If you’re craving something cozy and bursting with flavor, you’ve just got to try this Roasted Tomato Soup with Basil and Cream Recipe. It’s one of those dishes that feels like a warm hug on a chilly day, and I absolutely love how the roasting brings out a rich, deep tomato flavor you just can’t get from canned soups. Whether you’re making it for a quick weeknight dinner or a comforting weekend treat, this soup will win you over fast—plus, it’s surprisingly simple to pull together.
Why You’ll Love This Recipe
- Intense Roasted Flavor: Roasting the tomatoes and garlic caramelizes their natural sugars for a deep, rich taste.
- Creamy and Comforting: The addition of cream makes the soup silky smooth and unbelievably comforting on cold days.
- Simple Ingredients: You probably already have everything in your kitchen, making it easy to whip up fast.
- Versatile and Customizable: You can easily swap cream for coconut milk or add your favorite herbs for a personal touch.
Ingredients You’ll Need
These ingredients come together perfectly to create a harmonious balance between earthy vegetables, savory herbs, and luscious creaminess. Don’t worry if you don’t have Roma tomatoes — any ripe tomatoes will do, but Roma tend to roast beautifully without getting too watery.
- Roma tomatoes: Their firm texture and low moisture make them ideal for roasting and intense flavor.
- Garlic: Roasting mellows its sharpness into a lovely sweetness.
- Fresh thyme: Adds an earthy, aromatic layer that complements tomato beautifully.
- Onion: Provides a savory base when sautéed until soft and fragrant.
- Carrots: Their natural sweetness balances the acidity of tomatoes.
- Celery: Adds subtle depth and aroma to the soup.
- Salt and pepper: Essential for seasoning at every step.
- Fresh basil: Stirred in last for a fresh, herbaceous kick.
- Cream (or coconut cream): For richness and a silky smooth texture; coconut cream is a great dairy-free alternative.
- Chicken broth: The liquid base that ties the flavors together—vegetable broth works perfectly too.
Variations
I love how flexible this Roasted Tomato Soup with Basil and Cream Recipe is. Over time, I’ve tried a few variations that make it fit every mood and dietary need—feel free to tweak it to suit you.
- Dairy-free Version: Swapping cream for coconut cream gave it a tropical twist that my family couldn’t get enough of.
- Spicy Kick: Adding a pinch of red pepper flakes to the sautéed veggies wakes up the soup with a gentle heat.
- Herb Swap: I once used fresh oregano instead of thyme, and it gave the soup a wonderfully savory aroma.
- Vegetarian Friendly: Using vegetable broth instead of chicken broth makes this completely plant-based without losing flavor.
How to Make Roasted Tomato Soup with Basil and Cream Recipe
Step 1: Roast Those Tomatoes to Perfection
Preheat your oven to 350°F (175°C). Slice the tomatoes in half and spread them out on a baking sheet lined with parchment paper. Toss in the peeled whole garlic cloves and fresh thyme sprigs, then sprinkle generously with salt and pepper. Pop them into the oven for about 45 minutes — you want the tomatoes to be soft, slightly caramelized, and bursting with concentrated flavor. I always peek in at 40 minutes just to make sure they’re not drying out too much.
Step 2: Sauté the Veggies for a Flavor Boost
While the tomatoes roast, warm a large pot over medium heat and sauté your diced onion, shredded carrots, and celery until they’ve softened and the onion turns translucent — about 8-10 minutes. This step builds a subtle sweetness and depth that you’ll notice in every creamy spoonful.
Step 3: Combine, Simmer, and Blend
Once those tomatoes are roasted, add them (and the roasted garlic and thyme sprigs) to your sautéed veggies. Pour in the chicken broth, bring everything to a simmer, then cover and let it mingle together for about 10 minutes. This gentle simmer helps the flavors marry beautifully.
Now comes my favorite part: blending. Use an immersion blender directly in the pot for convenience, or carefully transfer the soup in batches to a stand blender. Blend until it’s luxuriously smooth and creamy. I like leaving a tiny bit of texture sometimes, but completely smooth works just as well.
Step 4: Finish With Cream and Fresh Basil
Turn the heat down low. Stir in the cream (or coconut cream if you want it dairy-free) and the freshly chopped basil. Season with salt and pepper to taste. This last step is where the soup transforms into a silky, fragrant masterpiece that I always find irresistible.
Pro Tips for Making Roasted Tomato Soup with Basil and Cream Recipe
- Use Ripe Tomatoes: I learned the hard way that underripe tomatoes don’t caramelize well—go for the most vibrant, fragrant ones you can find.
- Don’t Skip Roasting Garlic: Roasted garlic adds a mellow sweetness that changes the whole soup for the better.
- Adjust Thickness: If your soup feels too thick after blending, just add a splash more broth until you get your perfect consistency.
- Fresh Basil Last: Add basil right before serving to keep its bright flavor and avoid it turning bitter.
How to Serve Roasted Tomato Soup with Basil and Cream Recipe
Garnishes
I always love to top my bowl with a sprinkle of crumbled feta or a dusting of freshly grated parmesan for a savory touch. A little drizzle of good-quality balsamic vinegar adds a nice tangy contrast that wakes up the flavors. Fresh basil leaves or a swirl of cream on top not only look pretty but add an extra layer of yum.
Side Dishes
Nothing beats pairing this soup with a crispy grilled cheese sandwich—not only for that classic nostalgia but because the gooey cheese is the perfect counterpoint to the velvety tomato base. If you want something lighter, a simple mixed green salad or a warm crusty baguette will hit the spot.
Creative Ways to Present
For dinner parties, I like to serve the soup in small espresso cups as an elegant starter, topped with a basil leaf and a tiny shaving of parmesan. It looks fancy but is super easy to pull off. Another fun idea is to serve it with homemade basil pesto drizzled on top for an added herbaceous punch.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup into airtight containers and refrigerate it. It stays fresh for about 3-4 days. You’ll notice the flavors deepen even after a day, so sometimes I make it ahead on purpose!
Freezing
This soup freezes beautifully, which I discovered when meal prepping for busy weeks. Just portion it out into freezer-safe containers or bags and freeze for up to 3 months. Defrost slowly in the fridge overnight before reheating.
Reheating
I reheat the soup gently on the stove over low heat, stirring occasionally so it warms evenly and doesn’t scorch. If it’s a bit thick after reheating, a splash of broth or cream brings it right back to that perfect silky texture.
FAQs
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Can I use other types of tomatoes for this roasted tomato soup?
Absolutely! While Roma tomatoes are ideal because they’re less watery and roast well, you can use any ripe tomatoes you have on hand. Just keep in mind that juicier varieties may make your soup thinner, so adjust the broth accordingly.
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Is it necessary to add cream to the soup?
Not at all. The cream adds richness and a silky texture, but you can skip it or use coconut cream for a dairy-free version. The soup will still be delicious and comforting without it.
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How can I make this soup spicier?
If you like a little heat, try adding red pepper flakes or a dash of cayenne while sautéing the veggies. Another option is to top your bowl with a drizzle of chili oil or fresh sliced jalapeños for a spicy kick.
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Can I prepare this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors have more time to marry. You can make it up to 3 days ahead and refrigerate or freeze it for longer storage.
Final Thoughts
This Roasted Tomato Soup with Basil and Cream Recipe has become a staple in my kitchen, especially when I want something simple yet delicious that feels a little special. The slow roasting of the tomatoes and garlic creates such a depth of flavor—once you try it, you’ll never want canned soup again. I really hope you give it a go and enjoy that perfect bowl of comfort as much as I do. Trust me, your taste buds (and your cozy soul) will thank you!
Print
Roasted Tomato Soup with Basil and Cream Recipe
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Description
This Roasted Tomato Soup is a comforting, silky smooth soup bursting with intense roasted tomato flavor. Made with fresh roma tomatoes, garlic, thyme, and a medley of sautéed vegetables, it’s simmered to perfection and blended creamy with the addition of cream and fresh basil. A quick and easy homemade alternative to canned tomato soup, perfect for cozy meals.
Ingredients
Main Ingredients
- 3 lbs roma tomatoes (or any tomatoes you have)
- 1 head garlic
- 4 sprigs fresh thyme
- 1 large onion, diced
- 2 carrots, shredded
- 2 stalks celery, diced
- Salt and pepper to taste
- 1 cup basil, chopped
- 1 cup cream or coconut cream
- 3 cups chicken broth
Optional Garnishes
- Feta cheese
- Parmesan cheese
- Cheddar cheese
- Balsamic vinegar drizzle
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the tomatoes and aromatics.
- Prepare Tomatoes and Roasting Pan: Slice the roma tomatoes in half and place them cut side up on a parchment-lined baking sheet. Add the peeled whole garlic head and the sprigs of fresh thyme. Sprinkle everything with salt and pepper to season.
- Roast Ingredients: Place the baking sheet in the preheated oven and roast for 45 minutes until the tomatoes are soft, caramelized, and fragrant.
- Sauté Vegetables: While the tomatoes roast, heat a large skillet over medium heat and sauté the diced onions, shredded carrots, and diced celery until they are soft and translucent, about 8-10 minutes.
- Combine Roasted and Sautéed Ingredients: Add the roasted tomatoes (including garlic and thyme) to the sautéed vegetables. Pour in the chicken broth and bring to a simmer. Cover and let it simmer gently for about 10 minutes to meld the flavors.
- Blend the Soup: Remove thyme sprigs, then use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender and blend until smooth.
- Add Cream and Basil: Stir in the cream or coconut cream for richness and the freshly chopped basil. Taste and season with additional salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with your choice of feta, parmesan, or cheddar cheese. Finish with a drizzle of balsamic vinegar if desired for a touch of acidity.
Notes
- This soup is a quick and easy homemade alternative that’s loaded with deep roasted tomato flavor.
- You can substitute coconut cream to make it dairy-free and use vegetable broth to make it vegetarian.
- Adjust cream amount or omit it for a lighter version.
- Garnishes add extra flavor and presentation appeal but are optional.
- Leftover soup stores well in the refrigerator up to 3 days or freezes for up to 2 months.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 338 kcal
- Sugar: 13 g
- Sodium: 133 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 55 mg
