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 recipe is delicious! Love that there are a minimal amount of ingredients. The flavors blend perfectly together. The croutons are a lovely addition. This is a new fav! Definitely will be making it again this winter!
Kris Longwell says
Hi Brittany! We are so so thrilled you loved the tomato basil soup!! Thank you for letting us know and for the wonderful review. We just can’t express enough how much that means to us!! All the best, Kris & Wesley
Mia says
I saw that u can substitute for whole milk or half and half; what about coconut milk?
Kris Longwell says
Hi Mia, we have not made the soup with coconut milk, but we’ve heard from plenty of folks who have tried it with coconut milk and had great results. Go for it! xoxo Kris & Wesley
Jana says
My family and I LOVE this soup! I have shared this recipe repeatedly in the the two weeks since I discovered it and made it for the third time tonight!
This time I doubled the recipe so we can enjoy it for a couple more days, I added a quarter teaspoon of baking soda to cut the acidity a bit more, added half of the fresh basil with the tomatoes to simmer and the rest at the end before blending- it was perfect!! Love the roasted tomatoes and fresh basil. I make cheesy garlic bread for dunking and we also enjoy a bit of fresh shaved asiago on top of our steaming bowls of soup. It is comfort food and brings us all together at the table. THANK YOU!!
Kris Longwell says
Hi Jana! We are so so so thrilled you and the family loved the soup! We often double it, too! Love the modifications that you made, too, sounds wonderful! We’ll give that a try ourselves. And, oh yes…cheesy garlic bread for dunking….um, yes, please!! Thank you so much for letting us know how they turned out and for the awesome review. That means just the most to us!! All the best, Kris & Wesley
Shannon says
I LOVE this recipe! I have made it several times and it’s always a hit! I was hoping you guys had a loaded baked potato soup recipe?
Kris Longwell says
Hi Shannon!! Woo hoo!! We’ll put Baked Potato Soup on the list of recipes to develop! We do love that, too!!
Tiffany says
I LOVE your Roasted Tomato Soup!!! My family loves it too! We our using the last of the tomato’s from the garden. My daughter requested your soup today as there’s a nice crispness in the air and as fall as arrived here in Georgia. It will be back up to 89 degrees next week so it’s a great day to make this most perfect soup.
Emma says
Just made Tomato Basil and it was delicious. I didn’t have cream but has milk and still was delicious. I saw this recipe along with you mushroom soup and glad I did. The tomatoes were from my yard and had a couple of different types. I will be making this again. Thank you for the recipe.
Kris Longwell says
Hi Emma! Wow…fresh tomatoes from the garden would be amazing in this soup!! So happy you had such great success with the recipe and thank you so very much for letting us know and for the awesome review. We truly do appreciate that so much!! All the very best, Kris & Wesley
Paula Pulse says
This by far hands down is the best tomato soup I have ever tasted . It is loaded with rich roasted tomato flavor and the cream makes it a winner. You said it was Loon Approved it is also Grandson that is a VERY picky eater Approved. I almost feel over when I asked him what he wanted me to make him for lunch and he said that tomato soup you had me try the other day.
Great Job guys . I will be adding more of your recipes to my arsenal for happy grandbabies and my husband too.
I love both of your energy and your love for each other it really stands out.
Thanks so much for sharing.
Paula
Emma says
Just made Tomato Basil and it was delicious. I didn’t have cream but has milk and still was delicious. I saw this recipe along with you mushroom soup and glad I did. The tomatoes were from my yard and had a couple of different types. I will be making this again. Thank you for the recipe.
Kris Longwell says
Hi Paula! Well, please forgive our late response…but you have no idea how happy this makes us!!! We are over-the-moon thrilled that you had such great success with our tomato basil soup recipe and even more thrilled that precious grandson loved it, too!! Please stay in touch and stay tuned…lots more yummy recipes for you and your beautiful family!!! xoxo Kris & Wesley
Betty says
Wonderful recipe! Applebee’s, eat your heart out!
Kris Longwell says
Thank you so much, Betty! We are so THRILLED you enjoyed the roasted tomato basil soup! And thank you SO MUCH for letting us know and for the wonderful review!! All the very best, Kris & Wesley
Ansley says
So here’s the thing, I’m a picky person. I don’t like tomatoes that much, but this was incredible. It changed my mind about tomato soup. It was honestly fantastic. I had this with a brie grilled cheese, pesto, and roasted red peppers. It was lovely. Thanks so much for this recipe!
Eileen says
Excellent soup!
Made this tonight along with grilled cheese. VA huge hit! Easy peasy to make. Thanks so much for the recipe!
Kris Longwell says
Hi Eileen!! Woo hoo!! So so happy you had such great success with the roasted tomato basil soup! That’s one of our favs for sure!! Thanks so much for letting us know and for the fabulous review! We appreciate that so very much!! All the best, Kris & Wesley
Diane says
By far and away the best tomato basil ever! I make this often. My husband and I can’t get enough. Great with grilled cheese or a salad. Good for those watching calories but I would eat it regardless. Nice job.
Kris Longwell says
Hi Diane!! That is so wonderful!!! We are THRILLED you had such great success with our tomato basil soup! And we agree…add a salad and a grilled cheese…Heaven!!! Thank you so much for letting us know and for the great review. That means the world to us!! All the best, Kris & Wesley
Kim says
Oh. My. Gosh! This is absolutely the best tomato basil soup ever! And so fun to make! Made it tonight to go with grilled cheese on some artisan bread and my family is the best tomato soup they have had. Thank you so much for posting! This recipe is a keeper! I can wait to see what other recipes you have
Kris Longwell says
Hi Kim!! So sorry for the delayed response….but…WOO HOO!!! So so so happy you loved the soup and thrilled you had such great success with it!! And YES to grilled cheese with artisan bread! YUM!! Thank you so much for letting us know and for the fabulous review! We really appreciate that so so much!! All the best, Kris & Wesley
Jess says
I just made this – I usually don’t add creme to my tomato soup nor the canned tomatoes and wow, do these two things really take tomato soup to the next level. The texture is amaaazing. I couldn’t even find the recommended tomatoes, but it’s still unreal. Thanks for the recipe!
Jennie says
I’m in love!❤️ Absolutely my all time favorite soup! Dad the “mator hater” even loved this soup! You guys rock! Thank you so much for sharing this gem of a recipe!
Kris Longwell says
HI Jeanie!! Woo hoo!!! We are so so so happy you loved the roasted tomato basil soup and super excited that even Dad liked it!!! Thanks for letting us know and for the great review! We truly appreciate that so so much!! All the best, Kris & Wesley
Kaitlyn says
Can this recipe be canned to keep longer?
Mia Isabelle Ganci says
I came across this recipe on Pintrest and decided I had to try it after watching you make it and how easy it was. I followed your recipe to a tee, the soup is exceptional! My husband thought it was phenomenal. I normally post my kitchen creations on IG. I got so excited to try the soup that I forgot to take a picture of it in my Dutch oven before ladelling it in bowls. Perfect soup for the cold NY winters!
Kris Longwell says
Hi Mia! That makes us so happy to hear! We couldn’t be happier that you had such great success with the roasted tomato basil soup recipe! Next time…try and grab a photo! We love that, but totally understand that it’s hard to stop eating the soup once you get started! LOL! Thanks so much for letting us know and for the great review. That honestly means so much to us!! All the best, Kris & Wesley
Lorraine Cannici says
This was absolutely, by far, the best tomato soup I ever had — the rich texture of the roasted tomatoes coupled with the flavor enhanced by the San Marzano tomatoes added to the texture of the soup and I was transported to Tuscany. I made it twice in two days so I could share with my neighbors confined to their homes due to COVID. Thank you.
Kris Longwell says
Hi Lorraine! That is so amazing to hear! We are beyond happy that you had such great success with the roasted tomato basil soup and we can’t thank you enough for letting us know and for the wonderful review! That means the world to us! And YOU are AMAZING! Sharing prepared food with neighbors who can’t get out! We LOVE that so much. xoxo Kris & Wesley