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Easy Creamy Roasted Tomato Basil Soup with Fresh Tomatoes

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This creamy roasted tomato basil soup uses fresh tomatoes roasted to perfection, blended with basil and a splash of cream for a rich, comforting flavor. It’s a simple, healthy weeknight dinner that tastes like it simmered all day.

Ingredients

Scale
  • 3 pounds fresh Roma or plum tomatoes (about 6–8 large), halved lengthwise
  • 1 large yellow onion, roughly chopped
  • 6–8 cloves garlic, peeled
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 3 tablespoons olive oil
  • 2 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Wash and core the tomatoes, then cut them in half lengthwise. Place them cut-side up on the prepared baking sheet. Add the roughly chopped onion and peeled garlic cloves. Drizzle with 2 tablespoons of olive oil, season generously with salt and black pepper, and toss gently to coat.
  3. Roast for 35-45 minutes, until the tomatoes are soft, wrinkled, and beginning to brown around the edges. The onions should be translucent and lightly golden, and the garlic soft and fragrant. Halfway through, shake the pan gently for even cooking.
  4. Carefully scrape all the roasted vegetables and any juices from the baking sheet into a large Dutch oven or heavy-bottomed pot.
  5. Pour in 2 cups of low-sodium vegetable or chicken broth. Add the fresh basil leaves and optional red pepper flakes. Stir to combine.
  6. Bring the mixture to a gentle simmer over medium heat. Let it cook for 10 minutes, stirring occasionally.
  7. Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. If using a countertop blender, work in batches, filling the blender no more than halfway. Blend until smooth, then return the pureed soup to the pot.
  8. Place the pot back over low heat. Stir in the heavy cream (or full-fat coconut milk) and optional balsamic vinegar. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash more broth or water until it reaches your desired consistency.
  9. Serve immediately. Ladle the soup into bowls and garnish with fresh basil leaves, a drizzle of olive oil, and a crack of black pepper.

Notes

For a vegan version, use full-fat coconut milk instead of heavy cream. For a thicker soup, reduce broth to 1.5 cups or simmer uncovered after blending. The soup tastes even better the next day. If using canned tomatoes, drain two 28-ounce cans of whole peeled San Marzano tomatoes before roasting.

Nutrition

Keywords: creamy roasted tomato basil soup, fresh tomato soup, roasted tomato soup, easy tomato soup, gluten-free soup, vegetarian soup

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