This roasted tomato basil soup with cream is velvety, rich, and full of deep, savory flavor. Roasting the tomatoes intensifies their sweetness, while fresh basil and a splash of cream give the soup a luxurious, comforting finish. It’s the kind of dish I love serving with crusty bread or a gooey grilled cheese sandwich.
Why You’ll Love This Recipe
I love how roasting transforms simple tomatoes into something rich and flavorful. The fresh basil brightens every spoonful, and the cream adds a silky texture that makes the soup feel indulgent without being heavy. It’s a recipe that works just as well for a quick weeknight dinner as it does for a cozy weekend lunch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh tomatoes (Roma or plum work well)
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Olive oil
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Salt and pepper
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Garlic cloves, peeled
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Onion, chopped
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Fresh basil leaves
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Vegetable or chicken broth
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Heavy cream
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Optional: red pepper flakes for a bit of heat
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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I halve the tomatoes and place them cut-side up on the sheet. I drizzle them with olive oil, sprinkle with salt and pepper, and scatter the garlic cloves around them.
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I roast the tomatoes and garlic for about 30–35 minutes, until softened and lightly caramelized.
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In a large pot, I heat a little olive oil and sauté the chopped onion until translucent.
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I add the roasted tomatoes, garlic, and fresh basil to the pot, then pour in the broth. I let it simmer for about 10 minutes.
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I use an immersion blender to puree the soup until smooth (or carefully blend in batches in a regular blender).
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I stir in the heavy cream and adjust the seasoning with more salt and pepper.
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I serve the soup hot, garnished with extra basil leaves or a swirl of cream.
Servings and timing
This recipe serves 4–6 people. Prep time is about 10 minutes, roasting takes 30–35 minutes, and simmering/blending adds another 15 minutes. It’s ready in under an hour.
Variations
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I sometimes add roasted red peppers along with the tomatoes for a smoky twist.
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For a lighter version, I swap the cream for coconut milk or just skip it altogether.
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I’ve also stirred in Parmesan cheese at the end for extra richness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just thaw overnight in the fridge before reheating. To reheat, I warm it gently on the stove over medium heat, stirring occasionally. I avoid boiling after adding the cream to prevent curdling.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, I’ve made this with good-quality canned whole tomatoes when fresh ones aren’t in season. I skip the roasting step and simmer them longer with the onion and garlic.
Do I have to roast the tomatoes?
Roasting adds a lot of depth and sweetness, but if I’m short on time, I cook the tomatoes directly in the pot with the onion and garlic.
Can I make this soup dairy-free?
Absolutely. I replace the cream with coconut milk or a dairy-free creamer for a plant-based version.
What’s the best basil to use?
Fresh sweet basil works best for its bright, slightly peppery flavor. I add it right before blending to preserve the fresh taste.
How do I make it spicy?
I sprinkle in red pepper flakes or add a pinch of cayenne while simmering.
Conclusion
Roasted tomato basil soup with cream is one of my favorite comfort foods—rich, smooth, and bursting with fresh flavors. Whether I’m making it in the summer with fresh garden tomatoes or in the winter with canned ones, it’s a simple yet impressive recipe that never fails to warm me up.
