Tomato Basil Soup Bliss
There’s something magical about a steaming bowl of roasted tomato basil soup on a cool day. The aroma of slow-roasted tomatoes, mingling with fresh basil and creamy richness, instantly warms both body and soul. This recipe transforms simple ingredients into a deeply flavorful, velvety soup that’s perfect for cozy nights in, family gatherings, or pairing with your favorite grilled cheese. Whether you’re craving comfort food, seeking a wholesome idee pasto sano, or exploring easy soup recipes, this dish delivers the ultimate blend of comfort and freshness in every bite.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 20 minutes | 1 hour 20 minutes | 1 hour 40 minutes | 8 | Easy | Soup | Fall & Winter |
Why You’ll Love This Recipe
- Deep, roasted flavor – Roasting the Roma tomatoes intensifies their sweetness, giving the soup a rich and savory backbone that canned soup can’t match.
- Creamy yet light – Heavy cream adds silkiness, but the soup remains balanced and not overly heavy, making it perfect year-round.
- Versatile serving ideas – Enjoy it solo, with grilled cheese, or topped with homemade croutons for extra crunch.
- Comfort food at its best – This is the kind of dish that makes you want to curl up under a blanket and savor each spoonful.
- Healthy twist options – Swap in vegetable stock and lighter dairy for a clean eating (чистое питание) version that still tastes amazing.
Roasted Tomato Basil Soup – Cozy Comfort in Every Spoonful
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
A rich and creamy roasted tomato basil soup, bursting with deep roasted flavor, fresh herbs, and a silky finish. Perfect for cozy comfort meals or pairing with grilled cheese.
Ingredients
- 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 fresh thyme, minced
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 (28 oz) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
1. Preheat oven to 375°F.
2. Arrange Roma tomato halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 1 hour.
3. Heat butter in a Dutch oven over medium-high heat. Sauté onion for 5 minutes, then stir in garlic, thyme, salt, and pepper for 1 minute.
4. Add crushed San Marzano tomatoes, basil, and sugar. Simmer for 10 minutes.
5. Add roasted tomatoes and chicken stock. Simmer for 30 minutes, stirring occasionally.
6. Blend the soup until silky using an immersion blender or regular blender in batches. Return to pot.
7. Stir in heavy cream and adjust seasoning.
8. Optional: Make mini croutons by baking cubed bread tossed with olive oil, garlic, and basil at 400°F for 7 minutes.
9. Serve hot, topped with croutons or fresh basil.
Notes
Fresh Roma tomatoes are ideal for roasting, but other varieties work too.
For vegetarian, use vegetable stock instead of chicken stock.
Half-and-half or whole milk can replace cream for a lighter version.
Soup stores in fridge up to 5 days and freezes for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Soup
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 389mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg
Ingredients
- 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 fresh thyme, minced
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 (28 oz) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Roma tomatoes | Choose ripe, deep-red tomatoes for the sweetest flavor; avoid pale or overly soft ones. |
| Olive oil | Use extra virgin for the best aroma and richness. |
| Butter | Unsalted allows better control of seasoning. |
| Onion | Yellow onions give a mellow sweetness after sautéing. |
| Garlic | Freshly minced garlic releases the most flavor. |
| Thyme | Fresh thyme offers a brighter flavor than dried. |
| San Marzano tomatoes | Their natural sweetness complements roasted tomatoes perfectly. |
| Basil | Tear basil gently to preserve its essential oils and aroma. |
| Chicken stock | Use low-sodium to better control the salt level. |
| Heavy cream | Adds luxurious creaminess; half-and-half can be substituted for a lighter soup. |
Step-by-Step Instructions
- Roast the tomatoes – Preheat oven to 375°F. Arrange sliced Roma tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 1 hour until caramelized.
- Sauté the aromatics – Heat butter in a large Dutch oven over medium-high heat. Add onion and cook for 5 minutes until softened and translucent. Stir in garlic, thyme, salt, and pepper, cooking for another minute.
- Build the base – Add crushed San Marzano tomatoes, fresh basil, and sugar. Lower heat and simmer for 10 minutes to allow flavors to meld.
- Combine roasted and simmered flavors – Add roasted tomatoes and chicken stock. Simmer for 30 minutes, stirring occasionally.
- Blend to perfection – Use an immersion blender to purée the soup until silky. If using a regular blender, work in batches and blend carefully to avoid spills. Return soup to pot.
- Add creaminess – Stir in heavy cream and taste for seasoning, adjusting as needed.
- Optional croutons – Toss cubed bread with olive oil, garlic, and basil, then bake at 400°F for 7 minutes until golden. Sprinkle on top before serving.
- Serve and enjoy – Ladle into bowls, garnish with fresh basil or croutons, and pair with a gooey grilled cheese sandwich for the ultimate soup and sandwich experience.
Helpful Tips
- Roast tomatoes in a single layer for even caramelization.
- Let the soup rest for 5 minutes before blending to avoid steam burns.
- Fresh basil is best added toward the end of cooking to preserve its aroma.
- Adjust the thickness by adding more stock or letting it simmer longer.
Expert Tips for the Best Results
- Use high-quality canned tomatoes – San Marzano is ideal for balancing roasted sweetness.
- Don’t rush the roasting step – The slow caramelization is key to deep flavor.
- Blend thoroughly – A silky texture elevates the soup from rustic to restaurant-quality.
- Garnish thoughtfully – A drizzle of cream or a sprinkle of Parmesan adds elegance.
Recipe Variations
- Spicy kick – Add red pepper flakes during the sauté step for a little heat.
- Vegan version – Use coconut cream instead of dairy and vegetable stock instead of chicken stock.
- Herb twist – Replace thyme with rosemary for a more earthy flavor.
- Roasted red pepper addition – Blend in roasted red peppers for an extra layer of sweetness.
Make Ahead & Freezer Tips
This soup can be made a day ahead for even deeper flavor. Store in the fridge for up to 5 days in an airtight container. For freezing, cool completely, portion into freezer bags, and store for up to 2 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Serve in deep bowls with a fresh basil garnish and a swirl of cream. Add a crusty baguette or grilled cheese for dunking. For a rustic touch, serve in a mug for easy sipping by the fireplace.
Pairing Ideas
This soup pairs beautifully with grilled cheese, focaccia, or garlic bread. For drinks, try a crisp Sauvignon Blanc, light Pinot Noir, or even a sparkling water with lemon.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Can I use cherry tomatoes instead of Roma? Yes, but reduce roasting time to 30–40 minutes as they caramelize faster.
What can I use instead of heavy cream? Half-and-half, whole milk, or coconut cream all work, though the texture will vary.
Can I skip the sugar? You can, but it helps balance the acidity of the tomatoes. Try a pinch of honey instead.
How can I make it spicier? Add a dash of cayenne or red pepper flakes during cooking.
Can I blend this without an immersion blender? Yes, but work in batches with a regular blender, being careful of hot steam.
Does this freeze well? Absolutely — just cool completely before portioning and freezing.
Nutrition Info (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 190 | 3g | 9g | 12g | 1g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
If you’re craving a bowl of soul-warming comfort, this roasted tomato basil soup delivers every time. Simple, flavorful, and endlessly versatile, it’s the perfect addition to your comfort foods collection. Serve it hot, pair it with something crusty, and enjoy the cozy moment.