Roasted Tomato Basil Soup
A recipe that redefines the creamy, cozy classic we all love - you'll never think of tomato soup the same.
There’s just something timeless about a steaming bowl of tomato soup — velvety smooth, rich with roasted flavor, and begging to be paired with a buttery grilled cheese. This recipe is nostalgic yet elevated, simple but deeply satisfying. It takes basic ingredients and turns into something you didn’t know tomato soup could be.
This version is everything a homemade soup should be:
Fresh, flavorful, and made from whole ingredients that let the tomatoes truly shine. The oven does most of the work, roasting them down until they’re sweet, caramelized, and full of depth. A touch of cream and basil ties it all together, transforming humble pantry staples into the kind of meal that makes you slow down and savor every bite.
If you’ve only ever had tomato soup from a can - this one will completely change the game.
Meet your new go-to cozy night staple:
✨ Roasted Tomato Basil Soup ✨
Comforting, creamy, aromatic, and just the right amount of indulgent.
🥣 Why You’ll Love This Recipe
Roasted to perfection:
The oven caramelizes the tomatoes, onion, and garlic, giving your soup a rich, naturally sweet flavor you can’t get from canned tomatoes.Simple ingredients, big flavor:
Just fresh tomatoes, herbs, a splash of cream, and a few pantry staples — proof that good food doesn’t have to be complicated.Make it your own:
Use chicken or vegetable broth, add a sprinkle of chili flakes for heat, or finish with a swirl of pesto or parmesan.Pure comfort:
This soup is creamy, cozy, and endlessly nostalgic. Perfect for dipping a gooey grilled cheese or sipping straight from a mug on a chilly day.
🍽️ Quick Overview
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: ~310 per serving (estimate)
🍅 Ingredients to Roast
3 large tomatoes (Celebrity or hothouse), largely chopped - 860g
4 large Roma tomatoes, largely chopped - 512g
1 pint cherry tomatoes
1 red bell pepper, largely chopped
¾ onion, largely chopped
2 garlic clusters, tops sliced off
2–3 tbsp olive oil
1 tsp each: garlic powder, onion powder, smoked paprika, oregano, basil
½ tsp chili flakes
2 tsp truffle salt
1 tsp black pepper
To Finish
2 tbsp butter
1 (6 oz) can tomato paste
¼ cup fresh basil, chopped
2 cups chicken broth
1 tbsp vegetable base (like Better Than Bouillon)
1–2 tbsp coconut sugar
Extra seasonings to taste — garlic, paprika, salt, onion, pepper
1 cup heavy cream
👩🍳 Instructions
Preheat your oven to 425°F.
Prep the vegetables: On a large baking sheet, toss the tomatoes, bell pepper, onion, and garlic with olive oil and your seasonings.
Roast for 20–30 minutes, until the veggies are caramelized and tender. Then broil for a few minutes to char the edges - that’s where the flavor magic happens.
Blend: Once cooled off a bit, transfer everything (including the juices!) into a large bowl. Use an immersion blender to puree until smooth and creamy. Set aside.
Build the base: In a Dutch oven or large pot over medium heat, melt butter. Stir in tomato paste and basil and cook for 2–3 minutes to deepen the flavor.
Combine: Add the blended vegetables, chicken broth, vegetable base, and coconut sugar. Stir and taste - adjust your seasonings to your liking.
Finish with cream: Pour in the heavy cream and simmer for 10 minutes to let everything meld together. For extra smoothness, immersion blend once more before serving.
Serve: Ladle into bowls and pair with a crispy, melty grilled cheese. Cozy doesn’t even begin to cover it <3
🫶 Tips & Notes
Tomatoes: A mix of different varieties gives the best depth of flavor — think juicy hothouse + concentrated Roma + sweet cherry tomatoes.
Make it vegan: Swap the butter for olive oil and the cream for coconut cream or cashew cream.
Storage: Keeps well in the fridge for up to 5 days, or freeze for 3 months. Reheat gently on the stove.
Upgrade moment: Drizzle with truffle oil, sprinkle with flaky salt, or top with fresh basil ribbons before serving.
FAQs for Roasted Tomato Basil Soup
Can I use canned tomatoes instead of fresh?
Yes! While roasting fresh tomatoes gives a deeper, naturally sweet flavor, high-quality canned San Marzano or fire-roasted tomatoes work beautifully when fresh ones aren’t in season. Use about 2 (28 oz) cans and skip the roasting step - just sauté your onions, garlic, and bell pepper first before blending.
What if I don’t have truffle salt?
No problem — just use regular sea salt. You can drizzle a little truffle oil on top before serving if you still want that rich, earthy aroma.
Can I make this soup vegan or dairy-free?
Definitely. Swap the butter for olive oil and use coconut cream or cashew cream instead of heavy cream. It’ll still be velvety, rich, and completely plant-based.
How long does it keep?
This soup keeps in the fridge for up to 5 days or can be frozen for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen it up.
Can I use an upright blender instead of an immersion blender?
Absolutely - just be careful when blending hot soup. Work in batches and let the steam escape slightly so the lid doesn’t pop off. Then pour everything back into the pot to finish simmering.
Can I skip the coconut sugar?
You can, but a touch of sweetness helps balance the acidity of the tomatoes. If you prefer, use a drizzle of maple syrup or honey instead — or taste first and see if it needs it.
Can I make it thicker or thinner?
Yes! For a thicker soup, simmer uncovered a bit longer to reduce. For a thinner texture, just add extra broth until it’s your perfect consistency.
What should I serve it with?
The classics never fail: a buttery grilled cheese or a crusty sourdough toast. For something lighter, try a drizzle of pesto, a dollop of burrata, or even roasted chickpeas for crunch.