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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 last night and it was so good! It was also easy to prepare. I used a big frozen basil cube from my summer basil.
THANK YOU, THANK YOU THANK YOU. I made the soup today, followed the recipe to the letter…and I loved it, YEP me the NOT loving tomatoes one LOVED IT. I made this as a gift for my DH Aunt who is home recovering from a stroke, she complained that the hospital food was so disgusting…lacked flavor and depth…lol…this hit all those points and then some. I am saving this recipe to alter with shrimps and lobster, as its reminds me of the bisque base of soups i love. Everything pulled together so well and the layers of flavor like you mentioned by roasting the tomatoes was the key. I’m freezing and delivering tonight. I enjoyed making the soup too….not what to do with the leftover basil…besides pesto.
What an easy recipe . This is the best tomato soup I ever made. This is going to be a staple at our house. Thank you so much.
Came out a little salty so next time I will use water instead of stock…very good feedback from the family.
I cannot wait to make this!! Did you use russet potatoes or a different variety?
I love this soup. I made it last week and I” making it again today with one change. I will add carrots instead of a pepper.
Also, I serve this soup with pasta and it’s amazing
Hello!
I’m wanting to make this for my family of 4 (including myself), how many servings is in this recipe? And it looks SO GOOD by the way!
Just made this, used all farm and garden ingredients. It is absolutely delicious!!
I made this soup yesterday. Delicious! It has such a creamy mouth feel that you would swear there was dairy in it. It’s a super was to use up tomatoes. The next time I make this I will roast the tomatoes with a couple of pinches of sugar. Thanks for posting.
I’ve only recently liked tomato soup…as a child I found the Campbell’s tomato soup repulsive and very much like Chef Boyardee. I haven’t tried this recipe yet but from the ingredients to the beautiful photos it looks like the best recipe for tomato soup I’ve come across yet….AND…since there’s no dairy it can be canned! I cannot wait to make this soup, thank you so much for posting, tomato soup now has another dimension!