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!
Brittany says
This was wonderful. I’m slightly embarrassed to admit that I am almost 40, and I’ve never even tried tomato soup. My parents would buy the canned soup growing up and the idea of eating something that was just tomato’s never seemed appealing. I came across this recipe on Pinterest and the image looked so delicious, that I really wanted to try it. It was so good. I needed to make it a bit quicker for tonight, so I opted to find centerfield San Marzano (Alessi), and I used a can of fire roasted crushed tomatoes.
Kris Longwell says
Hi Brittany! Don’t be embarrassed! You’re a young’un!!! So so glad you made the tomato basil soup and enjoyed it! Next time, when you have a little extra time, try roasting the tomatoes! So good!!! Thanks so so much for sharing and for the awesome review. That means so much to us! Please stay in touch! xo Kris & Wesley
Barb Gilmartin says
I will make this again. It’s delicious
Kris Longwell says
Hi Barb! We are so so happy you had success with our tomato basil soup! Thank you so much for sharing and for the wonderful review. That means so much to us!! Please stay in touch! xoxo Kris & Wesley
Janet says
How many oz. are in a serving ?
Jacqueline says
This soup is amazing, I thought I had lost the recipe and so happy to find it again! I recently got married and cant wait to make this for my husband! I have family that doesn’t like tomato soup and even they have asked me to make this again and again!
Kris Longwell says
Hi Jacqueline! Woo hoo! We are so so happy found our recipe for the tomato basil soup and can make it again and again! Thank you for sharing, and, just know…we’re always here for you!! xo Kris & Wesley
Shannon Beth Sterner says
Could this soup be canned?
Kris Longwell says
Hi Shannon! We haven’t canned the soup but we’ve had other folks who have made the soup and said it canned wonderfully!
Rhonda Pettis says
I had jaw surgery and I am on liquid diet and this soup has been my favorite, we make double batch cause my kids tried it and love it, we added a little red pepper flakes and it was amazing, this will definitely be my go to soup even after I can eat regular food.
Kris Longwell says
Hi Rhonda! So sorry for the late reply! First, and foremost, we hope you are recovering nicely from jaw surgery!! And we LOVE that you are still able to enjoy the tomato soup! Take care and let us know when you are back 100% xo
Mary says
A friend gave me a ton of Romas so I made this soup. Also had fresh thyme and basil from my garden. This is so delicious! And easy! I roasted the tomatoes last night and just had this soup for lunch. Can’t wait to give my generous friend some! Thanks for a great recipe
Corinna Day says
The best soup! The one I dream of every year… so rich and delicious!
Kris Longwell says
Hi Corinna! Yay! We love that you are enjoying our tomato basil soup! We look forward to it, too! Thanks so much for sharing and for the wonderful review. That means so much to us! Please stay in touch! Best, Kris & Wesley
Clara says
I’ve been making the recipe for quite some time now! I have an abundance of tomatoes from my garden this year and wondered if you knew how I could turn it into a canning recipe?!
Kris Longwell says
Hi Clara! That’s a nice problem to have! We don’t have much experience in canning, so can’t really advise. So sorry about that. We love that you are enjoying the roasted tomato soup! Good luck with your tomatoes!!
Carolyn says
Instead of canning mine, I freeze it. After thawing the cream kind of separates, but you can use a whip to reincorporate it nicely.
Kris Longwell says
Awesome! Sounds GREAT! We’ve never had an issue with freezing, either. But, sometimes, folks do. Thanks for sharing!!! xo
Susan M. says
This soup is fantastic and so easy! My guests loved it and I am making another batch today! Everyone wants wants my recipe!!
Kris Longwell says
Hi Sue! Yay!!! We are THRILLED you made the tomato basil soup with such success and that your guests loved it! That makes us so happy! Thank you so very much for sharing and for the wonderful review. That means the world to us!! Please stay in touch! Best, Kris & Wesley
Maggie says
I can’t wait to try this I have to wait a while for my tomato harvest Will let you know how it turns out Thanks for your recipe
Kris Longwell says
Yay!! Please do let us know! It’s even better with homegrown tomatoes!!! YUM!!!
Madison says
Absolutely delicious! We’ve made this several times and it’s our go to tomato soup now! Thank you!!
Kris Longwell says
Woo hoo! We LOVE that you made the tomato soup and you all love it so much!! Thank you for sharing, Madison, and thank you for the awesome review. That means the world to us! Please stay in touch!!! xoxo Kris & Wesley
Christine says
My family’s absolutely favorite soup! Occasionally, I will leave out the heavy cream and it is just as fabulous.
Kris Longwell says
Hi Christine! We are so so happy you and your family are enjoying our roasted tomato basil soup!! We agree…it’s still so yummy, even without the cream! Thanks so much for sharing and for the wonderful review. That means so much to us! Please stay in touch! xoxo Kris & Wesley
Suzanne says
This looks so good! What a great combination of flavors!
Kris Longwell says
Thanks, Suzanne! It’s really yummy soup! We hope you try it!
Michelle says
This was my 1st attempt at homemade tomato soup & it was FABULOUS! Not only was it easy, I didn’t need to buy a bunch of ingredients. My husband – who HATES tomatoes & tomato soup – ate a huge serving of it. I’m on a low sodium diet & appreciate I can control the amount of salt in this soup – I used low sodium chicken broth. I won’t ever go back to store bought soup again! I used canned whole plum tomatoes instead of the Marzano tomatoes, just because it was what I had on hand & didn’t want to run to the store for one ingredient. This will definitely go on my rotation list & when we entertain guests! I also served garlic cheese bread for dipping.
Brittany says
DELICIOUS. such a yummy recipe. Filling & full of flavor. The directions were easy to follow & I found out how much I love roasted tomatoes.
Kris Longwell says
Hi Brittany! So sorry for the delayed reply! We are so so thrilled you made the tomato basil soup and had such great success with it!! Aren’t the roasted tomatoes the bomb?! Thank you so very much for sharing and for the wonderful review. That means the world to us!! xoxo Kris & Wesley
Brittany says
Hi! I’m so excited to try this recipe tonight. How much is in each serving? I saw that it’s 8 servings, but how much in each serving?
Kris Longwell says
Hi Brittany! We love, love, love this soup. So glad you will be giving it a try. It serves about 8 cups of soup or four bowls. From our experience, guests tend to want more of this particular soup so if you have 8 guests, you might want to think about doubling the recipe. Please let us know what you think!