If you’re craving the ultimate bowl of comfort, this Roasted Tomato Basil Soup is it. By combining roasted fresh tomatoes with canned crushed tomatoes, you get the perfect balance of flavor and texture. Fresh basil adds brightness, stock deepens the flavor, and a splash of cream makes it luxuriously smooth. Best of all, once your tomatoes are roasted, the soup comes together in about 30 minutes—perfect for weeknights or entertaining!
Why You’ll Love This Soup
- Deep flavor: Roasting the tomatoes first brings out their natural sweetness.
- Easy to make: Simple steps and pantry ingredients come together quickly.
- Velvety texture: Cream adds richness, while you control the smoothness with an immersion blender.
- Perfect pair: Ideal for dunking with a gooey grilled cheese sandwich.
How to Roast the Tomatoes
Roasting is what makes this soup shine. Roma tomatoes are our favorite choice, but any ripe tomato will do.
- Preheat your oven to 375°F (190°C) and line a baking sheet with foil.
- Slice the tomatoes in half (or into thick slices if large).
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 1 hour, until tender and slightly caramelized.
👉 Tip: You can roast the tomatoes up to 24 hours ahead. Store them covered on the baking sheet until you’re ready to make the soup.
Making the Soup
Once your tomatoes are ready, the rest of the soup is simple:
- Sauté the aromatics. In a large Dutch oven, cook diced onions in olive oil until softened. Add garlic and thyme for an extra layer of flavor.
- Simmer with tomatoes. Stir in crushed canned tomatoes, fresh basil, and a pinch of sugar to balance acidity. Let simmer for 10 minutes.
- Add the roasted tomatoes and stock. Simmer gently for 20–30 minutes, allowing the flavors to meld.
- Blend to your liking. Use an immersion blender for a rustic texture, or a traditional blender for a silky-smooth finish.
- Finish with cream. A swirl of heavy cream makes it irresistibly rich and velvety.
Expert Tips
- No immersion blender? A regular blender or food processor works fine—just be careful, as hot soup can splatter.
- Lighter version: Swap in half-and-half or whole milk instead of cream, or leave it out for a dairy-free soup.
- Make it vegetarian: Use vegetable stock instead of chicken stock.
- Meal prep: The soup keeps in the fridge for up to a week and freezes beautifully for up to 2 months.
Serving Suggestions
This soup is delicious on its own, but even better with toppings and sides:
- Homemade garlic croutons
- A swirl of cream or drizzle of olive oil
- Gooey grilled cheese sandwiches
- A side salad or crusty bread
FAQs
Can I use only canned tomatoes? Yes, but you’ll lose the depth of roasted flavor. Use one can of crushed tomatoes and one can of whole San Marzano tomatoes for the best result.
Can I use dried herbs? Dried thyme works well (about 1 ½ teaspoons). Dried basil can be used in a pinch (¼ cup), though fresh basil gives the best flavor.
How long does it last? This soup gets even better the next day. Refrigerate for up to 1 week or freeze for up to 2 months.
Final Touch
This Roasted Tomato Basil Soup is silky, flavorful, and the perfect partner for grilled cheese dunking. Whether you’re making it for a cozy family meal or serving guests, it’s a bowl of comfort that always gets rave reviews.