Roasted Tomato Basil Soup — pull up a chair. “Can soup really feel like a warm hug?” you might ask. I’ll tell you: yes. I remember the first time I roasted tomatoes until they caramelized at the edges and filled my kitchen with that deep, sweet tomato scent. I turned to my partner and said, “Trust me — you’ll want seconds.” They did. This recipe pairs oven-roasted roma tomatoes and a can of San Marzano crushed tomatoes with fresh basil and a swirl of cream to create a velvety, comforting bowl that tastes like cozy evenings and kind, nourishing cooking. It’s the kind of homemade tomato soup you’ll want bookmarked for cool nights, dinner parties, and when you need a little culinary confidence.

Why You’ll Love This Roasted Tomato Basil Soup Recipe

Quick and approachable: Most of the work is hands-off roasting and simmering.
Simple pantry and fresh ingredients: Roma tomatoes, canned San Marzano tomatoes, garlic, fresh basil, and cream — nothing complicated.
Seasonal and comforting: Brilliant in late summer when tomatoes and basil are abundant, and equally satisfying in winter with high-quality canned tomatoes.
Crowd-pleasing and elegant: Smooth and creamy, it’s impressive enough for guests yet cozy enough for weeknight dinners.

What sets this version apart: we roast fresh Roma tomatoes to deepen their flavor and blend them with crushed San Marzano tomatoes for a rich base. A touch of fresh thyme and a tiny bit of sugar round out the acidity, while the cream softens and elevates the texture. This soup delivers nostalgia and comfort with instant, from-scratch authenticity — the kind of bowl that sparks small, joyful moments like sharing a grilled cheese or a quiet night in.

Ingredients Needed for Roasted Tomato Basil Soup

For the best results, use the freshest produce you can source and a good quality canned San Marzano tomato for depth.

For the roasted tomato base

9 Roma tomatoes, halved lengthwise — choose firm, ripe tomatoes. If tiny, roast whole or adjust quantity.
3 tablespoons extra virgin olive oil — for drizzling before roasting.
Pinch of kosher salt and 1/2 teaspoon freshly ground black pepper to season before roasting.

For the stovetop soup

2 tablespoons unsalted butter (can substitute all olive oil for dairy-free) — adds richness when sautéeing the aromatics.
1 medium yellow onion, finely diced — about 1 cup after chopping.
4 garlic cloves, minced — fresh is best for bright flavor.
1 tablespoon fresh thyme, minced — or 1 teaspoon dried thyme if needed.
1 28-ounce can crushed San Marzano tomatoes — provides a deep, balanced tomato backbone.
1 cup fresh basil, roughly chopped — reserve a few leaves for garnish.
1 tablespoon granulated sugar — balances acidity from tomatoes.
2 cups chicken stock — or use vegetable stock to make it vegetarian-friendly.
2/3 cup heavy cream — for the classic velvety finish; see substitutions below for non-dairy options.
Kosher salt and black pepper to taste when finishing.

For optional mini croutons or garnishes

Small pieces of day-old bread cut into cubes — toss with olive oil, minced garlic, and chopped basil; bake until golden for buttery croutons.
Extra basil leaves, a drizzle of olive oil, or a sprinkle of grated Parmesan (optional).

Notes and substitutions

Fresh vs canned: Roasting fresh Roma tomatoes deepens sweetness and adds smoky notes; the canned San Marzano brings stable, savory body.
Stock choice: Use chicken stock for a richer, slightly savory soup; vegetable stock keeps it vegetarian.
Cream swaps: For dairy-free, use full-fat coconut milk (for a subtle coconut flavor) or cashew cream for a neutral, creamy swap.

Ingredients & Equipment Notes for Roasted Tomato Basil Soup

Helpful tools that make this roasted tomato soup easier and better:

Baking sheet: Preferably rimmed, for evenly roasting tomatoes without spilling juices.
Large pot or Dutch oven: A heavy-bottomed pot helps gentle simmering and prevents scorching.
Immersion blender: Easiest and safest way to purée right in the pot for a smooth finish. If using a countertop blender, be careful with hot liquid and blend in batches.
Sharp chef’s knife and cutting board: Makes quick work of tomatoes, onions, and basil.
Wooden spoon or heatproof spatula: For stirring while simmering.
Baking tray for croutons: If making mini croutons, a separate tray keeps them crisp and golden.

How they help: a rimmed baking sheet concentrates tomato juices so they caramelize rather than steam; an immersion blender keeps you from transferring hot soup back and forth; and a heavy pot maintains even heat for a long simmer, which builds depth without burning.

Instructions – How to Make Roasted Tomato Basil Soup

Preheat your oven to 375°F. This lower roasting temperature lets the tomatoes caramelize slowly and intensify in sweetness without burning edges too quickly.
Prepare the fresh tomatoes: Halve 9 Roma tomatoes lengthwise and arrange them cut-side up on a rimmed baking sheet. Drizzle with 3 tablespoons extra virgin olive oil, then sprinkle evenly with 1 teaspoon kosher salt (or to taste) and 1/2 teaspoon ground black pepper. This light seasoning draws out moisture and encourages browning.
Roast the tomatoes for about 1 hour. You’re looking for soft, collapsed centers with slightly caramelized, darkened edges and a concentrated, sweet tomato aroma. Remove from the oven and set aside to cool slightly — their juices will be flavorful, so tip any that collect into the pan.
While the tomatoes roast, heat your pot: In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons unsalted butter (or heat 2 tablespoons olive oil if you prefer). The butter gives a silkier mouthfeel; oil keeps it dairy-free.
Add the diced yellow onion and sauté for about 5 minutes until translucent and fragrant, stirring occasionally. The goal is soft, not browned. Visual cue: onions should be glossy and slightly shrunken.
Stir in the minced garlic, 1 tablespoon minced fresh thyme, and a pinch of salt and pepper. Sauté together for another minute until the garlic is fragrant but not browned. Garlic cooks quickly and can turn bitter if overdone.
Add the canned crushed San Marzano tomatoes, 1 cup roughly chopped fresh basil, and 1 tablespoon sugar to the pot. Lower the heat to a gentle simmer and let this mixture cook for about 10 minutes. This step lets the basil and tomatoes marry and the sugar tame sharp acidity.
Pour in 2 cups chicken stock and carefully add the roasted fresh tomatoes to the pot, including any pan juices. Bring the soup up to a gentle simmer, then lower heat and let it simmer uncovered for 30 minutes, stirring occasionally. This longer simmer deepens flavor and softens textures. Look for a cohesive, fragrant tomato aroma and slightly reduced volume.
Purée the soup: Remove from heat and use an immersion blender to purée until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender or food processor (do not overfill and vent the lid to allow steam to escape). Purée until silky. Return the blended soup to the pot. Why this step matters: blending creates that comforting, velvety texture that makes this soup feel special.
Finish with cream: Stir in 2/3 cup heavy cream and warm the soup briefly over low heat just until heated through. Taste and adjust seasoning with salt and pepper as needed. Visual cue: the soup should be glossy, slightly thickened by cream, and smooth on the spoon.
Make mini croutons (optional): Toss small bread cubes with a little olive oil, minced garlic, and chopped basil. Spread on a baking sheet and bake at 400°F for about 7 minutes or until golden and crisp. These add crunch and a fresh garlic-basil pop on top.
Serve immediately, ladling soup into bowls and topping with mini croutons, a drizzle of olive oil, or torn basil leaves. A crack of black pepper and a little extra cream ribbon make for a beautiful finish.

Serving Suggestions & Storage Tips for Roasted Tomato Basil Soup

Serving ideas and presentation

Classic pairing: Serve with a grilled cheese sandwich. Use a bold cheese like sharp cheddar or smoked gouda for contrast.
Elegant bowls: Ladle soup into warmed bowls; finish with a swirl of cream, a few torn basil leaves, and a drizzle of extra virgin olive oil or a sprinkle of flaky sea salt.
Crunchy top: Add the mini garlic-basil croutons for texture, or substitute toasted pine nuts for a nutty crunch.
Garnish variations: Shaved Parmesan, a dollop of ricotta, or a sprinkle of chili flakes for heat. For a lighter finish, use Greek yogurt stirred in at the end instead of cream.

Pairings and accompaniments

Bread: Rustic sourdough, crusty baguette, or garlic toast.
Salad: A crisp green salad with lemon vinaigrette cuts through the richness.
Light protein side: Herb-roasted chicken breast (no pork) or a simple baked white fish for a heartier meal.

Storage and reheating

Refrigerator: Cool the soup to room temperature, then store in an airtight container for up to 4 days. Reheat gently on the stove over low to medium-low heat to avoid breaking the emulsion. Stir in a splash of stock or water if it thickens too much.
Freezing: This soup freezes well. Cool completely, freeze in airtight containers or heavy-duty freezer bags, leaving some headspace. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note: dairy can separate slightly after freezing; stir gently and heat slowly to reincorporate.
Best reheating method: Warm gently on the stovetop over low heat, stirring often. If microwave reheating, use medium power and stir every 30–45 seconds for even warmth. Add cream or stock if needed to restore creaminess.

Make-ahead tips

Roast tomatoes up to 24 hours ahead and refrigerate. Reheat gently with canned tomatoes and stock when ready to finish the soup.
The soup can be blended and chilled, then warmed just before serving and finished with cream and garnishes for busy entertaining.

Helpful Notes & Variations for Roasted Tomato Basil Soup

Ingredient swaps and substitutions

Make it vegetarian: Swap chicken stock for vegetable stock; keep everything else the same.
Dairy-free option: Use 2/3 cup canned coconut milk (full fat) or 3/4 cup cashew cream in place of heavy cream. Coconut milk adds a hint of coconut flavor; cashew cream stays neutral.
Low-fat option: Use half-and-half instead of heavy cream, or omit cream and finish with a pat of butter for richness.
Tomato options: If Roma tomatoes are unavailable, use vine-ripened plum or beefsteak tomatoes cut and roasted similarly. Keep roasting time in mind; larger tomatoes may need a few extra minutes.
Herb swaps: Substitute basil with fresh oregano or add a little chopped parsley for different herbal notes.

Flavor enhancements and add-ins

Smoky depth: Add a roasted red bell pepper or a touch of smoked paprika for a smoky accent.
Heat: Stir in a pinch of red pepper flakes or a dash of cayenne to give the soup a spicy lift.
Umami boost: Stir in a teaspoon of soy sauce or miso (for a vegetarian umami) if you want more savory depth.

Common mistakes to avoid

Over-roasting tomatoes: Burnt tomatoes taste bitter. Watch for caramelized edges, not blackened skins.
Overcooking garlic: Garlic becomes bitter if browned in the pan; sauté briefly until fragrant.
Blending hot soup carelessly: When using a countertop blender, don’t fill it to the top and vent the lid so steam can escape — otherwise you risk hot splatters.
Skipping canned tomatoes: Relying only on fresh tomatoes can result in a less balanced soup in winter; using canned San Marzano tomatoes adds consistent flavor and body.

Pro tips from experience

Taste and adjust: Tomatoes vary in acidity. Add sugar sparingly and taste as you go.
Texture control: For a chunkier soup, purée only half and stir the rest of the roasted tomatoes in by hand.
Basil timing: Fresh basil becomes muted with long cooking. Add most of it during the simmering step and reserve some fresh leaves for garnish to keep brightness.

Conclusion (Roasted Tomato Basil Soup)

Roasted Tomato Basil Soup is a simple, soulful bowl that turns everyday ingredients into something truly comforting and memorable. With oven-roasted Roma tomatoes, a can of quality San Marzano crushed tomatoes, aromatic garlic and thyme, and a final swirl of cream, this recipe balances bright tomato flavor with velvety richness — perfect for cozy nights, impressive enough for guests, and easy enough to make any day of the week. If you love making homemade tomato soup from scratch, this version is a reliable go-to that captures both fresh summer garden flavor and the comforting depth of slow-simmered tomato soup.

For more inspiration and a slightly different take on homemade roasted tomato soup, I enjoy comparing notes with other recipes like the one at Homemade Roasted Tomato Basil Soup | Ambitious Kitchen and the comforting version shared at Roasted Tomato Basil Soup – The Rose Table. Try the recipe, leave a comment and rating below, and pin it to your favorite boards for cozy dinner ideas.

Frequently Asked Questions (Roasted Tomato Basil Soup)

Can I make this Roasted Tomato Basil Soup vegetarian or vegan?

Yes. Use vegetable stock instead of chicken stock to make the base vegetarian. For vegan and dairy-free, replace heavy cream with full-fat canned coconut milk or homemade cashew cream. Both maintain creaminess; coconut milk may impart a subtle coconut flavor, while cashew cream is more neutral.

Can I use different types of tomatoes for roasted tomato soup?

Absolutely. Roma (plum) tomatoes are excellent for roasting because of their firm flesh and low seed content, but vine-ripened plum or even beefsteak tomatoes work well. If using large tomatoes, cut them into uniform pieces and adjust roasting time. When fresh tomatoes are out of season, a good-quality can of San Marzano crushed tomatoes helps maintain consistent flavor.

How do I prevent my soup from being too acidic?

A little sugar (about 1 tablespoon in this recipe) helps balance acidity. Using roasted fresh tomatoes and a good canned San Marzano tomato also evens out sharpness. Finally, a splash of cream or a pat of butter at the end softens acidity and rounds the flavor.

Can I freeze Roasted Tomato Basil Soup, and will the cream separate?

Yes, the soup freezes well for up to 3 months. If you plan to freeze, consider leaving out the cream and adding it after thawing and reheating to avoid separation. If you do freeze with cream, gently reheat over low heat and whisk; the texture might shift slightly, but stirring in a splash of fresh cream or stock usually restores a smooth mouthfeel.

What’s the best way to blend hot soup safely?

Use an immersion blender directly in the pot for the safest, easiest method. If using a countertop blender, work in small batches and vent the lid slightly (cover with a clean kitchen towel) to let steam escape. Fill only halfway to avoid pressure build-up and hot splashes.