If there was ever the ultimate comfort soup, this bowl of deliciousness would be a serious contender.
We go with a combination of fresh tomatoes and canned crushed tomatoes for the perfect taste and texture. The fresh basil and stock are just the right amount of balance to the soup. The cream adds depth and luxuriousness. And, once you’ve roasted the tomatoes, the soup comes together in about 30 minutes!
HOW TO MAKE ROASTED TOMATO SOUP
Roasting the tomatoes for this easy tomato basil soup delivers a deeply satisfying taste for the soup.
You can really go with any type of tomato here, but we find Roma tomatoes work best. And, they are typically available all year.
ROASTING THE TOMATOES IS EASY
Simply preheat your oven to 375°F, line a large baking sheet with foil, and slice the tomatoes in half.
If using whole tomatoes, then cut them into thick (½-inch) slices. Drizzle with olive oil and then sprinkle them with salt and pepper. After baking for 1 hour, they will be tender and perfectly cooked.
EXPERT TIP: The tomatoes can be roasted in advance, up to 24 hours. Once the pan is cool enough to handle, cover the tomatoes with either kitchen towels (not pressing down on them), or with plastic wrap. When ready to use, carefully transfer the roasted tomatoes with a spatula (or your hands) from the baking sheet to the pot.
After sautéing chopped onions in olive oil, throw in 4 minced cloves of garlic along with some chopped fresh thyme.
Next goes in a large can (28 oz) of crushed tomatoes and the fresh basil.
Season with salt and pepper and let simmer for just 10 minutes.
FRESH TOMATO BASIL SOUP IN ABOUT 30 MINUTES
Once the canned tomatoes have simmered with the basil, it’s time to add in the roasted tomatoes.
Add the stock and let simmer on low for 20 to 30 minutes.
We’re getting close, folks!
To reach the right consistency, we use our immersion blender.
EXPERT TIP: You could also purée the soup in a blender or even a food processor. Using either of these appliances will give you a very smooth texture. The immersion blender allows you to make the soup as smooth, or textured, as you desire. Whichever method you opt for, use caution. The soup is hot and can splatter and cause a burn if it reaches your skin.
A final addition of heavy cream adds a depth of silkiness and taste that makes this the best-ever creamy tomato basil soup recipe on the planet.
The soup is now ready to eat, or you can keep it at a low simmer until ready to serve.
EXPERT TIP: You can substitute whole milk or half-and-half in place of the heavy cream. The finished soup will not be as silky, and the cream does add a layer of taste that we think is wonderful, but the other options are fantastic, too. For a completely dairy-free version, don’t add the cream or milk at all.
THE PERFECT SOUP FOR ENTERTAINING
This soup is so satisfying and always gets rave reviews when we serve it to guests.
Silky, cream, and layers upon layers of taste.
And it’s so easy to prepare!
ROASTED TOMATO BASIL SOUP FAQs
- Can I use only canned tomatoes? Yes, but you won’t get the deep roasted taste from roasting fresh tomatoes. If using only canned, skip the roasting steps of the recipe and go with two 28 oz. cans of tomatoes, we recommend one can of crushed tomatoes, and one can of whole tomatoes, preferably San Marzano (make sure the can is labeled “certified”).
- What about dried herbs, can I use them? For the thyme, absolutely, go with 1½ teaspoons of dried. For the basil, you won’t get those beautiful specs of basil, and the flavor won’t be as robust, but in a pinch, you could go with ¼ cup of dried basil.
- How do you make those delicious looking croutons? Cut a loaf of bread into thin slices. Cube the slices (2 or 3) and place them in a bowl. Add 1 tablespoon of olive oil, 1 minced garlic clove, and a pinch of salt and pepper. Preheat oven to 400°F and bake until golden, flipping once – about 8 minutes.
- How long will the soup keep? As with so many soups and stews, this gets even better the next day. It will keep in an air-tight container in the refrigerator for up to 1 week and freezes beautifully for up to 2 months.
THE PERFECT DUNKING SOUP
You and your loved ones will flip when you serve this amazing soup. Other favorite soup recipes are our:
Rustic Lentil Soup
Broccoli Cheddar Soup
Roasted Butternut Squash Soup
Classic French Onion Soup
Homemade Chicken and Dumplings
But in the meantime, make this amazing Roasted Tomato Basil Soup! The PERFECT soup for grilled cheese sandwich dunking!
Ready to make the best tomato basil soup in the world? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Roasted Tomato Basil Soup
Video
Equipment
- Large Dutch oven, or soup pot
Ingredients
- 9 Roma tomatoes sliced lengthwise
- 3 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 28 oz. can San Marzano tomatoes crushed
- 1 cup basil fresh, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F.
- Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
- Roast tomatoes for 1 hour. Remove from oven and set aside.
- Heat 2 tablespoon oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
- Add onion, and saute for about 5 minutes.
- Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
- Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
- Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
- Stir in the cream.
- To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil...bake at 400 for about 7 minutes... these make wonderful croutons!
- Add the croutons to the top of the served soup. Serve at once!
Notes
Nutrition
POST UPDATE: This recipe was originally published in March 2014, but was updated with improved tweaks to the recipe, new tips, photography, and a brand-new fabulous video in March 2020!
Coleen says
This is hands down my new favorite tomato soup recipe! FYI- I used my grape tomatoes from my garden, since I had so many of them, and it turned out fabulous! I roasted them for 40 minutes at 375. Don’t skip on the fresh basil! It’s the star of this recipe for sure! Will definitely be one of our new fall favorites!
Kris Longwell says
YAY! We can’t express enough how happy this make us!! We are THRILLED you are loving our tomato basil soup and it sounds like yours is absolute PERFECTION! Thanks so much for sharing and for the awesome review. That means the world to us! Stay in touch! xo Kris & Wesley
Teresa says
How many servings does it make?
Kris Longwell says
Hi Teresa! Sorry for the delayed response. This serves about 6 to 8 cups, so figure 6 tp 8 servings. Hope this helps! Let us know if you make the soup and what you think! All the best, Kris & Wesley
Teresa says
My favorite soup of all time!!! It is so easy to make and literally is so delicious fresh or as leftovers! Especially with a grilled cheese sandwich on fresh sourdough! Can’t recommend this recipe enough!!!
Janet Perry says
Can I use sun-dried tomatoes in oil in place of roasted tomatoes? I can’t get good tomatoes here.
Kris Longwell says
Hi Janet! Sorry for the delayed response. We’d recommend just going with whole canned tomatoes rather than the sun-dried tomatoes. Though they would be tasty, they won’t cook down and might give the soup an odd texture. Let us know if you make the soup and how it turns out! All the best, Kris & Wesley
Ginna Stokes says
I just made this soup today and it is fabulous!! I’ve been looking for a good, savory tomato soup that is not sweet and this fits the bill. I followed the recipe exactly with the exception of adding a little more salt. This will definitely be my go to tomato soup recipe.
Vanessa says
The best tomato soup EVER! I’ve made it for 3 years now, and have not changed or tweaked not one thing, its that delicious! My hubby asks for it ever 2 weeks in the fall months. Our picky kids love it too.
Kris Longwell says
Vanessa! Yay!! We are so thrilled you’re making our roasted tomato soup and having such great success with it! And we LOVE that the kiddos enjoy it, too!! Thanks so much for letting us know and for the awesome review. That honestly means so much to us! Stay in touch! xo Kris & Wesley
Patty says
I just made this recipe for the first time and all I can say is it’s the best tomato soup EVER! I used tomatoes from my garden as well as fresh basil and thyme. I also used vegetable stock instead of chicken stock. I really need this in my life this winter! I’ll be picking the rest of our Roma tomatoes, roasting them, then freezing them for later use. Absolutely delicious!!
Kris Longwell says
Patty!! YES!!! We are THRILLED you made our tomato basil soup and had such great success with it!! Tomatoes and herbs from your garden must have put it over the top!! Amazing!!! Thank you so so much for sharing and for the GREAT review! That means the world to us! Please stay in touch and keep on cookin’!! xo Kris & Wesley
jess says
can I go without the sugar?
Kris Longwell says
Absolutely!
Carson says
Hi! Can I use ALL fresh tomatoes? I have such an abundance from my garden!
Asya W. says
This soup is delicious! I add in a couple of roasted red peppers that I just trow in to roast with the tomatoes and it gives it an incredible flavor.
Britt says
Probably the best soup I’ve ever made! Can’t wait to try your other recipes!
Kris Longwell says
Hi Britt! We are THRILLED you made our roasted tomato basil soup and had such great success!!! Woo hoo! YES!! Please explore more and keep us posted! Thanks so much for sharing and for the wonderful review. That means the world to us! Have a GREAT day! Kris & Wesley