Few things say comfort food like a steaming bowl of tomato soup. But this isn’t your average canned version—this easy roasted tomato soup is loaded with flavor thanks to roasted tomatoes, garlic, and onion caramelized right in the oven. The roasting process deepens the sweetness, while basil and smoked paprika add that little something extra.
In just 40 minutes, you’ll have a creamy tomato soup that tastes like it simmered all day. It’s quick enough for weeknights yet cozy enough for a weekend dinner by candlelight. And let’s be honest—pairing it with a golden, gooey grilled cheese is non-negotiable.
If you’ve been hunting for a roasted tomato recipe that balances fresh garden flavor with creamy richness, look no further. This basil tomato soup checks all the boxes for taste, simplicity, and pure comfort.
Why You’ll Love This Easy Roasted Tomato Soup
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Bold roasted flavor – caramelized tomatoes make all the difference.
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Silky & creamy – just enough cream for richness without heaviness.
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Quick comfort – ready in under an hour.
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Versatile – serve as a starter, main dish, or even freeze for later.
Ingredients
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4 pounds (1.8 kg) Campari tomatoes or tomatoes on the vine, halved
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3 tbsp (45 ml) olive oil
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1 large onion, cut into 8 pieces
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12 garlic cloves, halved or quartered if large
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1 tbsp (15 g) kosher salt, or more to taste
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1 tbsp (5 g) dried oregano
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1 tsp (2 g) smoked paprika
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1 cup (240 ml) vegetable broth (or chicken stock)
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1/4 cup (60 ml) heavy cream (plus more for serving)
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1/2 cup (12 g) fresh basil, loosely packed (plus more for garnish)
Step-by-Step Instructions
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Preheat oven to 450°F (230°C).
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Roast the veggies: Arrange tomatoes, onion, and garlic in a baking dish. Drizzle with olive oil, season with salt, oregano, and smoked paprika. Toss well. Roast 30–40 minutes, stirring halfway, until softened and caramelized.
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Blend: Transfer roasted vegetables and juices into a pot. Add basil. Blend with an immersion blender until smooth, or carefully use a blender in batches.
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Make it creamy: Stir in broth and heavy cream. Simmer 5 minutes, adjusting seasoning to taste. Add a pinch of sugar if needed.
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Serve: Ladle into bowls, drizzle with extra cream, and garnish with basil. Enjoy with grilled cheese or crusty bread.
Tips for the Best Creamy Tomato Soup
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Pick the right tomatoes: Campari or vine-ripened tomatoes roast beautifully.
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Don’t skip the roast: The char adds depth and a subtle smokiness.
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Dairy-free option: Swap cream with coconut milk for a rich vegan version.
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Balance the tang: A small spoonful of sugar smooths out sharp acidity.
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Make ahead: This roasted tomato recipe tastes even better the next day.
A Personal Soup Story
Growing up, tomato soup was our rainy-day meal. Usually, it came from a can, paired with grilled cheese cut into triangles (because somehow that made it taste better). The first time I roasted fresh tomatoes for soup, I couldn’t believe the difference—it was like stepping up from a cozy blanket to a full-on weighted comforter. Same warmth, just elevated.
Now, this easy roasted tomato soup is a staple in my kitchen. My kids still dunk their sandwiches just like I did, and my husband always insists on a second bowl. Honestly, I think it’s the roasted garlic that wins them over every time.
What to Serve with Easy Roasted Tomato Soup
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Grilled cheese – the ultimate pairing, whether classic cheddar or something fancy like Gruyère.
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Garlic bread – buttery, crunchy, and perfect for dunking.
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Fresh salad – a light side to balance the creaminess.
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Pasta night starter – serve in small bowls before spaghetti or lasagna.
How to Store This Creamy Tomato Soup
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Fridge: Store in an airtight container up to 4 days.
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Freezer: Freeze portions for up to 3 months. Thaw overnight in fridge before reheating.
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Reheat gently: Warm on the stove over low heat, stirring often to keep it creamy.
Pro tip: Freeze without cream, then stir it in after reheating for the silkiest texture.
FAQs About Easy Roasted Tomato Soup
Can I use canned tomatoes instead of fresh?
Yes! Use two large cans of whole tomatoes. Roast with onions and garlic for depth.
Is this soup vegetarian?
Yes—just use vegetable broth. For vegan, swap cream with coconut milk or oat cream.
What herbs pair well with tomato soup?
Basil is classic, but thyme or rosemary add a lovely earthy flavor.
Can I make this soup ahead?
Definitely. It tastes even better the next day as the flavors meld.
A Bowl of Comfort Worth Sharing
This easy roasted tomato soup isn’t just about flavor—it’s about the cozy ritual of slowing down and savoring something homemade. Roasted tomatoes, garlic, basil, and cream come together to create a soup that’s comforting, simple, and endlessly versatile.
So grab a loaf of bread, maybe a little cheese, and let this creamy tomato soup be the warm hug your kitchen serves tonight.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Easy Roasted Tomato Soup
- Total Time: 45–50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Easy Roasted Tomato Soup is rich, creamy, and packed with flavor from oven-roasted tomatoes, garlic, and onion. With fresh basil, smoked paprika, and a swirl of cream, it’s the perfect comfort food for cozy nights. Quick enough for weeknights and elegant enough for entertaining, it pairs beautifully with grilled cheese or crusty bread.
Ingredients
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4 pounds (1.8 kg) Campari tomatoes or vine-ripened tomatoes, halved
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3 tbsp (45 ml) olive oil
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1 large onion, cut into 8 pieces
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12 garlic cloves, halved or quartered if large
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1 tbsp (15 g) kosher salt, or more to taste
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1 tbsp (5 g) dried oregano
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1 tsp (2 g) smoked paprika
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1 cup (240 ml) vegetable broth (or chicken stock)
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¼ cup (60 ml) heavy cream (plus more for serving)
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½ cup (12 g) fresh basil, loosely packed (plus more for garnish)
Instructions
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Preheat oven to 450°F (230°C).
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Arrange tomatoes, onion, and garlic in a baking dish. Drizzle with olive oil, season with salt, oregano, and smoked paprika. Toss to coat. Roast 30–40 minutes, stirring halfway, until softened and caramelized.
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Transfer roasted vegetables and their juices into a pot. Add basil. Blend with an immersion blender until smooth, or carefully blend in batches.
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Stir in broth and heavy cream. Simmer for 5 minutes. Taste and adjust seasoning; add a pinch of sugar if needed.
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Serve warm, drizzled with extra cream and garnished with basil.
Notes
Use ripe Campari or vine tomatoes for the best roasted flavor.
Add a pinch of sugar if the soup is too tangy.
Swap heavy cream with coconut milk for a dairy-free version.
Freeze without cream for longer storage; stir cream in after reheating.
Pairs perfectly with grilled cheese or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Soup / Main Course / Starter
- Method: Roasting + Blending
- Cuisine: American