A rich, creamy, and comforting roasted tomato basil soup made with oven-roasted Roma tomatoes, fresh basil, garlic, and a touch of heavy cream. Perfect as a cozy fall meal, Thanksgiving starter, or make-ahead holiday appetizer.
Roasted Tomato Basil Soup brings the comforting smell of roasted tomatoes, garlic, and fresh herbs into your kitchen. On chilly fall evenings, I love making a big pot while the house slowly fills with that sweet tomato aroma. Then, a splash of cream turns everything into a smooth, cozy soup that feels perfect for Thanksgiving.
Table of Contents
Why You’ll Love This Roasted Tomato Basil Soup
There’s something wonderful about the rich flavor of oven-roasted tomatoes. As they roast, their natural sweetness develops, creating a delicious base for this homemade soup.
Plus, fresh basil, garlic, and thyme add layers of savory flavor without making the recipe complicated.
Here’s why this recipe deserves a spot on your table:
- Deep roasted flavor: Oven roasting brings out the tomatoes’ natural sweetness.
- Rich, creamy texture: Heavy cream creates a smooth, velvety consistency.
- Simple ingredients: Fresh vegetables and everyday pantry staples make preparation easy.
- Perfect for Thanksgiving: Serve smaller portions as a warm holiday starter.
- Great for meal prep: Make the soup ahead and enjoy it throughout the week.
Best of all, you can adjust the texture and ingredients to suit your family’s preferences.
Ingredients for Roasted Tomato Basil Soup
This recipe combines fresh Roma tomatoes with canned San Marzano tomatoes for a balanced, flavorful soup.
Meanwhile, aromatic herbs and cream give every spoonful a comforting homemade taste.
Fresh Tomatoes, Basil, and Aromatic Herbs
You’ll need:
- 9 Roma tomatoes, halved lengthwise
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 cup fresh basil, roughly chopped
Roma tomatoes work beautifully because they have firm flesh and a naturally sweet flavor.
Additionally, fresh basil adds brightness, while thyme brings a gentle earthy aroma.
Pantry Staples, Broth, and Heavy Cream
Gather these ingredients:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 can (28 ounces) crushed San Marzano tomatoes
- 2 cups chicken stock
- ⅔ cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
The canned tomatoes create a rich base, while chicken stock adds savory depth.
Finally, heavy cream softens the tomato acidity and creates a silky finish.
Ingredient Substitutions and Variations
You can easily adjust this recipe based on the ingredients you have.
For example, replace fresh thyme with 1½ teaspoons dried thyme. Likewise, substitute ¼ cup dried basil for fresh basil.
For a lighter soup, use whole milk or half-and-half instead of heavy cream.
Additionally, vegetable stock works well if you prefer a vegetarian version.
How to Make Roasted Tomato Basil Soup
Making this Roasted Tomato Basil Soup takes a little time, but most of that time involves roasting and simmering.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Servings: 8
- Calories: Approximately 190 kcal per serving
- Cooking Methods: Oven roasting, stovetop simmering, and blending
- Equipment: Large baking sheet, Dutch oven or soup pot, immersion blender
- Oven Temperature: 375°F (190°C)
Step 1: Roast the Roma Tomatoes in the Oven
First, preheat your oven to 375°F (190°C).
Arrange the halved Roma tomatoes on a large baking sheet. Then, drizzle them with the olive oil and season with some of the salt and black pepper.
Roast for approximately 60 minutes until the tomatoes become tender and develop lightly golden edges.
Once ready, remove them from the oven and let them rest briefly.
Step 2: Sauté the Onion, Garlic, and Thyme
Meanwhile, melt the butter in a large Dutch oven over medium-high heat.
Add the diced onion and cook for approximately 5 minutes, stirring occasionally until it softens.
Next, stir in the minced garlic, fresh thyme, and remaining seasonings.
Cook for another minute until the garlic releases its wonderful aroma.
Step 3: Add the Canned Tomatoes and Fresh Basil
Pour the crushed San Marzano tomatoes into the pot.
Then, add the chopped fresh basil and sugar. Stir everything together until the ingredients combine.
Reduce the heat and let the mixture simmer gently for 10 minutes.
During this time, the basil and garlic bring out the tomatoes’ rich, savory flavor.
Step 4: Simmer the Roasted Tomatoes with Chicken Stock
Next, add the roasted Roma tomatoes and chicken stock to the pot.
Stir gently, then simmer for another 20 to 30 minutes.
As the soup cooks, the roasted tomatoes blend with the canned tomatoes, creating a deeper and more balanced flavor.
Remember to stir occasionally so the mixture cooks evenly.
Step 5: Blend the Soup Until Smooth and Creamy
Turn off the heat before blending.
Then, use an immersion blender to blend the soup until it reaches your preferred consistency.
For a slightly chunky soup, blend briefly. However, continue blending if you prefer a completely smooth texture.
Alternatively, use a countertop blender and work in small batches. Vent the lid carefully and protect your hands from hot splashes.
Step 6: Stir in the Heavy Cream and Serve
Finally, return the pot to low heat and stir in the heavy cream.
Mix gently until the soup becomes smooth and creamy.
Then, taste and adjust the seasoning if necessary.
Ladle the warm Roasted Tomato Basil Soup into bowls and garnish with fresh basil or homemade croutons.
Tips for the Best Homemade Roasted Tomato Basil Soup
A few simple cooking techniques can make your homemade soup even more flavorful.
Choose the Best Tomatoes for Roasting
Roma tomatoes make an excellent choice because their firm flesh holds up well during roasting.
However, you can also use other ripe tomato varieties.
For larger tomatoes, cut them into thick slices, approximately ½ inch wide. Also, remove any damaged or discolored sections before cooking.
How to Get a Rich, Velvety Soup Texture
For a smooth finish, blend the soup thoroughly before adding the cream.
Additionally, use an immersion blender if you want more control over the consistency.
If the soup feels too thick, stir in a little extra chicken stock until it reaches your preferred texture.
Balance Tomato Acidity and Enhance Flavor
Tomatoes naturally contain acidity, so balancing their flavor makes a big difference.
Fortunately, roasting brings out their sweetness.
The tablespoon of sugar also helps soften sharp tomato notes. Meanwhile, fresh basil, garlic, and thyme add savory depth.
Finally, taste the soup before serving and adjust the seasonings as needed.
Easy Roasted Tomato Basil Soup Variations
One of the best things about Roasted Tomato Basil Soup is how easily you can customize it.
Whether you prefer a vegetarian meal or a lighter option, a few small changes work beautifully.
Vegetarian Roasted Tomato Basil Soup
For a vegetarian version, simply replace chicken stock with vegetable stock.
Then, follow the same roasting, simmering, and blending instructions.
The roasted tomatoes and fresh herbs still create a wonderfully rich flavor.
Dairy-Free Roasted Tomato Basil Soup
To make this soup dairy-free, skip the butter and heavy cream.
Instead, use olive oil when sautéing the onion and garlic.
You can also add a splash of unsweetened dairy-free cream if you want a richer texture.
However, thoroughly blending the tomatoes already creates a naturally thick consistency.
Roasted Tomato Basil Soup Using Canned Tomatoes
If fresh tomatoes aren’t available, you can make a simpler version using canned tomatoes.
Replace the fresh Roma tomatoes with an additional 28-ounce can of tomatoes.
For the best texture, use one can of crushed tomatoes and one can of whole tomatoes.
Then, skip the roasting step and simmer the tomatoes with the remaining ingredients before blending.
Although this version has a slightly different flavor, it still makes a comforting homemade soup.
What to Serve with Roasted Tomato Basil Soup
This creamy soup pairs wonderfully with crunchy bread, toasted sandwiches, and simple side dishes.
Classic Grilled Cheese and Toasted Bread
A golden grilled cheese sandwich makes a delicious companion to tomato soup.
The melted cheese and crispy bread contrast beautifully with the smooth, creamy texture.
Additionally, toasted sourdough or garlic bread works well for dipping.
Easy Homemade Garlic and Basil Croutons
Homemade croutons add a wonderful crunch to every spoonful.
First, cut your favorite bread into small cubes.
Then, toss the cubes with olive oil, minced garlic, and chopped fresh basil.
Bake at 400°F (204°C) for approximately 7 to 8 minutes, turning once, until golden and crispy.
Finally, sprinkle the warm croutons over your soup just before serving.
Serving Roasted Tomato Basil Soup for Thanksgiving
Roasted Tomato Basil Soup makes a lovely starter for Thanksgiving dinner.
Serve smaller portions in individual bowls or cups so everyone can enjoy a warm appetizer before the main meal.
Then, garnish each bowl with fresh basil and a few golden croutons.
The beautiful red color also adds a welcoming touch to your holiday table.
How to Make Roasted Tomato Basil Soup Ahead of Time
Preparing this soup ahead of time can make holiday cooking much easier.
First, roast the Roma tomatoes up to 24 hours before making the soup.
Let them cool, then cover and refrigerate them until you’re ready to cook.
Alternatively, prepare the entire soup a day ahead.
In fact, the flavors often deepen after a night in the refrigerator.
When you’re ready to serve, simply warm the soup gently and stir until creamy.
How to Store, Freeze, and Reheat Tomato Basil Soup
Leftover soup makes a convenient lunch or quick dinner.
Fortunately, this recipe stores well when you follow a few simple steps.
Storing Leftover Soup in the Refrigerator
Allow the soup to cool briefly, then transfer it into airtight containers.
Refrigerate within two hours of cooking.
For food safety, enjoy refrigerated leftovers within 3 to 4 days.
Freezing Roasted Tomato Basil Soup
You can freeze this soup for up to 2 months for the best quality.
First, divide it into freezer-safe containers, leaving a little room for expansion.
For the smoothest texture after thawing, consider freezing the soup before adding heavy cream.
Then, add the cream when reheating.
Reheating Without Losing the Creamy Texture
First, thaw frozen soup overnight in the refrigerator.
Next, transfer it to a saucepan and warm gently over medium-low heat, stirring frequently until thoroughly hot.
Avoid rapid boiling because high heat can cause the cream to separate.
If necessary, add a splash of stock to restore the smooth consistency.
Frequently Asked Questions About Roasted Tomato Basil Soup
How do I make Jamie Oliver’s Roasted Tomato soup?
Jamie Oliver has shared different tomato soup preparations, so the exact ingredients depend on the recipe.
For a similar roasted tomato soup, start by roasting ripe tomatoes with olive oil and garlic.
Then, simmer them with onions, herbs, and vegetable stock before blending until smooth.
What is tomato basil soup made of?
Tomato basil soup typically contains fresh or canned tomatoes, basil, garlic, onions, olive oil, and broth.
Additionally, some recipes include thyme, butter, sugar, and heavy cream.
For this Roasted Tomato Basil Soup, combining roasted Roma tomatoes with canned San Marzano tomatoes creates a particularly rich flavor.
What are the ingredients in Gordon Ramsay’s tomato basil soup recipe?
Gordon Ramsay has shared different tomato-based soup recipes, and their ingredients can vary.
Common ingredients in similar preparations include tomatoes, onions, garlic, olive oil, herbs, and stock.
For the exact ingredients, refer to the specific Gordon Ramsay recipe you want to follow.
Is tomato and basil soup healthy?
Yes, tomato basil soup can fit into a balanced diet.
Tomatoes provide vitamin C, potassium, and lycopene. Meanwhile, fresh basil adds flavor without much additional sodium or fat.
However, heavy cream and butter increase the fat content.
For a lighter version, reduce the cream or replace it with milk.
Nutrition Facts Per Serving
The following values represent approximately ⅛ of the recipe.
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 9 g |
| Protein | 3 g |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Cholesterol | 37 mg |
| Sodium | 389 mg |
| Potassium | 283 mg |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Vitamin A | 1,161 IU |
| Vitamin C | 13 mg |
| Calcium | 36 mg |
| Iron | 1 mg |
These are approximate recipe values. Actual nutrition depends on your ingredients, portions, and substitutions.
More Such Recipes
If you enjoy cozy homemade soups and fresh tomato flavors, you’ll find plenty of comforting dishes to try next.
- Creamy cheesy tomato tortellini soup with basil brings together tender pasta, melted cheese, and rich tomato flavor for a satisfying dinner.
- Crispy garlic bread grilled cheese sandwich for dipping in tomato soup adds a crunchy, cheesy companion to your favorite soup.
- Homemade focaccia bread with a golden crust and fluffy center makes a delicious choice for soaking up creamy tomato broth.
- Easy homemade vegetable soup with fresh vegetables and herbs offers another warming meal with plenty of vegetables.
- Creamy zucchini soup with fresh herbs delivers a smooth, comforting texture with fresh garden flavors.
- Fresh marinated tomato salad with garlic, basil, and olive oil makes a bright, refreshing side dish for tomato lovers.
For more comforting homemade recipes, follow Kai Recipes on Pinterest and connect with our cooking community on Facebook.
Final Thoughts on Homemade Roasted Tomato Basil Soup
There’s something comforting about turning simple tomatoes, garlic, and fresh herbs into a warm bowl of homemade soup.
With its deep roasted flavor, silky texture, and fresh basil aroma, Roasted Tomato Basil Soup makes a wonderful choice for cozy dinners and Thanksgiving gatherings.
Plus, you can prepare it ahead of time, adjust the ingredients, and serve it with your favorite bread.
So, the next time you have ripe tomatoes in your kitchen, warm up the oven and give this recipe a try. Then, grab a spoon, add a few crunchy croutons, and enjoy every comforting bite.
Print
Roasted Tomato Basil Soup : Easy, Rich & Comforting
Description
Rich, creamy Roasted Tomato Basil Soup with oven-roasted Roma tomatoes, fresh basil, garlic, thyme, and heavy cream. A comforting Thanksgiving starter or cozy dinner.
Ingredients
- 9 Roma tomatoes, halved lengthwise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F (190°C). Arrange halved tomatoes on a baking sheet. Coat with olive oil and season with some salt and pepper.
- Roast tomatoes for approximately 60 minutes until tender. Remove from oven and set aside.
- Melt butter in a large soup pot or Dutch oven over medium-high heat.
- Add diced onion and sauté for approximately 5 minutes until soft.
- Stir in minced garlic, thyme, and remaining salt and pepper. Cook for 1 minute.
- Add crushed San Marzano tomatoes, fresh basil, and sugar. Reduce heat and simmer for 10 minutes.
- Add roasted tomatoes and chicken stock. Simmer for 20 to 30 minutes, stirring occasionally.
- Turn off heat. Blend with an immersion blender until smooth, or carefully blend in batches using a countertop blender.
- Stir in heavy cream over low heat until fully combined. Taste and adjust seasoning.
- Optional: Toss small bread cubes with olive oil, garlic, and basil. Bake at 400°F (204°C) for 7 to 8 minutes, turning once.
- Ladle warm soup into bowls, garnish with croutons if desired, and serve.
Notes
Roma tomatoes work best for roasting. For larger tomatoes, cut into 1/2-inch slices and remove damaged areas.
Roast tomatoes up to 24 hours ahead and refrigerate after cooling.
Substitute 1 1/2 teaspoons dried thyme for fresh thyme, or 1/4 cup dried basil for fresh basil.
Replace heavy cream with whole milk or half-and-half for a lighter soup.
For vegetarian soup, replace chicken stock with vegetable stock.
For dairy-free soup, omit butter and cream and use olive oil for sautéing.
For a canned-only version, omit fresh tomatoes and roasting. Use two 28-ounce cans of tomatoes, one crushed and one whole.
Blend briefly for chunky soup or thoroughly for a smooth texture. Take care when blending hot soup.
Refrigerate leftovers in airtight containers for 3 to 4 days or freeze for up to 2 months.
Reheat gently, stirring often. The flavors may deepen overnight.
Optional garlic basil croutons: Bake bread cubes with olive oil, garlic, and basil at 400°F for 7 to 8 minutes.