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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.
Made this today with fresh garden tomatoes. Hubby said it is restaurant quality and it is. Thank you.
So glad I made it! Haven’t made tomato soup in a very long time and was glad this recipe did not fail. My 10 year won’t lie no matter how much he loves his mom said this is the best soup he has ever had! Well that’s all I needed to hear. Thank you for sharing.
Just finished making this and hate I’m headed out to dinner! This was the only time I had to cook it and I had already roasted the tomatoes a couple of days ago before they went bad. It is so good. I can’t wait ’til lunch tomorrow! and it’s beautiful! I love tomato soup, but this is my first time making it. Thank you so much for sharing. I will definitely be making again.
This soup looks amazing. I am looking for something to do with my excess garden tomatoes, thinking this is the answer and I will freeze to have on hand this winter after my baby arrives!
Yay Jacqueline! I’m so happy to hear that!
This soup recipe is so easy and delicious! I love the roasted flavor. I can’t have milk so love the fact that the potatoes thicken it so nicely. For anyone interested in canning this soup, I canned a batch using my pressure canner (pints at 10 lb. pressure for 30 minutes) and it worked great! I got 5 pints from this recipe, but plan to use up my end of season tomatoes and make more to get us through the winter.
That’s so great Sue! Thank you so much for the tip!
This looks delicious, I think I might use butternut squash instead of potato to make it WW friendly.
Wow! I made this today for dinner along with grilled cheese sandwiches and it was like no other tomato soup I’ve ever had! So delicious packed with lots of flavor and boy oh boy super easy to make! Thank you for this amazingly delicious recipe!
This might be a silly question but I’m using fresh potato. Should I peel it??
Hi Amy! Not silly at all! Yes, I peel them first for this soup 🙂
Can this be canned?! What is the processing time and would I waterbath it or pressure can it?! It sounds super yummy!!
Hi Megan. I haven’t canned this soup so I really can’t give you any advice, I’m sorry!
This is a fabulous recipe, it is the 2nd time i have made it. The potato, onion, peppers give such nice layers of flavor. We make homemade croutons from sourdough bread to put on top.