Easy Homemade Roasted Tomato Basil Soup
Sweet roasted vine-ripened tomatoes, garlic, and onions create a rich, flavorful soup that’s finished with fresh basil for a bright, garden-fresh taste. This easy homemade soup is delicious with a grilled cheese sandwich or a slice of crusty bread.
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When the vine-ripened tomatoes at the grocery store start looking too good to pass up, this roasted tomato basil soup with fresh tomatoes is the first thing I make. Juicy tomatoes, a generous pile of garlic cloves, and thick onion wedges roast together on one sheet pan until caramelized, then get blended with fresh basil into an easy homemade tomato basil soup that tastes nothing like the canned stuff. Pair a bowl of this soup with a grilled cheese sandwich or a slice of crusty bread and you have my favorite kind of cozy lunch.
Why I love this Roasted Tomato and Basil Soup
This is the soup I make on repeat from late summer into fall, when my garden tomatoes are overflowing and I need a delicious way to use them up. One sheet pan and one pot makes the cleanup quick, and the oven does most of the work — I can toss the vegetables in to roast, drive a kid to practice, and come home to a kitchen that smells incredible. This soup freezes beautifully, so I freeze portions for busy weeknights when a warm bowl and a grilled cheese count as a win. Best of all, my whole crew of taste-testers agrees that this soup beats any canned tomato soup.
What makes this Roasted Tomato and Basil Soup healthy?
Tomatoes are loaded with lycopene, an antioxidant your body absorbs more readily from cooked tomatoes than raw ones — so roasting works in your favor here. Each bowl brings vitamin C and potassium from the tomatoes, plus the good-for-you compounds in all that roasted garlic and onion. This healthy tomato basil soup recipe is mostly vegetables and broth; the heavy cream is optional, and a small splash goes a long way. Use vegetable broth and skip the Parmesan for a version that’s fully plant-based.
RELATED: Creamy Carrot Soup – a velvety blended soup that proves a handful of simple vegetables can taste like a total treat.
Ingredients for Roasted Tomato and Basil Soup Recipe
- Vine-ripened tomatoes – the star of the soup; roasting them concentrates their natural sweetness
- Yellow onion – turns mellow and sweet in the oven
- Garlic – eight whole cloves roast to a soft, nutty flavor
- Olive oil – helps the vegetables caramelize on the pan
- Salt and black pepper – simple seasoning that lets the tomatoes shine
- Italian seasoning – the herby backbone of the roasting pan
- Tomato paste – deepens the roasted tomato flavor
- Chicken or vegetable broth – vegetable broth keeps it vegetarian
- Granulated sugar – optional; a teaspoon balances extra-tart tomatoes
- Fresh basil – a full half cup for that bright, garden-fresh finish
- Heavy cream – optional, for a silky, creamy tomato basil soup
- Parmesan cheese and extra basil – optional toppings worth having on hand
Step-by-step instructions for making Roasted Tomato and Basil Soup
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Arrange the tomato quarters, onion wedges, and garlic cloves on the prepared baking sheet. Drizzle with the olive oil, sprinkle with the salt, pepper, and Italian seasoning, then toss gently and spread into a single layer.
- Roast for 40 to 45 minutes, stirring once halfway through, until the tomatoes have collapsed and are lightly caramelized and the onions are tender.
- Transfer the roasted vegetables and all of the juices from the baking sheet to a large pot. Stir in the tomato paste and broth.
- Bring the mixture to a gentle simmer over medium heat and cook for 15 minutes so the flavors blend.
- Add the basil leaves and the sugar, if using. Blend the soup until completely smooth using an immersion blender, or carefully transfer it in batches to a countertop blender.
- Stir in the heavy cream, if desired, and heat for 2 to 3 minutes without bringing the soup to a boil. Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve warm with freshly grated Parmesan cheese and additional fresh basil, if desired.
Make this ROASTED TOMATO AND BASIL SOUP, then check out my Creamy Chicken Florentine Soup, my Cheesy Potato Soup or more of my healthy soup ideas .
TIPS AND FREQUENTLY ASKED QUESTIONS about this Roasted Tomato and Basil Soup
Read on for tips and substitution ideas and how to customize this soup.
What are the best tomatoes for roasted tomato basil soup?
Vine-ripened tomatoes at peak season give the sweetest, richest flavor. Roma or plum tomatoes work well too since they carry less water. If your tomatoes are especially juicy, roast them an extra 5 to 10 minutes to concentrate their flavor.
Can I use canned tomatoes instead of fresh?
Fresh tomatoes are the heart of this recipe — roasting them creates a sweetness canned tomatoes can’t match. In a pinch, swap about 28 ounces of canned whole tomatoes for every 2 pounds of fresh, roast them the same way after draining, and expect a slightly deeper, less garden-fresh flavor.
How do I keep tomato soup from tasting too acidic?
Roasting mellows a lot of the acidity on its own. If the finished soup still tastes sharp, stir in the optional teaspoon of sugar — it rounds out the flavor without making the soup sweet.
Can I make this soup dairy-free or vegan?
Yes! Use vegetable broth, skip the heavy cream and Parmesan, and the soup is fully plant-based. The blended roasted vegetables keep it creamy on their own, or stir in a splash of full-fat coconut milk for extra richness.
How do I blend hot soup safely?
An immersion blender right in the pot is the easiest route. If you use a countertop blender, work in batches, fill the jar no more than halfway, remove the small cap from the lid, and cover the opening with a folded kitchen towel so steam can escape.
How do I store and freeze leftover tomato basil soup?
Leftovers keep in an airtight container in the fridge for up to 4 days. The soup freezes well for up to 3 months — thaw overnight in the refrigerator and reheat gently over medium-low heat. If you plan to freeze a batch, hold back the cream and stir it in after reheating for the best texture.
How can I add a smoky flavor to this soup?
Add 1/2 teaspoon of smoked paprika to the vegetables before roasting. It layers in a gentle smokiness that pairs beautifully with the caramelized tomatoes.
The next time you spot a basket of gorgeous tomatoes, you know exactly what to do with them. Pin this roasted tomato basil soup with fresh tomatoes to your favorite soups Pinterest board now so it’s ready and waiting for your next cozy soup day — future you will be very glad you did.
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Roasted Tomato and Basil Soup
Equipment You’ll Need
- Large stock pot
Ingredients
- 3 pounds vine-ripened tomatoes (cored and cut into quarters)
- 1 large yellow onion (cut into thick wedges)
- 8 cloves garlic (peeled)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 4 cups chicken broth or vegetable broth
- 1 teaspoon granulated sugar (optional, if needed)
- 1/2 cup packed fresh basil leaves
- 1/4 cup heavy cream (optional)
- freshly grated Parmesan cheese (for serving, optional)
- fresh basil leaves (for garnish)
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Arrange the tomato quarters, onion wedges, and garlic cloves on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt, pepper, and Italian seasoning. Toss everything gently until evenly coated, then spread into a single layer.
- Roast for 40 to 45 minutes, stirring once halfway through, until the tomatoes have collapsed and are lightly caramelized and the onions are tender.
- Transfer the roasted vegetables and all of the juices from the baking sheet to a large pot. Stir in the tomato paste and broth.
- Bring the mixture to a gentle simmer over medium heat and cook for 15 minutes to allow the flavors to blend.
- Add the basil leaves and the sugar, if using. Blend the soup until completely smooth using an immersion blender, or carefully transfer it in batches to a countertop blender.
- Stir in the heavy cream, if desired, and heat for 2 to 3 minutes without bringing the soup to a boil. Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve warm with freshly grated Parmesan cheese and additional fresh basil, if desired.
Notes
- If your tomatoes are especially juicy, roast them for an additional 5 to 10 minutes to concentrate their flavor.
- For a smoky flavor, add 1/2 teaspoon smoked paprika before roasting. The soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently over medium-low heat.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Soup recipes to try
- Creamy Carrot Soup – silky, naturally sweet, and made from humble pantry staples
- Cheesy Potato Soup – pure comfort in a bowl, with melty cheese in every spoonful
- One-Pot Vegetable Soup – a fridge-clearing classic that comes together in a single pot
- Creamy Chicken Florentine Soup – tender chicken and spinach in a rich, creamy broth
- Beef and Barley Soup – hearty and satisfying, the kind of soup that eats like a meal
