Tomato Basil Soup

Creamy roasted tomato basil soup with big tomato flavor and fresh basil in every spoon. ♡

This tomato basil soup tastes like a warm hug. Roasted tomatoes and garlic blend into a velvety bowl, fresh basil brings the bright herby finish, and a splash of cream makes everything rich and silky. For more ideas, see our One Pot Chicken Noodle Soup.

It uses pantry staples, comes together in one pot, and pairs perfectly with a grilled cheese. Let’s make it together.

Ingredients

Tomato Basil Soup

• 2 cans whole peeled tomatoes, 28 oz each, San Marzano preferred
• 1 medium red onion, quartered
• 8 cloves garlic, peeled, whole
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp red pepper flakes, optional
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 cup fresh basil, torn, divided
• 1 tbsp lemon juice, fresh
• cracked black pepper, to taste

How to Make Tomato Basil Soup

1. **Preheat.** Heat oven to 425F. Line a rimmed sheet pan with parchment.
2. **Roast.** Spread tomatoes, onion, and garlic on the pan. Drizzle with olive oil, salt, sugar, and red pepper flakes. Roast 25 minutes until caramelized.
3. **Simmer.** Transfer roasted veggies to a pot. Add broth and half the basil. Simmer 10 minutes.
4. **Blend.** Use an immersion blender to puree until silky smooth.
5. **Finish.** Off the heat, stir in cream and lemon juice. Taste and adjust salt and pepper.
6. **Serve.** Ladle into bowls and top with remaining fresh basil, extra cream, and cracked pepper.

Why This Recipe Works

Roasting canned tomatoes before blending is the single biggest flavor upgrade. The high heat caramelizes the natural sugars, drives off excess water, and concentrates the tomato flavor into something that tastes like summer even in January. This is why homemade roasted tomato basil soup blows boxed soup out of the water.

Roasting whole garlic cloves with the tomatoes gives you sweet, mellow garlic flavor rather than sharp raw bite. When you blend it all together, the garlic becomes creamy and adds depth you cannot get from stirring in raw garlic at the end. Red onion adds subtle sweetness that balances the tomato acid.

Adding basil in two stages is what locks in the basil flavor. A few leaves go in during the simmer to infuse the broth, then fresh torn basil gets added right at the end for a pop of color and brightness. Cooking basil for too long turns it dark and flat. The final squeeze of lemon brightens every flavor without making it taste citrusy. For more ideas, see our Honey Garlic Chicken Thighs.

Tips

• Roast the tomatoes and garlic for 25 minutes. The caramelization is where the deep flavor lives.
• Use whole peeled San Marzano tomatoes when possible. They have the best flavor and texture.
• Store leftovers in the fridge for up to 5 days or freeze for 3 months.
• Reheat in a pot over medium low heat. Microwave works in 90 second bursts.
• Use an immersion blender for the easiest cleanup. Regular blenders work in batches.
• Add the cream at the very end, off the heat. Boiling cream can break the sauce.

Variations

• Add a pinch of red pepper flakes for spicy tomato soup.
• Stir in cooked orzo or tortellini for a hearty meal.
• Add a swirl of pesto on top in place of cream for dairy free.
• Top with crispy croutons, shredded parmesan, or a drizzle of olive oil.
• Use coconut cream for a vegan silky finish.
• Blend in a roasted red pepper for a smoky, sweet variation.

Looking for more ideas? Try our Thai Basil Ground Chicken or Korean Ground Beef Bowls next.

Common Mistakes to Avoid

• Skipping the roast step: Simmering tomatoes alone is not enough. Roasting is how you get deep, caramelized flavor.
• Boiling the cream: Always add cream at the end and just warm through. Boiling cream can curdle or break.
• Using watery tomatoes: Stick to whole peeled or San Marzano tomatoes. Watery tomatoes produce thin, weak soup.
• Forgetting the lemon: A squeeze of lemon at the end makes every flavor pop. Without it, the soup tastes flat.

Tomato Basil Soup

Creamy roasted tomato basil soup with fresh basil and a splash of cream. Cozy comfort food ready in 50 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

• 2 cans whole peeled tomatoes 28 oz each, San Marzano preferred
• 1 medium red onion quartered
• 8 cloves garlic peeled, whole
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp red pepper flakes optional
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 cup fresh basil torn, divided
• 1 tbsp lemon juice fresh
• cracked black pepper to taste

Method

 

1. **Preheat.** Heat oven to 425F. Line a rimmed sheet pan with parchment.
2. **Roast.** Spread tomatoes, onion, and garlic on the pan. Drizzle with olive oil, salt, sugar, and red pepper flakes. Roast 25 minutes until caramelized.
3. **Simmer.** Transfer roasted veggies to a pot. Add broth and half the basil. Simmer 10 minutes.
4. **Blend.** Use an immersion blender to puree until silky smooth.
5. **Finish.** Off the heat, stir in cream and lemon juice. Taste and adjust salt and pepper.
6. **Serve.** Ladle into bowls and top with remaining fresh basil, extra cream, and cracked pepper.

Notes

Roast the tomatoes and garlic for 25 minutes. The caramelization is where the deep flavor lives. Use whole peeled San Marzano tomatoes when possible. They have the best flavor and texture. Store leftovers in the fridge for up to 5 days or freeze for 3 months.

Source: USDA FoodData Central for nutrition estimates.

FAQ

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