Roasted Tomato Basil Soup

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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 158 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!


  • 5 stars
    This is the only tomato soup I will ever make. Fresh Roma tomatoes from a farmers market make this recipe even better. Making this now to freeze with fall time right around the corner. It’s like a warm cozy hug and can’t wait to have this on a cool rainy fall day!

    • Hi Jen! You just made our day! Farm fresh Roma tomatoes are the way to go! And you are going to LOVE the soup on a cool rainy fall day (we’re in Texas and that seems sooooooo far away!!). Thank you so much for sharing and for the wonderful review! That truly means so much to us! Please stay in touch! Best, Kris & Wesley

  • 5 stars
    The best tomato soup recipe ever!! I have been making this weekly for 6 months straight. It is the first tomato soup I have been able to get my husband to eat. Chefs kiss

    • Hi Alicia! So sorry for the delayed reply! YAY!!! We are so thrilled that you are loving the tomato basil soup! Weekly for 6 months!!!! AWESOME!!! Thank you SO MUCH for sharing and for the AMAZING review! That means the world to us! Please stay in touch!!! xoxoxo Kris & Wesley

  • 5 stars
    Our family LOVES this recipe! My son is an incredibly picky eater and he begs me to make this often so he can dip his grilled cheese sandwich in it. Thanks for a great recipe!

    • Hi Elizabeth! We can’t even begin to express how happy this makes us! Especially helping you keep your son fed!!LOL! 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

  • I see you say you can freeze this soup and will last up to two months. Can you can this recipe using the water bath method? We love this soup and want to use fresh tomato’s and basil from our garden. Thank you

    • Hi Kathy! We’ve never canned this soup using the water bath method, but I don’t see why it should work! Totally understand about wanting to enjoy you wonderful fresh basil all year long! Go for it! And do let us know how it all turns out! Best, Kris & Wesley

    • Thanks so much, David! We are so so happy you enjoyed the tomato basil soup! And thank you so much for letting us know and for the wonderful review! That means a lot to us! Please stay in touch. Best, Kris & Wesley

  • 5 stars
    Love! Love! Love this recipe!! The soup is AMAZING!!
    My basil is taking over this summer, any tips for freezing it so I get that fresh basil taste this fall? I usually freeze my herbs in olive oil or make a butter, but not sure that will work for your soup.
    Happy Summer!!

    • Hi Rebekah! YAY!!! We are so so thrilled you are loving our roasted tomato basil soup! And hooray for bountiful amounts of basil! If you roughly chop, toss with a little olive oil, and then place in ice trays, and then freeze, it will work nicely with the recipe! Let us know if you try it and how it all turns out! Best, Kris & Wesley

  • I’ve just taken to roasting tomatoes in my air fryer & had made a lot – needed to make something with them. I found your recipe and it is a complete winner and so simple & delicious! Thanks for the recipe

    • Hi Joni! Woo hoo! We are thrilled you are able to roast the tomatoes and then put them to good use in the soup recipe! Thank you so much for sharing and please stay in touch! xoxo Kris & Wesley

      • 5 stars
        The canned tomatoes amount does not change, when I change the amount of servings. It says 28 oz, which translates into 798gr of canned tomatoes. For 2 or for 12 people. I used 6 cups of stock only because to me it didn’t look like enough for 12.. I got scared looking down my huge soup pan.. I mean 13 sliced tomatoes is just one oven tray + 1,5 cans of canned tomatoes. You know, am I doing it right? The smell is heaven. I’ve made it once before and I only remember it was the best soup ever made. Please help me correct the amount. And the video of you two is adorable. Thanks Sjef

      • Hi there, Sjef! Thank you so much! Did you make the soup and increase the amounts? If so, how did it turn out? Sounds like you were doing a great job. For 12 people, you should just be able to double all of the ingredients and have plenty. To be on the safe side, you could triple the recipe and probably have some leftover! Let us know! All the best, Kris & Wesley

  • 5 stars
    I see that there is 8 servings and 190 kcal per serving but what is the serving size? A cup?

  • 5 stars
    My hubby and I found this recipe around the start of our marriage in 2020, and we’ve enjoyed it every few months since! Every time we make it for guests, we always have to send them a link to the recipe. It was a favorite comfort food during the stress and frustration of the pandemic/my pregnancy, and now it seems to be a favorite to our toddler as well! Absolutely delicious every time, and the homemade croutons just complete the dish.

    • Abby! You honestly have no idea how much joy reading your comment gave both of us! It’s people like you and your hubby that makes us love what we do! We are thrilled you have enjoyed the roasted tomato basil soup and it gave a little joy during the trying pandemic (and your pregnancy!). Thank you so so much for sharing and for the amazing review. Please give our love to your beautiful family! All the best, Kris & Wesley

  • 5 stars
    This was my 1st time making tomato basil soup. I followed your recipe and it was absolutely delicious! The recipe was easy to follow and I made sure to use all fresh ingredients as you suggested. I served it with grill cheese sandwiches and my family loved it. Thank you so much for sharing! It’s a keeper!

    • Hi Crystal! So sorry for the delayed response but we can’t tell you how happy this make us! We are so so happy you had such great success making our tomato soup…and your first try at it! Sounds like you prepared it perfectly! Thank you so so much for sharing and for the GREAT review! That means so much to us! Stay in touch, Kris & Wesley

    • Hi Joye! We are so so happy that you loved the roasted tomato basil soup! And THANK YOU so very much for letting us know and for the wonderful review! That means the world to us! Please stay in touch! All the best, Kris & Wesley

    • Hi Maura! That is music to our ears! Thank you so so much for sharing and for the great review! We truly appreciate that so much! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    I just made this last night and it is hands down the best tomato soup I have ever had. Thank you so much for sharing your recipes!!! I loved it and already can’t wait to make it again 🙂

    • Hi Carrie! You just made our day! Yay! We are thrilled you made the roasted tomato basil soup and had such great success! Thank you so so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    This is the absolute best tomato basil soup! My family devours this and I have to double it every time I make it. Even my two year old grandson can’t get enough of it, THANK YOU!

    • Hi Jenny! You just made our day! We are so so thrilled you and your family are enjoying the roasted tomato basil soup! And thank you so so much for sharing and for the AWESOME review! That means the world to us! Please stay in touch! All the best, Kris & Wesley

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