Easy Creamy Tomato Soup With Basil

The best homemade creamy tomato soup recipe features garden-fresh tomatoes, onions, garlic, chicken stock, and then garnished with fresh basil and a drizzle of heavy cream.

1 25

5 from 29 votes

roasted tomato soup with parmesan chunk to the upper right of the bowl

This late summer comfort food is a great recipe to use up the extra tomatoes that you will find at the local farmers' market. Your favorite grilled cheese is perfect for dunking in this creamy soup. This is the first homemade tomato soup recipe I made when I first was married. My husband loved it so much because it was an oven-roasted twist on the classic tomato soup that his mom would make.

Roasted tomato soup ingredients:

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fresh tomatoes - any red tomatoes will do but I love fresh Roma tomatoes in this recipe
garlic cloves - peeled and crushed. Another option would to use a few cloves of garlic confit, but don't add the confit garlic to the sheet pan, it is already roasted, just add it when you add the roasted tomatoes and onions to the pot.
yellow onions - sliced. They bring a lovely sweetness to the soup when roasted.
extra-virgin olive oil - used for roasting the tomatoes, garlic and onions.
salt and pepper
chicken broth - I try and use homemade but will use a box of stock in a pinch. Vegetable stock can easily be substituted.
bay leaves - fresh if you have them, but I usually use dried bay leaves
butter - unsalted
fresh basil leaves
heavy cream, optional but highly encouraged

How to make this easy soup recipe

tomato soup on a spoon with garnish of basil and cheese

Oven roast tomatoes, onions, and garlic. (see instructions below)
Pour your tomato puree in a large pot or dutch oven and add your bay leaves, butter, and stock.
Bring to a boil, then reduce to medium heat and reduce the pureed soup by 25% while maintaining a gentle simmer. The soup will get thicker and more concentrated in flavor. If you would like it thicker just reduce it more.
Remove the bay leaves.
For a smoother soup, use an immersion blender, stick blender or food processor to further puree the soup for a silky texture.
Reduce the pot to medium-low heat and stir in your cream and basil.

Roasting tomatoes instructions

Wash and core your tomatoes. Cut the tomatoes in half from side to side and remove the seeds.
Roughly chop your onions. Try and keep them about the same size so they all cook at the same time.
Place tomatoes on one half of the sheet pan cut side up.
Spread your onions and garlic out in a single layer on your sheet pan/cookie sheet.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Roast in a 450* oven for 40 minutes.

Canning Instructions:

For using the water bath canning technique for canning this soup, leave out the butter and cream when making this recipe. Also, be sure to use vegetable stock in place of chicken broth when canning soup. These two ingredients can be added when you serve the tomato soup.

Sterilize the jars and lids in boiling water for at least 5 minutes.
Pour the hot tomato soup into the hot, sterilized jars, filling the jars to within ¼ inch of the top.
Remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any soup.
Place on lids, and screw on rings.
Place in a water bath canner and make sure to bring the water level to at least 1 inch above the tops of the jars.
Bring the water to a rolling boil and process for 20 to 30 minutes.
Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Store in a cool, dark place for up to a year.

Garnishes for tomato soup:

This is my favorite tomato soup and I love how all the roasted vegetable flavors come together. Here are some suggestions on what to serve as a garnish to this delicious soup.

additional basil
shredded parmesan cheese
garlic croutons
goldfish crackers
grilled cheese bites
saltine crackers
roasted corn salsa
chopped, crisp bacon
crab meat

FAQ's and Tips

Can this roasted tomato soup be doubled?

Yes! This easy tomato soup recipe can easily be doubled. When you are doubling, or tripling, this recipe you are able to separate out the individual ingredients, garlic, onions and tomatoes to roast them on their own sheet trays. This soup is great for a crowd.

Chef Tip

If you are making a single recipe you are able to put the tomatoes, garlic, and onions on the same tray. But when I do a double recipe I have to use 2 sheet pans

Puree the soup in small batches in a food processor or blender if you don't have an immersion blender.

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oven roasted tomato soup in a bowl with cheese and basil garnish, square image

Sarah Mock

The Best Oven Roasted Tomato Soup

4.97 from 29 votes

If you ever wanted to learn to make homemade tomato soup you need to make my recipe for homemade oven roasted tomato soup. This has been called the best roasted tomato soup. This easy tomato soup recipe features garden fresh tomatoes, onions, garlic, chicken stock and then garnished with fresh basil and a drizzle of heavy cream.

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Prep Time 15

Cook Time 40

Additional Time 30

Total Time 1 25

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 434

Ingredients Equipment Method Nutrition Notes

Ingredients

2½ Pounds fresh tomatoes
6 cloves Garlic peeled
2 small yellow onions sliced
½ Cup Olive Oil
Salt and pepper
1 quart chicken stock
2 Bay Leaves
4 Tablespoon Butter
½ Cup chopped fresh basil leaves optional
¾ Cup Heavy Cream optional

Equipment

Souper Cubes

Method

Wash and core the tomatoes. Cut the tomatoes in half from side to side and remove the seeds.
Roughly chop your onions. Try and keep them about the same size so they all cook at the same speed.
Place tomatoes on one half of the sheet pan cut side up.
Spread your onions and garlic out in a single layer on your sheet pan/cookie sheet.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Roast in a 450* oven for 40 minutes.

Pureeing the tomato soup

Scrape all the oven roasted tomatoes, onions, garlic and olive oil into the food processor.
Puree the mixture until it is of a chunky consistency.
If you are making a single batch they all should fit in one food processor.
If doing a double batch, puree in batches.
Put your tomato/onion pure in a largish stock pot and add your bay leaves, butter and stock.
Bring to a boil and reduce by 25%. The soup will get thicker and more concentrated in flavor. If you would like it thicker just reduce it more.
Remove the bay leaves.
For a smoother soup, use an immersion blender to further puree the soup for a silky texture.
Lower the heat and stir in your cream and basil. The picture below is without cream and basil. My husband does not appreciate the basil and I can do without the cream. Personally, I LOVE it with both. I hope you enjoy this as much as I do.

Nutrition

Serving: 1Calories: 434kcalCarbohydrates: 17gProtein: 7gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 22gTrans Fat: 1gCholesterol: 59mgSodium: 358mgFiber: 3gSugar: 9g

Nutrition Discolure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Notes

How do you garnish roasted tomato soup? This is my favorite tomato soup and I love how all the roasted vegetable flavors come together. Here are some suggestion on what to serve as a garnish to this delicious soup. * additional basil * shredded parmesan cheese * garlic croutons * goldfish crackers * grilled cheese bites * saltine crackers * roasted corn salsa * chopped, crisp bacon * crab meat

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.

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