This creamy, comforting tomato basil soup is made with fresh roasted tomatoes, fresh basil, and a couple of other simple ingredients for the freshest, most flavorful take on the classic. Eat it on its own, alongside some crusty bread, or as a dipping accompaniment for a melty, oozy grilled cheese sandwich.
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This recipe is…
Roasted tomato soup is just about as delicious and nostalgic as it gets. Made with fresh roasted cherry tomatoes, lots of fresh basil, onion, garlic, chicken broth, and heavy cream, this recipe truly couldn’t be easier or more flavorful.
Enjoy this soup all on its own, alongside crusty homemade garlic bread, or as a yummy side to a gourmet grilled cheese sandwich (our grilled triple cheese, pesto, turkey, and provolone, and Caprese-style variations would all be absolutely delicious dipped into this creamy tomato soup). We know you’re going to love it no matter how you enjoy it!
Looking for more REALLY good soup recipes? We’ve got you. Our lasagna soup is similar flavor-wise to this recipe, our creamy chicken wild rice soup is a FAN FAVORITE, and you can’t go wrong with this creamy sausage and kale soup.
Why You’ll Love This Recipe
- It’s easy – this recipe is as easy as it gets. The oven does all of the roasting work, and the blender does the rest of it.
- It’s delicious – tomato soup really just doesn’t get better than this recipe. It’s fresh, flavorful, and so, so creamy.
Recipe Ingredients
The ingredients needed for this recipe are super simple, minimal, and accessible. Find ingredient notes (including substitutions and swaps) below.
- Cherry tomatoes – this recipe calls for cherry tomatoes, but you can absolutely use Roma tomatoes instead.
- Fresh basil – stick to fresh basil if you can here – it makes for the most incredible flavor!
- Heavy cream – the heavy cream, of course, makes the soup wonderfully creamy, so be sure to stick with it (versus swapping for half and half).
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – to make this soup dairy-free, you can either use coconut milk OR just omit the heavy cream altogether.
- Use pesto – if you’re having trouble finding fresh basil, add a dollop or two of pesto to the soup instead.
- Top with croutons – top your soup with croutons (homemade or store-bought) for a delicious, crunchy addition to the soup.
How to Make Tomato Basil Soup
This recipe is incredibly easy to make! Follow along below for the full how-to.
Step 1: Preheat the oven to 400°F. Toss the tomatoes, onion, and garlic with olive oil, spread them out on a sheet pan, and sprinkle with 1 teaspoon of salt.
Step 2: Roast the tomatoes, garlic, and onion for 30 to 35 minutes, until the tomatoes are wrinkled and slightly browned.
Step 3: Place 1/4 cup of the basil leaves, roasted tomatoes, onion, and garlic, chicken broth, heavy cream, salt, and pepper in a high powered blender and blend until smooth.
Step 4: Pour the blended soup into a pot over medium heat on the stovetop. Once heated, turn the heat down to low and simmer for 15 minutes, scraping the bottom of the pot frequently to make sure the cream doesn’t burn.
Step 5: Garnish with more fresh basil and salt and pepper as desired. Serve and enjoy!
Recipe Tip
Use a high powered blender – if you can, use a high powered blender for this recipe, as an immersion blender doesn’t quite break up the skin of the tomatoes enough. IF an immersion blender is all that you have, it’ll still work, the soup just won’t be as velvety as it would be otherwise.
How to Serve
Serve your creamy tomato basil soup all on its own, alongside store-bought or homemade cheesy garlic bread, or alongside a grilled cheese for the ULTIMATE comfort meal. Here’s our list of grilled cheese recipes – our favorites to serve alongside this soup are the caprese-style, turkey, pesto, and provolone, and the triple cheese variations. Any grilled cheese would be delicious, though!
How to Store and Reheat
Store leftover tomato basil soup in an airtight container in the fridge for up to 5 days. You can also freeze (the same way) for up to 3 months.
Reheat leftovers in the microwave or in a pot on the stovetop. If you’re reheating from frozen, let the soup sit in the fridge overnight, and then heat in a pot on the stove.
Frequently Asked Questions
No need to peel your tomatoes for this soup! The blender takes care of chopping everything up and making the soup SUPER velvety and smooth.
You can absolutely make this creamy tomato basil soup up to 5 days ahead of time. Just reheat it on the stovetop whenever you’re ready to enjoy it!
More Favorite Soup Recipes
If you tried this Roasted Tomato Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Roasted Tomato Soup Recipe
Ingredients
- 2 pints cherry tomatoes
- 1 small white onion, cut into quarters
- 4 cloves garlic
- 1 tablespoon olive oil
- 1½ teaspoons salt, divided
- ⅓ cup fresh packed basil leaves, divided
- 1 cup chicken broth
- ¼ cup heavy cream
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Toss the tomatoes, onion, and garlic with olive oil, spread them out on a sheet pan, and sprinkle with 1 teaspoon of salt.
- Roast the tomatoes, garlic, and onion for 30 to 35 minutes, until the tomatoes are wrinkled and slightly browned.
- Place 1/4 cup of the basil leaves, roasted tomatoes, onion, and garlic, chicken broth, heavy cream, salt, and pepper in a high powered blender and blend until smooth.
- Pour the blended soup into a pot over medium heat on the stovetop. Once heated, turn the heat down to low and simmer for 15 minutes, scraping the bottom of the pot frequently to make sure the cream doesn't burn.
- Garnish with more fresh basil and salt and pepper as desired. Serve and enjoy!
Recipe Notes
- Make it dairy-free – to make this soup dairy-free, you can either use coconut milk OR just omit the heavy cream altogether.
- Use pesto – if you’re having trouble finding fresh basil, add a dollop or two of pesto to the soup instead.
- Top with croutons – top your soup with croutons (homemade or store-bought) for a delicious, crunchy addition to the soup.
Nutrition
I made this for dinner tonight and it was delicious! It came together very easily and was perfect with a grilled cheese sandwich.
Yay! We are so happy you loved it, Sarah!
Hi! Just made this soup for dinner and it is absolutely delicious. I got a loaf of cheese crusted bread and a shredded Italian cheese blend to top it with. Perfection!
YUM! That sounds amazing, April! We are so happy you loved it!