If you’re craving a cozy bowl of comfort, I have to share my fan-freaking-tastic Roasted Tomato Soup with Fresh Basil Recipe that has quickly become a staple in my kitchen. This isn’t your average tomato soup—roasting the tomatoes and garlic brings out the deepest flavors, and the fresh basil adds just the right punch. Trust me, once you try this, you’ll be making it on repeat!

❤️

Why You’ll Love This Recipe

Deep, Rich Flavor: Roasting tomatoes and garlic intensifies their natural sweetness and adds complexity to every spoonful.
Fresh Basil Brightness: Adding fresh basil at the end brings a refreshing, vibrant layer of flavor that balances the richness perfectly.
Simple and Whole-Food Ingredients: No weird preservatives or cans here—just fresh veggies and herbs.
Comfort Food, Made Easy: This soup comes together smoothly and can be customized for any dietary need or taste preference.

A white bowl filled with three layers of creamy orange soup, topped with swirls of white cream and small green herb pieces scattered on top. The bowl sits on a wooden tray with a silver spoon on the right side and a small round piece of toasted brown bread behind it. On the left side, there is a bunch of red cherry tomatoes on the vine with some loose peppercorns and salt crystals scattered on a white marbled surface. Fresh green basil leaves and a peeled garlic clove are placed near the bowl, and a glass of golden olive oil is seen in the upper right corner. photo taken with an iphone --ar 2:3 --v 7 - Roasted Tomato Soup with Fresh Basil, Tomato Soup Recipe, Homemade Tomato Basil Soup, Easy Roasted Tomato Soup, Fresh Basil Soup

Ingredients You’ll Need

When you look at these ingredients, you’ll notice it’s a simple lineup—nothing fancy needed! This soup really shines because each component plays a key role, from the umami-packed tomatoes to the fresh, aromatic basil. Make sure to grab ripe roma tomatoes for roasting, but feel free to use whatever tomatoes you have on hand.

Flat lay of ripe halved roma tomatoes with vibrant red flesh, a whole bulb of garlic with papery white skin, fresh green thyme sprigs, a large peeled and diced white onion, bright orange shredded carrots, crisp light green diced celery stalks, a handful of fresh chopped basil leaves, a small white bowl of smooth cream, a small white bowl of golden chicken broth, and small white bowls of coarse salt and black peppercorns, all arranged in perfect symmetry with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Tomato Soup with Fresh Basil, Tomato Soup Recipe, Homemade Tomato Basil Soup, Easy Roasted Tomato Soup, Fresh Basil Soup

Roma tomatoes: Perfect for roasting because they have fewer seeds and more flesh, contributing to a thicker soup.
Garlic: Roasting mellows the sharpness and adds a sweet, caramelized depth.
Fresh thyme: Its subtle earthiness complements the tomatoes beautifully.
Onion: Adds sweetness and layers of flavor when sautéed.
Carrots: Shredded for quick cooking and natural sweetness that balances acidity.
Celery: Brings a subtle crunch and freshness when sautéed.
Salt and pepper: Essential for seasoning—don’t be shy with these.
Fresh basil: Chopped and stirred in at the end to keep its bright flavor intact.
Cream or coconut cream: Optional but adds silkiness and richness; coconut cream is a great dairy-free option.
Chicken broth: Adds depth and body—vegetable broth also works wonderfully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Roasted Tomato Soup with Fresh Basil Recipe is how flexible it is. I love playing around with it depending on the season or dietary needs—making it vegan or adding a spicy kick makes it feel new every time.

Dairy-Free Variation: I swap out the cream for coconut cream; it gives the soup a lovely, subtle sweetness and keeps it cozy without dairy.
Spicy Kick: Sometimes, I toss in a pinch of crushed red pepper flakes or a dash of smoked paprika while sautéing the veggies for an extra layer of warmth.
Herb Swaps: While fresh basil is my favorite, rosemary or oregano makes a great substitute if basil isn’t available.
Use Different Broths: Try using vegetable broth to keep it vegetarian or beef broth for a heartier depth.

How to Make Roasted Tomato Soup with Fresh Basil Recipe

Step 1: Roast the Tomatoes, Garlic, and Thyme

First things first, preheat your oven to 350°F. Slice your roma tomatoes in half and place them cut-side up on a parchment-lined baking sheet. Toss the peeled garlic cloves and fresh thyme sprigs alongside them. Sprinkle everything generously with salt and pepper. This roasting step is where the magic happens—it caramelizes the tomatoes and sweetens the garlic, creating those deep, roasted flavors I love so much. Let them roast for about 45 minutes until everything looks beautifully browned and shriveled just slightly.

Step 2: Sauté Your Aromatics

While the tomatoes are roasting, go ahead and soften your diced onion, shredded carrots, and diced celery in a large pot over medium heat. Cook them slowly until they’re soft and fragrant—this builds a wonderful flavor base. I like to stir often here and scrape up any bits stuck to the bottom to incorporate them fully.

Step 3: Simmer Everything Together

Once the tomatoes, garlic, and thyme are roasted, carefully add them to your pot with the softened veggies. Pour in the chicken broth and give it all a good stir. Cover and simmer for about 10 minutes—it helps all the flavors marry. You’ll notice the kitchen smelling incredible at this point!

Step 4: Blend Until Silky Smooth

Time to blend! I usually grab my immersion blender right in the pot and puree until the soup is luxuriously smooth and creamy. If you don’t have one, transfer the soup in batches to your blender, but be careful with the hot liquid. Blending makes the texture perfect for that comforting, velvety mouthfeel.

Step 5: Add Cream and Fresh Basil

Now, stir in your cream or coconut cream—this is totally optional but trust me, it adds a dreamy richness. Drop in the chopped fresh basil, too, so the bright herbal notes don’t cook away but stay fresh and vibrant. Taste and add more salt and pepper if you need to.

Step 6: Serve and Garnish

Finally, ladle your gorgeous soup into bowls and finish it with some garnishes if you like—crumbled feta, parmesan, or sharp cheddar cheese all work beautifully. A light drizzle of balsamic vinegar adds a sweet tang that really pops. Then, dig in and enjoy that perfect comforting moment!

👨‍🍳

Pro Tips for Making Roasted Tomato Soup with Fresh Basil Recipe

Use Ripe Tomatoes: I learned early on—the riper the tomatoes, the sweeter and more flavorful your soup will be after roasting.
Don’t Skip Roasting Garlic: Roasting garlic mellows its punch and adds incredible depth; raw garlic will overpower your soup’s delicate flavors.
Blend in Batches if Needed: To avoid mess or burns, blend small portions if using a regular blender, covering the lid with a kitchen towel for safety.
Add Basil Last Minute: I always add fresh basil at the very end—the heat can diminish its flavor if cooked too long.

How to Serve Roasted Tomato Soup with Fresh Basil Recipe

A woman's hand is holding a toasted thick slice of bread with a golden-brown crispy crust and airy white inside, dipping it into a bowl of creamy orange soup with visible herbs floating on the surface. The bowl is white and sits on a wooden board next to fresh red tomatoes and green basil leaves. In the background, there is a glass container with yellow olive oil, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Roasted Tomato Soup with Fresh Basil, Tomato Soup Recipe, Homemade Tomato Basil Soup, Easy Roasted Tomato Soup, Fresh Basil Soup

Garnishes

When it comes to garnishes, I love to keep things simple but flavorful. Crumbled feta cheese adds a tangy creaminess, while freshly grated parmesan brings a salty, nutty note. Sometimes I sprinkle in a few toasted pine nuts for crunch. And if I have balsamic vinegar on hand, a little drizzle adds the perfect sweet acidity.

Side Dishes

Pairing this soup with crispy grilled cheese sandwiches is an absolute no-brainer in my house. I also love a crusty baguette or garlic bread for dunking. For a lighter option, a fresh green salad with a lemon vinaigrette complements the richness nicely.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini bread bowls—guests love it! Another fun idea is to swirl pesto or a drizzle of basil oil on top before serving for a restaurant-style touch. A sprinkle of edible flowers can also elevate presentation if you’re feeling fancy.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the refrigerator. It stays fresh and flavorful for up to 4 days. I recommend storing the soup separately from any garnishes to keep everything bright and fresh when you reheat.

Freezing

This roasted tomato soup freezes beautifully! I portion it into freezer-safe containers or zip-top bags, leaving some room for expansion. When you’re ready, just thaw overnight in the fridge and gently reheat.

Reheating

I reheat leftovers slowly on the stove over low heat, stirring often to prevent sticking. If it seems too thick after refrigerating or freezing, add a splash of broth or water to loosen it up. I add fresh basil or a drizzle of cream at the end again to keep that fresh taste.

FAQs

Can I make this Roasted Tomato Soup with Fresh Basil Recipe vegan?

Absolutely! Swap out the chicken broth for vegetable broth and use coconut cream or another plant-based cream instead of dairy. The soup will still have rich, comforting flavors thanks to the roasted tomatoes and fresh basil.
What’s the best way to roast tomatoes for this soup?

Simply slice the roma tomatoes in half, place them cut-side up on a parchment-lined baking sheet, season with salt and pepper, add whole peeled garlic, and roast at 350°F for about 45 minutes until nicely caramelized and slightly wrinkled.
Can I use canned tomatoes instead of fresh?

Fresh tomatoes give the best flavor, but in a pinch, you can use good-quality canned whole or diced tomatoes. You might want to roast the garlic and thyme separately to keep that roasted flavor, then add canned tomatoes when simmering.
How do I prevent the soup from tasting bitter?

Make sure not to over-roast the tomatoes as they can get bitter if burnt. Also, balancing acidity with a little cream or a pinch of sugar can help mellow any bitterness while enhancing the natural sweetness.
What can I serve alongside this soup?

Grilled cheese sandwiches, crusty artisan bread, garlic bread, or a fresh green salad all pair beautifully with this soup for a satisfying, balanced meal.

Final Thoughts

I absolutely love how this Roasted Tomato Soup with Fresh Basil Recipe brings that cozy, homemade feeling to the table without any fuss. When I first tried roasting the tomatoes, I was blown away by how much flavor it adds compared to regular tomato soup. You’ll find that it’s not only comforting but also bright and fresh from the basil. My family goes crazy for this soup, especially on chilly nights. I can’t wait for you to give it a try—you’ll be so glad you did!