Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is made with sweet roasted tomatoes, caramelized onions, and garlic for the kind of deep, rich flavor you just can’t get from a can. Fresh basil keeps it bright, and a splash of heavy cream makes it smooth, silky, and impossible to resist.

Tomato Basil Soup Recipe

I’m a soup person year‑round, but this Creamy Tomato Basil Soup becomes a favorite when summer tomatoes are at their peak. Roasting them brings out all their natural sweetness, giving the soup that deep, slow‑cooked flavor without babysitting a pot all afternoon. I also add caramelized onions and roasted garlic, and together they add a mellow, savory flavor that balances the tomatoes perfectly.

Once everything is blended smooth, I stir in a little heavy cream to give it a rich, velvety texture. Then, right before serving, I sprinkle in fresh basil so it stays bright and herby. Serve this tomato soup with a gooey grilled cheese and you’ve got a simple comfort food that never disappoints.

If you love warm bread with your soup, be sure to try my Rosemary Parmesan Crescent Rolls. The rosemary and Parmesan flavors pair deliciously with the roasted tomatoes and fresh basil.

Ingredients

• Roma tomatoes: They have a lower water content that makes them ideal for roasting.
• Yellow onion: Roasting softens the onion and brings out its natural sweetness.
• Garlic: The garlic roasts alongside the tomatoes until mellow and slightly sweet.
• Olive oil: This helps the vegetables caramelize while keeping the tomatoes and garlic from drying out in the oven.
• Salt and pepper: Simple seasonings are all you need to bring out the flavor of the roasted vegetables.
• Italian seasoning: A small amount adds another layer of herbs without competing with the fresh basil.
• Chicken broth: This creates the savory soup base and helps the roasted vegetables blend into a smooth consistency.
• Heavy cream: A splash gives the soup its silky texture while softening the acidity of the tomatoes.
• Fresh basil leaves: Added near the end, fresh basil gives the soup a light, herby flavor that does not get lost during cooking.
• Granulated sugar: This is optional, but it can help balance tomatoes that taste especially tart.

How To Make This Creamy Tomato Soup Recipe

Step 1. Preheat the oven to 425°F. Arrange the halved Roma tomatoes, sliced onion, and peeled garlic cloves on a large rimmed baking sheet. Drizzle the vegetables with olive oil. Sprinkle them evenly with salt, black pepper, and Italian seasoning, then toss gently until everything is coated.

Step 2. Roast the vegetables for 30 to 35 minutes. The tomatoes should be very soft, with lightly caramelized edges and plenty of juices on the baking sheet.

Step 3. Transfer the roasted tomatoes, onion, garlic, and every bit of the pan juice to a large pot or Dutch oven. Pour in the chicken broth and stir everything together. Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes.

Step 4. Remove the pot from the heat. Add the fresh basil leaves and the optional sugar.

Step 5. Blend the soup with an immersion blender until it reaches your preferred consistency. For a standard blender, carefully blend the soup in small batches. Return the soup to low heat and stir in the heavy cream. Cook for another 2 to 3 minutes, stirring occasionally, until warmed through.

Step 6. Taste the soup and add more salt or black pepper as needed. Ladle it into bowls and serve warm.

How To Store Leftovers

• Refrigerator: Allow the soup to cool, then transfer it to an airtight container. Refrigerate it for up to four days and reheat it gently on the stove or in the microwave.
• Freezer: Cool the soup completely and freeze it in airtight containers for up to three months. Leave a little room at the top of each container for expansion.

Variations And Add-ins

• Use vegetable broth: Replace the chicken broth with vegetable broth for a vegetarian tomato basil soup.
• Add Parmesan cheese: Stir in ½ cup of freshly grated Parmesan cheese after blending for a slightly thicker soup with a salty finish.
• Bring a little heat: Add ¼ teaspoon of red pepper flakes with the Italian seasoning before roasting the vegetables.
• Make it dairy free: Replace the heavy cream with unsweetened coconut milk or, even better, a plain dairy free cooking cream.
• Turn it into tomato bisque: Increase the heavy cream to one cup for a thicker, richer soup.
• Add roasted red pepper: Roast one sliced red bell pepper with the tomatoes for extra sweetness and a slightly smoky flavor.
• Add more vegetables. Roast sliced carrots with the tomatoes and onion to give the your soup a thicker consistency.
• Make it more filling. Stir cooked tortellini, cheese ravioli, or small pasta shells into the finished soup before serving.

Tips And Tricks

• Leave a little space between the tomatoes: Vegetables packed tightly together will steam instead of developing those lightly caramelized edges.
• Scrape the baking sheet with a silicone spatula: The browned juices stuck to the pan contain some of the richest tomato flavor in the entire recipe.
• Choose an enameled or stainless steel pot: Acidic tomatoes can sometimes pick up a metallic taste from reactive cookware such as uncoated aluminum.
• Taste the soup after adding the cream: Cream softens both saltiness and acidity, so the final seasoning may need a small adjustment.
• Dried basil: Basil gives the soup the most flavor. You can use about 1 1/2 to 2 teaspoons of dried basil if you don’t have fresh.

Tomato FAQs

More Delicious Soup Recipes

Once you start making soup from scratch, it’s hard to go back! Here are a few more delicious recipes worth adding to your rotation.

• Chicken Taco Soup
• Easy Potato Soup
• French Onion Soup
• Creamy Chicken and Mushroom Soup
• Rotisserie Chicken Noodle Soup (another favorite in my house!)