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Perfect Roasted Tomato Basil Soup

There’s nothing quite like a bowl of this Perfect Roasted Tomato Basil Soup to warm you up. The deep, caramelized flavor from roasting the tomatoes creates a rich base that’s far superior to any canned version.

  • Total Time: 1 hour 20 minutes

Ingredients

Scale
  • 9 roma tomatoes, sliced lengthwise
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 can (28 oz) crushed san marzano tomatoes
  • 1 cup fresh basil, roughly chopped
  • 1 tbsp sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream
  • Small bread pieces, cut into cubes
  • Olive oil, as needed
  • Minced garlic, as needed
  • Fresh basil, chopped, as needed

Instructions

  1. Roast the Fresh Tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved Roma tomatoes on a baking sheet, drizzle with 2 tablespoons of the olive oil, and season with a pinch of salt and pepper. Roast for 35-40 minutes until the edges are deeply caramelized and the tomatoes have collapsed. This roasting process, unlike boiling, caramelizes the natural sugars, which is the key to the soup's rich base flavor.
  2. Sauté the Aromatics: While the tomatoes roast, heat the remaining 1 tablespoon of olive oil and the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook, stirring occasionally, for 6-8 minutes until soft and translucent. Add the minced garlic and chopped thyme, and sauté for just 1 more minute until fragrant. (Pro tip: Sautéing means cooking quickly in a small amount of fat, which builds a flavor foundation without burning the garlic).
  3. Build the Soup Base: Add the roasted tomatoes, the entire can of crushed San Marzano tomatoes, sugar, kosher salt, and black pepper to the pot. Stir to combine everything with the aromatics. Pour in the chicken stock, bring the mixture to a gentle boil, then reduce the heat to a simmer.
  4. Simmer and Blend: Let the soup simmer uncovered for 20 minutes to allow the flavors to meld. Remove the pot from the heat and stir in the fresh basil. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth. (Alternatively, you can blend in batches in a countertop blender - just be cautious with the hot liquid).
  5. Finish with Cream: Return the blended soup to low heat if it has cooled. Slowly stir in the heavy cream until fully incorporated and warmed through. Avoid bringing the soup to a boil after adding the cream to prevent curdling. Taste and adjust seasoning with more salt or pepper if needed.
  6. Prepare the Basil Croutons (Optional): For a crunchy garnish, toss the bread cubes with a drizzle of olive oil, minced garlic, and chopped fresh basil. Spread on a baking sheet and bake at 375°F (190°C) for 8-12 minutes, tossing once, until golden and crisp. In my tests, these homemade croutons add a fantastic texture contrast to the creamy tomato basil soup.
  7. Serve and Enjoy: Ladle the hot Perfect Roasted Tomato Basil Soup into bowls. Top with the fresh basil croutons, an extra drizzle of olive oil, and a sprinkle of fresh basil. This recipe yields a generous amount, perfect for a cozy family dinner with leftovers that reheat wonderfully.
  • Author: Ella Whitley
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
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