepens the tomato flavor in a way that canned tomatoes alone just can't match. When combined with fresh basil and a touch of cream, the soup finds this perfect harmony of tangy freshness and smooth indulgence. It’s vibrant yet soothing, and that contrast is exactly what keeps me going back for more.

One of the reasons I keep this recipe in heavy rotation is how accessible and straightforward it is. The steps are simple to follow, and while it needs a little roasting time, most of the work is hands-off. Once the tomatoes are in the oven, you can prep your aromatics or get a quick break. Plus, the ingredients are pantry and garden staples—I love that I can make this soup year-round by using fresh or canned tomatoes without ever sacrificing flavor.

This Roasted Tomato Basil Soup Recipe is also perfect for all kinds of occasions. Whether it’s a cozy weeknight meal paired with grilled cheese, a starter for weekend dinners, or a crowd-pleasing potluck contribution, it shines every time. It’s elegant enough to serve when you want to impress but homey enough to enjoy for comfort. Honestly, it’s become a go-to for me when I want something that’s both special and easy.

Ingredients You'll Need

Inside a light blue pot with a white inside, there is a thick red tomato sauce with visible chunks of tomato, small white pieces of onion, and dark green herbs mixed throughout. A wooden slotted spoon is resting in the pot, partially covered by the sauce, showing the sauce’s textured and cooked appearance. The pot sits on a white marbled surface, and some of the sauce has splattered slightly on the inner edge of the pot. photo taken with an iphone --ar 4:5 --v 7

The beauty of this soup is how simple and fresh the ingredients are, yet each plays such a critical role in the final dish’s flavor and texture. Every element brings its own magic—whether it’s the earthiness of the roasted tomatoes or the herbaceous brightness of basil, these ingredients combine to create something irresistible.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Roma tomatoes: Their dense, meaty flesh is perfect for roasting and gives the soup a rich tomato base.
Extra virgin olive oil: Adds a fruity, aromatic depth when drizzled on the tomatoes before roasting.
Unsalted butter: Brings silkiness and richness to the sautéed onions and garlic.
Yellow onion: Provides a sweet, savory foundation when gently caramelized.
Garlic cloves: Add warmth and subtle pungency for complexity.
Fresh thyme: Offers an earthy herbal note that complements the tomato’s acidity.
Kosher salt and black pepper: Essential seasoning to enhance and balance the flavors.
San Marzano tomatoes (crushed): Ground the soup with bright, slightly sweet tomato goodness.
Fresh basil: Brightens the soup with its fragrant, peppery flavor.
Sugar: Balances the tomato’s acidity for a smoother finish.
Chicken stock: Adds savory depth and body to the soup’s broth.
Heavy cream: Rounds out the soup with creaminess and a luxurious texture.

Directions

Step 1: Preheat your oven to 375°F to get it ready for roasting the tomatoes.

Step 2: Arrange the tomato halves cut-side up on a baking sheet, drizzle them generously with extra virgin olive oil, and sprinkle with kosher salt and black pepper.

Step 3: Roast the tomatoes in the oven for about 1 hour until they are soft, caramelized, and slightly shriveled—this roasting step really intensifies their flavor.

Step 4: While the tomatoes roast, heat the butter in a large pot or Dutch oven over medium-high heat and add the diced yellow onion. Sauté until the onions are soft and translucent, about 5 minutes.

Step 5: Add the minced garlic, fresh thyme, salt, and black pepper to the onions, cooking for an additional minute to release their aromas.

Step 6: Stir in the crushed canned San Marzano tomatoes, fresh basil, and sugar, lowering the heat and letting everything simmer gently for around 10 minutes to marry the flavors.

Step 7: Add the chicken stock and the roasted tomatoes into the pot, simmering the entire mixture for 30 more minutes. Remember to stir every now and then to prevent sticking.

Step 8: Carefully purée the soup with an immersion blender right in the pot for convenience, or transfer it in batches to a blender—just watch out for the hot liquid! Return all the puréed soup to the pot.

Step 9: Stir in the heavy cream for that silky finish and heat through for a couple more minutes, but don’t let it boil.

Step 10: For a fun topping, I like to make mini croutons: cube small bread pieces, toss with a bit of olive oil, diced garlic, and chopped basil, then bake at 400°F for about 7 minutes until crisp.

Step 11: Ladle the soup into bowls, sprinkle the homemade croutons on top, and serve immediately to enjoy the contrast of creamy soup and crunchy garnish.

Servings and Timing

This Roasted Tomato Basil Soup Recipe yields about 8 hearty servings—perfect for a family meal or leftovers throughout the week. Prep time is roughly 15 minutes mainly for chopping and prepping ingredients. The tomatoes roast for 1 hour to unlock their deep flavor, and the soup simmers for about 40 minutes total (including all the cooking steps). Altogether, you’re looking at around 1 hour and 40 minutes from start to finish, though much of this is hands-off roasting and simmering time.

How to Serve This Roasted Tomato Basil Soup Recipe

A white bowl filled with thick, orange-brown soup topped with three golden brown croutons sitting in the center. The soup shows small dark green herb specks scattered throughout, giving it a textured look. The bowl sits on a white marbled surface, with a few extra croutons scattered nearby. A silver spoon is partially visible on the left side in the foreground. The background is softly blurred, with a glimpse of a pink and white cloth. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot, especially on cool days when a warm bowl feels deeply satisfying. Pairing it with a classic grilled cheese sandwich is my ultimate comfort combo—gooey, melty cheese with crisp bread contrasts beautifully with the smooth soup. For a lighter option, try a fresh green salad or crusty Italian bread to soak up every last spoonful.

To make your presentation pop, sprinkle those bright homemade basil croutons right before serving for texture and visual appeal. A little drizzle of extra virgin olive oil and a few fresh basil leaves on top never hurt either—they bring freshness and hint at the soup’s key flavors. If you’re serving at a gathering, consider offering a side of shaved Parmesan or a swirl of pesto for guests to customize their bowls.

When it comes to drinks, a crisp white wine such as Sauvignon Blanc or a light Pinot Grigio pairs wonderfully, cutting through the richness and complementing the tomato’s acidity. For non-alcoholic options, a sparkling water with lemon or iced herbal tea balances the soup’s flavor perfectly. This soup shines as a family dinner favorite but is equally impressive during holidays, casual parties, or any time you crave something cozy yet refined.

Variations

I love experimenting with this Roasted Tomato Basil Soup Recipe to suit different tastes and dietary needs. For a vegan twist, simply swap out the butter for extra olive oil and replace the heavy cream with coconut milk or cashew cream. These alternatives still provide that creamy texture without dairy, and the soup stays just as flavorful.

If you want to add a spicy kick, toss in a pinch of red pepper flakes when sautéing the garlic and onions—this adds a warm heat that’s subtle but exciting. Alternatively, try adding roasted red peppers or a splash of balsamic vinegar for a tangy depth that really makes the soup vibrant.

For a heartier version, stir in cooked lentils or white beans after blending, giving the soup extra protein and making it a filling meal on its own. Lastly, if you don’t have the time to roast fresh tomatoes, you can omit that step and increase the canned tomatoes slightly—the soup will be tasty but won’t have that signature smoky sweetness I love.

Storage and Reheating

Storing Leftovers

Any leftover soup keeps wonderfully in an airtight container in the refrigerator for up to 4 days. I recommend using glass containers with tight lids to maintain freshness and prevent odors from other foods from seeping in. Before storing, make sure the soup has cooled to room temperature to avoid condensation inside the container.

Freezing

You can definitely freeze this soup! Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It keeps well frozen for up to 3 months. I like to freeze individual portions so I can thaw just what I need without waste. To defrost, transfer to the refrigerator overnight or use the defrost setting on your microwave.

Reheating

The best way to reheat this soup is gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If reheating from frozen, thaw thoroughly first. Avoid boiling the soup after adding cream, as this can cause it to curdle. To refresh the flavor, add a splash of fresh chicken stock or a little extra cream when warming. Serve hot and garnish with fresh basil or croutons for that just-made feeling.

FAQs

Can I make this soup without roasting the tomatoes?

Yes, you can skip the roasting step by using only the canned crushed tomatoes and fresh ingredients, but roasting really deepens the tomato flavor and adds a natural sweetness that makes this recipe stand out. If you’re short on time, it’s still delicious but slightly less complex.

Is this soup suitable for vegans?

The original recipe includes butter and heavy cream, which are not vegan. However, I often make a vegan version by substituting these with olive oil for sautéing and coconut or cashew cream to maintain that luscious texture. The flavor remains wonderfully rich and satisfying.

What can I use instead of chicken stock?

You can substitute vegetable stock for a vegetarian or vegan option. The flavor will be just as good, especially since the roasted tomatoes and fresh herbs do most of the heavy lifting taste-wise. Homemade stock or store-bought both work well.

How should I store homemade croutons?

Store leftover croutons in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before storing to keep them crisp and prevent sogginess. For longer storage, they can also be frozen and toasted again when needed.

Can I prepare this soup ahead of time?

Absolutely! The soup actually tastes better the next day as the flavors meld even more. You can roast the tomatoes and make the soup completely, then cool and refrigerate. Reheat gently when ready to serve, adding fresh cream or croutons just before serving.

Conclusion

If you’re looking for a recipe that combines vibrant freshness with comforting creaminess, I can’t recommend this Roasted Tomato Basil Soup Recipe enough. It’s one of those dishes that feels like a little celebration in every spoonful—simple ingredients elevated by roasting and fresh herbs. I hope you enjoy making it as much as I do and that it brings a warm, tasty moment to your table soon!