Roasted Tomato Basil Soup

As an Amazon Associate, we may earn commissions from qualifying purchases from

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 2nd time I’ve made this recipe! It’s really very good! I’ve made homemade tomato soup before using canned tomatoes & tomato juice. The roasted tomatoes make ALL the difference! This time I put in a parmesan rind I had save in the freezer. I left it in for the 30 minute simmer time & removed it before blending. It added a nice “extra” flavor.
    I highly recommend this soup to anybody & EVERYBODY!

    • Hi Pam! Woo hoo! The parm rind is a GREAT flavor booster! We are so so thrilled you are enjoying the recipe and we cannot thank you enough for sharing and for the GREAT review! That means the world to us! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    OMG I’ve wanted to make homemade tomato soup for ages when my son asked me today 28/10/2022 if I would make some. So I came across a few recipes and decided to go with yours I’m so glad I did it was absolutely delicious. I couldn’t find any Roma tomatoes here in England so I used some called Ruby jewel plum all the ingredients were fresh and followed the recipe to the T until where the cream goes in me and my son tested the soup before the cream went in and this soup is so good it tasted delicious without the cream but we decided to add just a small amount to see which we preferred with or without cream and my god with the cream added it give it a nice creamy velvety texture
    to it. I will definitely make this again & again & again served with homemade garlic bread absolutely lush thank you for sharing your recipe. no more tinned soup in this house

    • Hi Bev!! We can’t even begin to describe how happy this makes us! Sounds like you prepared it perfectly and we are so glad you decided to add in the cream! We agree! It just adds a nice touch of luxuriousness to the soup! Thank you so so much for sharing and for the GREAT review. That means everything to us!! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    My first attempt at making this type of soup turned out “souper”. It was absolutely delicious! Roasting the tomatoes really added to the flavor. My husband can’t wait for me to make it again. Thank you so much!

    • Hi Nancy! Sorry for the delayed response! Yay! So so happy you had such “souper” success with the roasted tomato soup! Thank you SO MUCH for sharing and for the GREAT review! That truly means so very much to us! All the best, Kris & Wesley

  • 5 stars
    This soup is amazing! I followed the recipe exactly, except I used Half and Half instead of heavy cream. I will definitely be making this again and again! Thanks, guys!

  • 5 stars
    I have just finished making my second batch of this delicious soup (my first was just two weeks ago). I used a variety of fresh tomatoes, basil, thyme and garlic, all from my garden. I’m not sure what’s more impressive, the delightful, robust tomato flavour or the fact that after 32 yrs, I finally got my daughter and husband to eat tomato soup and ask for more!

    • Hi Wanda! That is music to our ears!! We are THRILLED you are loving the roasted tomato basil soup and it must be especially incredible with all of your homegrown vegetables! AMAZING! Thanks so much for sharing and for the GREAT review! That truly means the world to us! Please stay in touch!! All the best, Kris & Wesley

  • Hi, your recipe for roasted tomato soup is FABULOUS. It is the best tomato soup I have ever made. I followed your recipe to a T pretty well. One minor addition I added some sun dried tomatoes just a handful. Thank goodness I had fresh basil growing in my garden. I pureed the soup in my food processor came out perfect. Keep the recipes coming.

    • Hi Barbara! We are so thrilled you had such great success with the recipe! And we LOVE the addition of sun-dried tomatoes! And fresh basil is definitely amazing! Thank you so much for sharing! Lots more fun and food on the way! We promise! Best, Kris & Wesley

  • This soup sounds delicious. If I followed the recipe up until the cream, would it be good to can and add the cream when I open the jar this winter

  • I made this recipe with my over abundance of ripe garden tomatoes which are very sweet, so I eliminated the sugar. Otherwise I followed then recipe. Rich and creamy – so delicious! Thank you.

  • 5 stars
    I don’t like tomato soup in general but this soup is the exception. My five year old gobbled it up and request it as t least monthly. It’s a huge hit with our whole family.

    • Hi Kyla! You just made our day! Woo hoo! We are thrilled you and your family loved our tomato soup recipe! Thank you so much for sharing and for the wonderful review! That means the world to us!! Kris & Wesley

  • 5 stars
    By chance, I ran across your YouTube channel, as I was looking for information on a Breville steamer that I WAS going to sell. Not anymore!! 😉 That led me to check out your site to see if I could find the Teriyaki-Marinated Salmon recipe. I didn’t find that one – but I found 3 more immediately and had to run off to the store to buy the ingredients! Oh- my goodness!! I ADORE this tomato-basil soup!! It is extraordinary!! I have a LettuceGrow system, and the fresh thyme and basil certainly added a fresh flair to the roasted tomatoes and onion/garlic mixture! And the cream certainly brought the flavor home. Next time, I will make the croutons, but for tonight, the grilled cheese (using Muenster) was an excellent pairing. My daughter – who is quite the connoisseur of flavor – loved it too!! You are incredibly gifted! I will be following for more inspired recipes! Thank you!!!

    • Heather!! We can’t even begin to express how much this means to us! We are so so happy you found us and we found you!! You sound like an amazing cook!! Please stay in touch!!! xoxo Kris & Wesley

  • 5 stars
    Hi guys! I made your soup and it was wonderful. Got 2 thumbs up from the family! BTW, I did peel the tomatoes after roasting them. Skins came right off when they were cooled. Thanks for a easy, delicious dinner!

  • Hi! Can this be canned or frozen? It sounds so delicious and we have a bumper crop of delicious Roma tomatoes. I’d like to make several batches and either hot water bath can it or freeze it. Any idea what would work best?
    Thank you!

    • Hi Nancy! So sorry for the delayed response! We have frozen it before with no issues. It does have cream in it, so for some folks, it can separate when frozen. But as mentioned, we’ve never had a problem with it. Congratulation on your awesome bumper crop! That is AMAZING!!!!

    • Hi there! You could peel the tomatoes, but we usually don’t. Make it easier on yourself! Still a very delicious soup! Let us know if you make it and what you think! Best, Kris & Wesley

      • 5 stars
        Hi guys! I made your soup and it was wonderful. Got 2 thumbs up from the family! BTW, I did peel the tomatoes after roasting them. Skins came right off when they were cooled. Thanks for a easy, delicious dinner!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating