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Bowl of roasted tomato basil soup garnished with fresh basil leaves

Roasted Tomato Basil Soup

A cozy, homemade roasted tomato soup recipe featuring fresh basil and cream, perfect for comforting evenings and dinner parties.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

For the roasted tomato base
  • 9 pieces 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.
  • 1 pinch kosher salt To season before roasting.
  • 0.5 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.
  • 1 medium yellow onion, finely diced About 1 cup after chopping.
  • 4 cloves garlic, minced Fresh is best for bright flavor.
  • 1 tablespoon fresh thyme, minced Or 1 teaspoon dried thyme if needed.
  • 28 ounces canned 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.
  • ⅔ cup heavy cream For the classic velvety finish; see substitutions 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.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Halve 9 Roma tomatoes lengthwise and arrange them cut-side up on a rimmed baking sheet.
  3. Drizzle with 3 tablespoons extra virgin olive oil, then sprinkle evenly with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
  4. Roast the tomatoes for about 1 hour, looking for soft, collapsed centers with slightly caramelized edges.
Cooking
  1. In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons unsalted butter.
  2. Add 1 cup of finely diced yellow onion and sauté for about 5 minutes until translucent.
  3. Stir in 4 cloves of minced garlic, 1 tablespoon of fresh thyme, and a pinch of salt and pepper. Sauté for another minute.
  4. Add 1 can of crushed San Marzano tomatoes, 1 cup of roughly chopped fresh basil, and 1 tablespoon of sugar to the pot. Simmer for 10 minutes.
  5. Pour in 2 cups of chicken stock and add the roasted tomatoes, including any pan juices.
  6. Bring the soup to a gentle simmer and let it cook uncovered for 30 minutes.
  7. Remove from heat and purée the soup using an immersion blender until smooth.
  8. Stir in 2/3 cup of heavy cream and warm the soup briefly over low heat just until heated through.
  9. Optional: Toss small bread cubes with olive oil, minced garlic, and chopped basil and bake at 400°F for about 7 minutes for croutons.
  10. Serve the soup immediately, ladling into bowls and topping with croutons, a drizzle of olive oil, or torn basil leaves.

Notes

This recipe can be made vegetarian by swapping chicken stock for vegetable stock. For dairy-free, use full-fat coconut milk or cashew cream in place of heavy cream.