Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 pounds fresh tomatoes (halved or quartered if large); 1 medium onion (large diced); 1 tablespoon olive oil; 2 cloves garlic; 1 can diced tomatoes ((14.5 ounces)); 2 cups vegetable broth; 1/2 cup fresh basil (plus more for garnish); salt and pepper

I am a soup person through and through. During the colder winter months (and to be honest, even when it’s not that cold) I find myself gravitating toward soup.Roasted Tomato Soupis colorful, smooth, and rich without a trace of cream.

A bowl of tomato basil soup with basil leaves on top and a spoon in it next to two other bowls of soup.

The roasted tomatoes and fresh basil in this recipe blend together in such a way that the flavor gets so deep and savory! This tomato soup is surprisingly simple to make and tastes delicious to boot.

Toppings for roasted tomato soup can be as simple or complex as you’d like. I love to devour this soup steaming hot without anything other than a big pile of basil for garnish, but the options are endless for toppings and can bring a new element to the soup each time you make it. Some soup topping ideas include, cheddar and pepper gougeres (cheese puffs),croutonsor top with a swirl of fresh cream.

A white bowl of roasted tomato soup with basil leaves on top on a plate with Saltines and white bread.

Why You’ll Love This Recipe

Bursting with tomato flavor from both fresh and canned tomatoes.
Ready in just 30 minutes, perfect for a quick and satisfying meal.
Roasting the tomatoes adds a deep, rich flavor that elevates the soup.
Easily customizable with different types of tomatoes or herbs.

Recipe Ingredients

Fresh tomatoes– Use any tomatoes you like here–grape tomatoes, Romas, vine tomatoes… or a mixture (my favorite)
Onion
Olive oil
Garlic– Cloves
Canned diced tomatoes
Vegetable broth
Fresh basil– For in the soup and as garnish
Spices –Salt and pepper

See the recipe card below for full information on ingredients and quantities

How to Make Roasted Tomato Soup

Step #1.Roast the fresh tomatoes and onions at 400°F for 40-60 minutes until blistered and blackened.

Step #2.Add the roasted tomatoes, garlic, canned tomatoes, broth, and basil to a pot.

Step #3.Simmer the soup for 15-30 minutes.

Step #4.Blend the soup until smooth and season with salt, pepper, and fresh basil for garnish.

Top view of the steps to making roasted tomato basil soup.

Recipe FAQs

What can you serve with roasted tomato soup?

I like to serve tomato soup with a nice carb-y bread. My favorites are these amazing and surprisingly simple homemade baguettes, a loaf of crusty sourdough bread, or my mom’s jumbo dinner rolls. All of those are excellent options.

How can I spice up tomato soup?

If you are looking for a twist, you can swap out the canned tomatoes with fire roasted tomatoes and the basil with cilantro, then serve it with quesadillas.

What tomatoes are best for this homemade tomato soup?

You can use any tomatoes you like. I have used grape tomatoes, Roma tomatoes, vine tomatoes or a mixture of them which happens to be my favorite. You’ll love that you can use what you like or have on hand. It’s a very flexible recipe.

A bowl of roasted tomato soup with basil on top next to the pot of soup.

Expert Tips

Roasting the tomatoesenhances their natural sweetness—don’t skip this step.
For a richer flavor,substitute part of the vegetable broth withcream or milk.
Use an immersion blenderfor easier cleanup and aquick blend.
Add a pinch of sugarif your tomatoes aretoo acidic.

Top view of roasted tomato soup in a white cup with crackers, spoon, and a sprig of basil.

How to Store Roasted Tomato Soup

Keep any leftover soup in an airtight container in the fridge for up to 4 days. To freeze, pour cooled soup into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and warm on the stove over medium heat.