Roasted Tomato Basil Soup Recipe
Picture the ultimate comfort in a bowl: Roasted Tomato Basil Soup, where ripe tomatoes and fragrant basil come together in a rich, velvety blend that’s both nourishing and deeply satisfying. Every spoonful delivers layers of flavor, thanks to oven-roasted veggies, a splash of cream, and a vibrant swirl of olive oil and fresh basil. This is the type of homemade soup that turns any meal into something memorable, with a robust tomato punch and an herbal freshness you’ll crave all year long.

Ingredients You’ll Need
Don’t be fooled by this short ingredient list—each element brings something special, from deep umami to bright green flavor and silky texture. Invest in the freshest produce and watch these humble ingredients transform into the best Roasted Tomato Basil Soup you’ve ever tasted.
- Ripe tomatoes (2 1/2 pounds, halved): The heart and soul of the soup! Choose the ripest, juiciest tomatoes for maximum flavor and sweetness.
- Small onion (1, quartered): Adds gentle sweetness and rounds out the savory undertones.
- Garlic (4 cloves, peeled): Roasting mellows the garlic, turning it soft and aromatic.
- Olive oil (2 tablespoons): Helps caramelize the veggies and infuses richness into the soup.
- Salt (1/2 teaspoon): Essential for bringing out all the natural flavors.
- Black pepper (1/4 teaspoon): Provides just the right hint of heat and balance.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who love a subtle spicy kick.
- Vegetable broth (2 cups): Lends body to the soup and ties all the flavors together.
- Fresh basil leaves (1/2 cup, packed): The unmistakable fragrance and brightness make this soup pop.
- Tomato paste (1 tablespoon): Adds a concentrated depth of tomato flavor.
- Sugar (1 teaspoon, optional): Balances the acidity if your tomatoes are extra tangy.
- Heavy cream or coconut cream (1/2 cup, optional): Swirl in for luscious creaminess—totally up to you.
- Chopped fresh basil and a drizzle of olive oil: To garnish and give your bowl a beautiful finish.
How to Make Roasted Tomato Basil Soup
Step 1: Roast the Vegetables
Start by preheating your oven to 425°F (220°C). Arrange the halved tomatoes, quartered onion, and peeled garlic cloves on a large baking sheet. Drizzle them generously with olive oil, then sprinkle with salt, black pepper, and red pepper flakes if you love a little heat. Roast for 30 to 35 minutes, or until the tomatoes and onions are soft, juicy, and slightly charred around the edges. This roasting step deepens the flavors and adds a touch of smoky sweetness that makes this Roasted Tomato Basil Soup stand out.
Step 2: Simmer with Broth and Basil
Once your vegetables are roasted and fragrant, transfer them (along with any flavorful juices on the pan) to a large soup pot. Pour in the vegetable broth, tomato paste, and sugar if your tomatoes need a touch of sweetness. Bring everything to a gentle simmer over medium heat. Add the fresh basil leaves and let them steep in the bubbling mixture for about five minutes. This infuses the soup with that signature herbal brightness that makes Roasted Tomato Basil Soup so irresistible.
Step 3: Puree Until Smooth
Ready for the magic? Use an immersion blender right in the pot to puree the soup until it’s silky smooth (or, for extra creaminess, transfer to a blender in batches—just be careful with the steam!). Blending brings all the roasted notes and fresh basil together in a gorgeous, velvety finish. Take a moment to taste and adjust for salt or pepper, tailoring the flavor to your liking.
Step 4: Stir in Cream (Optional)
If you’re craving extra creaminess, now’s the time to swirl in the heavy cream or coconut cream. Gently warm the soup over low heat for a couple of minutes, but don’t let it boil—just enough to marry the flavors and sure enough, you’ve got a cozy, dreamy Roasted Tomato Basil Soup on your hands.
Step 5: Serve with Style
Ladle your piping hot Roasted Tomato Basil Soup into bowls, then finish each with a sprinkle of chopped fresh basil and a little drizzle of good olive oil. The contrast of bright green and red is almost as delicious as the flavors!
How to Serve Roasted Tomato Basil Soup

Garnishes
Topping your Roasted Tomato Basil Soup with chopped fresh basil creates an eye-catching burst of green that intensifies the herbal aroma. Finish with a drizzle of high-quality olive oil for a glossy sheen and extra richness. If you love a cheesy flourish, a grating of Parmesan absolutely sings here, but it’s just as wonderful with a handful of homemade croutons or a pinch of black pepper.
Side Dishes
This soup practically begs to be served with a golden, gooey grilled cheese sandwich—crunchy on the outside, melty on the inside. For a lighter option, go for thick slices of rustic, crusty bread perfect for dipping. It also pairs beautifully with a crisp green salad tossed in a tangy vinaigrette, bringing even more color and freshness to your meal.
Creative Ways to Present
Get playful with your presentation! Serve your Roasted Tomato Basil Soup in small mugs or espresso cups as a cozy winter appetizer, or pour it into shot glasses for an unexpected party starter. Swirl in cream or pesto before serving for a pretty marbled effect. If you want to go big, set up a soup bar with different toppings—think roasted chickpeas, pumpkin seeds, or a dollop of ricotta—for a DIY experience your guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Tomato Basil Soup in an airtight container in the refrigerator for up to four days. The flavors deepen as it sits, so leftovers taste fantastic, making lunch or a quick dinner effortlessly delicious.
Freezing
This soup freezes like a dream! Let it cool completely, then transfer to freezer-safe containers or zip-top bags. If you’re including cream, consider freezing before adding it, then stir in the cream when you reheat for the best texture. It will keep in the freezer for up to three months.
Reheating
To reheat, simply pour the soup into a pot and warm gently over medium heat, stirring occasionally until hot. If you’ve frozen the soup, thaw overnight in the fridge first. Add a splash of broth or cream if needed to bring back the perfect consistency, and don’t forget to re-season to taste before serving.
FAQs
Can I make Roasted Tomato Basil Soup vegan?
Absolutely! Just use coconut cream or leave out the cream altogether, and you’ll still have all the vibrant, rich flavors of the original soup—completely dairy-free.
What type of tomatoes work best?
The ripest tomatoes you can find are best, whether they’re Roma, plum, or vine-ripened. If tomatoes aren’t in season, you can mix in canned whole tomatoes with a few ripe fresh ones for extra depth.
How do I prevent the soup from being too acidic?
If your soup tastes a bit sharp, add a teaspoon of sugar during simmering to mellow out the acidity. Roasting the tomatoes also helps develop sweetness and round out the flavor.
Can I use dried basil instead of fresh?
Fresh basil is key for that signature flavor in Roasted Tomato Basil Soup, but in a pinch, you can use 1 to 2 teaspoons dried basil. Add it earlier in the cooking process to let it fully infuse the soup.
Is this soup gluten-free?
Yes! This Roasted Tomato Basil Soup is naturally gluten-free, so it’s perfect for those with gluten sensitivities. Just be sure any bread or toppings you serve are gluten-free as well.
Final Thoughts
If you’re ready to wrap yourself in a cozy, flavorful hug, it’s time to make this Roasted Tomato Basil Soup. With its perfectly roasted veggies, fresh basil, and creamy swirl, it’s a dish you’ll want to share—and make again and again. Give it a try, and discover just how comforting and delicious homemade soup can be!
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Roasted Tomato Basil Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the rich flavors of this comforting Roasted Tomato Basil Soup. Made with ripe tomatoes, garlic, and fresh basil, this creamy soup is perfect for a cozy meal any time of the year.
Ingredients
Roasted Tomatoes:
- 2 1/2 pounds ripe tomatoes, halved
- 1 small onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Soup Base:
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves, packed
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or coconut cream (optional for creaminess)
- Chopped fresh basil and a drizzle of olive oil for garnish
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Roast Vegetables: Place halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, pepper, and red pepper flakes. Roast for 30-35 minutes.
- Cook Soup: Transfer roasted vegetables to a pot. Add broth, tomato paste, and sugar. Simmer, then add fresh basil. Cook for 5 minutes.
- Puree Soup: Use an immersion blender to puree the soup until smooth. Stir in cream if using.
- Finish and Serve: Warm through without boiling. Adjust seasoning. Serve hot, garnished with basil and olive oil.
Notes
- For a dairy-free version, use coconut cream or omit cream altogether.
- Roasting enhances the tomato flavor—use the ripest tomatoes you can find.
- Serve with grilled cheese or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 9g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg