- Roast the Tomatoes:
Preheat oven to 400°F (200°C). Place halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season lightly with salt and pepper. Roast for 25–30 minutes until caramelized and fragrant.
- Blend the Base:
Transfer roasted vegetables to a blender. Add diced tomatoes and fresh basil. Blend until smooth.
- Simmer:
Pour the blended mixture into a large pot. Add vegetable broth and sugar. Simmer uncovered for 10–15 minutes to let flavors meld.
- Finish:
Stir in cream or coconut milk if desired. Adjust seasoning with salt and pepper.
- Serve:
Ladle hot soup into bowls. Garnish with extra basil leaves or a drizzle of olive oil.
- Calories:220 kcal
- Protein:5 g
- Carbohydrates:28 g
- Fat:10 g
- Fiber:6 g
- Sugar:12 g
Comfort in a Bowl
There’s something timeless about a bowl of tomato soup, but this Roasted Tomato Basil Soup takes the classic to a whole new level. By roasting fresh tomatoes, garlic, and onion until they’re caramelized and slightly charred, you unlock a natural sweetness and depth of flavor that canned soups simply can’t match. The addition of fresh basil brings a fragrant, herbal lift, while a splash of cream (or coconut milk for a vegan twist) makes it luxuriously smooth.
This soup is more than just a starter — it’s a meal that warms you from the inside out. Perfect for chilly January evenings, it pairs beautifully with grilled cheese sandwiches, garlic bread, or even a simple salad. It’s also meal‑prep friendly: make a big batch on Sunday and enjoy comforting bowls all week long.
Unlike heavy cream‑laden soups, this version strikes a balance between indulgence and nourishment. It’s naturally vegetarian, packed with antioxidants from tomatoes, and customizable to suit your dietary needs. Whether you’re cooking for family, entertaining guests, or just craving a cozy night in, this recipe delivers comfort, flavor, and versatility in every spoonful.
Pro Tips for the Best Roasted Tomato Basil Soup 🍅🍅
Choose the Right Tomatoes: Roma or plum tomatoes are ideal because they’re meaty and less watery. If you only have cherry tomatoes, roast them whole — they caramelize beautifully and add natural sweetness.
Roast Until Caramelized: Don’t rush the roasting step. You want the tomatoes and onions to develop browned edges. This deepens flavor and prevents the soup from tasting flat.
Layer the Basil: Add some basil while blending for freshness, but stir in a few leaves at the end for a burst of aroma.
Balance Acidity: Tomatoes can be sharp. A teaspoon of sugar, honey, or a splash of balsamic vinegar balances the acidity without making the soup sweet.
Texture Control: For silky soup, use a high‑speed blender. For rustic soup, pulse briefly and leave chunks. You can even mash with a potato masher for a farmhouse feel.
Boost the Flavor: Add a pinch of red pepper flakes for gentle heat, or stir in a spoonful of pesto before serving for extra depth.
Make It a Meal: Pair with grilled cheese, garlic bread, or roasted chickpeas sprinkled on top for crunch.
Meal Prep Friendly: This soup freezes beautifully. Roast double the tomatoes, make a big batch, and portion it out for quick winter dinners.
Ingredient Substitutions
Tomatoes: Use cherry tomatoes for extra sweetness.
Broth: Chicken broth works if you prefer a richer base.
Cream: Swap with Greek yogurt for tangy creaminess.
Basil: If unavailable, use parsley or spinach for a different twist.
Storage, Freezing & Reheating
To Store: Refrigerate in airtight containers for up to 4 days.
To Freeze: Cool completely, freeze in portions for up to 3 months.
To Reheat: Warm gently on the stove, adding a splash of broth if too thick.
Can I make this soup vegan?
Absolutely. Skip the cream or use coconut milk for a dairy‑free option. You’ll still get a silky texture and rich flavor.
Can I use only canned tomatoes?
Yes. While roasting fresh tomatoes adds depth and sweetness, canned tomatoes alone will still produce a delicious soup. Opt for fire‑roasted canned tomatoes if possible to mimic that roasted flavor.
What’s the best blender to use?
A high‑speed blender (like Vitamix or Ninja) gives the smoothest texture. An immersion blender works well for convenience, though it may leave the soup slightly rustic.
How do I make the soup thicker?
Simmer uncovered for longer to reduce liquid. Alternatively, stir in a spoonful of tomato paste or blend in a roasted red pepper for extra body.
Can I make this ahead of time?
Yes. This soup actually tastes better the next day as the flavors deepen. Store in the fridge for up to 4 days or freeze for up to 3 months.
What can I serve with it?
Classic grilled cheese is unbeatable. For lighter options, pair with a mixed green salad, roasted chickpeas sprinkled on top, or garlic bread.
Is this soup kid‑friendly?
Definitely. It’s naturally sweet from roasted tomatoes and mild in flavor. If serving to children, skip red pepper flakes or spicy additions.
Can I add protein?
Yes. Stir in cooked shredded chicken, white beans, or lentils to make it more filling.
