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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?
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.
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:
- Bland flavours
- 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.
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.
Serve with grilled cheese or cheesy toasts — whichever works for you.
And dip away, my friends.
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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Creamy Roasted Tomato Basil Soup
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the recipe. The kids loved it too and that is a win for me ?
I’ve just made this soup for a light Sunday dinner. It’s lovely, the potatoes thicken it without the cream! I usually make another tomato, red pepper and basil soup from Good Housekeeping recipes but this is less mess (no having to skin the tomatoes). I added a sprinkling of dried chilli flakes just to give it a bite. This will definitely by a family favourite. Thank you ?
A lovely soup, Karina. Thank you.
Hi! Can’t wait to make this recipe! How did you prepare your cheesy bread in the picture?
I just made the soup and I seriously LOVE it!! I added a little bit cayenne pepper and some tabasco to make it a bit more spicy. I am following your blog for a while now but haven’t cooked your dishes yet but the soup was a big success and a bliss for my palate so I will probably try some more soon!!!
That’s so awesome Isabelle! I’m so happy you tried it! ?
Sounds amazing and can’t wait to try it. Esp since I found canned tomato soup has high fructose corn syrup. Not an ingredient I want my toddler gobbling up.
My question is can you make ahead and freeze? I love to make my own foods but never sure about freezing and defrosting. I would love any tips.
Hi Leslie! Yes definitely! Make ahead and freeze meals is something we also do often, and this soup is perfect for that 🙂 I usually freeze mine in air tight containers, and the day of serving I leave it out to thaw in the morning; pour it out into a pot and reheat before serving.
Hi , why does the instructions say potatoes but there aren’t any in the ingredient list
Hi Sarita. Did you read the recipe ingredients list? Please note ingredient number 10: 2 Potatoes (200g | 7oz), diced
I found this recipe last night and just finished my second bowl! Only reason I’m not having a third is because I promised my health advocate I’d control my portions. I made this exactly as you said except I had no fresh basil so I used dried. Looking forward to making it when my basil grows. I loved the texture, as well as the flavor of the roasted tomatoes. I thought it might be too much garlic but it was perfect.In fact I made some cheesy garlic bread to dip. Thank you for a recipe that is not only delicious but easy to make as well.
Larry your comment has made my week/month. I’m so glad you tried this soup and liked it! I can’t wait to hear you try it with fresh basil. Dried basil is great too, but fresh takes it to a different taste level. Thank you for leaving your feedback. Enjoy the rest of your week 🙂
I’ll take soup, especially tomato soup, any time of the year. Honestly, never tried with roasted tomatoes though. Will definitely do that next time. Thanks for inspiration! And your photos are absolutely drool-worthy. I’m craving a tomato soup now!!
Thank you Shinee! I hope you like it! Xx
This soup…this soup! OMGoodness! Gorgeous! You have a winner here…..making soon, even if I have to turn the AC to freezing. Cheesy toast looks perfect with this soup. Pinned. Thanks for sharing.