If there’s one thing I’ve learned after countless cozy nights in the kitchen, it’s that nothing soothes the soul quite like a warm bowl of Roasted Tomato Basil Soup. This recipe is my go-to whenever I need something comforting but still crave freshness and flavor. It strikes that perfect balance between homemade goodness and restaurant-worthy taste—a creamy tomato soup that feels like a hug in a bowl.

Whether you’re looking to impress guests at a dinner party or just want a simple meal to warm up a chilly evening, this roasted tomato recipe has you covered. Roasting the tomatoes unlocks their natural sweetness, while the basil adds brightness and depth. And yes, the cream ties it all together in the silkiest way possible.

So, whether your family is tired of the same weeknight dinners or you’re just craving something nostalgic yet elevated, this basil soup delivers comfort without complication. Trust me—after one spoonful, you’ll be wondering why you didn’t make this sooner. Let’s dive in and cook up some joy together.

Why You’ll Love This Roasted Tomato Basil Soup

The roasted tomatoes bring rich, caramelized flavor.
It’s a homemade soup that feels fancy but is actually simple.
Creamy, hearty, and satisfying—classic comfort food.
Perfect with grilled cheese, crusty bread, or homemade croutons.
Freezer-friendly for those busy weeknights when you need something quick.

Ingredients You’ll Need

9 Roma tomatoes, sliced lengthwise (approx. 2.9 lbs)
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh thyme, minced
1 tsp kosher salt
½ tsp ground black pepper
1 can (28 oz) San Marzano tomatoes, crushed
1 cup fresh basil, roughly chopped
1 tbsp sugar
2 cups chicken stock
⅔ cup heavy cream

Optional Croutons: Bread cubes tossed with olive oil, garlic, and basil, baked until golden.

Step-by-Step Instructions

Preheat oven to 375°F. Arrange tomato halves on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 1 hour until caramelized.
In a Dutch oven, melt butter and sauté onion for 5 minutes until soft.
Stir in garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
Add San Marzano tomatoes, basil, and sugar. Simmer gently for 10 minutes.
Add roasted tomatoes and chicken stock. Simmer 30 minutes, stirring occasionally.
Blend with an immersion blender (or carefully use a regular blender) until smooth.
Stir in heavy cream and warm through. Adjust seasoning to taste.
Serve hot with croutons, bread, or a gooey grilled cheese.

Tips for the Best Creamy Tomato Soup

Don’t skip roasting! That hour in the oven deepens the tomatoes’ flavor.
If you like a chunkier soup, only blend half of it.
For a lighter version, swap heavy cream for half-and-half or coconut milk.
Want it vegetarian? Use veggie stock instead of chicken stock.
Double the croutons—you’ll snack on half before the soup hits the table. (Trust me, I’ve been there.)

My Story Behind This Recipe

This roasted tomato recipe takes me straight back to childhood. My mom would make a version of this every Sunday, and the smell of roasting tomatoes filled the whole house. I’d sit at the counter, swinging my legs, waiting for that first taste. Later, when I started cooking for my own family, I wanted to recreate that memory.

The first time I made this basil soup for my kids, they asked for seconds before I even sat down. That’s when I knew it was a keeper. Now, it’s one of those recipes I make on repeat—sometimes with grilled cheese, sometimes with garlic bread, and always with love.

What to Serve with Roasted Tomato Basil Soup

This soup shines on its own, but let’s be real—nobody ever complained about extra carbs on the side. Pair it with:

A classic grilled cheese sandwich (bonus points for cheddar and sourdough).
A simple green salad with balsamic dressing for balance.
Warm, crusty bread or garlic knots to soak up every drop.
For a heartier meal, serve alongside roasted chicken or a pan of baked ziti.

It’s versatile enough for both a quick weekday lunch and a slow, cozy dinner.

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Let the soup cool completely, then freeze in freezer-safe bags or containers for up to 3 months.
Reheating: Warm gently on the stove over medium heat, stirring occasionally. If it thickens too much, add a splash of stock or cream.

Pro tip: Freeze individual portions in mason jars—future you will thank present you on those nights when cooking feels impossible.

FAQs About Roasted Tomato Basil Soup

Can I make this dairy-free?

Yes! Swap the butter for olive oil and use coconut cream or oat milk instead of heavy cream.

Can I use canned tomatoes instead of fresh?

Absolutely. Just roast the canned whole tomatoes briefly under the broiler to mimic that deep, roasted flavor.

Is this soup freezer-friendly?

Yes, this homemade soup freezes beautifully. Just skip adding the cream until reheating for the best texture.

Can I add other veggies?

Sure thing! Carrots or red peppers roast well alongside tomatoes and add natural sweetness.

What if I don’t have fresh basil?

Dried basil works in a pinch—use 1 teaspoon, but fresh basil really makes it sing.

A Cozy Bowl to End Your Day

There’s something magical about Roasted Tomato Basil Soup. It’s more than just a meal—it’s a warm reminder that simple ingredients can create extraordinary comfort. Whether you serve it with a gooey grilled cheese or just a spoon and a smile, this creamy tomato soup will quickly become part of your family’s comfort food rotation.

So, the next time you need a little warmth on a busy weeknight—or want to impress someone with your homemade soup skills—this roasted tomato recipe is your answer. Grab those tomatoes, pour yourself a glass of wine, and let the kitchen fill with that irresistible aroma. Dinner is about to taste like home.

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Roasted Tomato Basil Soup

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Author: Olivia Hartwellen
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x

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Description

This Roasted Tomato Basil Soup is creamy, cozy, and deeply flavorful thanks to oven-roasted tomatoes, fresh basil, and a touch of cream. It’s the ultimate comfort food—rich yet fresh, hearty yet simple—perfect for pairing with grilled cheese or crusty bread. This one-pot soup is freezer-friendly, making it a go-to for both busy weeknights and leisurely family dinners.

Ingredients

Scale

9 Roma tomatoes, sliced lengthwise (approx. 2.9 lbs)
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh thyme, minced
1 tsp kosher salt
½ tsp ground black pepper
1 can (28 oz) San Marzano tomatoes, crushed
1 cup fresh basil, roughly chopped
1 tbsp sugar
2 cups chicken stock (or vegetable stock for vegetarian)
⅔ cup heavy cream

Optional Croutons:

Bread cubes tossed with olive oil, garlic, and basil, baked until golden

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Arrange Roma tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 1 hour until caramelized.
In a Dutch oven, melt butter and sauté onion for 5 minutes until softened.
Add garlic, thyme, salt, and pepper; cook 1 minute until fragrant.
Stir in crushed San Marzano tomatoes, basil, and sugar. Simmer gently for 10 minutes.
Add roasted tomatoes and chicken stock. Simmer 30 minutes, stirring occasionally.
Blend with an immersion blender (or carefully in a regular blender) until smooth.
Stir in heavy cream and warm through. Adjust seasoning to taste.
Serve hot with croutons, crusty bread, or grilled cheese.

Notes

Roasting tomatoes deepens their sweetness—don’t skip this step.

For a chunkier soup, only blend half of the mixture.

Swap heavy cream with half-and-half or coconut milk for a lighter/dairy-free version.

Add carrots or red peppers for extra sweetness and depth.

Freezes beautifully—add cream after reheating for best texture.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes (including roasting & simmering)
Category: Soup / Comfort Food
Method: Roasting + Simmering + Blending
Cuisine: Italian-American

Roasted Tomato Basil Soup: The Comfort Food You’ll Crave All Year Long