Roasted tomato basil soup is made by roasting fresh tomatoes in the oven until they are soft and juicy, then blending them with fresh basil and other ingredients to create the most delicious and comforting bowl of soup!

A white bowl of tomato soup garnished with fresh basil leaves.

Tomato Soup With Basil Soup Overview

Tomato soup is my all-time favorite soup. It's such a classic comfort recipe that's perfect for any season, and it's incredibly easy to make.

This soup requires a little prep, and you'll need a food processor or blender. First, the tomatoes and garlic are roasted on a baking sheet until they're soft, mushy, and full of flavor... Perfect for pureeing!

Next, the onion is sauteed and blended with fresh basil. After that, a bit of balsamic vinegar is reduced in a pot, and the pureed ingredients are all added. All the flavors come together as the ingredients are simmered. A bit of cream is stirred in just before serving. And the result is incredibly delicious!

If you love tomato soup as much as I do, but are looking for a next-level version, this is it!

Recipe Ingredients

For Roasted Tomatoes:

3 lbs grape tomatoes - quartered
1 garlic bulb - with cloves peeled
¼ cup olive oil

For The Soup:

1 medium yellow onion - chopped
½ tsp dried thyme
1 tsp salt
½ tsp ground black pepper
½ cup fresh basil
1 cup vegetable broth
2 Tbsp balsamic vinegar
¼ cup heavy cream

Four images grouped together. First is sliced grape tomatoes, second is sliced tomatoes on baking sheet, third and fourth are cooked sliced tomatoes on baking sheet with garlic cloves.

How To Make Tomato Basil Soup

Here's how to make it with full instructions in the recipe card at the bottom of this post:

STEP 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

STEP 2: Slice 3 lbs of grape tomatoes in half. Peel each garlic clove from one garlic bulb. Add the tomatoes and garlic to the baking sheet. Place in the oven to bake for 30-35 minutes, until everything is soft.

Looking into a blender with roasted tomatoes and garlic. First unblended and then blended.

STEP 3: Use a spatula to scoop the garlic and tomatoes into a blender or a food processor. Puree until smooth and creamy. Pour it into a large bowl temporarily and set aside.

A pot with chopped onion and seasonings and wood spoon.

STEP 4: Heat a large pot over medium-high heat. Add a bit of cooking oil and the 1 chopped onion, ½ teaspoon dried thyme, 1 teaspoon salt and ½ teaspoon ground black pepper and mix together. Cook until the onion turns translucent, about 2 minutes.

A blender with chopped cooked onion, broth and basil. First unmixed and then blended to a green creamy mixture.

STEP 5: Now add that cooked onion mixture, along with ½ cup fresh basil and 1 cup vegetable broth to a blender or food processor. Blend until smooth and creamy. Set aside.

A pot with balsamic vinegar and spatula in it.

STEP 6: Add the 2 tablespoon balsamic vinegar and 2 teaspoon of vegetable broth (or water) to the pot that just had the onions in it and gently stir, scraping up any bits from the bottom of the pan. Cook for one minute, until it reduces in half.

STEP 9: Next, pour in the pureed tomato mixture and pureed basil onion mixture over top of the balsamic vinegar. Stir everything together. Heat over medium-high heat, and let simmer for 3-5 minutes.

STEP 8: Remove the pot from the heat and stir in ¼ cup heavy cream. Now you can scoop into bowls and serve.

A bowl of roasted tomato basil soup garnished with fresh basil and crackers beside the bowl.

Recipe Tips

I highly recommend using fresh tomatoes for this recipe. While canned tomatoes can certainly work in a pinch, the flavor of the soup will be much more robust and fresh when using ripe, juicy tomatoes.
Fresh basil is a must for this recipe. Dried basil can also be used but it just won't taste the same. You'll need about ½ cup of lightly packed fresh basil leaves.
Roasting garlic with tomatoes adds a depth of flavor to the soup. Use 6 cloves of garlic for this recipe, or one garlic bulb.
Roast the tomatoes and garlic until they are caramelized and slightly charred. This will add a depth of flavor to the soup that can't be achieved by simply simmering the ingredients on the stove.

Storing Leftovers

To Refrigerate – This soup can be stored in an airtight container in the fridge for up to 5 days. I also like to store my soups in large 8 qt mason jars. They take up less space and can also be frozen.
To Freeze – You can also freeze this soup for up to 6 months in mason jars or a silicone freezing tray. This will make frozen cubes of soup that can be placed in a large freezer bag.
To Reheat – The soup can be reheated in the microwave for 2-3 minutes, or in a pot on the stove until warmed through.

Roasted tomatoes and garlic bulbs on a baking sheet.

Easy Toppings

CROUTONS - Cup some bread, toss it with olive oil and herbs and bake it in the oven until crispy. Crushed crackers are a classic and work too!
GRILLED CHEESE - To make the soup more filling and satisfying, serve it with some grilled cheese croutons. Simply make a grilled cheese sandwich, cut it into bite-sized pieces, and sprinkle it over the soup before serving.
PARMESAN CHEESE - A sprinkle of grated Parmesan cheese on top just before serving.
CREAM - A dollop of sour cream or crème fraîche on top of your tomato basil soup can add a creamy, tangy element. It's a great way to balance out the acidity of the tomatoes.

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