Roasted Tomato Basil Soup

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!

A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.


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.


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.

A baking sheet lined with foil filled with cut tomatoes to be roasted.
A baking sheet lined with foil with roasted tomatoes on it.

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.

A large blue Dutch oven with tomatoes and herbs simmering in it with a wooden spoon in the pot.


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!

A metal spatula dropping roasted tomatoes into a pot of tomato basil soup.

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.

An immersion blender puréeing roasted tomato basil soup in a large pot.

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.

Heavy cream being poured from a milk jar into a pot of tomato soup.


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!

A ladle filled with roasted tomato basil soup in a large blue Dutch oven.


  • 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.

A white bowl of roasted tomato basil soup with croutons on top.


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!

A hand dunking a grilled cheese sandwich into a bowl of tomato basil soup.

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!

A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate in comfort. Roasting the tomatoes gives the soup a deep, rich flavor. And over-the-top good with grilled cheese sandwiches.
5 from 62 votes
Print Pin Rate
Course: Soup
Cuisine: Soup
Keyword: Basil, creay tomato basil soup recipe, Roasted Tomatoes
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8 people
Calories: 190kcal


  • Large Dutch oven, or soup pot


  • 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


  • 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!



We find fresh Roma tomatoes are perfect for roasting, but most tomatoes will work.  Thick slices are best.  Be sure to cut away any brown spots, especially on the top of the tomato.  The roasted tomatoes can be made up 1 day in advance, but we think using them within a couple of hours or roasting is best. 
Fresh thyme and basil is always best, but if using dried, then reduce the thyme to 1½ teaspoons and ¼ cup of dried basil. 
Whole milk, or half-and-half can be substituted for the cream, although the soup won't be as silky and the taste not as rich, but will still be delicious.
Substitute vegetable stock/broth for the chicken stock to make the soup 100% vegetarian. 
The soup will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months. 


Calories: 190kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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!


  • Haven’t made this yet but it sounds amazing and it’s on my dinner list for the week! I really enjoyed watching your instruction video and can’t wait to make this!

    Would a 4.7 qt Dutch oven be big enough?

    • Hi Nicole! We really think you’re going to love this soup! It’s so yummy and heart-warming! And your 4.7 qt. Dutch oven is the perfect size! Let us know if you make it and what you think!! All the best, Kris & Wesley

  • I see your video’s tomato basil supo, you are Fantastick I love you, my inglés not is good, but I understan little but written everything mor or less

  • Ok, I’ll admit, I’m a soup from a can girl but I bought myself a Dutch oven in hopes of cooking more. Was scrolling through Pinterest and thought your soup picture looked good enough to eat! Almost didn’t make it after seeing the hour long roasting time, thought I could just buy them roasted! I decided to go all in, 100%. Even made the croutons! AMAZING! My 17 yr old son said it was better than Panera! Thank you for sharing your recipe! My family thanks you too.

    • Sandi!! We are SO HAPPY you decided to make our roasted tomato basil soup and that you had such great success!! And we LOVE that your 17 year old loved it, too! Major WIN!! Thank you SO MUCH for letting us know and for the fabulous review. That means the world to us! Please stay in touch1. All the very best, Kris & Wesley

  • I often skip the narrative portion of recipes on food blogs because they are usually so poorly written and I am a snob.
    This was really enjoyable to read. You’ve got panache.
    The soup is delicious.

    • Jen!! Please forgive us for being so tardy in replying, but you have no idea how happy your note makes us!! You don’t sound like a snob to us at all!! LOL!! We are so happy you enjoyed the recipe and the post and THANK YOU so much for letting us know and for the wonderful review. That honestly means so much to us. Stay in touch! All the best, Kris & Wesley

    • Hi Shelby, it really depends on the size of the tomatoes. We usually go with about 9 Romas, which is around 1½ lbs. That should equal about 2 beefsteak tomatoes. Slice them in half and then roast until very soft and a little charred. Hope this helps and let us know if you make the soup and what you think!! All the best, Kris & Wesley

    • Hi Linda, we almost always serve it warm, but the flavors are so deep, that it would be great chilled, too. We’d recommend leaving out the cream, if serving cold. Let us know if you make it and how you serve it and what you think. All the best, Kris & Wesley

  • Made this for dinner tonight – it was delicious! The color was gorgeous. Thank you for posting nutrition info as well — it really helps when meal planning!

    • Hi Jill!! Woo hoo!! We are so so so happy you love the roasted tomato basil soup! Thank you so much for letting us know and for the GREAT review! That means the world to us!!! All the best, Kris & Wesley

  • I absolutely LOVE this soup! I have made it so many times I almost have it memorized. It’s the perfect mix of flavors, so easy, and perfect for leftovers.
    Thank you!!

  • Love, love, love this soup! I have made it a few times now and have changed one thing in the method that made it easier for me. I throw my tomato halves into the food processor after they have cooled for a few minutes out of the oven

    • Hi Colleen!! Yay!!! That’s so great to hear that you are loving our tomato basil soup!! And that’s a great idea using your food processor! BRAVO!!! Thanks very much for letting us know and for the great review. That honestly means the world to us!! All the best, Kris & Wesley

  • Okay, I typically never leave comments but this soup is beyond delicious! I’m not quite sure there is a word to describe how amazing it is! My daughter is super picky and I mean picky and she LOVES it! Next time i will be making a double batch. Thank you for this recipe. I can’t wait to try more recipes!!

    • Hi Tamara!! That is so AWESOME to hear!! We are THRILLED you are loving the roasted tomato basil soup and especially your ‘picky’ daughter! Major WIN!! Thanks so much for letting us know and, of course, for the fabulous review. We appreciate that so very much!! All the best, Kris & Wesley

  • I have a confession to make – I typically steer clear of recipe blogs. I know I am surely missing some gems but it drives me nuts that I have to scroll through tons of useless info and the same pics over and over to finally score the actual recipe. Holy cow have I hit blog recipe heaven here. This site is my new go to for new recipes. Concise, relevant info and absolutely perfect videos (with two cutie pies that make me smile). Thank you for your perfect balance of recipe/tips/info/adorableness!!

    Oh… and the tomato soup…. it is DIVINE!!! Making it for the second time on this cold rainy day and I am over the moon about it! Thanks guys!!

    • Okay…Heather…we have a confession to make…we are literally both smiling so big from ear to ear after reading your comment and even fighting back a tear or two of joy! THANK YOU SO MUCH for your kind words and we are over-the-moon excited that you are lovin’ our blog! Thank you for letting us know and please stay in touch!!! xoxoxo Kris & Wesley

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