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A steaming bowl of creamy roasted tomato basil soup, garnished with fresh basil leaves and served with crusty bread.
Jana Rae

Creamy Roasted Tomato Basil Soup

This Creamy Roasted Tomato Basil Soup is rich, velvety, and packed with deep roasted tomato flavor. Made with fresh basil, garlic, and a touch of cream, it's the perfect cozy meal for any season. Serve it with grilled cheese or crusty bread for the ultimate comfort food experience.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Roasted Tomatoes:
  • 2 lbs fresh Roma or vine-ripened tomatoes halved
  • 3 tbsp olive oil
  • 4 cloves garlic peeled and smashed
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
For the Soup:
  • 1 tbsp butter or olive oil
  • 1 small onion finely chopped
  • 2 cups vegetable broth or chicken broth
  • ½ cup heavy cream or coconut milk for dairy-free
  • 1 tsp sugar optional, helps balance acidity
  • ½ tsp red pepper flakes optional, for heat
  • ½ cup fresh basil leaves chopped
  • Salt & pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the halved tomatoes and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and oregano.
  3. Roast for 30-35 minutes, until the tomatoes are soft and slightly caramelized.
  4. In a large pot, melt butter or olive oil over medium heat.
  5. Add chopped onions and sauté until soft, about 3-4 minutes.
  6. Stir in the roasted tomatoes and garlic, then pour in the vegetable broth.
  7. Using an immersion blender, puree the soup until smooth. If using a regular blender, work in batches and blend carefully.
  8. Return the soup to the pot and stir in heavy cream (or coconut milk), sugar, and red pepper flakes if using.
  9. Simmer for 5 more minutes, then add chopped fresh basil and stir well.
  10. Taste and adjust seasoning as needed.

Notes

Recipe Notes

  • Best tomatoes to use? Roma, vine-ripened, or San Marzano tomatoes provide the best flavor.
  • Want a smoky taste? Add a pinch of smoked paprika for depth.
  • Make it vegan by using vegetable broth and replacing dairy with coconut milk.