If you have a bounty of fresh tomatoes and want a simple, satisfying way to use them, this Creamy Roasted Tomato Soup is a perfect choice. The soup is silky and smooth, packed with the sweet, concentrated flavor of oven-roasted tomatoes, and brightened by garlic and basil. It’s easy to make, adaptable for vegan diets, and freezes well for quick meals later.
In summer I gravitate toward fresh tomatoes in every form. Roasting transforms tomatoes, concentrating their natural sugars and producing a caramelized, almost jammy flavor that elevates any dish. This roasted tomato soup relies on that deep, roasted tomato flavor instead of canned tomatoes, so it tastes richer and fresher. Aromatics like onion, garlic and a touch of dried basil build savory depth, and once blended the soup becomes luxuriously velvety without needing heavy cream—though a splash of cream or coconut milk will make it even richer if you prefer.
Why you’ll love this recipe
- Roasting intensifies the tomatoes’ sweetness and adds a subtle caramelized depth that canned tomatoes can’t match.
- The finished soup is silky smooth with robust garlic and basil notes.
- As written, the recipe is gluten-free and vegan; you can add heavy cream or coconut milk for extra richness.
- The tomatoes can be roasted ahead of time, the soup reheats well, and it freezes for convenient meals.
Recipe ingredients
- Tomatoes. Roma (plum) tomatoes are ideal because they’re meaty, have relatively low moisture, and roast well. You can use vine-ripe, heirloom, or cherry tomatoes; flavor and moisture will vary by variety.
- Aromatics. Onion and garlic provide the savory base for the soup.
- Vegetable stock. Use a good-quality stock (low sodium if possible) to control salt and flavor.
- Tomato paste. Adds concentrated tomato flavor and umami.
- Red pepper flakes. A pinch gives a gentle background heat; omit or increase to taste.
- Dried basil. If you prefer, swap with dried oregano or parsley.
- Cream or coconut milk (optional). Add 1/4–1/2 cup to enrich the soup, or drizzle when serving.
- Garnishes (optional). Olive oil, fresh basil, croutons, or grated Parmesan.
See the recipe card below for full quantities and detailed instructions.
How to make roasted tomato and basil soup
This soup is straightforward and forgiving. You can roast the tomatoes a day or two in advance to shorten dinner prep time. Follow the sequence below for best flavor: roast, sauté aromatics, simmer, then blend until smooth.
Pro tip: Roma tomatoes are a reliable choice for roasting because of their texture and concentrated flavor, but feel free to experiment with other varieties. If using high-moisture tomatoes, expect a thinner soup and add less stock; reduce the soup down if needed to concentrate flavor.
- Preheat the oven to 400°F (200°C). Toss quartered tomatoes with olive oil, salt and pepper and spread them cut-side up on a rimmed baking sheet.
- Roast for 40–50 minutes, until the tomatoes are softened and caramelized at the edges.
- Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Cook chopped onion for about 5 minutes until softened. Add minced garlic and red pepper flakes and cook 30 seconds more.
- Stir in tomato paste and dried basil, then add vegetable stock. Scrape up any browned bits from the pan for extra flavor.
- Transfer roasted tomatoes and their juices to the pot, bring to a simmer, and cook 8–10 minutes to let flavors meld.
- Puree the soup with an immersion blender or in batches in a countertop blender until smooth and velvety. Thin with extra stock if needed.
- For a creamier finish, stir in 1/4–1/2 cup heavy cream or coconut milk. Adjust salt and pepper to taste and serve with torn basil or a drizzle of olive oil.
Recipe FAQs
Roasted tomato soup uses fresh tomatoes roasted until caramelized, which concentrates their sweetness and adds a smoky, complex flavor. Regular tomato soup often relies on canned tomatoes and has a less intense flavor profile.
Roma tomatoes are a great choice due to their meaty flesh and lower moisture. Heirloom, vine-ripe, or cherry tomatoes also work; expect slight differences in texture and sweetness.
Pureeing the roasted tomatoes yields a naturally creamy texture. For extra richness without dairy, stir in coconut milk or a non-dairy cream alternative at the end.
Yes—roasted red bell peppers or carrots add sweetness and depth. Roast them with the tomatoes or sauté with the onions before adding stock.
Serving suggestions
This soup pairs well with many sides. Some favorites:
- Serve topped with a drizzle of olive oil or cream and a sprinkle of fresh basil or chives.
- Dip crusty bread, rosemary focaccia, or a grilled cheese sandwich for a classic pairing.
- For a lighter meal, serve alongside a simple green salad or a chopped vegetable salad.
Recipe notes
- Pro tip: Roast tomatoes 1–2 days ahead to save time on busy nights.
- This soup is an excellent vegan option when made without cream; use coconut milk for a creamy vegan version.
- Store leftovers in the refrigerator for up to 5 days or freeze up to 3 months. Reheat gently and add a splash of stock if needed.
Creamy Roasted Tomato Soup
Equipment
- Immersion blender (or countertop blender)
Ingredients
- 3 lbs. roma tomatoes, quartered lengthwise
- 3 tablespoons olive oil, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 2 cups vegetable stock
- 1/4–1/2 cup heavy cream or coconut milk, and freshly chopped basil, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss tomatoes with 2 tablespoons olive oil, salt and pepper and arrange cut-side up on a rimmed baking sheet. Roast 40–50 minutes until softened and browned.
- Heat the remaining tablespoon olive oil in a large pot over medium heat. Cook the chopped onion 5 minutes until softened. Add garlic and red pepper flakes and cook 30 seconds more.
- Stir in tomato paste and dried basil, then add vegetable stock, scraping up any browned bits.
- Add the roasted tomatoes and any pan juices to the pot. Bring to a simmer and cook 8–10 minutes.
- Puree the soup with an immersion blender until smooth. If using a countertop blender, blend in batches and return to the pot. Thin with up to 1/2 cup additional stock if needed.
- Stir in cream or coconut milk if desired. Taste and adjust seasoning. Serve garnished with fresh basil and a drizzle of olive oil.
Notes
- Roma tomatoes are recommended for roasting, but other varieties work—expect differences in moisture and flavor.
- Roast tomatoes ahead of time to speed up dinner prep.
- This soup keeps well refrigerated for 4–5 days or frozen for up to 3 months.
Nutrition
Estimated per serving: Calories: 117 kcal; Carbs: 12 g; Protein: 2 g; Fat: 8 g; Sodium and micronutrients will vary depending on stock and any added cream. Use nutrition estimates as a guideline.
Course: Soup · Cuisine: American · Author: Marcie