Cozy Roasted Tomato Basil Soup For Chilly Days

It’s time for another season of Savory Soup Sundays, and this roasted tomato basil soup is the perfect recipe to kick things off. Made with garden-fresh tomatoes, plenty of fresh basil, San Marzano tomatoes, and a little cream, this homemade tomato soup is cozy and comforting without being too heavy for those early fall days.

Reader Summary

In this post you will learn:

• How roasting fresh tomatoes adds depth and natural sweetness to homemade tomato soup
• How to make a creamy tomato basil soup from scratch
• Why combining fresh roasted tomatoes with San Marzano tomatoes creates a flavorful soup
• How to blend tomato soup to your preferred texture
• The best breads, croutons, and sandwiches to serve alongside tomato soup
• How to store and reheat homemade tomato soup
• Simple ways to adjust the soup for your own preferences

Why You’ll Love This Roasted Tomato Basil Soup

There is something so comforting about a classic bowl of tomato soup, especially when it is homemade. Roasting the fresh Roma tomatoes before adding them to the soup brings out their natural sweetness and gives the finished soup a deeper, richer flavor.

Fresh basil adds a bright, herby flavor that pairs beautifully with the tomatoes, while a little heavy cream makes the soup smooth and velvety without turning it into an overly heavy dish.

I also love that this recipe makes such good use of the garden. Late summer and early fall are often when the tomato harvest is plentiful, and basil seems to grow faster than I can use it. This soup is an easy and delicious way to put both to good use.

A Tomato Soup for the Transition Into Fall

It’s time for another season of Savory Soup Sundays! I’ve been thinking about which soups I wanted to make for this year, and honestly, a good tomato soup was one of the first that came to mind.

I grew up eating tomato soup from a can, and while I genuinely loved it, nothing compares to a homemade version. Especially when you add a little cream.

There’s just something about sweet tomatoes, fresh basil, and a creamy broth simmering away on the stove that feels like comfort food. And because this soup is a little lighter than some of the heartier soups we’ll be enjoying later in the season, it is perfect for those days when fall is starting to arrive but the weather is still warm.

Plus, the garden is still giving us plenty of tomatoes and basil right now. I’m always looking for ways to harvest and use fresh basil while it is growing like crazy, and this is one of my favorite ways to do it.

Ingredients for Roasted Tomato Basil Soup

Fresh Tomatoes

I use nine Roma tomatoes for this recipe. Roma tomatoes are meaty and have relatively little moisture, making them especially good for roasting and turning into soup.

San Marzano Tomatoes

A 28-ounce can of crushed San Marzano tomatoes adds even more tomato flavor and gives the soup a wonderful consistency.

Fresh Basil and Thyme

Fresh basil is one of the stars of this soup. I use a full cup of roughly chopped fresh basil, along with a tablespoon of fresh thyme.

Cream

Heavy cream gives the soup its smooth, creamy texture. You only need two-thirds of a cup, so the soup remains tomato-forward rather than tasting overly rich.

The Rest of the Ingredients

You’ll also need:

• Extra virgin olive oil
• Unsalted butter
• Yellow onion
• Garlic
• Kosher or sea salt
• Black pepper
• Sugar
• Chicken stock

Why Roast the Tomatoes First?

Roasting the tomatoes is one of the most important steps in this recipe.

Rather than simply adding the fresh tomatoes directly to the pot, roasting them first helps concentrate their flavor and brings out their natural sweetness. The tomatoes become tender and slightly caramelized around the edges, which adds another layer of flavor to the finished soup.

It does take a little extra time, but it is worth it.

How to Make Roasted Tomato Basil Soup

Roast the Roma Tomatoes

Preheat your oven to 375°F.

Slice the Roma tomatoes lengthwise and arrange them on a baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper.

Roast for about 1 hour, then remove them from the oven and set aside.

Sauté the Onion, Garlic, and Herbs

While the tomatoes are roasting, heat the oil and/or butter in a large pot or Dutch oven over medium-high heat.

Add the diced onion and sauté for about 5 minutes, or until softened.

Stir in the minced garlic, fresh thyme, salt, and black pepper. Sauté for another minute, just until the garlic and herbs become fragrant.

Add the Tomatoes, Basil, and Sugar

Add the crushed San Marzano tomatoes, fresh basil, and sugar to the pot.

Reduce the heat and allow the mixture to simmer for about 10 minutes. This gives the tomatoes and herbs time to begin melding together.

Add the Roasted Tomatoes and Chicken Stock

Add the roasted Roma tomatoes and chicken stock to the pot.

Bring the soup to a gentle simmer and cook for about 30 minutes, stirring occasionally.

Blend the Soup

Once the soup has simmered, it is time to blend it.

My favorite way to do this is with an immersion blender. It allows you to blend the soup right in the pot, so there is no need to transfer hot soup anywhere.

If you don’t have an immersion blender, you can use a food processor. Because the soup is very hot, work carefully and blend it in smaller batches rather than filling the food processor all at once.

Blend until the soup reaches your desired consistency. You can make it completely smooth and creamy or leave a little texture if that is what you prefer.

Stir in the Cream

Once the soup has been blended, stir in the heavy cream.

Taste and adjust the salt and pepper if needed, then serve warm.

How to Serve Tomato Basil Soup

There are so many delicious ways to serve this soup.

My favorite is to top it with homemade sourdough croutons. The crunchy bread against the creamy soup is absolutely delicious.

You could also serve it with:

• Grilled cheese
• Sourdough bread
• One-Hour French Bread
• Sourdough Garlic Toast
• Crackers
• Homemade croutons

And if you haven’t tried this before, make the sourdough garlic toast and cut it into strips before serving. You end up with little toasted bread sticks that are perfect for dipping into the soup.

It is one of my favorite ways to eat it.

Tips for Making the Best Tomato Basil Soup

Don’t Skip Roasting the Tomatoes

The roasted tomatoes are what give this soup its deeper, sweeter tomato flavor. If you have the time, don’t skip this step.

Use Fresh Basil When You Can

Fresh basil makes a noticeable difference in this recipe. If your garden is overflowing with basil, this is a great way to use a generous harvest.

Use an Immersion Blender

An immersion blender makes this recipe especially easy because you can blend the soup directly in the pot. It also gives you more control over the final texture.

Taste Before Serving

Tomatoes can vary quite a bit in sweetness and acidity. Taste the soup after blending and adding the cream, then adjust the seasoning if necessary.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned tomatoes?

Yes, but the canned San Marzano tomatoes serve an important purpose in this recipe. They provide concentrated tomato flavor and help create the consistency of the soup. If you want to replace them entirely with fresh tomatoes, you can, but the flavor and texture will be different.

Can I use canned whole tomatoes instead of crushed tomatoes?

Absolutely. If you only have whole peeled tomatoes, crush them with your hands or a spoon before adding them to the pot. You can also use an immersion blender later to break them down.

Can I make tomato basil soup without heavy cream?

Yes. The cream can be omitted if you prefer a lighter tomato soup. Keep in mind that the finished soup will not have the same creamy, velvety texture.

You could also use half-and-half for a lighter option, although it will be less rich than heavy cream.

Can I make this tomato soup vegetarian?

Yes. Simply substitute vegetable broth for the chicken stock. Be sure to check the other ingredients if you are following a strict vegetarian diet.

Can I make tomato basil soup dairy-free?

Yes. Omit the butter and heavy cream and use olive oil instead. You can replace the cream with an unsweetened plant-based cream or another dairy-free alternative that works well for cooking.

Why do you add sugar to tomato soup?

A small amount of sugar can help balance the natural acidity of tomatoes. It shouldn’t make the soup taste sweet. Instead, it helps create a more balanced flavor, especially when tomatoes are particularly acidic.

Why is my tomato soup too acidic?

Tomatoes naturally contain acid, and the acidity can vary depending on the tomatoes you use. A small amount of sugar can help balance that acidity. Adding the cream also helps mellow the sharpness and creates a smoother overall flavor.

How do I make tomato soup less thick?

Simply add a little more chicken stock or broth until the soup reaches your preferred consistency. Add it gradually so you don’t accidentally make the soup too thin.

How do I make tomato soup thicker?

Allow the soup to simmer uncovered for a little longer to reduce some of the liquid. You can also adjust the amount of broth used if you already know you prefer a thicker soup.

Can I make this tomato basil soup ahead of time?

Yes. Tomato soup is a great make-ahead meal and the flavors can become even more developed after sitting for a day. Store it in the refrigerator and reheat gently on the stovetop.

How long does homemade tomato soup last in the refrigerator?

Store the cooled soup in an airtight container in the refrigerator and use it within about 3 to 4 days.

Can I freeze creamy tomato basil soup?

Yes, although soups containing cream can sometimes change texture slightly after freezing and thawing. If you know you plan to freeze the soup, you may want to freeze it before adding the cream, then add the cream after thawing and reheating.

Can I freeze tomato soup in individual portions?

Yes. Freezing individual portions makes it especially convenient to thaw only what you need for lunch or dinner. Leave some room in your freezer-safe container because liquids expand as they freeze.

Can I use dried basil instead of fresh basil?

You can, but fresh basil is preferable for this recipe. Dried basil has a more concentrated, earthy flavor and won’t provide quite the same fresh flavor as a generous amount of fresh basil.

What to Serve With Tomato Basil Soup

Tomato soup is one of those meals that practically begs for something crispy, cheesy, or crusty alongside it.

A classic grilled cheese is always a good choice, but homemade sourdough is another favorite around here. Sourdough croutons add crunch right on top, while sourdough garlic toast makes an especially good dipping companion.

For a simple lunch, serve a bowl of soup with grilled cheese. For a lighter meal, pair it with crusty bread or a simple salad.

Storing and Reheating

Allow leftover soup to cool before transferring it to an airtight container.

Store in the refrigerator for 3 to 4 days.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave.

If the soup thickens while refrigerated, simply add a splash of chicken stock or broth while reheating until it reaches your preferred consistency.

A Cozy Start to Savory Soup Sundays

I can’t think of a better way to begin another season of Savory Soup Sundays than with a classic tomato soup made a little more special with roasted garden tomatoes, fresh basil, and a splash of cream.

It is simple enough for a weeknight dinner, comforting enough for a chilly afternoon, and still light enough to enjoy while those early fall days are hanging onto a little bit of summer warmth.

And honestly, sometimes the simplest meals are the ones I look forward to the most. A warm bowl of homemade tomato soup, crunchy sourdough croutons, and maybe a gooey grilled cheese on the side is pretty hard to beat.

If you make this recipe, I hope it becomes one you come back to year after year, especially when the garden is overflowing with tomatoes and basil and you’re looking for one more delicious way to enjoy the harvest.

XO, Bri

More Savory Soups You Will Want to Try This Season

s