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 ½ – ¾ 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 ½ pounds Roma tomatoes halved lengthwise
- 1 ¼ 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
Lou Ann Brown says
🍅 Tomato Soup is one of my faves. Saw this recipe, and put it on the dinner menu, for this week.
Picked up the ingredients yesterday…….and am cooking it today, for an easy dinner, tomorrow night.
Of course I had to do a taste test…….OMG……soooo good! Serving it with grilled cheese 🥪 sandwiches. Easy Monday night dinner.
Victoria says
Yummy soup and I agree with you kids love it . I can testify to that . Thanks for sharing.
Paula Campos says
Do you peel the potato?
Karina says
Yes
Gladys Mcdonald says
As potatoes is used as a thickening agent I just used a cup of left over mashed potatoes
Carol says
This soup is so good and so easy to make! I have made it twice now, and loved it both times. I used a sweet potato the first time, as I did not have any potatoes. It was still good. I stuck with the sweet potato the second time, and then had to use chicken broth, as I was out of vegetable broth, and it was still amazing! My house smells so good with the roasted garlic and tomatoes! I made the garlic cheese toast too. Thanks for the wonderful recipe.
Nalini Rhea says
The best and easiest recipe ever! I have made it several times without making any changes to the recipe,. Delicious and most excellent!
Hey Candy says
Gurl! Slam Dunk! I’m eating it right now. I made it yesterday and let it sit in the fridge overnight!!! The flavors are Amazing!!!! I also made the Skinny Potato soup! I’m telling ALL of my “fifteen” friends about this website! You rock!!!
anya says
Thank you for a great recipe! First time made a tomato soup. Totally loved it!
Becca says
This was a first for me. I had never made homemade tomato soup. I always stayed away from those recipes because of creams. But this recipe had potato so I tried it – I loved it and so did my husband. It’s a keeper!!! I followed the directions with only 2 changes – I had garlic already minced and I didn’t have fresh basil so I used dried. Still it was delicious. Can’t wait to make it again.!!!!
Cathy Whitener says
Ver easy and delicious e en with winter tomatoes.
Jada says
Can I use Irish potatoes
And when u say two tins can tomatoes how much will that equal to how much cups or……..
Karina says
Yes, Irish potatoes mill work great! I don’t use the tin cups. I like to use fresh tomatoes. Hope that helps clarify for you! Thanks for following along with me! XO