Creamy Roasted Tomato Basil Soup Recipe

I absolutely love this Creamy Roasted Tomato Basil Soup Recipe because it captures that perfect balance of sweet, tangy roasted tomatoes and fresh, fragrant basil, all wrapped up in a silky, comforting creaminess. Whenever I make this soup, it instantly turns a regular day into something cozy and special—especially on chilly evenings when you just want to curl up with a bowl and a good book.

You’ll find that roasting the tomatoes before blending adds incredible depth and richness, which really elevates this recipe above your typical tomato soup. Plus, it’s super satisfying to make from scratch using fresh ingredients, and the aroma that fills your kitchen while it roasts is downright therapeutic. This is definitely a recipe worth trying if you want to impress yourself and your guests with something simple yet utterly delicious.

this …

Ingredients You’ll Need

These ingredients work together beautifully to create a soup that’s comforting and fresh. I always recommend using the ripest, juiciest tomatoes you can find because they make all the difference here.

• Fresh Tomatoes: I like plum or Roma tomatoes because they roast well, but vine-ripened tomatoes are equally lovely if that’s what you have on hand.
• Sweet Onion: Adds a gentle sweetness that complements the tomatoes and mellows out the acidity beautifully.
• Olive Oil: Drizzling this over everything before roasting helps caramelize the veggies and adds richness.
• Kosher Salt: Essential for seasoning – it brings all the flavors together.
• Freshly Cracked Black Pepper: Adds subtle heat and depth.
• Salted Butter: Used to sauté the garlic and add creaminess to the flavor profile.
• Minced Garlic: Roasting garlic lightly could overpower the soup; sautéing it gently works better.
• Chicken Broth: Gives the soup some body and richness; if you want a vegetarian option, vegetable broth works well too.
• Fresh Basil Leaves: The star herb that perfectly balances the tomatoes’ sweetness with its bright, fragrant notes.
• Fresh Thyme or Dried Thyme: Adds a subtle earthiness—fresh thyme if you can get it, but dried works fine.
• Heavy Cream: This is what makes the soup creamy and indulgent—I always use full-fat for the best texture.
• Baking Soda (optional): A little secret trick that cuts acidity if your tomatoes are too tangy; I always taste before adding!

Variations

I love how adaptable this Creamy Roasted Tomato Basil Soup Recipe is, and I often tweak it based on what’s in season or what my family prefers. Feel free to swap out ingredients or add your own twist—you can’t really go wrong!

• Vegan Variation: I once made it with coconut milk instead of heavy cream and vegetable broth in place of chicken broth, and it turned out luxuriously creamy and just as satisfying.
• Spicy Twist: Sometimes, I add a pinch of red pepper flakes before roasting for a subtle kick – my family loves the extra warmth.
• Herb Variations: Swap thyme with rosemary or oregano for a different savory note; just don’t overpower the basil, which is the real star.
• Cheesy Upgrade: Stir in some grated Parmesan near the end or garnish with it for a rich, nutty boost.

How to Make Creamy Roasted Tomato Basil Soup Recipe

Step 1: Roast Your Tomatoes and Onions

Preheat your oven to 425°F (220°C). Arrange your halved or quartered tomatoes cut-side up and sweet onion wedges on a baking sheet lined with parchment paper. Drizzle everything with olive oil and sprinkle with kosher salt and freshly cracked black pepper. Roast for about 45-60 minutes until your tomatoes are juicy, softened, and just starting to caramelize. You’ll know they’re ready when they look beautifully golden and smell irresistibly sweet. The onions should be tender and fork-soft, too.

Step 2: Sauté the Garlic

While your tomatoes and onions roast, heat salted butter in a large stainless steel or enameled Dutch oven over medium heat. Add minced garlic and let it cook until fragrant but not browned—about 1-2 minutes. This gentle sauté really enhances the garlic’s flavor without overwhelming your soup.

Step 3: Blend Your Soup Base

Carefully transfer the roasted tomatoes, onions, and all their delicious juices straight into your pot with the garlic. Add chicken broth and fresh basil leaves, then stir everything together. I always use an immersion blender here to puree the soup right in the pot until it’s smooth and perfectly uniform. If you don’t have one, blending in batches in a regular blender works just fine. Just watch out for hot splashes!

Step 4: Add Herbs and Cream, Then Simmer

Next, toss in a sprig of fresh thyme (or the equivalent dried) and pour in the heavy cream. Give it a good stir and let the soup simmer gently for at least 30 minutes. This slow simmer melds all the flavors beautifully and thickens the soup just the right amount. Remember to stir occasionally so it doesn’t stick to the bottom.

Step 5: Final Seasoning and Serving

Remove the thyme sprig and taste your soup. This is where I reach for a pinch of baking soda if the soup feels too acidic—it neutralizes the tartness without dulling the flavor. Add extra salt and pepper as needed. Serve hot, either on its own or topped with crunchy croutons, a sprinkle of parmesan, or even a drizzle of olive oil or cream. For a classic pairing, nothing beats dipping a melty grilled cheese sandwich alongside.

How to Serve Creamy Roasted Tomato Basil Soup Recipe

Garnishes

I’m a huge fan of topping this soup with freshly torn basil leaves, a sprinkle of grated Parmesan, or even a swirl of good-quality olive oil for an extra touch of richness. Croutons add a welcome crunch and make every bite extra satisfying. Sometimes, I drizzle a little heavy cream right on top for that classic creamy look and flavor.

Side Dishes

My absolute favorite pairing is a gooey grilled cheese sandwich—nothing else quite complements the creamy roasted tomato basil soup like warm, melty cheese and toasted bread. Besides that, a light green salad or some crusty garlic bread works wonderfully as well.

Creative Ways to Present

For special occasions, I like to serve the soup in clear glass mugs so the beautiful, rich red color shines through, topped with mini basil leaf sprigs. Another idea is to pour the soup into small bread bowls for a rustic, fun presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps well for up to 5 days. When you’re ready to enjoy it again, give it a good stir to reincorporate any separated cream before reheating.

Freezing

This soup freezes beautifully—just cool it completely before transferring it to freezer-safe containers or bags. I’ve found it maintains its creamy texture and flavor even after a couple months in the freezer, making it perfect for meal prep.

Reheating

To reheat, I gently warm the soup in a saucepan over medium-low heat, stirring often so it doesn’t scorch. If it seems too thick, add a splash of broth or cream to bring back that silky texture. It tastes almost as fresh as the first time every time.

FAQs

Final Thoughts

This Creamy Roasted Tomato Basil Soup Recipe is one that holds a special place in my kitchen, whether I’m making it on a crisp fall afternoon or serving it at a dinner party. It’s incredibly comforting, full of fresh flavors, and surprisingly easy to pull together. I hope you enjoy making and savoring it as much as I do—it’s the kind of soup that feels like a warm hug in a bowl, every single time.

Print