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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.
Looks very good! Tomatoes are not in season, how much canned tomato
would work?
I would use two cans, drained. Hope that helps! Enjoy! XO
can you freeze this?
Yes, you can! Enjoy it now and later! XO
I just made this and it was so dills!! Have been trying various recipes to find one that the whole family enjoys and it was instant success. My son had 3 helpings and told me I was to only use this recipe. Thank you soooooo much!!
I just made this and it turned out wonderful! I added some oregano and thyme and it tasted great. I often make soups and my family said this is their favorite so far 🙂
It’s so easy and packed with flavor! I was worried that it wouldn’t be creamy enough but it definitely was. Thanks for this!
Can you use a regular blender
Yes, that will work great too.
Just enjoyed this again with cheese on toast! Amazing and even some leftover. Thanks! 🙂 X
I made this soup today and it was wonderful, I did do a little tweaking with it but not much. Our garden is gone except for a few large cherry tomatoes that are still producing so since I had quite a few I decided to roast them in the oven with some garlic and basil and a little olive oil, then I pureed everything until it was smooth. I used a sweet potato since recipe did not specify and added extra garlic powder and about a 1/2 cup of Port Wine, I also added some bouillon, let it all simmer and served it with grilled ham and Fontina cheese sandwiches with a few Frito chips on the side to drop on top of the soup. It was a hit with the husband, I have plenty left over for another meal which I am looking forward to! Thanks for the recipe it was perfect timing for me. I will make this one again!
The soup looks so good. I love tomato soup n the color is beautiful. I’m going to try this for my kids but I think I’ll make it without the tomato paste. Is it possible to make this tomato paste?
I am sure you are able to make your own tomato paste! That sounds great! Let me know how it turns out! Enjoy!!
What is a humble potato and can a regular russet or Yukon gold work?
A regular or Yukon gold potato works great! It will help thicken the soup for you! Enjoy!!
This looks great, I can’t get tomato paste in Spain, what could I use instead? Thanks
This is what I have found when I googled it: If you don’t have it: Substitute 1 tablespoon tomato paste with 2 to 3 tablespoons tomato puree or tomato sauce (reduce liquid in recipe by 2 to 3 tablespoons); or boil tomato puree or sauce until reduced to 1 tablespoon. Hope that helps! Enjoy!
What makes the sodium so hi? I am restricted on sodium. Looks so yummy. I love tomato soup and cannot eat the can ones anymore.
Since the recipe doesn’t specify, the sodium content probably comes from the vegetable broth. When you look at the side of a container of store-bought broth, it tends to be a frightening percentage of the daily recommended intake. Buy no-sodium broth! You can pretty much find it everywhere. I usually purchase it from Walmart.