If there was ever the ultimate comfort soup, this bowl of deliciousness would be a serious contender.
We go with a combination of fresh tomatoes and canned crushed tomatoes for the perfect taste and texture. The fresh basil and stock are just the right amount of balance to the soup. The cream adds depth and luxuriousness. And, once you’ve roasted the tomatoes, the soup comes together in about 30 minutes!
HOW TO MAKE ROASTED TOMATO SOUP
Roasting the tomatoes for this easy tomato basil soup delivers a deeply satisfying taste for the soup.
You can really go with any type of tomato here, but we find Roma tomatoes work best. And, they are typically available all year.
ROASTING THE TOMATOES IS EASY
Simply preheat your oven to 375°F, line a large baking sheet with foil, and slice the tomatoes in half.
If using whole tomatoes, then cut them into thick (½-inch) slices. Drizzle with olive oil and then sprinkle them with salt and pepper. After baking for 1 hour, they will be tender and perfectly cooked.
EXPERT TIP: The tomatoes can be roasted in advance, up to 24 hours. Once the pan is cool enough to handle, cover the tomatoes with either kitchen towels (not pressing down on them), or with plastic wrap. When ready to use, carefully transfer the roasted tomatoes with a spatula (or your hands) from the baking sheet to the pot.
After sautéing chopped onions in olive oil, throw in 4 minced cloves of garlic along with some chopped fresh thyme.
Next goes in a large can (28 oz) of crushed tomatoes and the fresh basil.
Season with salt and pepper and let simmer for just 10 minutes.
FRESH TOMATO BASIL SOUP IN ABOUT 30 MINUTES
Once the canned tomatoes have simmered with the basil, it’s time to add in the roasted tomatoes.
Add the stock and let simmer on low for 20 to 30 minutes.
We’re getting close, folks!
To reach the right consistency, we use our immersion blender.
EXPERT TIP: You could also purée the soup in a blender or even a food processor. Using either of these appliances will give you a very smooth texture. The immersion blender allows you to make the soup as smooth, or textured, as you desire. Whichever method you opt for, use caution. The soup is hot and can splatter and cause a burn if it reaches your skin.
A final addition of heavy cream adds a depth of silkiness and taste that makes this the best-ever creamy tomato basil soup recipe on the planet.
The soup is now ready to eat, or you can keep it at a low simmer until ready to serve.
EXPERT TIP: You can substitute whole milk or half-and-half in place of the heavy cream. The finished soup will not be as silky, and the cream does add a layer of taste that we think is wonderful, but the other options are fantastic, too. For a completely dairy-free version, don’t add the cream or milk at all.
THE PERFECT SOUP FOR ENTERTAINING
This soup is so satisfying and always gets rave reviews when we serve it to guests.
Silky, cream, and layers upon layers of taste.
And it’s so easy to prepare!
ROASTED TOMATO BASIL SOUP FAQs
- Can I use only canned tomatoes? Yes, but you won’t get the deep roasted taste from roasting fresh tomatoes. If using only canned, skip the roasting steps of the recipe and go with two 28 oz. cans of tomatoes, we recommend one can of crushed tomatoes, and one can of whole tomatoes, preferably San Marzano (make sure the can is labeled “certified”).
- What about dried herbs, can I use them? For the thyme, absolutely, go with 1½ teaspoons of dried. For the basil, you won’t get those beautiful specs of basil, and the flavor won’t be as robust, but in a pinch, you could go with ¼ cup of dried basil.
- How do you make those delicious looking croutons? Cut a loaf of bread into thin slices. Cube the slices (2 or 3) and place them in a bowl. Add 1 tablespoon of olive oil, 1 minced garlic clove, and a pinch of salt and pepper. Preheat oven to 400°F and bake until golden, flipping once – about 8 minutes.
- How long will the soup keep? As with so many soups and stews, this gets even better the next day. It will keep in an air-tight container in the refrigerator for up to 1 week and freezes beautifully for up to 2 months.
THE PERFECT DUNKING SOUP
You and your loved ones will flip when you serve this amazing soup. Other favorite soup recipes are our:
Rustic Lentil Soup
Broccoli Cheddar Soup
Roasted Butternut Squash Soup
Classic French Onion Soup
Homemade Chicken and Dumplings
But in the meantime, make this amazing Roasted Tomato Basil Soup! The PERFECT soup for grilled cheese sandwich dunking!
Ready to make the best tomato basil soup in the world? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Roasted Tomato Basil Soup
Video
Equipment
- Large Dutch oven, or soup pot
Ingredients
- 9 Roma tomatoes sliced lengthwise
- 3 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 28 oz. can San Marzano tomatoes crushed
- 1 cup basil fresh, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F.
- Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
- Roast tomatoes for 1 hour. Remove from oven and set aside.
- Heat 2 tablespoon oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
- Add onion, and saute for about 5 minutes.
- Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
- Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
- Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
- Stir in the cream.
- To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil...bake at 400 for about 7 minutes... these make wonderful croutons!
- Add the croutons to the top of the served soup. Serve at once!
Notes
Nutrition
POST UPDATE: This recipe was originally published in March 2014, but was updated with improved tweaks to the recipe, new tips, photography, and a brand-new fabulous video in March 2020!
Sarah says
This soup was delicious! I’ve never made tomato soup before but this recipe looked to simple not to try. The only thing I did different was I roasted a head of garlic, added it to the onions after they were sautéed, stirred to dissolve, then quickly proceeded to the next step since they were already cooked. I served with grill cheese sandwiches. My husband loved it! Definitely will make again!
Kris Longwell says
Hi Sarah! So sorry for the delay in our response! We’ve been dealing with power outages and no internet! WE are so THRILLED you enjoyed the tomato basil soup and the roasted garlic sounds heavenly!! So happy you and your hubby enjoyed it and thank you SO MUCH for letting us know and for the wonderful review! We appreciate that so so much!! Please stay in touch! All the very best, Kris & Wesley
Krealyn Brecht says
This could be canned, but I don’t think it would be good to water bath, but would need pressure canning. Add cream after reheated.
Kris Longwell says
Thanks, Krealyn! All great points. Hope this helps Sarah. We’ve never canned the soup, so we’ll defer to Krealyn on this. We have frozen it before, and though you always run the risk of the cream losing its texture, it was still delicious. Best, Kris & Wesley
Ellen McElwee says
This is delicious! I used Roma tomatoes that I had in my freezer from last summer. Worked perfectly! Thanks!
lauren says
i’ve never made soup before (i’m new to cooking), and I LOVED THIS. my picky boyfriend loved it too!! I can’t wait to freeze this and keep using it in future cooking! thank you for this recipe
Kris Longwell says
Hi Lauren!! We could not be more THRILLED to hear that you had such great success with the soup!! Congrats!! On that’s awesome that you impressed your picky bf!! Double WIN!! And thank you so much for letting us know and for the great review. That means the world to us! Please stay in touch! All the best, Kris & Wesley
Claire says
This is the best tomato basil soup I have ever had! Thank you so much for this recipe. My whole family loved it. I served it with homemade ciabatta bread which went perfectly with the soup. I will be making this frequently. Thank you!!!
Kris Longwell says
Hi Claire! Wow!! Homemade ciabatta sounds heavenly with the soup!! We are so happy you and the family enjoyed the soup and thank you SO MUCH for letting us know and for the wonderful review! That means very much to us!! All the best, Kris & Wesley
Grace says
I loved this soup! So simple but so good! I added a jalapeño when I sautéed the onion. Definitely recommend!
Kris Longwell says
Hi Grace!! That is so awesome! And the addition of jalapeno sounds amazing! Thanks so much for letting us know and thank you for the great review. That means the world to us!! All the very best, Kris & Wesley
Vivian says
Will absolutely make this amazing soup but one question don’t you need to peel the tomatoes?
Kris Longwell says
Hi Vivian! You absolutely CAN peel the tomatoes. We don’t purée the soup completely because we like a little texture, and the skins don’t create an issue. But if you prefer your tomatoes peeled, then, by all means…give them a quick flash boil, let ’em cool a bit, and then peel away!! Either way, we think you’ll get excellent results. Let us know if you make the soup and what you think (and if you peel or don’t!). All the best, Kris & Wesley
Hailey says
This tomato soup recipe was amazing!!! 10 out of 10 recommend and I will also look at your other blogs and recipes. You guys are awesome!
Kris Longwell says
Hi Hailey!! That is just amazing to hear!! We are THRILLED you loved our roasted tomato basil soup! And thank you so much for letting know and for the GREAT review! That means the world to us!! Please stay in touch!! All the very best, Kris & Wesley
Jillian says
This soup is absolutely amazing and silky smooth! I’ve shared this recipe with my friends, they have all made it themselves and are obsessed. I’ll definitely keep making this! Thank you for this amazing recipe!
Kris Longwell says
Jillian!! We are THRILLED that you had such great success with our roasted tomato basil soup!!! And THANK YOU so much for letting us know!! We can’t say tell you enough how much that means to us!!! All the very best, Kris & Wesley
Cindy says
I am typically not a tomato soup eater. But this recipe sounded so good! I just made it and LOVED it. My 3 year old niece did as well! Thank you for changing my mind about tomato soup!
Kris Longwell says
Hi Cindy!! Woo Hoo!! We are THRILLED we helped to convert you to a tomato soup lover!! And so glad your sweet niece loved it, too!! Double win!!! xoxo Kris & Wesley
Nicole M says
Haven’t made this yet but it sounds amazing and it’s on my dinner list for the week! I really enjoyed watching your instruction video and can’t wait to make this!
Would a 4.7 qt Dutch oven be big enough?
Kris Longwell says
Hi Nicole! We really think you’re going to love this soup! It’s so yummy and heart-warming! And your 4.7 qt. Dutch oven is the perfect size! Let us know if you make it and what you think!! All the best, Kris & Wesley
Kimberly Polito says
Delicious & amazing flavors!
Kris Longwell says
Thank you so much, Kimberly!!! xoxo Kris & Wesley
María del Refugio Figueroa Monroy says
I see your video’s tomato basil supo, you are Fantastick I love you, my inglés not is good, but I understan little but written everything mor or less
Kris Longwell says
Your English is WONDERFUL!!! We are sending mucho love back to you, too!!! xoxoxo Kris & Wesley
Sandi says
Ok, I’ll admit, I’m a soup from a can girl but I bought myself a Dutch oven in hopes of cooking more. Was scrolling through Pinterest and thought your soup picture looked good enough to eat! Almost didn’t make it after seeing the hour long roasting time, thought I could just buy them roasted! I decided to go all in, 100%. Even made the croutons! AMAZING! My 17 yr old son said it was better than Panera! Thank you for sharing your recipe! My family thanks you too.
Kris Longwell says
Sandi!! We are SO HAPPY you decided to make our roasted tomato basil soup and that you had such great success!! And we LOVE that your 17 year old loved it, too! Major WIN!! Thank you SO MUCH for letting us know and for the fabulous review. That means the world to us! Please stay in touch1. All the very best, Kris & Wesley
Jen says
I often skip the narrative portion of recipes on food blogs because they are usually so poorly written and I am a snob.
This was really enjoyable to read. You’ve got panache.
The soup is delicious.
Kris Longwell says
Jen!! Please forgive us for being so tardy in replying, but you have no idea how happy your note makes us!! You don’t sound like a snob to us at all!! LOL!! We are so happy you enjoyed the recipe and the post and THANK YOU so much for letting us know and for the wonderful review. That honestly means so much to us. Stay in touch! All the best, Kris & Wesley
Shelby says
If I am using beef stock tomatoes, how many should I use
Kris Longwell says
Hi Shelby, it really depends on the size of the tomatoes. We usually go with about 9 Romas, which is around 1½ lbs. That should equal about 2 beefsteak tomatoes. Slice them in half and then roast until very soft and a little charred. Hope this helps and let us know if you make the soup and what you think!! All the best, Kris & Wesley
Linda Mason says
Can this soup be served cold? If not how would you convert it to that soup that can be?
Kris Longwell says
Hi Linda, we almost always serve it warm, but the flavors are so deep, that it would be great chilled, too. We’d recommend leaving out the cream, if serving cold. Let us know if you make it and how you serve it and what you think. All the best, Kris & Wesley