There’s nothing cozier than a bowl of creamy Tomato Basil Soup on a chilly day. Each spoonful bursts with rich roasted tomato flavor, smooth texture, and a hint of basil. It’s comforting, simple to make, and pairs perfectly with a golden grilled cheese sandwich.
Table of Contents
Why You’ll Love This Tomato Basil Soup
This tomato basil soup has a deep, roasted flavor that tastes like it simmered all day. The roasted Roma tomatoes create a naturally sweet, slightly smoky base, while the basil adds that garden-fresh aroma you can’t resist. A splash of cream turns it silky and luscious without feeling heavy. Best of all, it’s foolproof for beginners and easy to adapt—go vegetarian with vegetable stock or skip the cream for a dairy-free twist. It’s also freezer-friendly, making it perfect for busy weeknights or cozy meal prep days.
Ingredients You’ll Need
You’ll need Roma tomatoes, olive oil, butter, onion, garlic, thyme, salt, pepper, San Marzano crushed tomatoes, fresh basil, sugar, chicken stock, and heavy cream. Roma tomatoes roast beautifully, developing deep caramelized sweetness. San Marzano tomatoes add richness and balance. Fresh basil brings a burst of herbaceous fragrance. The cream gives the soup its signature velvety finish. You can swap dried herbs if needed, or use half-and-half instead of cream for a lighter version. For vegetarians, use vegetable stock—it still tastes amazing. Every ingredient works together to create that comforting, balanced flavor you crave.
Step-by-Step: How to Make Tomato Basil Soup
Step 1 – Roast the Tomatoes
Preheat your oven to 375°F. Slice Roma tomatoes lengthwise and lay them on a foil-lined baking sheet. Drizzle with olive oil, sprinkle salt and pepper, then roast for 1 hour. The roasting deepens the sweetness and brings a touch of smokiness that makes this soup stand out. Once done, set them aside while you start the base.
Step 2 – Sauté the Aromatics
In a large pot over medium-high heat, melt butter or warm olive oil. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and fresh thyme. The mix will fill your kitchen with that warm, savory aroma that promises something delicious.
Step 3 – Simmer the Soup Base
Add crushed San Marzano tomatoes, chopped basil, sugar, and a pinch of salt and pepper. Stir well, then reduce the heat. Let it simmer for 10 minutes so all the flavors blend and mellow together. Then add the roasted tomatoes and chicken stock. Simmer another 30 minutes, stirring occasionally. This step builds a rich, layered flavor that’s both savory and slightly sweet.
Step 4 – Blend to Perfection
Using an immersion blender, blend the soup right in the pot until smooth. If you prefer a chunkier texture, pulse it lightly. For a silky finish, use a regular blender in small batches, but be careful—hot soup expands, so work slowly.
Step 5 – Finish with Cream
Once blended, stir in the heavy cream. Taste and adjust salt or pepper as needed. Let it warm through but don’t let it boil. The cream adds that final luxurious touch, making the soup rich and balanced.
Expert Tips for the Best Results
Always roast the tomatoes on the same day for the freshest flavor. Use ripe Roma tomatoes and real San Marzano if possible—they make a difference. Fresh herbs add brightness, but dried thyme and basil work fine too. Blend to your desired texture, smooth or slightly rustic. For meal prep, store it in the fridge for up to a week or freeze portions for up to two months. When reheating, warm slowly over medium heat to avoid curdling the cream. This method keeps the texture silky and the flavor intact.
Serving Suggestions
Serve this Tomato Basil Soup with crispy grilled cheese, buttery garlic bread, or even homemade croutons for extra crunch. For toppings, try a drizzle of olive oil, a sprinkle of Parmesan, or a few fresh basil leaves. It also pairs nicely with a fresh green salad. If you love cozy soups, you might also enjoy this spicy butternut squash and sweet potato soup.
Recipe Variations
If you don’t have fresh tomatoes, use only canned ones—one can crushed and one whole. For a vegetarian version, switch to vegetable stock. Skip the cream for a dairy-free take or use coconut milk for a subtle twist. Feeling adventurous? Add chili flakes for gentle heat or roasted red peppers for smoky sweetness. This recipe is flexible, so feel free to make it your own.
Storage and Freezing Tips
Keep leftovers in an airtight container in the fridge for up to one week. For longer storage, freeze for up to two months. Reheat gently on the stove, stirring often, until hot but not boiling. If frozen, thaw overnight in the fridge first for the best texture and flavor.
Frequently Asked Questions
How long can tomato basil soup last?
It lasts about a week in the fridge or two months in the freezer if stored properly.
What are common mistakes making tomato soup?
Overcooking or skipping roasting makes the soup too acidic or flat in flavor.
What do you need for tomato basil soup?
You’ll need tomatoes, onion, garlic, herbs, stock, and cream—simple pantry staples.
What are the benefits of eating tomato basil soup?
It’s packed with antioxidants, vitamins, and heart-healthy fats from olive oil, making it both nourishing and satisfying.
Related Recipes to Try
- high protein broccoli cheddar soup
- chicken pot pie soup recipe
- sausage and white bean soup recipe
- absolutely ultimate potato soup
- minestrone soup recipe healthy hearty
Conclusion
Warm, creamy, and bursting with roasted flavor, this Tomato Basil Soup is pure comfort in a bowl. Whether you serve it with grilled cheese or enjoy it solo, it’s always satisfying. It’s also easy to make ahead and freezes beautifully. Pin it for later on Pinterest and enjoy this homemade favorite anytime.
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Roasted Tomato Basil Soup (Classic & Creamy Version)
- Total Time: 120 minutes
- Yield: 4–6 servings 1x
Description
Creamy Tomato Basil Soup with slow-roasted Roma tomatoes, fragrant basil, and a silky finish. Simple, cozy, and perfect with grilled cheese or crunchy homemade croutons.
Ingredients
9 Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (28 oz) can crushed San Marzano tomatoes
1 cup fresh basil, roughly chopped
1 tablespoon sugar
2 cups chicken stock
2/3 cup heavy cream
Instructions
1. Preheat oven to 375°F. Line a baking sheet with foil. Arrange tomato halves cut-side up, drizzle with 1 tablespoon olive oil, and season with a pinch of salt and pepper. Roast 1 hour; set aside.
2. In a large pot over medium-high heat, warm butter (or remaining olive oil). Add diced onion; cook about 5 minutes until soft and translucent.
3. Stir in garlic, thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; cook 1 minute until fragrant.
4. Add crushed San Marzano tomatoes, chopped basil, and sugar. Reduce heat and simmer 10 minutes to meld flavors.
5. Add roasted tomatoes and chicken stock. Simmer gently for 30 minutes, stirring occasionally.
6. Blend soup with an immersion blender until smooth, or carefully blend in batches in a standard blender to desired texture.
7. Return to pot if needed. Stir in heavy cream. Warm gently until heated through. Taste and adjust seasoning with additional salt and pepper as needed.
Notes
Use thick slices of fresh Roma tomatoes for best roasting results; remove any blemishes.
Roasted tomatoes can be made up to 1 day in advance, but using them within a few hours is recommended.
Fresh herbs are ideal, but dried thyme (1 1/2 teaspoons) and dried basil (1/4 cup) can be used if necessary.
Substitute whole milk or half-and-half for cream to reduce richness. For a dairy-free version, omit cream entirely.
Swap vegetable stock for chicken stock to make it vegetarian.
Storage: Refrigerate up to 1 week; freeze up to 2 months.
Variation: Use only canned tomatoes (1 can crushed + 1 can whole, preferably certified San Marzano) if needed.
Optional topping: Homemade croutons (bread cubes tossed with olive oil, garlic, and seasoning, baked at 400°F for about 8 minutes).
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Soup Recipes
- Method: Roasted & Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 190
- Sugar: 5 g
- Sodium: 389 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg
