Best Homemade Tomato Soup Recipe: Roasted Tomato Basil Soup

Nothing says cozy like a bowl of homemade tomato soup on a cold winter day! This roasted tomato basil soup, made with fresh tomatoes and a hint of cream, is delightfully rich and brimming with flavor. The recipe is easy to follow, and in under an hour, you’ll have a pot of comforting soup ready to enjoy. Serve it with a grilled cheese sandwich for the ultimate comfort pairing.

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Why You’ll Love This Recipe

• Healthy Ingredients: This recipe uses fresh, wholesome ingredients like tomatoes, basil, and garlic, making it nutritious and light yet satisfying.
• Rich and Creamy: Roasting the tomatoes adds depth, while a touch of heavy cream makes it irresistibly smooth and velvety.
• Quick & Easy: With simple ingredients and a few easy steps, you’ll have a heartwarming meal ready in under an hour.
• Perfect for Freezing: Make a batch ahead and freeze individual portions for a quick and cozy meal anytime.

What Does It Taste Like?

This roasted tomato basil soup has a bold and bright tomato flavor thanks to the roasted tomatoes and fresh basil. A hint of garlic and caramelized onions add depth, while the cream balances the tangy tomatoes with smooth richness. It’s the perfect blend of fresh, savory, and creamy flavors.

Ingredients You’ll Need

• 3 pounds tomatoes – Fresh, cut into 2” pieces
• ½ onion – Diced (about 1 cup)
• 5 cloves garlic – Peeled and chopped
• 2 Tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh basil – Adds bright flavor
• 2 Tablespoons salted butter – Creates a roux for creaminess
• 2 Tablespoons all-purpose flour
• 1 Tablespoon granulated sugar
• 1 quart vegetable broth
• Optional: ¼ to ½ cup heavy cream – For extra creaminess

Equipment Needed

• Large baking sheet for roasting tomatoes
• Large pot for simmering the soup
• High-powered blender (like a Vitamix) for blending the soup until smooth
• Measuring cups and spoons
• Whisk and spatula

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Ingredient Substitutions

• Tomatoes: Vine-ripened or Roma tomatoes work best.
• Olive Oil: Avocado or canola oil can be used.
• Salted Butter: Substitute with unsalted butter if preferred.
• Flour: For a gluten-free option, use a gluten-free all-purpose flour.
• Vegetable Broth: Chicken broth works well, too.
• Heavy Cream: Whole milk or half-and-half are great lighter alternatives.

How to Make Roasted Tomato Basil Soup

Preheat the oven to 450°F. Lightly grease a large baking sheet and set aside.

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Prepare the Tomato Mixture: In a large bowl, combine tomatoes, onion, and garlic. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.

Roast the Tomatoes: Spread the tomato mixture in a single layer on the baking sheet. Roast for 15 minutes, then stir and roast for another 15 minutes. Broil for the final 3 minutes to char some of the tomatoes lightly.

Blend the Soup Base: Transfer the roasted tomato mixture into a high-powered blender. Add the fresh basil and blend on high speed until smooth.

Make the Roux: In a large pot over medium-high heat, melt the butter. Whisk in the flour and cook until the mixture is golden brown, about 30-60 seconds.

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Simmer the Soup: Add the vegetable broth and sugar, whisking to combine. Pour in the blended tomato mixture, and if you prefer a creamier soup, add ¼ to ½ cup heavy cream. Let it simmer on medium-low heat for 15 minutes, then adjust salt and pepper to taste.

Serve: Ladle into bowls and garnish with croutons, fresh basil, or a drizzle of cream if desired.

What to Serve with Tomato Soup

This soup pairs beautifully with classic grilled cheese or crusty bread for dipping. You can also enjoy it with a side salad for a lighter meal. To add more variety to your meal rotation, try our Creamy Celeriac Soup, Crockpot Ham and Potato Soup, or the flavorful Coconut Chickpea Sweet Potato Soup.

Tips for Perfect Tomato Soup

• Roast for Depth: Roasting intensifies the flavor of the tomatoes, making the soup taste richer.
• Broil for a Charred Finish: The light charring from the broiler brings out even more sweetness and depth.
• Use Fresh Basil: Fresh basil enhances the soup’s bright flavor; dried basil won’t have the same effect.
• Blend Thoroughly: A high-powered blender will make the soup super smooth. If you prefer a bit of texture, pulse instead of blending continuously.

Storing and Freezing

Refrigerate: Store leftover soup in an airtight container in the fridge for up to 5-7 days.

Freeze: Let the soup cool to room temperature, then transfer it to freezer-safe containers. It keeps well in the freezer for up to 2 months. For easy reheating, freeze in single portions.

Reheat: Thaw in the fridge overnight, then warm on the stove over medium-low heat.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes if fresh tomatoes are unavailable. Look for fire-roasted canned tomatoes for added flavor.

Is there a way to make this soup vegan?

Yes! Substitute the butter with olive oil, omit the heavy cream, and choose vegetable broth instead of chicken broth.

What if I don’t have a blender?

You can use an immersion blender directly in the pot, but the texture may not be as smooth as with a high-powered blender.

More Recipes You’ll Love

Looking to add more soups to your menu? Check out these hearty options:

• Creamy Celeriac Soup – A unique and delicious way to enjoy celeriac, with a velvety texture.
• Crockpot Ham and Potato Soup – Easy to make in a crockpot and full of comforting flavors.
• Coconut Chickpea Sweet Potato Soup – A creamy, dairy-free soup with a tropical twist.

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Nutrition Information

Serving Size: ½ cup
Calories: 111
Carbohydrates: 12g
Protein: 2g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 653mg
Potassium: 421mg
Fiber: 2g
Sugar: 7g
Vitamin A: 1796IU
Vitamin C: 25mg
Calcium: 23mg
Iron: 1mg

Warm, delicious, and oh-so-easy to make, this roasted tomato basil soup will become a favorite in your home. Whether you’re new to homemade soups or a seasoned pro, this recipe delivers comfort in every spoonful. Enjoy!

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