tomato basil soup with parmesan cheese and basil on top

Roasted Tomato Basil Soup

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 Servings 1x

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!



  • 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


  1. Preheat the oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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