There’s nothing quite like a bowl of homemade roasted tomato basil soup to warm you up on a chilly day or bring back memories of summer when tomatoes are at their peak. This recipe has been my go-to for years—simple enough for a weeknight but special enough to impress guests. The secret? Roasting the tomatoes first, which caramelizes their natural sugars and gives the soup an incredible depth of flavor. I’ll never forget the first time I made this for my husband—he took one bite, looked at me with wide eyes, and immediately asked for the recipe. That’s when I knew this roasted tomato basil soup was something special.

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Why You’ll Love This Roasted Tomato Basil Soup

This soup is pure comfort in a bowl, and here’s why it’s become my absolute favorite:

Unbeatable flavor: Roasting the tomatoes brings out their natural sweetness and adds a smoky depth you just can’t get from canned versions
Creamy dreamy texture: The blend of roasted tomatoes and just the right amount of cream creates a velvety smooth soup that feels indulgent
Surprisingly simple: With just a few fresh ingredients and one baking sheet, you’re minutes away from restaurant-quality soup at home
Endlessly adaptable: Make it vegan with coconut milk, spicy with red pepper flakes, or extra hearty with added veggies
The smell alone: Your kitchen will smell like an Italian grandmother’s house while this simmers – trust me, it’s magical

Ingredients for Roasted Tomato Basil Soup

Gathering the right ingredients makes all the difference in this roasted tomato basil soup. Here’s what you’ll need:

2 lbs ripe tomatoes, halved (plum tomatoes work great, but any juicy variety will do)
1/4 cup olive oil, plus extra for drizzling (the good stuff – it matters!)
1 medium onion, chopped (yellow or white for milder flavor)
4 cloves garlic, minced (fresh is best – no jarred stuff here)
1 cup fresh basil leaves, loosely packed (don’t even think about dried basil)
4 cups vegetable broth (homemade if you’ve got it, but store-bought works fine)
1/2 cup heavy cream (or coconut milk for dairy-free)
Salt and pepper to taste (I prefer kosher salt and freshly ground black pepper)

A quick shopping tip: Look for tomatoes that feel heavy for their size – they’ll have the most juice and flavor. And if your basil looks wilted at the store, give it a quick ice water bath to perk it up!

How to Make Roasted Tomato Basil Soup

Alright, let’s get cooking! This roasted tomato basil soup comes together beautifully in just a few simple steps:

Preheat your oven to 400°F (200°C). While it heats up, arrange those gorgeous tomato halves on a baking sheet, cut side up. Drizzle them generously with olive oil – don’t be shy! The oil helps them caramelize perfectly.
Roast those babies for about 30 minutes. You’ll know they’re ready when the edges start to brown slightly and your kitchen smells like tomato heaven. Meanwhile, heat some olive oil in a large pot over medium heat.
Sauté the onions until they’re soft and translucent (about 5 minutes), then add the garlic and cook for another minute until fragrant. Warning: This smell might make your stomach growl!
Add the roasted tomatoes (juices and all!), fresh basil, and vegetable broth. Bring everything to a gentle simmer and let it cook for about 20 minutes to let the flavors marry.
Blend until smooth – I use an immersion blender right in the pot because I’m lazy about cleanup, but a regular blender works great too (just be careful with the hot liquid!).
Stir in the cream last – this keeps it from separating and gives you that luscious, velvety texture. Taste and adjust seasoning with salt and pepper.

Tips for Perfect Roasted Tomato Basil Soup

Fresh basil is non-negotiable – dried just doesn’t give the same vibrant flavor. Add half while cooking and save some for garnish.
Season in stages – tomatoes vary in sweetness, so always taste after blending before final seasoning.
Don’t rush the roasting – those caramelized edges are where the magic happens for depth of flavor.
Blend carefully – if using a regular blender, work in batches and leave the center cap off while covering with a towel to prevent steam buildup.

Variations of Roasted Tomato Basil Soup

One of my favorite things about this roasted tomato basil soup is how easily it adapts to different tastes and diets. Here are my go-to twists when I’m feeling creative:

Spicy kick: Add a pinch of red pepper flakes while sautéing the onions, or swirl in some harissa before serving for serious heat
Vegan delight: Swap the heavy cream for full-fat coconut milk – it adds the same creaminess with a subtle tropical note
Extra hearty: Stir in a handful of cooked orzo or small pasta during the last few minutes of simmering
Smoky version: Add a teaspoon of smoked paprika to the tomatoes before roasting for incredible depth

The beauty is that no matter how you tweak it, this soup always feels like a warm hug in a bowl.

Serving Suggestions for Roasted Tomato Basil Soup

This roasted tomato basil soup practically begs for some crusty bread to dunk in it – my favorite is a warm baguette with garlic butter. For the ultimate comfort meal, pair it with a gooey grilled cheese sandwich (sharp cheddar works magic). If you’re feeling fancy, a simple arugula salad with lemon vinaigrette makes the perfect fresh contrast.

Storing and Reheating Roasted Tomato Basil Soup

This soup keeps beautifully in the fridge for up to 3 days – just let it cool completely before transferring to an airtight container. When reheating, I always use the stovetop on low heat, stirring occasionally to prevent sticking. If the soup thickens too much, just whisk in a splash of broth or water to loosen it up.

Freezing works great too! Portion it into freezer-safe containers (leave some room for expansion) and it’ll keep for about 2 months. Thaw overnight in the fridge before reheating gently. Pro tip: Hold off adding the cream until after thawing for best texture.

Nutritional Information for Roasted Tomato Basil Soup

While I’m all about flavor first, here’s the nutritional scoop on this roasted tomato basil soup (remember, these are estimates – your results may vary based on specific ingredients):

Per serving (about 1 cup): 220 calories
16g fat (6g saturated), 18g carbs (4g fiber), 4g protein
Packed with vitamins A and C from those beautiful roasted tomatoes

The olive oil provides healthy fats, and if you use coconut milk instead of cream, you’ll get some medium-chain triglycerides too – bonus!

Common Questions About Roasted Tomato Basil Soup

Over the years, I’ve gotten tons of questions about this roasted tomato basil soup recipe – here are the ones that come up most often:

Can I use canned tomatoes instead of fresh?

While fresh tomatoes give the best flavor, you can use good-quality canned tomatoes in a pinch (about 28 oz). Just drain them well and roast with olive oil for 20 minutes to concentrate the flavor. The soup won’t have quite the same bright taste, but it’ll still be delicious!

How do I make this soup vegan?

Easy swap! Just replace the heavy cream with full-fat coconut milk – it adds the same creamy richness. For extra depth, try adding a tablespoon of nutritional yeast too. I’ve served this version to dairy-free friends who raved about it!

My soup came out too acidic – what can I do?

If your tomatoes were particularly tart, add a pinch of sugar or baking soda (start with 1/4 tsp). The roasting usually balances acidity beautifully, but sometimes tomatoes need help. Taste as you go – the soup should be rich and slightly sweet, not sour.

Can I freeze roasted tomato basil soup?

Absolutely! Freeze it before adding cream for best results. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in your cream or coconut milk. The texture stays perfect this way.

What’s the best way to blend hot soup safely?

An immersion blender is my go-to (less cleanup!), but if using a regular blender, only fill it halfway and remove the center cap while blending. Cover the opening with a towel to prevent steam explosions. Trust me, I learned this the hard way!