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A close-up shot of a white bowl filled with creamy, vibrant orange-red roasted tomato basil soup, topped with small slices of garlic bread croutons and fresh basil slivers.

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is a creamy, comforting, and flavorful twist on the classic tomato soup. Slow-roasted tomatoes and fresh basil create a rich depth of flavor that pairs perfectly with a slice of crusty bread or a gooey grilled cheese sandwich.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 kg ripe tomatoes halved or quartered
  • 1 onion quartered
  • 5 cloves garlic unpeeled
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 2 cups vegetable broth
  • 1/2 cup fresh basil leaves loosely packed
  • 1 tsp dried thyme optional
  • 1/4 cup heavy cream or coconut milk optional for creaminess

Equipment

  • Baking Sheet
  • Large Pot
  • Blender or Immersion Blender

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spread the tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  3. Roast for 35–40 minutes, until tomatoes are soft and caramelized.
  4. Remove the garlic skins, then transfer all roasted ingredients to a large pot.
  5. Add the vegetable broth, basil, and thyme. Bring to a simmer for 10 minutes to blend flavors.
  6. Using an immersion blender (or carefully transfer to a regular blender), purée the soup until smooth and creamy.
  7. Stir in the cream or coconut milk if using, adjust seasoning, and reheat gently before serving.

Notes

For extra flavor, add a pinch of red pepper flakes before roasting. This soup freezes well—store in portions for quick, healthy lunches.