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!
Deb says
Such an easy recipe for such a beautifully flavored soup. It will go to my tried and true recipes.
Kris Longwell says
Hi Deb! This is so wonderful to hear! We LOVE that you are enjoying our tomato and basil soup. Thank you SO MUCH for sharing and for the great review. That means a lot to us! Please stay in touch! Best, Kris & Wesley
Chaya says
This was delicious! A perfect rich winter soup, and easy to make. I added half a can of rinsed white beans when I added the soup to my blender, and then added the other half to the soup just before serving.
Kris Longwell says
Hi Chaya! That sounds amazing! We are so so happy you had such great success with the tomato basil soup and the addition of white beans sounds great! Thank so much for sharing and for the wonderful review. That means thew world to us! Please stay in touch!! Best, Kris & Wesley
Lisa says
Best tomato soup I’ve ever had and it even trumps many restaurants soups. This recipe is a staple in my home now. I’ve made it many times and the instructions are very easy to follow. My whole family Of 5 loves it even my picky eaters. Thank you for this.
Kris Longwell says
You just made our night! So so happy you and your family are enjoying our tomato basil soup! And thanks for sharing! That means the world to us!!! Stay in touch! Best, Kris & Wesley
Alayna says
This was PHENOMENAL. Croutons as well! My husband said the best tomato soup he’s ever had. Love love love.
Kris Longwell says
This makes us so happy! Thank you so much for sharing and for the wonderful review!! Please stay in touch! Best, Kris & Wesley
Pamela says
I have a Tomato Soup Fanatic in my home and I tried your recipe last night. He was thrilled to get a delicious homemade version instead of typically saltier ones in restaurants. I will be making this a lot!
I left out the cream for lower fat and roasted the garlic cloves in the last 15 minutes of roasting the tomatoes. Served with Grilled Cheese on Sourdough. AMAZING!
THANK YOU for sharing. Btw, the video was a bonus. Loved it!
Kris Longwell says
Hi Pamela! You just made our day! We are thrilled that you made our tomato basil soup for your Tomato Soup Fanatic and got rave reviews! WIN!!! Sounds your modifications were wonderful! Thank you so so much for sharing and for the fantastic review. That means the world to us! Happy New Year!! xo Kris & Wesley
Amy says
I want you to know I have made this recipe many times. My teenage son and husband absolutely love it. I’m still working on my picky daughters ;), but they always enjoy the grilled cheeses I make to do along with it! It has ruined my boys and me on any other tomato soup recipe, though!
Kris Longwell says
Hi Amy!! This makes us so so happy! We love that you and then boys love it! One day the girls will come around!! LOL!!! Thanks so much for sharing and Happy New Year!!! xoxo Kris & Wesley
Tammy says
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!
Robyn says
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!
Kris Longwell says
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
Peggy says
Wish you guys were my neighbors we would have so much fun. To the fun guys thank you
Kris Longwell says
Thank you, Peggy! Fun should be had…especially when good food is involved! Sending much love and joy back to you!!! xoxo
Alicia Martinez says
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!
Kris Longwell says
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
Lisa says
This soup is excellent! It is a staple in our home. Thank you very much for sharing such a wonderful recipe!
Kris Longwell says
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
Amy N says
This soup is amazing! I’ll never make it any other way again. Thanks for the great recipe.
Kris Longwell says
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
Donna Kocurek says
Made this tonight and was so good on a chilly 61 degree day.
Kris Longwell says
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
Mary says
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!
Kris Longwell says
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
Lexi says
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!
Kris Longwell says
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
Sam W says
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
Kris Longwell says
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