I adore this roasted tomato basil soup because it tastes like summer, concentrated and honest. I love the charred sweetness of ripe tomatoes turning deep and smoky while the fresh basil leaves arrive like a bright pulse that keeps it from getting heavy.
I’m obsessed with the creaminess that somehow feels decadent without being fussy. But it’s the way each spoonful hits, with acid, fat, and herb in perfect conversation, that makes me want a bowl before dinner even lands.
Simple is fine. Deep flavor is not optional.
I want it every week. No apologies.
Just tomato, basil, full stop.
Ingredients
- Tomatoes, juicy base that makes the soup bright.
- Onion, adds mellow sweetness when roasted, it’s cozy.
- Garlic, gives that warm, slightly sharp garlic hug.
- Olive oil, slicks everything and helps caramelize flavors.
- Kosher salt, brings out the tomato’s natural personality.
- Black pepper, simple bite to cut through richness.
- Granulated sugar, basically balances acidity if tomatoes are tart.
- Tomato paste, plus deepens color and adds umami punch.
- Broth, thins and rounds the soup without watering it.
- Heavy cream, makes it silky and luxuriously smooth.
- Basil, fresh green lift that smells like summer.
- Butter, adds richness and a whisper of luxury.
- Crusty bread, great for dunking and soaking up goodness.
- Grilled cheese, basically the happiest, melty soup companion.
Ingredient Quantities
- 3 pounds ripe tomatoes, halved or quartered
- 1 medium yellow onion, quartered
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar, optional
- 2 tablespoons tomato paste, optional for deeper flavor
- 2 cups low sodium vegetable or chicken broth
- 1/2 cup heavy cream or 1 cup whole milk for a lighter soup
- 1/2 cup packed fresh basil leaves, plus extra for garnish
- 2 tablespoons unsalted butter, optional for richness
- Crusty bread or grilled cheese for serving, optional
How to Make this
1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Place tomatoes, quartered onion, and whole garlic cloves on the baking sheet. Drizzle with 3 tablespoons olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, and toss to coat.
3. Roast for 35 to 45 minutes, until the tomatoes are soft and edges are caramelized and the garlic is fragrant.
4. If using, stir 2 tablespoons tomato paste and 1 teaspoon granulated sugar into the vegetables on the hot pan and return to oven for 5 minutes to deepen flavor.
5. Transfer roasted tomatoes, onion, and garlic to a blender or large pot. Add 2 cups low sodium vegetable or chicken broth and 1/2 cup packed fresh basil leaves.
6. Blend until smooth, working in batches if needed and taking care with hot liquid. Alternatively, use an immersion blender in the pot.
7. Pour the blended soup into a large saucepan, bring to a gentle simmer over medium-low heat, and cook 5 to 10 minutes to meld flavors. Stir occasionally.
8. Stir in 1/2 cup heavy cream or 1 cup whole milk for a lighter soup and 2 tablespoons unsalted butter if using. Heat through but do not boil. Taste and adjust seasoning with more salt and pepper as needed.
9. Remove from heat and stir in a few torn basil leaves for brightness, reserving extra for garnish.
10. Ladle into bowls, garnish with more fresh basil, and serve with crusty bread or grilled cheese if desired.
Equipment Needed
1. Oven
2. Baking sheet lined with foil or parchment
3. Chef knife and cutting board
4. Measuring cups and measuring spoons
5. Mixing bowl or large rimmed pan for tossing vegetables
6. Blender or immersion blender
7. Large saucepan or pot for simmering
8. Wooden spoon or heatproof spatula
9. Ladle and serving bowls
FAQ
The Best Roasted Tomato Basil Soup Recipe Substitutions and Variations
- 3 pounds ripe tomatoes: substitute 2 28-ounce cans whole peeled tomatoes, drained and roughly chopped, or 2 cans fire roasted tomatoes for smokier flavor
- 1/2 cup packed fresh basil leaves: substitute 1 cup baby spinach or 1/2 cup packed fresh oregano or tarragon for a different herb profile
- 1/2 cup heavy cream: substitute 1 cup whole milk for a lighter soup, or 1/2 cup full fat canned coconut milk for a dairy free option
- 2 cups low sodium vegetable or chicken broth: substitute 2 cups water plus 2 teaspoons bouillon or 2 cups mushroom broth for a deeper umami note
Pro Tips
1) Roast until you see both soft flesh and caramelized edges; that brown is where the deepest tomato flavor lives. If your tomatoes are especially watery, tip the pan and spoon off a little liquid before blending so the soup is not thin.
2) Smash the roasted garlic into a paste with a fork before blending to distribute its sweetness evenly. If you want a subtler roasted garlic note, scoop out just half of the cloves and reserve a few for garnish.
3) Add the cream or milk off the heat and warm gently. Bringing it to a simmer can make the dairy separate and dull the texture, so stir it in slowly and keep the pot on very low heat until heated through.
4) Brighten the final bowl with acidity and texture. A squeeze of lemon juice or a splash of red wine vinegar before serving lifts the flavors, and a drizzle of good olive oil or a crumble of crunchy herb garlic croutons adds a pleasant contrast.
6
servings
256
kcal
Equipment: 1. Oven
2. Baking sheet lined with foil or parchment
3. Chef knife and cutting board
4. Measuring cups and measuring spoons
5. Mixing bowl or large rimmed pan for tossing vegetables
6. Blender or immersion blender
7. Large saucepan or pot for simmering
8. Wooden spoon or heatproof spatula
9. Ladle and serving bowls
Ingredients
3 pounds ripe tomatoes, halved or quartered
1 medium yellow onion, quartered
4 garlic cloves, peeled
3 tablespoons olive oil
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated sugar, optional
2 tablespoons tomato paste, optional for deeper flavor
2 cups low sodium vegetable or chicken broth
1/2 cup heavy cream or 1 cup whole milk for a lighter soup
1/2 cup packed fresh basil leaves, plus extra for garnish
2 tablespoons unsalted butter, optional for richness
Crusty bread or grilled cheese for serving, optional
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- Place tomatoes, quartered onion, and whole garlic cloves on the baking sheet. Drizzle with 3 tablespoons olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, and toss to coat.
- Roast for 35 to 45 minutes, until the tomatoes are soft and edges are caramelized and the garlic is fragrant.
- If using, stir 2 tablespoons tomato paste and 1 teaspoon granulated sugar into the vegetables on the hot pan and return to oven for 5 minutes to deepen flavor.
- Transfer roasted tomatoes, onion, and garlic to a blender or large pot. Add 2 cups low sodium vegetable or chicken broth and 1/2 cup packed fresh basil leaves.
- Blend until smooth, working in batches if needed and taking care with hot liquid. Alternatively, use an immersion blender in the pot.
- Pour the blended soup into a large saucepan, bring to a gentle simmer over medium-low heat, and cook 5 to 10 minutes to meld flavors. Stir occasionally.
- Stir in 1/2 cup heavy cream or 1 cup whole milk for a lighter soup and 2 tablespoons unsalted butter if using. Heat through but do not boil. Taste and adjust seasoning with more salt and pepper as needed.
- Remove from heat and stir in a few torn basil leaves for brightness, reserving extra for garnish.
- Ladle into bowls, garnish with more fresh basil, and serve with crusty bread or grilled cheese if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 373g
- Total number of serves: 6
- Calories: 256kcal
- Fat: 20g
- Saturated Fat: 7.7g
- Trans Fat: 0.1g
- Polyunsaturated: 1.7g
- Monounsaturated: 8.7g
- Cholesterol: 32mg
- Sodium: 673mg
- Potassium: 762mg
- Carbohydrates: 14g
- Fiber: 3.7g
- Sugar: 7.5g
- Protein: 3.3g
- Vitamin A: 2000IU
- Vitamin C: 35mg
- Calcium: 73mg
- Iron: 0.9mg
