This roasted tomato basil soup is the perfect comforting meal for chilly nights or a quick, easy dinner. The rich, roasted tomato flavor paired with fresh basil creates a hearty, satisfying dish that’s as nutritious as it is delicious.

The first time I made this soup, it was a rainy Sunday, and all I wanted was something warm and cozy. I paired it with a gooey grilled cheese, and it instantly became a family favorite. Now, it’s my go-to whenever I need a simple, flavorful recipe that feels like a hug in a bowl.

What’s Inside This Recipe?

Why You’ll Love This Roasted Tomato Basil Soup

This soup has everything I love in an easy dinner recipe:
– It’s made with simple, wholesome ingredients.
– Roasting the tomatoes adds a deep, smoky sweetness you just can’t get from canned soups.
– It’s versatile! You can pair it with grilled cheese or even add some ground beef to make it heartier.

Here’s everything you need to know to whip up this classic tomato basil soup in no time!

Ingredients for Roasted Tomato Basil Soup

You only need a handful of fresh ingredients to make this soup, but their flavors really shine when combined. Here’s what you’ll need:

2 pounds ripe tomatoes (Roma or vine-ripened work best), halved
4 cloves garlic, peeled
1 large yellow onion, diced
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 cups vegetable or chicken broth
1 cup fresh basil leaves, loosely packed
1 teaspoon dried oregano
1 tablespoon tomato paste (optional, for extra depth)
½ cup heavy cream (optional, for a creamier soup)

Helpful tools: A large baking sheet, a blender or immersion blender, and a medium soup pot.

How to Make Roasted Tomato Basil Soup

This recipe comes together so easily, and roasting the tomatoes makes all the difference in flavor. Let me walk you through it step-by-step!

Roast the Tomatoes

Preheat your oven to 400°F. Spread the halved tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil, then sprinkle on the salt and pepper. Roast for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.

Sauté the Onion

In a medium soup pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the dried oregano and tomato paste, if using, and cook for another minute to deepen the flavors.

Blend the Ingredients

Carefully transfer the roasted tomatoes and garlic to the pot with the onions. Pour in the broth, then add the fresh basil leaves. Use an immersion blender to puree the soup until smooth, or transfer everything to a countertop blender in batches.

Simmer and Serve

Bring the soup to a gentle simmer over low heat. Let it cook for 10-15 minutes to allow all the flavors to meld together. If you’re using heavy cream, stir it in during the last few minutes of cooking. Taste and adjust the seasoning with more salt or pepper, if needed.

Serve hot with crusty bread, crackers, or a classic grilled cheese sandwich for dipping!

How to Serve Your Roasted Tomato Basil Soup

This soup is incredibly versatile and pairs beautifully with so many sides. Here are some of my favorite ways to serve it:
– With a melty grilled cheese sandwich for the ultimate comfort meal.
– Topped with croutons or a drizzle of olive oil for extra texture and flavor.
– Paired with a fresh green salad for a light, satisfying meal.

If you’re looking to make it heartier, try stirring in some cooked ground beef or serving it alongside meat-heavy dishes like meatloaf or burgers.

Storing and Enjoying Leftovers

This roasted tomato basil soup keeps well, so you can enjoy it all week long!

Refrigerate: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
Freeze: Pour the soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
Reheat: Warm the soup on the stovetop over medium heat, or microwave in 30-second intervals until hot. If frozen, thaw in the fridge overnight before reheating.

Top Tips for Customizing Your Roasted Tomato Basil Soup

Here are some easy ways to make this soup your own:

Add protein: Stir in cooked ground beef, shredded chicken, or even cooked lentils for a heartier meal.
Make it dairy-free: Skip the heavy cream or use a plant-based alternative like coconut milk for a creamy, vegan-friendly version.
Boost the flavor: Add a pinch of red pepper flakes for heat or a splash of balsamic vinegar for tanginess.
Switch up the herbs: Swap out the basil for fresh thyme or parsley to change up the flavor profile.

Your Questions About Roasted Tomato Basil Soup Answered

Can I use canned tomatoes instead of fresh ones?

Yes! While roasting fresh tomatoes gives the best flavor, you can use canned whole tomatoes in a pinch. Just skip the roasting step and add them directly to the pot.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day after the flavors have had time to meld. Just reheat gently before serving.

What’s the best way to make this soup creamier?

Stir in heavy cream, half-and-half, or coconut milk for a luscious, creamy texture. You can also add a dollop of plain Greek yogurt or sour cream when serving.

Can I freeze the soup with cream in it?

It’s better to freeze the soup without the cream, as dairy can separate when thawed. Add the cream after reheating for the best texture and flavor.

Fresh, cozy, and so easy—make it tonight!

This roasted tomato basil soup is the perfect recipe for cozy nights or busy weeknight dinners. With its rich, smoky tomato flavor and fresh basil, it’s a dish that feels gourmet but is so simple to make.

I’d love to hear how this recipe turns out for you! Leave a comment below, or share your creations on social media and tag WandaRecipes.com. And if you’re looking for more easy dinner recipes, check out my site for more comforting classics. Happy cooking!