There’s a profound difference between opening a can of soup and ladling out a bowl of something you’ve built from the ground up. This Roasted Tomato Basil Soup was born from a desire to capture that soul satisfying essence of late summer in a pot, no matter the season. It was inspired by the overflowing baskets of ripe tomatoes from my grandfather’s garden and the memory of the simple, perfect tomato soup served with grilled cheese at my favorite childhood diner. This recipe is my homage to both: a way to transform humble ingredients into a bowl of pure, velvety comfort. Roasting the tomatoes first is the game changing step that deepens their sweetness and banishes any trace of tinny flavor, resulting in a soup that tastes like sunshine and nostalgia in every spoonful.
Flavor Profile: This is the ultimate expression of tomato, elevated. The slow roasting caramelizes the Roma tomatoes, concentrating their natural sugars and unlocking a profound, deeply sweet, and savory base note. This melds with the bright acidity of crushed San Marzano tomatoes, the aromatic punch of fresh garlic and thyme, and the unmistakable, peppery sweetness of fresh basil. The finish is a luxurious swirl of rich, silky heavy cream that balances the acidity and creates an impossibly smooth texture. The flavor is a complex, harmonious blend: sweet, tangy, herbal, and velvety rich. It’s neither too sharp nor too bland; it’s perfectly balanced, deeply comforting, and tastes like the best version of tomato soup you’ve ever had.
Expert Tips for Soup Perfection
- The Roasting Revelation: Don’t rush the roasting step. Let the tomatoes roast for the full hour until they are shriveled, caramelized at the edges, and have released their juices. This deep, concentrated flavor is the irreplaceable soul of the soup and what separates it from all others.
- Embrace the Immersion Blender: For the smoothest, silkiest texture and easiest cleanup, an immersion (stick) blender is your best friend. You can blend the soup directly in the pot. If using a standard blender, work in batches, never fill the jar more than halfway, and remove the center cap from the lid, covering it with a folded kitchen towel to allow steam to escape and prevent a blender explosion.
- Balance the Acidity: Taste your soup before and after adding the cream. The tablespoon of sugar is crucial for balancing the natural acidity of the tomatoes, but the needs of your specific tomatoes may vary. After blending, taste and adjust with a pinch more sugar if needed, then add the cream.
- Fresh Herbs Make a Difference: While dried can work in a pinch, fresh thyme and basil are non negotiable for the brightest, most vibrant flavor. Stir in half of the fresh basil with the canned tomatoes to cook, and reserve the other half to stir in right at the end before serving for a pop of fresh aroma.
Make Ahead, Storage & Freezing
- Make Ahead: This soup is an excellent make ahead dish. You can roast the tomatoes up to 2 days in advance. The entire soup can be made (through step 9, before adding the cream) and refrigerated for up to 3 days. Gently reheat and stir in the cream just before serving.
- Storage & Reheating: Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium low heat, stirring frequently. Do not boil after adding the cream.
- Freezing: This soup freezes exceptionally well for easy meals. Freeze it before adding the cream. Portion the cooled, blended soup into freezer safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge, reheat on the stovetop, and stir in the cream just before serving.
Step by Step Instructions
1Roast the Tomatoes: Preheat your oven to 375°F (190°C). Arrange the halved Roma tomatoes on a parchment lined baking sheet. Drizzle with 1-2 tablespoons of the olive oil and season generously with salt and pepper. Roast for 1 hour, until the tomatoes are soft, caramelized, and slightly shriveled. Remove from the oven.
2Sauté the Aromatics: In a large Dutch oven or heavy bottomed pot, heat the remaining olive oil and butter over medium heat. Add the diced onion and cook for 5-7 minutes, until soft and translucent.
3Build the Flavor Base: Add the minced garlic, fresh thyme, 1 teaspoon of salt, and ½ teaspoon of pepper to the pot. Sauté for 1 minute until incredibly fragrant.
4Simmer with Canned Tomatoes: Pour in the can of crushed San Marzano tomatoes, half of the fresh basil, and the sugar. Stir well, reduce the heat to low, and let it simmer for 10 minutes.
5Combine and Simmer: Add the chicken stock and all the roasted tomatoes (including any juices on the pan) to the pot. Bring to a gentle simmer, then reduce heat and let it cook, uncovered, for 30 minutes to allow the flavors to fully meld.
6Purée to Smooth Perfection: Carefully purée the soup using an immersion blender directly in the pot until completely smooth. Alternatively, blend in batches in a standard blender (see safety tip above).
7Finish with Cream: Return the soup to the pot if using a blender. Stir in the heavy cream. Warm through over low heat; do not boil.
8Final Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Stir in the remaining fresh basil.
9Serve: Ladle into bowls. Top with homemade garlic basil croutons (see below), a swirl of cream, a drizzle of olive oil, or extra fresh basil.
Ingredient Substitutions & Dietary Swaps
- Vegan/Plant Based: Omit the butter (use all oil) and replace the chicken stock with vegetable stock. Substitute the heavy cream with full fat, unsweetened canned coconut milk for a rich, creamy finish.
- Dairy Free: Follow the vegan swaps above.
- Gluten Free: This soup is naturally gluten free. Ensure your stock is certified gluten free.
- Lighter Version: Substitute the heavy cream with half and half or whole milk for a lighter, but still creamy, texture.
- Common Substitutes: Roma Tomatoes: Any ripe, meaty tomato like plum or vine ripened tomatoes will work. San Marzano Tomatoes: High quality canned crushed tomatoes or whole peeled tomatoes (crushed by hand) are fine. Fresh Herbs: If using dried, use 1 ½ teaspoons dried thyme and 1 tablespoon dried basil (add with the canned tomatoes).
Serving Suggestions
This soup is a classic for a reason, and its pairings are iconic.
- The Classic Pairing: Serve with a perfectly grilled cheese sandwich. For the ultimate experience, use sourdough or artisan bread with a blend of sharp cheddar and Gruyère cheese.
- Side Dish Pairings: A simple mixed green salad with a sharp vinaigrette cuts through the soup’s richness. For a heartier meal, add a side of garlic bread or a crusty baguette for dipping.
- Wine/Drink Pairing: A crisp, dry Sauvignon Blanc or a light bodied Pinot Noir complements the tomato’s acidity beautifully. For a non alcoholic option, sparkling water with lime or a crisp iced tea is perfect.
Frequently Asked Questions (FAQ)
- Can I use all fresh tomatoes instead of canned?
You can, but for depth of flavor, I recommend keeping the canned San Marzanos. They provide a consistent, concentrated tomato base. If substituting, use about 2 ½ pounds of additional fresh tomatoes, roasted or sautéed, and you may need to adjust seasoning and simmering time. - How do I make the mini garlic basil croutons?
Toss 1 cup of bread cubes (like baguette) with 1 tbsp olive oil, 1 minced garlic clove, 1 tbsp chopped basil, salt, and pepper. Spread on a baking sheet and bake at 400°F for 7-10 minutes, until golden and crisp. - My soup is too thin. How can I thicken it?
Let it simmer uncovered for an additional 10-15 minutes to reduce and concentrate. Alternatively, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, whisk into the simmering soup, and cook for 2 minutes until thickened. - Can I make this in a slow cooker?
Yes! After roasting the tomatoes, add all ingredients except the cream and final basil to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Blend, then stir in cream and remaining basil.
Recommended Equipment
- Large Dutch Oven or Heavy Bottomed Soup Pot (5-6 quart)
- Rimmed Baking Sheet & Parchment Paper
- Immersion Blender (or a standard blender)
- Sharp Chef’s Knife & Cutting Board
- Ladle
Roasted Tomato Basil Soup
Ingredients
- 9 Roma tomatoes halved lengthwise
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons unsalted butter
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon kosher salt plus more for roasting
- ½ teaspoon black pepper plus more for roasting
- 1 28 oz can crushed San Marzano tomatoes
- 1 cup fresh basil roughly chopped, divided
- 1 tablespoon granulated sugar
- 2 cups chicken stock or vegetable stock
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F. On a parchment lined sheet, toss tomato halves with 1 tbsp oil, salt, and pepper. Roast for 1 hour.
- In a Dutch oven, heat remaining oil and butter over medium. Sauté onion for 5-7 mins until soft.
- Add garlic, thyme, salt, and pepper; cook 1 minute until fragrant.
- Add canned tomatoes, half the basil, and sugar. Simmer 10 mins.
- Add chicken stock and all roasted tomatoes with juices. Simmer 30 mins.
- Use an immersion blender to purée soup until completely smooth.
- Stir in heavy cream and remaining fresh basil. Warm through (do not boil). Season to taste.
- Serve hot, topped with croutons, a drizzle of oil, or more basil.
