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Creamy Roasted Tomato Basil Soup: Best Easy Homemade Recipe

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This creamy roasted tomato basil soup is made with fresh Roma tomatoes, roasted to bring out their natural sweetness, then blended with garlic, basil, and a touch of cream for a velvety, comforting bowl of soup. Perfect for pairing with a grilled cheese sandwich or enjoying on its own.

Ingredients

Scale
  • 3 pounds fresh Roma or plum tomatoes, halved lengthwise
  • 4 cloves garlic, peeled, left whole
  • 1 medium yellow onion, roughly chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh basil leaves, packed
  • 2 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon sugar (optional, but recommended)
  • For garnish (optional): fresh basil chiffonade, a drizzle of heavy cream or balsamic glaze, croutons or crusty bread, grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Halve the Roma tomatoes lengthwise and arrange them cut-side up on the baking sheet. Tuck the whole garlic cloves in between the tomatoes. Drizzle everything with the olive oil and sprinkle with salt and pepper. Use your hands to toss gently, then arrange the tomatoes cut-side up again.
  3. Roast for 40-45 minutes until the tomatoes are soft, blistered, and starting to brown around the edges. The garlic should be golden and squishy when pressed.
  4. While the tomatoes roast, in a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Do not let it brown.
  5. Pour in the vegetable broth and add the fresh basil leaves. Bring to a gentle simmer, then reduce the heat to low and let it sit while the tomatoes finish roasting.
  6. When the tomatoes and garlic are done, carefully add them to the pot with the broth mixture. Scrape every bit of the caramelized juices from the baking sheet into the pot. Stir everything together and bring it back to a simmer.
  7. Remove the pot from the heat. Let it cool for a few minutes. Working in batches if needed, transfer the soup to a blender and blend until completely smooth. Start on low speed and gradually increase to high. Remove the center cap from the blender lid and cover it with a kitchen towel to let steam escape.
  8. Return the blended soup to the pot. Stir in the heavy cream and the remaining 1 tablespoon of butter (if using). Add the sugar if needed. Warm over low heat, stirring occasionally, until heated through. Taste and adjust salt and pepper as needed.
  9. Serve immediately. Ladle into bowls and garnish with fresh basil, a drizzle of cream, or other desired toppings.

Notes

Don’t skip the roasting step—it’s key for deep flavor. If you’re in a hurry, you can broil the tomatoes for 10-12 minutes, but watch them closely. For a dairy-free version, substitute full-fat coconut milk for the heavy cream and use olive oil instead of butter. The soup freezes well for up to 3 months. Taste before adding sugar; some tomatoes are naturally sweeter than others.

Nutrition

Keywords: creamy tomato soup, roasted tomato basil soup, homemade tomato soup, easy tomato soup, fresh tomato soup, comfort food, fall soup, winter soup

Find it online: https://spoonluma.com/creamy-roasted-tomato-basil-soup-best-easy-homemade-recipe/