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 (1/2-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
Equipment
- Large Dutch oven, or soup pot
Ingredients
- 9 Roma tomatoes sliced lengthwise
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 tbsp fresh thyme minced
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 1 28 oz. can San Marzano tomatoes crushed
- 1 cup basil fresh, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 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 tbsp 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!
Video
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!
This was such a hit in my home. My husband doesn’t care for tomatoes but ate 2 bowls of this deliciousness!
I made the croutons with the croissant bread from Costco. They are addicting!
Thank you for sharing your fabulous recipe!
This soup is one of my new favorites! I pair it with mini grilled cheeses 🙂 I have started canning this year. I wonder – have you tried canning this recipe? If so – how did the flavors hold up? Thank you for sharing!
Hi Robyn! We are thrilled you are enjoying our roasted tomato basil soup and we agree, it’s even more amazing with grilled cheese sammies!!! We have never canned the soup but we’ve had other readers who have commented that they canned the soup and had success. I don’t see there being any issue with it! Let us know if you do and what you think! Thanks again for sharing and for the great review. That means the world to us! Best, Kris & Wesley
Wish you guys were my neighbors we would have so much fun. To the fun guys thank you
Thank you, Peggy! Fun should be had…especially when good food is involved! Sending much love and joy back to you!!! xoxo
My family absolutely loves this recipe! We always have an abundance of tomatoes and basil from our garden so this recipe is a go to at least 3-4 times a year (especially during “soup weather”). The only thing we do differently is use veggie stock instead of chicken to keep it (we are not strictly vegetarian but only eat meat once a week), and we sub the sugar for balsamic vinegar. But I have made it strictly according to the recipe before it is just as scrumptious!
Hi Alicia! We are so thrilled you are loving our tomato basil soup recipe! And how amazing to bake it with homegrown tomatoes and basil! YUM!!! Veggie stock is a great way to go! Hey! We just published our version of vegetable stock! Check it out! It’s easy and soooo good!! Thank you so very much for sharing your experiences with the soup recipe and for the fantastic review. That means so very much to us! Please stay in touch! Best, Kris & Wesley
This soup is excellent! It is a staple in our home. Thank you very much for sharing such a wonderful recipe!
Hi Lisa! Woo hoo! We are so so happy you make our roasted tomato basil soup and having such success with it!!! Thank you SO MUCH for sharing and for the awesome review. That means the world to us!!!! xoxo Kris & Wesley
This soup is amazing! I’ll never make it any other way again. Thanks for the great recipe.
Hi Amy! Yay!! We are so so happy you made the tomato basil soup and enjoyed it! Thank you so so much for sharing and for the wonderful review! That means so much to us! Please stay in touch! Best, Kris & Wesley
Made this tonight and was so good on a chilly 61 degree day.
Hi Donna! Woo hoo! It really is the perfect sop when the temps start to cool down! Thanks for sharing and for the wonderful review! We appreciate that so much! Have a great week! Kris & Wesley
Love ,love, love this soup! I have made it several times and it is perfection each time. Easy to follow directions and so delicious. My basil plants went crazy this summer so very economical to make as well.
I’m thinking about making this soup & giving as gifts for family & friends.
Thank you for this recipe!
Hi Mary! This makes us so so happy! We LOVE that you are loving our tomato basil soup! And that would be an awesome gift!!! Thank you so so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! Best, Kris & Wesley
One of my favorite soups to make! I’ve been using the recipe since last year, so fresh and so good! Serve with a grilled cheese and it’s perfect 10/10!
Hi Lexi! Woo hoo! We agree! It’s such a heart-warming soup and the addition of grilled cheese is PERFECTION! Thank you so so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! Best, Kris & Wesley
My first time making homemade tomato soup – this recipe was EXCELLENT! Instructions were easy to follow and it tasted amazing. My husband said it was the best soup I’ve ever made!
Unfortunately today I learned that if you pour hot soup into a blender it’ll blow the lid right off. So I had a huge mess to clean…but it was worth it
Hey Sam!! Oh no!!! We hope you didn’t have too much of a tomatoey mess to clean up! And, maybe even more importantly, you didn’t lose most of the soup! We are so so happy you made the soup and had success great success (well, until blender time!)!! Don’t worry, though, we’ve done that, too! The things you learn in the kitchen! LOL! Thanks so much for sharing and for the GREAT review. That means the world to us! Please stay in touch! Kris & Wesley