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There’s nothing quite like a bowl of creamy roasted tomato basil soup on a cold evening—it’s cozy, comforting, and full of flavor. This soup is one of those recipes that feels simple but tastes like something from a charming little café. It’s rich, velvety, and infused with roasted garlic and fresh basil that make every spoonful taste luxurious.

I love how roasting the tomatoes first deepens their natural sweetness while adding that subtle smoky depth you can’t get from canned soup. The result is a smooth, well-balanced tomato based soup that feels hearty yet light—perfect for chilly nights or when you’re craving something nourishing. The aroma that fills the kitchen as everything roasts together is almost as good as the first bite.

What makes this soup even better is how wholesome it is. Unlike store-bought versions that often have unnecessary additives, this healthy tomato basil soup is made with simple, real ingredients—fresh tomatoes, garlic, onion, and a touch of cream for silkiness. It’s a dish that delivers both comfort and nutrition, making it a great go-to winter soup for busy weeknights or lazy weekends.

If you’ve never made a homemade creamy tomato soup before, you’ll be amazed at how easy it is. Once the tomatoes are roasted, everything comes together quickly on the stove. A quick blend, a drizzle of cream, and you have a restaurant-worthy bowl of goodness right at home. Serve it with a crispy grilled cheese or a slice of warm bread for the ultimate cozy meal.

Why You’ll Love It

Rich, roasted flavor: Roasting the tomatoes and garlic brings out a deep, slightly caramelized sweetness that makes every spoonful taste special.
Creamy yet light: You get all the indulgence of a creamy tomato soup without it feeling too heavy—just the right balance of richness and freshness.

Fresh, real ingredients: No canned shortcuts here—just ripe tomatoes, fragrant basil, and a splash of cream for that velvety finish.
Perfect for cold days: This soup warms you up from the inside out, making it the ultimate winter soup for cozy nights in.
Easy to make ahead: It reheats beautifully, so you can make a batch on Sunday and enjoy homemade comfort all week long.

Ingredient List

For the Roasted Tomatoes:

2 lbs ripe Roma or plum tomatoes, halved
1 medium yellow onion, quartered
5 cloves garlic, peeled
2 tbsp olive oil
Salt and black pepper, to taste

For the Soup Base:

2 cups vegetable broth (or chicken broth)
1/2 cup heavy cream (or half-and-half for a lighter option)
1/4 cup fresh basil leaves
1 tbsp tomato paste
1 tsp sugar (optional, to balance acidity)

Ingredient Notes

Tomatoes: I always go for Roma or plum tomatoes—they roast beautifully and give the soup that naturally sweet, rich flavor.
Garlic: Don’t skip the garlic! Roasting mellows it out and adds a buttery depth that makes the soup irresistible.

Basil: Fresh basil is a must here—it brightens the entire pot and gives that classic Italian-inspired aroma.
Cream: Use real heavy cream if you can. It makes the texture silky and perfectly indulgent without being too rich.
Tomato paste: A small spoonful deepens the tomato flavor. It’s one of those simple additions that makes homemade creamy tomato soup taste restaurant-quality.

Broth: I like using low-sodium vegetable broth so I can control the seasoning. It keeps the flavors clean and balanced.

Kitchen Equipment Needed

Baking sheet: For roasting the tomatoes, onion, and garlic—this step builds all that deep, caramelized flavor.
Blender or immersion blender: To puree the soup into that creamy, velvety texture. (I love using my immersion blender—it makes cleanup so easy!)

Large pot or Dutch oven: Perfect for simmering everything together and bringing out those rich, layered flavors.
Wooden spoon: Ideal for stirring and scraping up all the tasty bits from the bottom of the pot.
Ladle: For serving those generous, cozy bowls of soup without a mess.

Instructions

Step 1 — Preheat and prep the tomatoes

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
Halve the tomatoes and place them cut-side up on the sheet. Add the quartered onion and whole garlic cloves. Drizzle with 2 tablespoons olive oil and sprinkle with a generous pinch of salt and black pepper.
Toss gently so everything is coated, then spread in a single layer so nothing steams.

Pro tip: Give the tomatoes room — overcrowding causes steaming instead of roasting. You want browned edges and a little caramelization for that deep flavor.

Step 2 — Roast until jammy

Roast for 25–35 minutes, or until the tomatoes are soft, the edges are caramelized, and the garlic is tender and lightly browned. If you like a bit of smokiness, slide them under the broiler for 1–2 minutes—watch closely.
Remove the pan and let the vegetables cool for 5–10 minutes so they’re safe to handle.

Step 3 — Sweat the aromatics (optional but tasty)

While the roasted veggies cool, heat your large pot or Dutch oven over medium heat. If you want extra depth, add a tablespoon of olive oil and sauté a small diced carrot or another shallot for 3–4 minutes until softened. This step is optional — the roasted onion already contributes plenty of flavor.
Add the tomato paste and stir for 30–60 seconds to cook out the tinny taste and deepen the tomato notes.

Step 4 — Combine roasted veggies and broth

Squeeze the roasted garlic from its skins into the pot, then add the roasted tomatoes and onions. Pour in 2 cups of vegetable or chicken broth. Stir to combine.

Bring the mixture to a gentle simmer over medium-low heat. Let it simmer, uncovered, for 10–15 minutes so the flavors marry and any extra liquid reduces slightly.

Step 5 — Blend to silky smooth

Remove the pot from the heat. Use an immersion blender directly in the pot and puree until smooth and velvety. OR transfer the soup in batches to a standing blender — fill only halfway and vent the lid (hold with a kitchen towel) so steam can escape. Blend until completely smooth.
Return the blended soup to the pot if you used a standing blender.

Pro tip: When using a standing blender, vent the lid slightly and start on low speed. Hot liquids expand and can push through the lid—safety first.

Step 6 — Finish with cream, basil, and seasoning

Set the pot over low heat. Stir in 1/2 cup heavy cream (or half-and-half) and the fresh basil leaves. Heat gently — do not boil — for 3–5 minutes until warmed through and slightly thickened.
Taste and adjust: add salt, black pepper, and up to 1 teaspoon sugar if the tomatoes taste too acidic. If it’s too thick, stir in a splash more broth.

Pro tip: Add the cream off high heat and warm it gently — boiling will change the texture and can make it separate.

Step 7 — Serve and garnish

Ladle the soup into bowls. Tear a few extra basil leaves over the top and finish with a drizzle of olive oil or a small swirl of cream if you like. Serve with crusty bread or a melty grilled cheese for dunking.

Enjoy the warm, silky comfort — this is a cozy bowl that shows how a few simple steps turn fresh tomatoes into a deeply satisfying winter soup.

Tips and Tricks for Success

Roast longer for more flavor: Let the tomatoes go until they’re slightly blistered and caramelized — that’s where the rich, smoky flavor comes from.
Balance the acidity: A pinch of sugar or drizzle of honey can round out the tangy edge of the tomatoes beautifully.
Use fresh basil at the end: Adding basil right before serving keeps the flavor bright and aromatic instead of dull or bitter.

Blend until silky smooth: Take your time blending — the creamier the texture, the more luxurious your soup will taste.
Don’t rush the simmer: Letting the soup bubble gently for a few minutes deepens all the flavors and brings everything together.
Garnish smartly: A drizzle of cream, olive oil, or even a sprinkle of Parmesan adds an extra touch of café-style charm.

Ingredient Substitutions and Variations

For a vegan version: Swap the heavy cream for coconut milk or a cashew cream blend — both add a lovely richness without dairy.
For extra protein: Stir in cooked lentils, white beans, or shredded chicken after blending for a heartier meal.
For a spicy kick: Add a pinch of red pepper flakes or a drizzle of chili oil before serving.

For a richer soup: Use roasted heirloom tomatoes or add a tablespoon of butter at the end for a smooth, buttery finish.
For a smoky twist: Add a dash of smoked paprika or toss a roasted red pepper into the blender for depth and warmth.
For a lighter texture: Skip the cream and finish with a splash of milk or extra broth — it’ll still be deliciously smooth.

Serving Suggestions

With a classic grilled cheese: I love serving this creamy roasted tomato basil soup with a golden, crispy grilled cheese sandwich — the melty cheese and buttery bread are a perfect match for the rich soup.
Alongside a fresh green salad: Pair it with a simple arugula or mixed greens salad with a light vinaigrette — it balances the creaminess beautifully.
With garlic bread or croutons: Warm, garlicky bread or crunchy homemade croutons add just the right texture for dipping.

As a starter for dinner: Serve small bowls before pasta, roast chicken, or even a cozy casserole for an impressive, comforting first course.
With a sprinkle of toppings: A swirl of cream, extra basil, or a few shavings of Parmesan turns this homemade creamy tomato soup into a restaurant-worthy presentation.

Storage and Reheating Instructions

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.

Freeze: Let the soup cool completely, then transfer to freezer-safe containers or bags. It keeps well for up to 3 months.
Thaw: Move frozen soup to the fridge overnight before reheating.
Reheat: Warm gently on the stove over medium-low heat, stirring occasionally until hot.

Avoid boiling: Keep the heat low once you add cream — boiling can cause the soup to separate or lose its smooth texture.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh ones?

Absolutely! If fresh tomatoes aren’t in season, use two 14-ounce cans of whole or crushed tomatoes. Roasting them briefly in the oven with a bit of olive oil helps mimic that fresh, caramelized flavor.

How can I make the soup thicker?

Let it simmer uncovered for a few extra minutes after blending — this helps reduce excess liquid. You can also stir in a spoonful of tomato paste or an extra splash of cream for a thicker texture.

What can I use instead of heavy cream?

Half-and-half, coconut milk, or even Greek yogurt (added off the heat) all work well for a lighter yet still creamy finish.

Can I blend this soup without a blender?

Yes! You can use a potato masher for a rustic, chunky texture. It won’t be as smooth, but it’ll still taste delicious and homemade.

Is this soup freezer-friendly?

Definitely! This creamy tomato soup freezes beautifully. Just cool it completely before storing, and thaw overnight in the fridge before reheating gently on the stove.

Can I serve it cold like gazpacho?

You can — though it’s best warm, this soup also tastes refreshing chilled, especially if you skip the cream or use less for a lighter consistency.

Did you try this recipe? Let me know in the comments how it turned out — I’d love to hear how you served your bowl of creamy roasted tomato basil goodness!

Creamy Roasted Tomato Basil Soup

This soup is one of those recipes that feels simple but tastes like something from a charming little café.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Soup

Cuisine American, Italian

Servings 4 servings

Calories 220 kcal

Equipment

Baking Sheet
Blender or immersion blender
Large Pot or Dutch Oven
Wooden spoon
Ladle

Ingredients

For the Roasted Tomatoes:

2 lbs ripe Roma or plum tomatoes halved
1 medium yellow onion quartered
5 cloves garlic peeled
2 tbsp olive oil
Salt and black pepper to taste

For the Soup Base:

2 cups vegetable broth or chicken broth
1/2 cup heavy cream or half-and-half for a lighter option
1/4 cup fresh basil leaves
1 tbsp tomato paste
1 tsp sugar optional, to balance acidity