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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.
Hi Karina – When you say 2 potatoes (200g/7 oz), do you mean 7 oz each or 7 oz total?
LOVED the soup, next time I will sprinkle a little raw sugar on the tomatoes before roasting, and I didnt have enough fresh basil! Next time I will put the correct amount in. It was still AMAZING !! I didn’t peel the taters, and left the skin on the tomatoes also. What a great recipe!! I am thinking I may throw a jalapeno in next time??!!
I just made this as part of a vegan Easter lunch spread for my family. I added Yves brand “meatballs”, and turned it into meatball soup and paired with some pressed Italian sandwiches and Caesar salad. So beyond delish! Thanks so much for sharing…will be having this on the regular. ?
How many does this recipie serve.
Can’t wait to make this. I will also make a grilled Cheese sandwich and cut into bite size pieces to use as croutons. Before I grill the sandwich, I pat grated parm. cheese into the butter. Gives a nice crunch.
What kind of potatoes should I use? Thanks!
Hi Lindsey! I just use any white potato. You can also use Yukon gold if that’s what you have on hand 🙂
Amazing recipe! I left out the red pepper and used dried basil, but still very, very good. I can’t wait to make it this summer with fresh tomatoes from our garden (and fresh basil)!!
KARINA!!!! This soup was AMAZING! You’re totally right- roasting those tomatoes and garlic is what made this soup so flavorful! I added in a few carrots for additional nutrition and about twice the amount of basil (bc I’m obsessed). I absolutely loved this soup and can’t wait to make it again! So happy that I found your blog! The photos are beautiful and the recipes are beyond wonderful 🙂
Thank you Regina! I’m so glad you tried it! I definitely have to make another batch! Have a wonderful new year! And thank you for your feedback!
I made this soup for a Christmas dinner I am hosting with alot of picky eater including a pescatarian so I was desperate to find something good…. and boy did I! I don’t like tomato soup normally but this was great! Not too much tomato or tangy like they normally are. I made the recipe as is and it came put superb…. the only thing extra I did was add extra garlic as we love it at our house as well as I put it through a mill after I pureed it to get rid of all the skin and grainy texture- definatley more work this way but so worth it.
I love this recipe! I made it for dinner this evening and my husband and little girl loved it too. Great idea for substituting the starch for the cream . I let the tomatoes cool then peeled them prior to adding them to the soup. I will definitely make this again.