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A white bowl of creamy tomato soup topped with fresh basil and cheese, with a side of toasted bread and a spoon.

Creamy Roasted Tomato Basil Soup

This comforting, homemade tomato soup features roasted ripe tomatoes and aromatic vegetables blended into a smooth, creamy delight, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian-inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For Roasting Tomatoes
  • 2 lbs ripe Roma tomatoes halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 3 cloves garlic unpeeled
For the Soup Base
  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream (optional, for creaminess)
  • 1/4 cup fresh basil leaves chopped, plus more for garnish
  • 1 tbsp sugar or to taste (balances acidity)
  • Salt to taste
  • Black pepper to taste

Equipment

  • Baking Sheet
  • Large pot or Dutch oven
  • Immersion Blender or Stand Blender

Method
 

Roast the Tomatoes
  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss the halved tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the unpeeled garlic cloves to the baking sheet.
  3. Roast for 25-30 minutes, or until the tomatoes are tender and slightly caramelized, and the garlic is soft. Let cool slightly.
Prepare the Soup Base
  1. While tomatoes roast, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables are softened, stirring occasionally.
  3. Stir in dried basil, dried oregano, and bay leaf. Cook for 1 minute until fragrant.
  4. Carefully peel the roasted garlic cloves and add them to the pot along with the roasted tomatoes and any juices from the baking sheet.
  5. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
Blend and Finish
  1. Remove the bay leaf from the pot. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return to the pot.
  2. Stir in the heavy cream (if using), fresh chopped basil, and sugar.
  3. Season with additional salt and black pepper to taste. Simmer for another 5 minutes, allowing the flavors to fully combine and the soup to heat through.
  4. Serve hot, garnished with extra fresh basil or a swirl of cream, if desired.

Notes

For a dairy-free version, omit the heavy cream or substitute with full-fat coconut milk for a different flavor profile. This soup freezes well; store cooled soup in an airtight container for up to 3 months and reheat gently on the stovetop. Serving suggestion: Pair with a grilled cheese sandwich or a crusty bread.