Roasted Tomato Soup

A simple homemade tomato basil soup recipe with fresh tomatoes and fragrant garden basil is the perfect companion for a grilled cheese sandwich! This sweet and creamy roasted tomato soup brings out the rich flavors in the produce for a meal that’s cozy, delicious, and nourishing. You might never go back to the canned stuff again!

If you love tomato soup recipes, be sure to try this creamy tomato soup with ground beef and noodles, a pot of 30-minute tomato basil soup, and this Southern tomato bisque, too!

Roasted Tomato Basil Soup

This roasted tomato soup recipe is loaded with fresh tomato flavor that’s perfectly balanced by just a touch of cream. It’s smooth, sweet, and perfectly seasoned with plenty of fresh basil, garlic, and onion. The easy tomato basil soup is an ideal way to use up the last of that summer produce that may be languishing on the vine! Pair it with grilled cheese sandwiches, a crusty loaf of bread, fluffy buttermilk biscuits, or a simple side salad for an easy lunch or dinner that the whole family will love.

The Best Tomatoes for Soup

Canned tomatoes are a nice shortcut for an easy 30-minute tomato basil soup on your busiest weeknights; however, fresh tomatoes are the way to go when you want that really deep, sweet, roasted tomato flavor. Plus, by the end of each summer, it’s nice to be able to use up the last of the fresh garden tomatoes in a cozy soup that transitions well into fall.

Any fresh, vine-ripened tomatoes will work. I’ve used Roma tomatoes and small vine-ripened tomatoes in the past, but plum tomatoes, larger beefsteak tomatoes, heirloom tomatoes, or even little cherry tomatoes are all good options.

How to Roast Tomatoes for Soup

To prepare the smaller tomatoes (like Roma tomatoes or cherry tomatoes), simply cut each tomato in half. If you’re using larger tomatoes (like beefsteak), you’ll want to core them and cut them into fourths or sixths, depending on their size. Place the cut tomatoes in a single layer on a parchment paper lined or foil-lined rimmed baking sheet, drizzle with a couple tablespoons of olive oil, season with salt and pepper, and toss to coat. Then crank up the oven to 425°F!

How Long to Roast Tomatoes

Roast the tomatoes for about 30 minutes at 425°F, or until they are tender and just starting to caramelize. If you like more of a charred flavor in your soup, you can let the tomatoes go even longer in the oven.

Do you put the roasted tomato skins into tomato soup?

This is a matter of personal preference. For a smooth soup, peel off the tomato skins after roasting. It’s a simple process that only takes a few minutes, as the roasted skins just slide right off of the tomatoes. If you don’t mind some flecks of skin in your soup, you can leave them on — that’s fine, too!

Ingredients

This is just a quick overview of the ingredients that you’ll need for a big pot of this easy tomato basil soup. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

• Fresh tomatoes: any variety of fresh, vine-ripened summer tomatoes will work! And if you have green tomatoes available, be sure to make this classic Southern fried green tomatoes recipe, too!
• Extra-virgin olive oil: for roasting the tomatoes.
• Kosher salt and black pepper: to enhance the other flavors in the soup.
• Butter: to saute the veggies and to create the roux that thickens the soup.
• Vidalia onion (or other sweet onion) and garlic: add savory flavor.
• All-purpose flour: thickens the soup.
• Chicken broth or chicken stock: the liquid base of the soup. Use a good-quality store-bought broth, or make your own chicken broth from scratch. Pick a reduced-sodium variety for a less-salty soup. Vegetable broth will also work!
• White wine: adds nice flavor to the soup. You can substitute with extra broth for an alcohol-free version.
• Sugar: balances the acidity in the tomatoes and adds depth of flavor.
• Whole milk or heavy cream: gives the soup a rich, luxurious mouthfeel and a creamy texture.
• Fresh basil: a summer herb that pairs nicely with tomatoes. Fresh herbs are always my preference, but you can substitute with a smaller amount of dried basil in a pinch.

Why add sugar to tomato soup?

Roasting the tomatoes brings out their natural sweetness, but you’ll still need to add a little bit of sugar to the soup. In order to achieve great tomato flavor, it’s important to balance acidity and sweetness. Too much acid or too much sugar yields a soup that tastes one-dimensional. A little bit of sugar balances the acidity of the tomatoes. I generally prefer 2 tablespoons of sugar in this recipe; however, if you’re working with particularly sweet tomatoes, or if you like a less-sweet soup, you can start with 1 tablespoon of sugar. Give the soup a taste and add more, if necessary.

How to Make Roasted Tomato Soup with Fresh Tomatoes

Roasting fresh tomatoes adds a deep, rich flavor to the soup and brings out the natural sweetness in the tomatoes. It’s an extra step, but well worth the effort!

1. Sauté Onion and Garlic then Thicken with Flour. In a large Dutch oven, soup pot, or other large pot, melt the butter over medium heat. Add the onion and sauté until soft. Stir in the garlic, cook for 30 more seconds, and then add the flour. Cook and stir the flour for about 1 more minute. The mixture will be very thick.
2. Add Liquid and Roasted Tomatoes. Gradually add the broth and wine, stirring or whisking constantly to make sure that the ingredients come together smoothly. Add the roasted tomatoes (with their juices) and the sugar. Bring the soup to a boil, then reduce the heat to low and simmer (uncovered) for about 30 minutes.
3. Stir in Cream and Basil. Stir in the milk or cream and the fresh basil, and cook until warmed through (about 5 more minutes).
4. Puree. Use an immersion blender or transfer a portion of the soup to a large blender to blend some of the soup until it’s smooth. I like to leave some chunks of tomatoes and onion for texture, but you can make it as smooth or as chunky as you like.
5. Serve. Taste and season the soup with additional salt, pepper, or sugar, as necessary. Then ladle into bowls. Garnish with additional fresh basil, grated Parmesan cheese, or a drizzle of balsamic vinegar.

How to Dress Up Tomato Basil Soup

Keep it simple with a garnish of extra basil. You can also dress up the soup with homemade garlic croutons, a heavy grating of fresh Parmesan cheese, or small cubes of grilled cheese sandwiches (like grilled cheese croutons).

What to Serve with Creamy Roasted Tomato Soup

There’s no more classic combination than grilled cheese and tomato basil soup! It’s a simple, hearty, and satisfying lunch or dinner that appeals to both kids and adults. I like to make a loaf of crusty no-knead bread, which is ideal for thick, toasty grilled cheese sandwiches.

Looking for other options? Homemade roasted tomato soup also goes well with buttermilk biscuits, French baguette, 3-Ingredient Beer Bread, cheese and crackers, Caesar salad, or a simple green salad dressed with red wine vinaigrette, Dijon vinaigrette, or balsamic vinaigrette.

Storage

Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.

To Freeze

If you want to prepare the soup well in advance and store it in the freezer, do not add the milk or cream. Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months. Add the cream to the warm soup just before serving.

To Reheat

Thaw frozen soup in the refrigerator overnight. Place the soup in a saucepan or soup pot and heat on low, just until warmed through. Add the cream at the end. Do not let the soup boil.

Recipe Variations

• Fresh basil is always best in this soup, but you can substitute with about 2 to 2 ½ tablespoons of dried basil.
• Cut the ingredients in half to prepare a smaller pot of soup.
• Homemade roasted tomato soup is best prepared with fresh, vine-ripened tomatoes. However, if you’d like to make the soup in the winter when good tomatoes are hard to come by, you can substitute 3 cans (14.5 ounces each) of diced tomatoes for the fresh tomatoes. You don’t need to roast the canned, diced tomatoes. Just add the cans of tomatoes (with their juices) right to the pot of soup. Use canned fire-roasted diced tomatoes to get a little bit of that charred, roasted taste.
• Make it spicy by adding crushed red pepper flakes.

Tips for the Best Sweet Tomato Basil Soup Recipe

• Line the baking sheet or roasting pan with foil or parchment paper for easy cleanup.
• Use a good quality white wine that you would actually like to drink (not something labeled as “cooking wine”). Nice options include crisp whites like pinot grigio, sauvignon blanc and unoaked chardonnay. If you prefer a soup without alcohol, you can substitute with additional chicken broth.
• Chunky Roasted Tomato Soup: you can control the texture of your soup with the immersion blender. Puree less if you like a more rustic texture with chunks of tomato and onion in your bowl.
• How To Thicken Tomato Basil Soup: adding the flour to the butter and onion mixture creates a roux that thickens the soup. If it’s still not thick enough for your liking, you can simmer the soup uncovered for longer than 30 minutes — until it reaches the desired consistency. Then add the cream and basil at the very end.

More Recipes That Use Fresh Tomatoes

• Classic Southern Tomato Sandwich
• Tomato Salad with Basil and Balsamic
• Mexican Shrimp with Fresh Tomato Salad
• Southern Tomato Pie
• Fried Green Tomatoes
• Tomato Cucumber Onion Salad
• Fresh Tomato Bruschetta

Roasted Tomato Soup

5 from 3 votes

Prep: 40 minutes minutes

Cook: 55 minutes minutes

0 minutes minutes

Total: 1 hour hour 35 minutes minutes

Servings 12 cups

Calories 117 kcal

A simple homemade creamy roasted tomato soup with fresh tomatoes and fragrant garden basil is the perfect companion for a grilled cheese sandwich!

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Ingredients

  

1x2x3x

• 3 lbs. ripe fresh tomatoes (Roma, plum, beefsteak or heirloom will all work well )
• 2 tablespoons extra-virgin olive oil
• Kosher salt and ground black pepper, to taste
• 2 tablespoons butter
• 1 large Vidalia onion (or other sweet onion), diced
• 2 tablespoons minced fresh garlic cloves
• ½ cup all-purpose flour
• 6 cups chicken broth
• ½ cup white wine (or sub with additional broth)
• 2 tablespoons sugar
• 1 cup whole milk or heavy cream, at room temperature
• ½ cup thinly sliced fresh basil leaves, plus extra for garnish

Instructions

• Preheat oven to 425°F. Cut Roma tomatoes or cherry tomatoes in half lengthwise, or if using larger beefsteak tomatoes, remove cores and cut into quarters or sixths, depending on their size. Place the tomatoes in a shallow roasting pan or on a rimmed baking sheet lined with foil. Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Roast the tomatoes until tender and just barely beginning to caramelize, about 30 minutes.
• Once the tomatoes are cool enough to handle, peel off the skins as much as possible (it’s fine if some is left on). Set aside, reserving the juices from the tomatoes as well.
• In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion and sauté until soft, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the flour and stir for 1 more minute.
• Gradually add the broth and wine, stirring constantly to make sure that everything comes together smoothly. Add the roasted tomatoes with juices, and sugar. Bring the soup to a boil, reduce the heat to low, and simmer (uncovered) for about 30 minutes. Stir in the milk (or cream) and the basil; cook until warmed through, about 5 minutes.
• Use an immersion blender or transfer a portion of the soup to a large blender to puree some of the soup until it's smooth. I like to leave some chunks of tomatoes and onion for texture, but you can make it as smooth or as chunky as you like.
• Taste the soup and season with additional salt, pepper, or sugar, if needed. Ladle into bowls, garnish with additional basil, and serve!

Notes

• Line the baking sheet or roasting pan with foil or parchment paper for easy cleanup.
• Use a good quality white wine that you would actually like to drink (not something labeled as “cooking wine”). Nice options include crisp whites like pinot grigio, sauvignon blanc and unoaked chardonnay. If you prefer a soup without alcohol, you can substitute with additional chicken broth.
• Chunky Roasted Tomato Soup: you can control the texture of your soup with the immersion blender. Puree less if you like a more rustic texture with chunks of tomato and onion in your bowl.
• How To Thicken Tomato Basil Soup: adding the flour to the butter and onion mixture creates a roux that thickens the soup. If it’s still not thick enough for your liking, you can simmer the soup uncovered for longer than 30 minutes — until it reaches the desired consistency. Then add the cream and basil at the very end.
• Fresh basil is always best in this soup, but you can substitute with about 2 to 2 ½ tablespoons of dried basil.
• Cut the ingredients in half to prepare a smaller pot of soup.
• Homemade roasted tomato soup is best prepared with fresh, vine-ripened tomatoes. However, if you’d like to make the soup in the winter when good tomatoes are hard to come by, you can substitute 3 cans (14.5 ounces each) of diced tomatoes for the fresh tomatoes. You don’t need to roast the canned, diced tomatoes. Just add the cans of tomatoes (with their juices) right to the pot of soup. Use canned fire-roasted diced tomatoes to get a little bit of that charred, roasted taste.

Nutrition

Serving: 1cupCalories: 117kcalCarbohydrates: 13gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 7mgSodium: 462mgPotassium: 424mgFiber: 2gSugar: 7gVitamin A: 1089IUVitamin C: 25mgCalcium: 49mgIron: 1mg

Keyword: roasted tomato soup, tomato basil soup

Course: Dinner, Lunch

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in September, 2020. The photos were updated in July, 2022.