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An easy and Creamy Roasted Tomato Basil Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!

Ready in less than 30 minutes, our tomato soup recipe is loved by so many readers around the world! For kids to ask for this Creamy Roasted Tomato Basil Soup repetitively, it must mean something…right?

Creamy Roasted Tomato Basil Soup in a cup

Tomato Soup

Full of basil and a hint of garlic, this soup will most likely be on you weekly rotation, no matter the season. I garnished this soup with blistered tomato pieces, shaved parmesan and basil. Make ahead and freeze in advance OR serve immediately.

This soup is the perfect start to a meal, or as a meal in itself. To get that creamy texture, I added in a secret weapon. No cream cheese or heavy/thickened creams are needed.

Top view of Creamy Roasted Tomato Basil Soup in a cup

Roasted Tomatoes

With tomato soup, you can go the quick route and pour canned tomatoes in a pot and simmer them for 15-20 minutes until they’re soft. Or, you can go the really lazy route, (which I have done on more than 552 occasions), and heat tomato soup directly from a can. The problem with that is:

  1. Bland flavours
  2. You don’t know what’s in it

Then there’s this recipe. Going that extra step and roasting tomatoes along with whole (smashed) garlic cloves on a sheet pan until they’re soft and sweetened naturally with their own juices, develops a natural flavour incomparable to canned soup.

Raw tomato pieces ready to crushed for soup

Most people I know are completely turned off making tomato soup because if you can get it in a can, then what’s the point of going through all of the hassle of making your own, right? Not any more. The flavours in this soup cannot be found on any supermarket shelf. Any. Where.

How To Make Creamy Roasted Tomato Soup

  • I use a humble potato to thicken this soup. Of course you can leave it out if you wish, but is adds a thick and creamy texture and compliments the tomato flavour nicely. However, you can use thickened cream if you wish! (About 1/2 – 3/4 cup for the whole pot.)
  • If using the potato, fry it along with diced onion and red bell peppers (capsicums), until the onion is transparent and the potatoes are beginning to crisp up adds even more flavour into this soup (while your tomatoes are roasting).
  • Pour in your broth/stock and simmer the potatoes until they’re soft.
  • Add the tomatoes once they’re done; add the basil; blitz with a stick blender, and viola! SOUP! No additives, preservatives or artificial colours/flavours, and homemade soup done in less than 30 minutes.

Raw ingredients for Creamy Roasted Tomato Basil Soup in a bowl

Before and after image of Creamy Roasted Tomato Basil Soup
Serve with grilled cheese or cheesy toasts — whichever works for you.

A spoon filled with Creamy Roasted Tomato Basil Soup

And dip away, my friends.

A Creamy Roasted Tomato Basil Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!

Here’s a link to the Garlic Cheese Bread recipe, perfect for pairing with your creamy roasted tomato basil soup!

Tomato Soup on VIDEO!

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4.60 from 105 votes

Creamy Roasted Tomato Basil Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 serves
A Creamy Roasted Tomato Basil Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!
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Ingredients 
 

  • 2 1/2 pounds Roma tomatoes halved lengthwise
  • 1 1/4 pounds grape tomatoes or cherry tomatoes, halved lengthwise
  • 8 cloves garlic peeled and smashed with the back of a knife
  • 3 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 large yellow onion chopped, optional
  • 1 red bell pepper deseeded and diced
  • 1 potato diced
  • 3 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 cups fresh basil leaves lightly packed, roughly torn

Instructions 

  • Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
  • While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
  • Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
  • Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
  • Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread

Notes

Tip: If you are looking for a low-carb alternative, the potato is optional, however, it does assist in thickening up the soup substantially. 

Nutrition

Calories: 178kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 716mg | Potassium: 1.021mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3.862IU | Vitamin C: 78mg | Calcium: 64mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
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Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

4.60 from 105 votes (33 ratings without comment)

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147 Comments

  1. pattyf says:

    5 stars
    This was delicious! I did not strain it, just used my immersion blender. However, I did add 1/3 cup grated Parmesan and 1/2 cup heavy cream at the end.

  2. Kayla Seignious says:

    5 stars
    This has been my go to recipe for tomato soup for 10 years! It’s simply the best!

  3. Sandy says:

    5 stars
    I have made this recipe several times. I love no cream needed. So yummy.

  4. Can Fireworks Expire says:

    Finally, content worth reading. It’s always nice to find posts like this one.

  5. Erin says:

    5 stars
    I made this 2 days ago and I just cant get over how tasty it was, I had the genuis idea to use some to make a bolognese sauce, jar sauce has way too many additives and sugar! Omg how amazing better than I originally thought so in future this will be my bolognese sauce from now on!

  6. Nora Alvarez says:

    5 stars
    I prepared it exactly as the recipe says, it was delicious and creamy, I only added half a tablespoon of sugar to balance the acidity of the tomatoes. It was not necessary to strain since I used the thermomix to blend it. I served it with a grilled cheddar cheese sandwich. Five stars…

  7. Val says:

    4 stars
    Fav soup in the world!! My go to with a rosemary sourdough grilled cheese sandwich!!

  8. Willie langley says:

    5 stars
    Can you freeze?