Roasted Tomato Basil Soup
Indulge in this silky roasted tomato basil soup. Fresh Roma tomatoes roasted with garlic and olive oil, blended into a comforting soup.
4.8 · 47 kitchen ratings
Published July 14, 2026 · By Julian Vance
Elevating Cozy Classics
Homemade tomato soup is a culinary hug. While canned tomato soup is convenient, taking the time to roast fresh Roma tomatoes with olive oil and a whole head of garlic transforms this simple dish into a rich culinary masterpiece.
Roasting at high heat concentrates the tomato flavors and caramelizes their natural sugars. The addition of fresh basil at the very end of blending preserves its bright, peppery aroma, creating a beautiful balance of flavors.
Why You'll Love This Recipe
- Deep Roasted Flavor: Roasting caramelizes the tomato sugars, removing acidity.
- Ultra Creamy Without Heavy Cream: The roasted tomato pulp blends into a thick, luxurious texture naturally.
- Nostalgic Cozy Meal: Pair with a classic grilled cheese sandwich for the ultimate lunch.
Health Benefits
- Lycopene Powerhouse: Cooking tomatoes increases the bioavailability of lycopene, a potent antioxidant.
- Immune Boosting Garlic: Roasted garlic contains sulfur compounds that support immune defenses.
- Vitamin K: Fresh basil offers essential vitamin K to support bone health.
Pro-Tips for Perfection
- Don't Skip the Char: Let the tomato skins get slightly black. This char adds a rich, smoky depth to the soup.
- Use an Immersion Blender: Blending directly in the pot saves dishes and is safer than transferring hot liquid to a blender.
- Balance the Acid: If your tomatoes aren't fully ripe, add a pinch of sugar to the pot to balance the acidity.
Frequently Asked Questions
How do you make tomato soup creamy without cream?
To make tomato soup creamy without cream, blend in a roasted russet potato or half a cup of raw cashews that have been soaked in hot water for 15 minutes.
Can I use canned tomatoes?
Yes, you can use canned whole San Marzano tomatoes. Drizzle them with olive oil and roast them at 425°F (220°C) for 20 minutes to develop flavor.
Can I freeze tomato soup?
Yes! This soup freezes beautifully. Let it cool completely, transfer to freezer-safe bags, and freeze for up to 3 months.
Roasted Tomato Basil Soup
15m
35m
4
180 kcal
Nutrition (per serving)
- Calories
- 180 kcal
- Protein
- 5 g
- Fat
- 8 g
- Carbs
- 22 g
- Fiber
- 4 g
Estimates only—values vary by brand and portion. Disclaimer
Ingredients
- 3 pounds ripe Roma tomatoes, halved
- 1 head of garlic, top sliced off
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cups vegetable or chicken broth
- 1 cup fresh basil leaves, packed
- 1/2 cup grated parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Arrange the halved tomatoes and the head of garlic (drizzled with olive oil and wrapped in foil) on a baking sheet. Drizzle tomatoes with 2 tablespoons of olive oil, salt, and pepper.
- 3
Roast for 30-35 minutes until the tomatoes are caramelized and slightly charred at the edges.
- 4
In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion for 5 minutes until translucent.
- 5
Squeeze the roasted garlic cloves out of their skin directly into the pot. Add the roasted tomatoes and any juices from the baking sheet.
- 6
Pour in the broth. Bring to a simmer and cook for 10 minutes.
- 7
Add the fresh basil, then use an immersion blender to puree the soup until smooth and creamy. Stir in parmesan if using.
Kitchen Notes
Private notes stored in your browser (substitutions, timing tweaks, serving ideas). Not published publicly.
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