This warm, creamy Tomato Basil Soup made from scratch is comforting and flavorful. Roasted tomatoes are blended with sautéed onions and garlic, seasoned with herbs and a touch of brown sugar to balance acidity, then finished with fresh basil and heavy whipping cream for richness.
This simple soup easily beats canned varieties and makes a great option among healthy soup recipes. It works equally well as a light main or a side dish. Serve it with crusty bread, grilled cheese, or crackers for a satisfying meal.
Tomato Basil Soup Ingredients
Gather the following ingredients to make this easy, from-scratch soup. See the recipe card below for exact quantities and notes.
- Tomatoes: Roma tomatoes are ideal, though other varieties on the vine work too.
- Salt & pepper
- Olive oil
- Onion
- Garlic
- Red pepper flakes for a touch of heat
- Tomato sauce or puree: Either tomato sauce or tomato puree works well in this recipe.
- Fresh basil: Fresh basil adds the best flavor; dried basil can be used in a pinch.
- Dried oregano
- Soy sauce for depth and umami
- Low-sodium chicken or vegetable broth
- Brown sugar: Balances the tomatoes’ acidity without making the soup sweet.
- Heavy whipping cream to finish and add creaminess (optional)
How to Make Tomato Soup from Scratch
Making this roasted tomato basil soup involves three simple steps: roast the tomatoes, sauté the aromatics, then blend and simmer. The method is straightforward and results in a silky, well-rounded soup.
- Roast the tomatoes. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil and place the tomatoes skin side down. Season lightly with salt and pepper, drizzle with half the olive oil, and roast for about 40 minutes. Allow to cool slightly.
- Sauté the onion and garlic. While the tomatoes cool, heat the remaining olive oil in a large saucepan over medium heat. Sauté the chopped onion for 5–7 minutes until softened, then add minced garlic and cook for about 1 minute until fragrant.
- Blend until smooth. Combine the roasted tomatoes, sautéed onion and garlic, tomato sauce (or puree), and fresh basil in a blender or food processor. Blend until smooth and pour the puree back into a saucepan.
- Season and finish. Stir in red pepper flakes, dried oregano, soy sauce, low-sodium broth, brown sugar, and heavy whipping cream. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 10 minutes to meld flavors.
- Adjust and serve. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with extra basil and a drizzle of cream or olive oil if desired.
What To Serve With Roasted Tomato Basil Soup
This tomato basil soup pairs perfectly with grilled cheese—the classic dunk-and-dip combination is hard to beat. Other good accompaniments include crusty bread, Irish soda bread, warm rolls, or simple crackers. Finish with a swirl of cream or a few torn basil leaves for a bright presentation.
Storage Instructions
Refrigerate leftover soup in an airtight container for 3–4 days.
To freeze, transfer cooled soup to freezer-safe containers or bags and store for up to six months. Thaw overnight in the refrigerator before reheating gently on the stove.
Tomato Basil Soup Recipe
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Equipment
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Blender or food processor
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Baking sheet
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Large saucepan
Ingredients
- 6 Roma tomatoes halved lengthwise
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons olive oil divided
- 1 yellow onion chopped
- 2 garlic cloves minced
- ¼ – ½ teaspoon red pepper flakes depending on spice tolerance
- 15 oz can tomato sauce
- ¼ cup fresh basil plus more for garnish
- ½ teaspoon dried oregano
- 2 teaspoons soy sauce
- 1 cup low-sodium vegetable or chicken broth
- 1 Tablespoon brown sugar lightly packed
- ¼ cup heavy whipping cream optional, plus more for garnishing
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
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Place tomatoes skin side down on the baking sheet. Season lightly with salt and pepper and drizzle with half the olive oil.
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Roast about 40 minutes, then set aside to cool slightly.
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While tomatoes cool, heat the remaining oil in a large saucepan over medium heat.
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Sauté the chopped onion 5–7 minutes until softened, then add minced garlic and cook 1 minute more.
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Combine the sautéed onion and garlic with the roasted tomatoes, tomato sauce, and fresh basil in a blender. Blend until smooth.
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Return the puree to a saucepan. Stir in red pepper flakes, oregano, soy sauce, broth, brown sugar, and heavy cream.
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Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to blend flavors.
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Season to taste with salt and pepper, ladle into bowls, and serve.
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Garnish with additional cream and fresh basil if desired.
Nutrition
Nutrition information is an estimate and provided as a general guide only.
The recipe and photos are the property of the original author and are provided here for personal use.