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Creamy Roasted Tomato Soup with Fresh Basil: Easy Homemade Recipe

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This creamy roasted tomato soup with fresh basil is a revelation—rich, velvety, and packed with deep, smoky flavor from oven-roasted tomatoes. It’s the perfect comfort food, easy to make with simple ingredients, and sure to become a new favorite.

Ingredients

Scale
  • 3 pounds ripe Roma or plum tomatoes, halved lengthwise
  • 4 cloves garlic, peeled and left whole
  • 1 large yellow onion, cut into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 2 cups vegetable broth or chicken broth
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, loosely packed, plus more for garnish
  • 1 tablespoon tomato paste (optional, for deeper color and flavor)
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Halve the Roma tomatoes lengthwise and place them cut-side up on the prepared sheet. Add the garlic cloves and onion wedges. Drizzle everything with the 2 tablespoons of olive oil, then sprinkle with the 1 teaspoon of salt and ½ teaspoon of black pepper. Toss gently with your hands to coat everything evenly, then spread the vegetables back into a single layer, keeping the tomatoes cut-side up.
  2. Roast the vegetables for 45 to 50 minutes, or until the tomatoes are shriveled, the edges are slightly charred, and the onions are soft and caramelized. The garlic should be golden and soft when squeezed. Halfway through, give the pan a gentle shake to ensure even cooking.
  3. Carefully transfer the roasted vegetables, including all the juices on the baking sheet, to a large pot. Add the 2 cups of broth and the optional tomato paste (if using). Bring the mixture to a gentle simmer over medium heat. Let it cook for about 10 minutes, stirring occasionally, to allow the flavors to meld together.
  4. Remove the pot from the heat. Add the ¼ cup of fresh basil leaves. Using an immersion blender, carefully puree the soup until it is completely smooth. If using a standard blender, let the soup cool for a few minutes, then work in small batches. Fill the blender no more than halfway, hold the lid firmly with a kitchen towel, and blend until smooth. Return the pureed soup to the pot.
  5. Place the pot back over low heat. Stir in the ½ cup of heavy cream. Taste the soup and adjust the seasoning. You might want a pinch more salt, a grind of black pepper, or a tiny bit of sugar if the soup tastes too acidic. Heat the soup gently until it is warmed through, but do not let it boil after adding the cream.
  6. Ladle the hot soup into bowls. Garnish each bowl with a swirl of extra cream, a few fresh basil leaves torn by hand, and a crack of black pepper. Serve immediately with crusty bread, a grilled cheese sandwich, or a simple side salad.

Notes

Don’t skip the roasting step—it’s essential for deep flavor. Use an immersion blender for safety. Taste your tomatoes before roasting to adjust sugar or tomato paste as needed. Roast garlic whole to prevent bitterness. The soup tastes even better the next day.

Nutrition

Keywords: creamy tomato soup, roasted tomato soup, fresh basil, homemade soup, easy soup recipe, comfort food, vegetarian soup

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