Name: Roasted Tomato Basil Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 3 pounds fresh tomatoes, cut into 2-inch pieces; 1/2 onion, diced; 5 cloves garlic, peeled and chopped; 2 tablespoons olive oil; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 1/4 cup fresh basil; 2 tablespoons salted butter; 2 tablespoons all-purpose flour; 1 tablespoon granulated sugar; 1 quart vegetable broth; 1/4 to 1/2 cup heavy cream (optional)

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I make this Roasted Tomato Basil Soup when I want something warm, smooth, and comforting that still tastes fresh and homemade. Roasting the tomatoes, onion, and garlic gives the soup a deeper flavor, while the basil adds brightness and the cream gives it a silky finish. It is a simple soup, but it feels rich, cozy, and satisfying.

Roasted Tomato Basil Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 pounds fresh tomatoes, cut into 2-inch pieces

½ onion, diced

5 cloves garlic, peeled and chopped

2 tablespoons olive oil

½ teaspoon fine sea salt

¼ teaspoon black pepper

¼ cup fresh basil

2 tablespoons salted butter

2 tablespoons all-purpose flour

1 tablespoon granulated sugar

1 quart vegetable broth

¼ to ½ cup heavy cream, optional

Directions

I start by preheating the oven to 450°F (232°C) and lightly greasing a large baking sheet. In a large bowl, I toss the tomatoes, onion, garlic, olive oil, salt, and black pepper until everything is evenly coated.

I spread the vegetables in a single layer on the prepared baking sheet. I roast them for 15 minutes, stir, and then roast them for another 15 minutes. For extra flavor, I broil them for the last 2 to 3 minutes so some of the tomatoes get lightly charred.

I transfer the roasted vegetables and all the juices to a blender, add the fresh basil, and blend everything until completely smooth.

In a large pot over medium-high heat, I melt the butter. I whisk in the flour and cook it for 30 to 60 seconds, just until it looks bubbly and lightly golden. Then I whisk in the vegetable broth and sugar until the mixture is smooth.

I pour in the blended tomato mixture and whisk well. If I want the soup to be richer and creamier, I stir in the heavy cream at this point.

I let the soup simmer over medium-low heat for about 15 minutes, until it thickens slightly. Before serving, I taste it and adjust the seasoning as needed. I like serving it warm with extra basil, croutons, bread, or grilled cheese.

Servings and timing

I get 8 servings from this recipe.

I need about 5 minutes for prep, 45 minutes for cooking, and 50 minutes total. Each serving has about 111 calories.

Variations

I sometimes add a little more heavy cream when I want the soup to feel extra rich. If I want a stronger herb flavor, I stir in a little more fresh basil right before serving. I can also make it slightly spicy by adding a pinch of red pepper flakes. For a dairy-free version, I leave out the cream and use oil instead of butter. When I want a heartier bowl, I serve it with grilled cheese or top it with crunchy homemade croutons.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. If I want to keep it longer, I freeze it in portions for up to 3 months. When I reheat it, I warm it gently on the stovetop over medium-low heat and stir occasionally until hot. If the soup has thickened too much, I add a small splash of broth to loosen it. I also reheat it in the microwave in short intervals, stirring between each one.

FAQs

Can I use canned tomatoes instead of fresh tomatoes?

I can use canned tomatoes if fresh tomatoes are not available, but I get the best flavor from fresh roasted tomatoes. If I use canned tomatoes, I still simmer the soup well so the flavor can develop.

Do I have to add the heavy cream?

I do not have to add the heavy cream. I can leave it out for a lighter soup, and it will still be smooth and flavorful.

What type of tomatoes work best for this soup?

I like using ripe, flavorful tomatoes such as Roma or vine-ripened tomatoes. A mix of tomato varieties also works well and gives the soup a deeper taste.

Can I make this soup ahead of time?

I can make this soup ahead of time because the flavor stays great after chilling. In fact, I think it tastes even better the next day once everything has had more time to blend together.

How can I make the soup thicker?

I make the soup thicker by simmering it a little longer so more liquid cooks off. I can also use the full amount of heavy cream for a richer texture.

Conclusion

I love how this Roasted Tomato Basil Soup turns a few simple ingredients into something deeply comforting and full of flavor. The roasted vegetables, fresh basil, and creamy finish make it feel homemade in the best way. It is an easy recipe that I can enjoy for lunch, dinner, or a cozy meal with my favorite bread on the side.

📖 Recipe:

Roasted Tomato Basil Soup

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A smooth and comforting roasted tomato basil soup with deep, rich flavor from oven-roasted vegetables and a silky finish. Perfect for a cozy meal served with bread or grilled cheese.

Instructions

Preheat oven to 450°F (232°C) and lightly grease a large baking sheet.
In a large bowl, toss tomatoes, onion, garlic, olive oil, salt, and pepper until evenly coated.
Spread vegetables in a single layer on the baking sheet. Roast for 15 minutes, stir, then roast another 15 minutes. Broil for 2–3 minutes for light charring.
Transfer roasted vegetables and juices to a blender. Add basil and blend until completely smooth.
In a large pot over medium-high heat, melt butter. Whisk in flour and cook 30–60 seconds until bubbly and lightly golden.
Whisk in vegetable broth and sugar until smooth.
Add the blended tomato mixture and whisk well. Stir in heavy cream if using.
Simmer over medium-low heat for about 15 minutes until slightly thickened.
Taste and adjust seasoning. Serve warm with basil, croutons, bread, or grilled cheese.