This fresh, simple to make Roasted Tomato Basil Soup starts with roasting the tomatoes to bring out all of their flavor! Fresh basil and nutty parmesan cheese make this soup recipe so delicious and comforting!
Homemade tomato soup is the ultimate comfort food – any time of the year! Also check out our Copycat Campbell’s Tomato Soup, that’s WAY better than the can! Or if you’re looking to add some beef to the pot, our ever popular Beefy Tomato Soup is always a hit!
Roasted Tomato Basil Soup Recipe
These days you can find fresh, in season produce pretty much year round. “In season” means a lot of things these days, but when tomatoes are ripe in the summer time and at their peak of flavor…it’s time to make this Roasted Tomato Basil Soup.
But here’s a great tip for you, just in case you didn’t know. Oven roasting tomatoes – or most any vegetable – brings out the best possible flavor. So even if you have tomatoes in the winter time that aren’t super sweet and in season? Roasting the tomatoes first is a great way to add tons of flavor.
The only thing you might need to do is add a little bit of sugar to sweeten up the tomatoes, but other than that, this is going to be the best method for making the tomatoes delicious and sweet. So this really is a soup recipe for all seasons!
How Do You Roast Tomatoes In The Oven?
It’s so easy, you’ll be wondering why you don’t do it all the time! You can use oven roasted tomatoes to make lots of other recipes like Fresh Marinara Sauce or this better than take out Roasted Tomato Basil Pizza and this lovely Baked Ricotta and Sausage appetizer that we recreated from a Disney trip we took.
Start by flavoring the tomatoes with salt, pepper and olive oil.
After about 35-40 minutes, they come out looking like this…shriveled up and perfectly roasted. These tomatoes can be eaten as is, too. Added to a toasted slice of sourdough bread with mozzarella and a drizzle of balsamic glaze…delicious.
Cook onions and garlic in olive oil and season with salt and pepper. Add the roasted tomatoes and fresh basil, then pour in chicken broth. Simmer the soup for 30 minutes and then blend.
We like using a stick blender for this to make it really easy, but if you don’t have one you can let the soup cool and then transfer to a blender or food processor.
Once the soup is blended, pour in the cream and stir. Taste for seasonings (adjusting with a little more salt and pepper, maybe a pinch of sugar depending on how sweet your tomatoes started out) and serve.
Garnish this Roasted Tomato Basil Soup with more fresh basil, lots of parmesan cheese and fresh black pepper. Our boys love eating this soup with soup crackers or toasted pieces of buttered bread.
I’m not even sure how much they actually use a spoon…just the bread as a way to get this creamy tomato soup into their mouths!
What Can I Serve With This Tomato Soup Recipe?
Even though we feel like this soup is a meal in itself, you can definitely serve it with a few sides! We usually eat soup for the main course but you can also serve them as a first course for dinner parties and even holidays!
- Rosemary Asiago Garlic Bread
- Old Fashioned Mashed Potato Cakes
- Excellent Crab Cakes
- Homemade Creamy Casear Salad
Looking For More Soup Recipes?
- Beef Burgundy Mushroom Soup
- Homemade Turkey Soup
- Italian Wedding Soup with Meatballs
- Beefy Taco Soup
- Stove Top Split Pea and Ham Soup
Roasted Tomato Basil Soup
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThis fresh, simple to make Roasted Tomato Basil Soup starts with roasting the tomatoes to bring out all of their flavor! Fresh basil and nutty parmesan cheese make this soup recipe so delicious and comforting!
Ingredients
- 3 pounds fresh tomatoes (we used plum tomatoes but any fresh tomato will work)
- Olive oil, salt and black pepper for seasoning the tomatoes
- 2 tablespoons of olive oil
- 1/2 cup diced onion
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon chopped garlic
- 1/4 cup loose packed fresh basil
- 4 cups chicken broth
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 450 degrees.
- Quarter the tomatoes, depending on the size that you’re using, and let them on a single layer on a baking sheet. Drizzle the tomatoes with olive oil and season generously with salt and pepper. Roast the tomatoes for 35-40 minutes until shriveled and caramelized.
- Add the 2 tablespoons of oil to a dutch oven or soup pot. Add the onions, salt and pepper and cook while stirring for 7-8 minutes until the onions have softened. Stir in the garlic and cook for one minute longer.
- Add the tomatoes, basil and chicken broth. Stir and bring to a simmer. Simmer uncovered for 30 minutes then blend the soup with an immersion blender. Alternately, you can let the soup cool slightly and transfer to a standard blender or a food processor.
- Pour in the cream, stir and taste for seasonings. Add a little more salt and pepper if needed and a pinch of sugar depending on how sweet the tomatoes were before roasting.
- Serve the soup with more fresh basil, parmesan cheese and fresh black pepper.
Recipe Notes
Store: Let the soup cool to room temperature and then store in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat leftover soup in the microwave or in a pot on the stove.
Freeze: Even though this soup has a touch of cream in it, it still freezes nicely. Store the soup in a container or a freezer bag and freeze for up to 6 months.
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American
Can you provide the nutrition info for this recipe?
It’s at the bottom of the recipe card.
Question? Why chicken broth instead of vegetable or just plain water? I would think the the true tomato taste would be hidden with chicken broth. Thanks for your reply.
You can substitute vegetable broth if you want to keep this a vegetarian soup but plain water just won’t add any flavor to the soup. But you can make this recipe however you like!