This roasted tomato basil soup is easy to make and full of vibrant flavor. Fresh Roma tomatoes, basil, and garlic come together to create a bright, comforting soup that highlights peak-season tomatoes. Whether you prefer it creamy or dairy-free, this straightforward recipe is reliable and delicious.
If you enjoy simple, satisfying soups, try a sweet potato soup or a creamy chicken and wild rice soup. For more tomato-forward dishes, a puff pastry tomato tart or gnocchi with herb roasted tomatoes are excellent options.
⭐️ Why this recipe works
- Flavorful Roasting: Roasting concentrates the tomatoes’ natural sweetness and deepens the soup’s flavor.
- Fresh Ingredients: Fresh basil and garlic give the soup a bright, authentic taste.
- Creamy Texture: Optional cream adds a luxurious mouthfeel, while a vegan substitute keeps it dairy-free.
- Simple Preparation: Basic techniques and common ingredients make this a great weeknight meal.
🧾 Ingredient notes
- Roma Tomatoes: Roast well and offer a sweet, concentrated tomato flavor.
- Onion: Adds depth and subtle sweetness when sautéed and caramelized.
- Garlic: Brings aromatic savory notes that complement roasted tomatoes.
- Olive Oil: Helps caramelize the vegetables and adds richness.
- Chicken or Vegetable Broth: Forms the savory base; use vegetable broth for a vegan soup.
- Fresh Basil: Adds bright, herbal freshness—use some in the soup and reserve leaves for garnish.
- Sugar (Optional): A small amount balances acidity if needed.
- Heavy Cream (Optional): Adds richness; substitute cashew cream or coconut milk to keep it dairy-free.
For exact quantities and full details, see the recipe card below.
👩🏻🍳 Here’s how to make it
Roasted tomato soup recipe step-by-step
- Prepare and Roast the Tomatoes:
- Preheat the oven to 400°F (200°C).
- Halve the tomatoes and arrange them on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Roast 25–30 minutes, until soft and lightly caramelized.
- Sauté the Onions and Garlic:
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add one chopped onion and four minced garlic cloves.
- Sauté until soft and translucent, about 5–7 minutes, then continue a few more minutes to develop caramelization.
- Combine Ingredients:
- Add the roasted tomatoes and 4 cups (1 l) of broth to the pot. Bring to a simmer and cook 10 minutes.
- Stir in 1/4 cup (about 6 g) chopped fresh basil and 1 teaspoon of sugar, if using.
- Blend the Soup:
- Puree with an immersion blender or in batches in a regular blender until smooth.
- Stir in 1/2 cup (125 ml) heavy cream if desired, and heat for another 5 minutes. Season to taste with salt and pepper.
- Serve hot, garnished with fresh basil leaves.
📖 Substitutions and variations
- Tomatoes: Use beefsteak or cherry tomatoes if Roma aren’t available.
- Broth: Choose vegetable broth to make the soup fully vegan.
- Cream: Swap heavy cream for cashew cream or coconut milk for a dairy-free option.
- Herbs: Try thyme or oregano for a different flavor profile.
💡 Chef’s Guide: Expert Tips
From professional kitchens: a few small details elevate this simple soup.
- Roasting Evenly: Spread tomatoes in a single layer to ensure consistent caramelization.
- Caramelize Onions: Allow onions time to brown for a deeper, sweeter base.
- Blending: For the smoothest texture, blend in batches in a high-powered blender.
🍯 Storing and reheating leftovers
- Fridge: Keep in an airtight container for up to 5 days.
- Freezer: Freeze in portions or a large container for up to 3 months; leave room for expansion.
- Reheat: Gently reheat on the stovetop over low heat, stirring occasionally. You can also microwave in a microwave-safe container, stirring halfway through.
❓Recipe FAQs
Yes. Chilled, it works well as a refreshing summer-style tomato soup similar to gazpacho.
Simmer longer to reduce it, or add a cooked potato and blend for extra body.
Cashew cream or full-fat coconut milk both create a smooth, creamy texture without dairy.
Yes. Canned tomatoes work in a pinch, but roasting fresh tomatoes gives a deeper, more complex flavor.
A small pinch of baking soda or a teaspoon of sugar will help balance acidity.
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Roasted Tomato Basil Soup
Ingredients
- 2 lbs (1 kg) Roma tomatoes, halved
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 4 cups (1 l) chicken or vegetable broth
- 1/4 cup (about 6 g) fresh basil, chopped
- 1 teaspoon sugar, optional
- 1/2 teaspoon baking soda, optional, to reduce acidity
- 1/2 cup (125 ml) heavy cream, optional
- Fresh basil leaves for garnish
Instructions
Roasting the Tomatoes:
- Preheat the oven to 400°F (200°C).
- Place halved tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper.
- Roast 25–30 minutes until soft and slightly caramelized.
Sautéing the Onions and Garlic:
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add chopped onion and garlic and sauté until soft and translucent, about 5–7 minutes, then cook a few more minutes to caramelize.
Making the Soup:
- Add roasted tomatoes and broth to the pot. Bring to a simmer and cook 10 minutes.
- Stir in chopped basil, sugar (if using), and baking soda (if using).
- Puree with an immersion blender or in batches in a regular blender until smooth.
- Return to heat, stir in heavy cream if using, and cook an additional 5 minutes. Adjust seasoning and serve garnished with basil leaves.
Notes
- Tomato Choice: Beefsteak or cherry tomatoes work as alternatives.
- Vegan Options: Use vegetable broth and a vegan cream substitute to keep it dairy-free.
- Acidity Adjustment: A pinch of baking soda balances tartness if needed.
- Freezing: Freeze up to 3 months; thaw and reheat gently. Serve with grilled cheese or a crisp salad.
Nutrition
| Carbohydrates: 31g
| Protein: 8g
| Fat: 40g
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Meet the Chef!
Hi, I’m Debs. I’m Cordon Bleu trained and a recipe developer who focuses on reliable, fast dinners and clear step-by-step guidance based on years in professional kitchens.
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