This homemade Roasted Tomato Basil Soup is an easy and delicious meal to make during tomato season! It’s super flavourful with fresh herbs.
Sometimes a tomato soup hits just right! Pair it with some grilled cheese and you’ll have me celebrating soup season all year round.
Why you’ll love this recipe
- Rich tomato flavour: Roasting the tomatoes adds a natural sweetness and irresistible depth that is just too good to resist.
- Simple and fresh: This soup is made with wholesome ingredients and fresh herbs for that real homemade taste.
Ingredients and substitutions
- Olive oil – or another neutral flavoured cooking oil like canola or avocado oil.
- Plum tomatoes – Roma tomatoes or San Marzano tomatoes would both be good.
- Cherry tomatoes – you can try using grape tomatoes, but they won’t be as sweet.
- Yellow onion – white onion or shallots can be used instead.
- Garlic – you’ll need whole garlic cloves for this recipe. You can use minced garlic in a pinch, but it won’t provide the same flavour.
- Fresh thyme – use dried thyme or fresh oregano instead.
- Vegetable broth – chicken broth would also work.
- Heavy cream – you can leave this out to make the soup dairy-free.
- Fresh basil – fresh oregano will provide a similar flavour.
- Fresh oregano – use dried oregano in a pinch.
- Chili flakes – leave these off if you don’t like spice.
How to make tomato basil soup
Step 1: Roast the vegetables.
Add the tomatoes, onion and garlic to a sheet pan and season. Add the fresh thyme, then roast the veggies.
Step 2: Blend the soup.
Add the tomatoes to a blender with the remaining ingredients.
Step 3: Make it creamy.
Blend until smooth and creamy.
Step 4: Serve and enjoy!
Drizzle with olive oil and heavy cream, then serve with fresh basil and a sprinkle of chili flakes.
Recipe tips and variations
Nothing beats homemade soup, and this one is so easy to play with! Here are a few ways to make it even better.
- Use different tomatoes: Try heirloom, cherry, or Roma for unique sweetness and depth.
- Add creaminess: Stir in a splash of heavy cream or coconut milk for a richer texture.
- Spice it up: A pinch of red pepper flakes gives it a subtle heat.
- Make it hearty: Add cooked pasta, white beans, or grilled cheese croutons to round it out.
Frequently asked questions
Can I make this soup smooth or chunky?
Totally your call! You can blend it fully for a creamy texture or pulse just a few times for more of a rustic, chunky vibe.
How do I keep the soup from being too acidic?
A pinch of sugar or a splash of cream can help balance the acidity of fresh tomatoes.
Do I need to strain the soup?
Not usually, but if you want an ultra-smooth restaurant-style finish, you can run it through a fine mesh sieve.
What to serve with tomato soup
Here are some of my favourite things to serve with this delicious tomato basil soup:
- Grlled sandwiches like Green Goddess Grilled Cheese Sandwich or Mini grilled cheese sandwiches
- Arugula salad
- Wraps like this chickpea salad wrap
How to store and reheat
Make ahead: Roast the tomatoes and prep the soup base ahead for easy blending and reheating later.
Store: Keep cooled soup in an airtight container in the fridge for up to 5 days.
Reheat: Warm gently on the stovetop over medium heat, stirring occasionally, or microwave until heated through.
Freeze and reheat from frozen: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
More vegetarian soup recipes
Meal prep tools
- Grab some glass meal prep bowls to pack up your soup for weekly lunches.
- Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
- My Vitamix is a must have for sauces, soups and purees.
- An Immersion blender is a cheaper way to blend things up
- **Get my full list of tools here**
Ultimate Roasted Tomato Basil Soup
Ingredients
- 2 tbsp olive oil plus more for topping
- 4 plum tomatoes cut in half
- 1.5 lbs cherry tomatoes
- 1 yellow onion roughly chopped
- 6 cloves garlic whole
- 4 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 cup vegetable broth
- 1/4 cup heavy cream optional, plus more for topping
- 1/4 tsp salt plus more to taste
- 1/4 tsp pepper
- 1 cup fresh basil divided; 1/2 cup goes in soup, 1/2 cup for garnish
- 1 tbsp fresh oregano finely chopped; or 1/2 tsp dried oregano
- Chili flakes optional garnish
Instructions
- Preheat oven to 425 F. Add tomatoes, onion and garlic to a parchment-lined baking sheet and toss with olive oil and season with salt & pepper to taste. Add sprigs of fresh thyme, then roast for 30 minutes.
- When tomatoes are done, let cool on the counter for at least 15 minutes, then add to a blender along with vegetable broth, heavy cream, salt & pepper, 1/2 cup of the fresh basil and oregano. Blend until smooth and creamy.
- Serve in large bowls then drizzle extra olive oil and heavy cream overtop. Garnish with fresh basil leaves and a sprinkle of chili flakes if desired, then serve and enjoy!
Share With Me!
Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!