This homemade Roasted Tomato Basil Soup is an easy and delicious meal to make during tomato season! It's super flavourful with fresh herbs.
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.
- Salt & pepper – to taste.
- 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.
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How to make tomato 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 in the oven.
Step 2: Blend the soup.
Once the tomatoes have cooled, add them to a blender with the remaining ingredients.
Step 3: 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.
Frequently Asked Questions
Yes! Since you'll be roasting the tomatoes in the oven, there's no need to peel the skin off. Just cut the plum tomatoes in half before roasting them.
If you want to make this homemade tomato soup vegan, just leave out the heavy cream. The soup won't be as creamy, but it will be just as delicious!
I used a combination of plum tomatoes and cherry tomatoes for this recipe. The plum tomatoes are super flavourful and have a low water content (so you don't need to worry about watery soup), and the cherry tomatoes add some sweetness to the soup. Make sure you're using fresh ripe tomatoes for the best results.
The heavy cream will help make this soup nice and thick. Plus, since it's blended, it'll be even creamier. If you want it to be even thicker, you can let it simmer in a pot on the stovetop or stir in a cornstarch slurry.
The heavy cream will counteract the acidity of the tomatoes in this delicious soup.
Storing and reheating
You can store any leftover roasted tomato soup in the fridge for up to 5 days in glass meal prep bowls. When you're ready to enjoy your soup, bring it to a simmer in a pot on the stovetop or reheat it in the microwave for 1 to 2 minutes. Drizzle with olive oil and heavy cream, then garnish with chili flakes and basil and dig in!
Can you freeze tomato soup?
You can freeze this homemade tomato soup without the heavy cream. The heavy cream will curdle when defrosting and cause the soup to separate, so if you want to freeze this soup, skip the cream. Once cooled, the soup can be frozen in glass bowls or Ziploc bags for up to 3 months.
Let the soup defrost in the fridge overnight then reheat as normal. If you want to add in some cream, I suggest reheating the soup on the stovetop and stirring in the cream while reheating.
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Meal Prep Tools
- Grab some glass meal prep bowls to pack up your soup for weekly lunches.
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Ultimate Roasted Tomato Basil Soup
- 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
- 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!
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