Creamy Roasted Tomato Soup with Basil
Creamy Roasted Tomato Soup Recipe with Basil – This creamy tomato soup recipe features roasted tomatoes, fresh basil, and heavy cream for an incredibly rich and satisfying flavor. It’s easy to make ahead of time and delicious to enjoy throughout the week!
Why We Love This Roasted Tomato Soup Recipe
Tomato soup is one of those comfort foods that I could eat any time of year. It doesn’t matter if it’s hot or cold outside, a winter night or summer afternoon, there is just something about bright, zesty tomato soup that I find absolutely irresistible.
Typically, there are two main types of tomato soup: one made with fresh tomatoes and basil, and the other with roasted tomatoes and heavy cream.
After years of switching back and forth between these two variations, I finally decided it was time to try a bold combination with my favorite elements of both soups. I started making my own roasted tomatoes, and I knew they would make one delicious soup!
Folks, this Creamy Roasted Tomato Soup with Basil recipe is way overdue yet still so worth the wait.
The Best Roasted Tomato Soup with Basil Recipe
I love the deeply sweet, smoky essence of roasted tomatoes, onions, and garlic in classic roasted tomato soup. Roasting all of the veggies beforehand (not just the tomatoes) helps to bring all of the best attributes right to the forefront.
Lighter, vibrant tomato and basil soup features delightful pops of freshness, which wonderfully complement the flavorful roasted vegetables. These two recipes are a match made in tomato heaven!
The soup then is taken to a whole new level of rich, creamy perfection with the addition of heavy cream. This recipe has just the right amount to achieve the most delightfully smooth texture without making the soup too heavy. If there is such a thing.
Seriously, why did I not come up with this recipe sooner?
What Ingredients You Need
This is a great recipe for using an abundance of garden fresh tomatoes, yet overall requires only a handful of wholesome items.
Here are the ingredients in our Creamy Roasted Tomato Soup Recipe with Basil:
- Plum Tomatoes or Roma tomatoes
- Sweet onion
- Garlic Cloves
- Olive oil
- Vegetable broth
- Seasonings and Herbs – bay leaf, rosemary, paprika, and basil
- Heavy cream
- Sugar – optional, as needed
- Salt and pepper
How to Make Tomato Soup
First, roast the veggies on a sheet pan. Preheat the oven to 425 degrees F and set out a large rimmed baking sheet.
Next, prepare the tomatoes, onion, and garlic. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet and drizzle generously with olive oil, salt, and pepper.
Roast in the oven until the tomatoes are very soft and the onions are crispy around the edges.
Carefully remove the papery charred onion skins, and garlic skins, and transfer the roasted produce to a blender. Add the juices from the baking sheet, cover, and blend/puree until smooth.
Pro Tip: Hot items in the blender can pop the top off, due to extra pressure. Place a dish towel over the blender lid to be safe. You can use an immersion blender in the pot if you want a thicker soup consistency.
Get the Complete (Printable) Roasted Tomato Basil Soup Recipe Below. Enjoy!
To a large pot set on medium heat on the stovetop, add the tomato puree, vegetable broth, bay leaf, rosemary, and smoked paprika. Simmer uncovered for 20 minutes, stirring occasionally.
Use tongs to remove the rosemary and bay leaf.
Lastly, stir in the heavy cream and chopped fresh basil leaves. Taste, and salt and pepper as needed. If the soup tastes too acidic, stir in a spoonful of sugar.
How to Serve This Soup
Enjoy this creamy tomato soup as a light(ish) dinner alongside a refreshing salad, like Lt. Dan’s Steakhouse Salad, or this Crunchy Kale Caesar Salad.
On a chillier night, or for a heartier lunch, try a warm cup of tomato basil soup with a Perfect Grilled Cheese Sandwich for some serious comfort food goodness.
And our copycat Red Lobster Cheddar Bay Biscuits would be absolutely divine dunked in a bowl of this rich, silky smooth tomato soup, or try it with our ultimate Easy Garlic Bread Recipe.
Tips & Tricks
- Summertime is the best time to make easy roasted tomato soup with fresh tomatoes, since the tomatoes are so juicy and flavorful! And don’t forget a summertime dessert like blueberry pie ice cream, afterwards.
- Use larger tomatoes like heirloom, plum, or roma tomatoes. This will add lots of tomato juice and an amazing flavor! You can add a few smaller tomatoes, but don’t make the soup just out of cherry tomatoes, as their won’t be enough liquid!
- Add little pasta shapes like pastina to the soup for added texture and a heartier meal!
- Don’t forget to serve your bowl of tomato basil soup with a grilled cheese and a dollop of sour cream on top!
Frequently Asked Questions
Do Leftovers of this Soup Keep Well?
Yes! The flavors actually become even more robust as this soup sits. It can be kept in an airtight container in the fridge for up to 4 days. Reheat in a microwave-safe bowl.
Because of the heavy cream, I do not recommend freezing.
Can I Make a Vegan Creamy Tomato Soup with Basil?
It’s easy to make this a vegan tomato soup recipe! Replace the heavy cream with vegan cashew cream for the creamiest soup with little change to the original flavor.
Is This Recipe Paleo and/or Keto?
Why yes, this Roasted Tomato Basil Soup recipe is keto-friendly and low carb as-is!
To make paleo, simply swap the heavy cream for canned unsweetened coconut milk.
Can I Use Other Tomatoes?
I prefer to use Roma tomatoes for this recipe for the natural sweetness they have, but you can use what tomatoes you have on hand, whether it’s cherry tomatoes or heirloom tomatoes.
Looking for More Savory Soup Recipes? Be Sure to Also Try:
- Nana’s EPIC Creamy Potato Soup
- Philly Cheese Steak Soup
- Vegetarian Navy Bean Soup
- Beer Cheese Soup
- Buffalo Cauliflower Soup
- Roasted Red Bell Pepper Soup
Check the printable recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, cholesterol, sodium, and fiber percentages.
Creamy Roasted Tomato Soup with Basil
Ingredients
- 3 pounds plum or roma tomatoes
- 1 large sweet onion
- 1 head garlic, 10-14 cloves
- 3 tablespoons olive oil
- 32 ounce vegetable broth
- 1 bay leaf
- 2 fresh springs rosemary (or 1 tsp dried crushed rosemary)
- 1 teaspoon smoked paprika
- ½ cup heavy cream
- ¼ cup fresh chopped basil leaves
- 1 tablespoon granulated sugar (optional, as needed)
- salt and pepper
Instructions
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Cut the tomatoes in half. Cut the onion into large wedges (peels on to protect the underside.) Then cut off the top of the head of garlic so that all the cloves are exposed. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet. Drizzle with olive oil and salt and pepper liberally.
- Roast in the oven for 35-45 minutes, until the tomatoes are very soft and the onions are crispy around the edges.
- Carefully remove the papery charred onion skins, and garlic skins. Use tongs to move the roasted produce to the blender. Add the juices. Cover and puree until smooth. (NOTE: Hot items in the blender can pop the top off, due to extra pressure. Place a dish towel over the blender lid to be safe.)
- Set a 5-6 quart pot over medium heat. Add the tomato puree, vegetable broth, bay leaf, rosemary, and smoked paprika. Bring to a simmer, and simmer uncovered for 20 minutes, stirring occasionally.
- Use tongs to remove the rosemary and bay leaf. (If you don’t like the texture of cooked rosemary leaves, you can puree the soup base again.)
- Stir in the heavy cream and chopped basil. Taste, then salt and pepper as needed. If the soup tastes too acidic, stir in 1 tablespoon sugar. Serve warm.
Awsome soup, we have made it numerous times!! I have found that taking out of oven and letting it set 5 minutes makes it easier to work with the ingredients,, Also when blending I just put all ingredients in the pot was going to cook it in .. skips a step and is easier.
Thank you for the wonderful recipe !!
This is a good recipe, but too creamy. Added a can of crushed tomatoes and it tasted much better after that.
Wow! loved Loved LOVED this. Made exactly like the recipe. It’s gone already and.y husband wants more.
THANKS‼️
forgot to rate!
I made this soup last night and it was SO GOOD!!!!! Even my husband who normally doesn’t eat tomato soup liked it. I used farm fresh regular slicing tomatoes and peeled my sweet onions before roasting. I think next time I might peel the garlic 1st cause it was HOT and messy trying to get it out after roasting.
THANKS for this wonderful recipe!
Had a ton of fresh tomatoes, garlic, basil and onions. This was perfect! Even though it is summer, all of these tomatoes were making me crave tomato soup. Great recipe!
It was so good and really tasty! Everyone at my house loved it!
I want to dip my sandwich in this soup right now!
This is going to be made in the next few weeks, if not this week! My godness