This roasted tomato basil soup is delightfully rich and creamy for the best way to enjoy your homemade tomato soup! The flavor combination is absolutely divine, and it's an incredibly easy soup to make as a hearty lunch or part of a weeknight family dinner! The best part is that you can enjoy this fantastic tomato soup in no time at all!
Creamy Roasted Tomato Basil Soup
I grew up in the Northwest eating tomato soup from a can at least once a week, and I thought I liked it. That is until I first tasted a creamy, homemade tomato bisque.
It was a serious “Where have you been all my life?” moment! The combination of fresh herbs, cream, and smoky roasted tomatoes was heavenly and rich – Obviously, I never went back to the can!
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🥘 Roasted Tomato Basil Soup Ingredients
All you need to do is pick a handful of ingredients to make this easy, creamy homemade soup. Be sure to grab the freshest vegetables for the best flavor results.
- Roma Tomatoes - 10 Roma tomatoes that are halved and roasted, or use 2 cans of fire-roasted tomatoes.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Shallot - 1 large shallot, diced. An onion will work in a pinch, but shallots have a milder and sweeter flavor which is perfect for creamy tomato soup.
- Garlic - ½ tablespoon of minced garlic. Use fresh and mince it up or use a garlic press to really pulverize for maximum flavor! The jarred minced garlic works equally well, although it imparts slightly less flavor.
- Carrot - ½ of a large carrot, grated.
- Chicken Broth - 2 ½ cups of chicken broth.
- Basil - 1 tablespoon of fresh basil or use 1 ½ tablespoons of dried basil.
- Salt & Pepper - Salt & pepper to taste.
- Heavy Cream - ½ cup of heavy cream. Half & half or milk can be used instead, but you will be giving up some of the creaminess.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roasted Tomato Basil Soup
This roasted tomato basil soup is incredibly easy to make, just started by roasting the tomatoes for incredible flavor! You will need a baking sheet, a large saucepan (or stockpot), an immersion blender (or blender), and a wooden spoon to begin.
This recipe will make approximately 4 servings of roasted tomato basil soup.
- Roast. Place your 10 sliced Roma tomatoes onto a baking sheet and use a broiler to blacken the tomatoes. Turn to get all sides nicely browned, about 15-20 minutes.
- Heat. Heat a large saucepan or stockpot to medium-high heat with 1 tablespoon (15 milliliters) of olive oil. Once the oil is shimmering or slightly smoking, add the 1 large diced shallot and ½ tablespoon (7 grams) of minced garlic. Saute until the shallot becomes translucent and it is beginning to get tender and fragrant.
- Add tomatoes. Transfer the roasted tomatoes into the saucepan with the shallots and garlic. Stir to combine and break apart the pieces with a spoon or spatula while cooking.
- Saute. Add ½ of a large carrot and saute until the carrots soften or about 2-3 minutes.
- Boil. Add 2 ½ cups (591 milliliters) of chicken broth and 1 tablespoon (15 grams) of fresh basil, then stir to mix with the sauteed vegetables and tomatoes. Bring the soup to a boil, then reduce heat to low and simmer for 10-15 minutes.
- Puree. Use an immersion blender to puree the soup until you reach your desired consistency. *For a super smooth soup, strain the blended tomato soup through a fine-mesh sieve or cheesecloth.
- Season. Taste and season with salt and pepper, then add ½ cup (118 milliliters) of heavy cream. Stir until well combined, then cover and simmer for 2-3 minutes to fully heat cream and combine flavors.
- Serve. Serve immediately with freshly grated Parmesan, Romano, or Asiago cheese. Fresh basil or parsley, croutons, and cubed grilled cheese or crusty French bread are also great with this tasty soup!
🍴What To Serve With Roasted Tomato Basil Soup
This creamy roasted tomato basil soup can be served as an appetizer but is also great as the main dish! Serve with a nice, big leafy green salad or some crusty French bread, rustic bread, or oat rolls.
Another option is to pair your soup with a gooey grilled cheese sandwich - a nostalgic and classic combo straight from childhood but kicked up a notch.
💭 Angela's Tips & Recipe Notes
- Roma tomatoes have fewer seeds than other varieties and also have a low moisture content, which makes them perfect for sauce or soup.
- If Roma tomatoes aren’t in season, you can substitute with two cans of fire-roasted tomatoes; you’ll barely be able to tell the difference!
- Feel free to substitute the chicken broth for vegetable broth if you want to make this dish vegetarian.
- Be sure to use a large carrot, not baby carrots, in a bag. Those tiny carrots are convenient, but they really lack the combo of sweet and slightly bitter found in big carrots that haven’t been processed.
- An immersion blender works wonderfully for soup puree, but you can also use a blender; just be extra careful when dealing with hot liquid!
🥡 Storing & Reheating
Tomato basil soup, even with the cream, will store for up to 3-4 days in the refrigerator. Make sure to transfer your soup to a plastic or glass airtight storage container and allow it to cool completely before refrigerating.
Freezing Roasted Tomato Basil Soup
This is an easy soup to freeze, as any tomato soup freezes very well. However, it is best to hold off on adding your cream until your frozen roasted tomato basil soup is thawed and reheated.
Freeze your tomato soup portion of this tasty tomato bisque for up to 3 months. To thaw, place your frozen soup in the refrigerator overnight or use the defrost setting on your microwave.
Reheating Roasted Tomato Basil Soup
For best reheating, place your portion into a small saucepan and heat at medium until warmed to your desired level. You can, of course, microwave your tomato soup too.
Cover your microwave-safe bowl with a paper towel to prevent splatter. Heat for 1 minute on high, stir, then continue heating in 30-second increments until fully heated and ready to serve.
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❓ Recipe FAQs
Yes, you can use 2 cans of fire-roasted tomatoes if fresh Roma tomatoes are not available. However, the flavor and texture might differ slightly. Purchase high-quality canned tomatoes for the best results.
Absolutely! You can easily make this soup in advance and store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little extra broth if needed.
Of course! Feel free to add red peppers or roasted mini peppers that can complement the flavor of the soup. I recommend roasting them along with the tomatoes for an added depth of flavor.
🍲 🥣 More Tasty Soup Recipes To Try
- Spanish Garlic Soup - A rich and flavorful soup featuring bread, eggs, and garlic all in a perfectly seasoned broth!
- Broccoli Cauliflower Soup - A cheesy, flavorful soup that will have everyone excited to eat their veggies!
- Tomato Rice Soup - A delicious soup recipe that combines canned tomatoes with tender rice and veggies!
- Corn Soup - This easy soup has the perfect combination of sweet and savory flavors!
- Instant Pot Chicken Soup - A comforting one-pot meal filled with shredded chicken breasts, flavorful veggies, and an herb-infused broth!
- Instant Pot Minestrone Soup - An easy version of the classic Italian soup loaded with tender pasta, vegetables, and savory tomato broth!
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📖 Recipe Card
Creamy Roasted Tomato Basil Soup
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 large shallot (diced)
- ½ tablespoon garlic (minced)
- 10 Roma tomatoes (halved and roasted, or use 2 cans of fire-roasted tomatoes)
- ½ large carrot (grated)
- 1 tablespoon basil (or use 1 ½ tablespoons of dried basil)
- 2 ½ cups chicken broth
- ½ cup heavy cream
- each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place your sliced Roma tomatoes onto a baking sheet and use a broiler to blacken the tomatoes. Turn to get all sides nicely browned, about 15-20 minutes.
- Heat a large saucepan or stockpot to medium-high heat with the olive oil. Once the oil is shimmering or slightly smoking, add the diced shallot and minced garlic. Saute until the shallot becomes translucent and it is beginning the get tender and fragrant.
- Transfer the roasted tomatoes into the saucepan with the shallots and garlic. Stir to combine and break apart the pieces with a spoon or spatula while cooking. *You can also use the canned fire-roasted tomatoes with excellent results.
- Add the grated carrot and saute until the carrots soften or about 2-3 minutes.
- Add the broth and fresh basil, then stir to mix with the sauteed vegetables and tomatoes. Bring the soup to a boil, then reduce heat to low and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until you reach your desired consistency. For a super smooth soup, strain the blended tomato soup through a fine-mesh sieve or cheesecloth.
- Taste and season with salt and pepper, then add the heavy cream. Stir until well combined, then cover and simmer for 2-3 minutes to fully heat cream and combine flavors.
- Serve immediately with freshly grated Parmesan, Romano, or Asiago cheese. Fresh basil or parsley, croutons, and cubed grilled cheese or crusty French bread are also great with this tasty soup!
Julie says
This recipe is 1000 times better than canned tomato soup. I had no idea the taste would be so much better homemade. This recipe was fantastic!! Enjoy!
Angela @ BakeItWithLove.com says
Thank you Julie! This is my favorite tomato soup, so it is fantastic to get great feedback! 🙂