I prepared a homemade tomato soup bursting with flavor that sings with roasted ripe tomatoes, garlic cloves, and fresh basil. Sautéed onions, extra virgin olive oil, and vegetable broth meld with heavy cream and black pepper to create a luxuriously silky blend. Simple ingredients yield an unforgettable dish every time.

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I’ve always been drawn to recipes that elevate simple ingredients into something unexpected and delicious. I recently experimented with roasted tomatoes (4 lbs of them, halved) and added a medium yellow onion, roughly chopped, along with 6 garlic cloves that I left unpeeled to roast in extra virgin olive oil.

The aroma that filled my kitchen was unreal. I then introduced 2 cups of vegetable broth and a splash of heavy cream, along with torn basil leaves, salt, and a touch of black pepper to bring out all the flavors.

The end result reminded me of those memorable Homemade Tomato Soup days, yet with a modern twist that some might even call a High Protein Tomato Basil Soup or a Quick Tomato Basil Soup. This recipe shows that sometimes, the simplicity of roast tomatoes soup can be reinvented using just a few well-chosen ingredients and little culinary magic.

Enjoy exploring this mouthwatering dish!

Why I Like this Recipe

I really love this recipe because it always feels like a warm hug from home. I know it sounds cheesy but the roasted tomatoes and garlic give it such a deep flavor that just reminds me of my childhood meals. I also like how easy it is to whip up even when I’m in a rush—there’s something really satisfying about tossing everything together and ending up with something that tastes gourmet. Lastly, the mix of cream and basil makes every spoonful so rich and fresh, even if sometimes I forget to stir it enough and it gets a bit lumpy.

Ingredients

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Tomatoes: They’re high in fiber and vitamins, giving a tangy, sweet flavor to the soup.
Yellow onion: It’s rich in antioxidants and adds natural sweetness with a subtle crunch.
Garlic: Brings robust flavor and health benefits, full of essential nutrients and aroma.
Fresh basil: Offers a fresh herby taste with antioxidants, balancing the acidity of tomatoes.
Extra virgin olive oil: Loaded with healthy fats, it lends fruity richness and a smooth finish.

Ingredient Quantities

4 lbs ripe tomatoes, halved

1 medium yellow onion, roughly chopped

6 garlic cloves, whole (you can leave them unpeeled for roasting)

1/4 cup extra virgin olive oil

2 cups vegetable broth

1/2 cup heavy cream

1/2 cup fresh basil leaves, roughly torn

1 tsp salt (or to taste)

1/2 tsp black pepper (adjust as needed)

Optional: 1 tsp sugar if your tomatoes are too tart

Optional: A pinch of red pepper flakes if you like a little heat

Optional: 1 bay leaf for extra flavor while simmering

How to Make this

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1. Preheat your oven to 400°F and line a baking tray with foil.

2. Place the halved tomatoes, chopped onion, and whole garlic cloves on the tray. Drizzle with olive oil, then sprinkle with salt, black pepper and a pinch of red pepper flakes if you like a little heat.

3. Roast the veggies in the oven for about 35-40 minutes until the tomatoes are soft and slightly charred.

4. Once done, let the veggies cool a bit. If you want, you can lightly squeeze the garlic out of its skin.

5. Transfer the roasted tomatoes, onions, and garlic into a large pot and pour in the vegetable broth. Toss in the optional bay leaf here for extra flavor.

6. Bring the mixture to a gentle boil then reduce the heat and let it simmer for about 10 minutes so all the flavors come together.

7. Use an immersion blender (or regular blender in batches) to puree the soup until it’s nice and smooth.

8. Stir in the heavy cream and roughly torn basil leaves for that fresh herb taste.

9. Let the soup simmer on low for another 5 minutes, stirring occasionally. If the tomatoes taste too tart, you can add the optional tsp of sugar at this stage.

10. Remove the bay leaf, taste and adjust the salt and pepper as needed. Serve warm and enjoy your bowl of comfort!

Equipment Needed

1. Oven (set to 400°F for preheating)
2. Baking tray lined with foil
3. Kitchen knife and cutting board for chopping tomatoes, onion, and garlic
4. Large pot for simmering the soup
5. Immersion blender or regular blender (use in batches if needed)
6. Stirring spoon or spatula for mixing the ingredients
7. Measuring cups and spoons for the oil, broth, cream, and seasonings

FAQ

How do i roast the tomatoes for the soup?
Well, you want to preheat yo oven to 400°F then toss the tomatoes along with the onion and garlic in olive oil so they can roast around 35 to 40 minutes until they get soft and a bit charred

Can i use canned tomatoes instead of fresh?
Yes you can but the flavor might not be as rich so if you do, try simmering a bit longer to meld the flavors nicely

What if i dont have heavy cream?
No worries you can substitute with full fat coconut milk or even blending in a bit of cashew cream to give it that creamy texture

How do i add a little kick to the soup?
If you like a bit of heat throw in a pinch of red pepper flakes or add more to your taste while simmering

Do i need to peel the garlic?
Nah its fine to leave them unpeeled for roasting the skin adds a nice mellow flavor, just squeeze the roasted garlic out when you blend

The Best Roasted Tomato Basil Soup Recipe Substitutions and Variations

If you don’t have vegetable broth, try using chicken broth or mix a bouillon cube into water
You can swap heavy cream with coconut cream or even light cream if you want a lighter version
If extra virgin olive oil isn’t available, a good quality avocado oil works just fine
No fresh basil? Use dried basil instead, but only use a third of the amount ’cause it’s stronger
Missing bay leaf? A small sprig of thyme can easily replace the flavor

Pro Tips

1. Try keeping the garlic in its skin while roasting and then just squeeze out the softened garlic afterward—it gives a milder flavor and a smooth, rich taste.
2. When you blend and add the cream, be sure not to heat it too quickly or let it boil hard; slowly warming the cream helps avoid it curdling and keeps your soup creamy.
3. Taste as you go and adjust the salt, pepper, and sugar gradually—tomato flavors can vary a lot, so you might find you need a little extra or less seasoning than expected.
4. If you want to kick the flavor up a notch, consider tossing in a tiny splash of balsamic vinegar after roasting your veggies; it adds a nice depth without overshadowing the fresh basil and tomato taste.

The Best Roasted Tomato Basil Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

216

kcal

Equipment: 1. Oven (set to 400°F for preheating)
2. Baking tray lined with foil
3. Kitchen knife and cutting board for chopping tomatoes, onion, and garlic
4. Large pot for simmering the soup
5. Immersion blender or regular blender (use in batches if needed)
6. Stirring spoon or spatula for mixing the ingredients
7. Measuring cups and spoons for the oil, broth, cream, and seasonings

Ingredients

4 lbs ripe tomatoes, halved
1 medium yellow onion, roughly chopped
6 garlic cloves, whole (you can leave them unpeeled for roasting)
1/4 cup extra virgin olive oil
2 cups vegetable broth
1/2 cup heavy cream
1/2 cup fresh basil leaves, roughly torn
1 tsp salt (or to taste)
1/2 tsp black pepper (adjust as needed)
Optional: 1 tsp sugar if your tomatoes are too tart
Optional: A pinch of red pepper flakes if you like a little heat
Optional: 1 bay leaf for extra flavor while simmering

Directions

Preheat your oven to 400°F and line a baking tray with foil.
Place the halved tomatoes, chopped onion, and whole garlic cloves on the tray. Drizzle with olive oil, then sprinkle with salt, black pepper and a pinch of red pepper flakes if you like a little heat.
Roast the veggies in the oven for about 35-40 minutes until the tomatoes are soft and slightly charred.
Once done, let the veggies cool a bit. If you want, you can lightly squeeze the garlic out of its skin.
Transfer the roasted tomatoes, onions, and garlic into a large pot and pour in the vegetable broth. Toss in the optional bay leaf here for extra flavor.
Bring the mixture to a gentle boil then reduce the heat and let it simmer for about 10 minutes so all the flavors come together.
Use an immersion blender (or regular blender in batches) to puree the soup until it’s nice and smooth.
Stir in the heavy cream and roughly torn basil leaves for that fresh herb taste.
Let the soup simmer on low for another 5 minutes, stirring occasionally. If the tomatoes taste too tart, you can add the optional tsp of sugar at this stage.
Remove the bay leaf, taste and adjust the salt and pepper as needed. Serve warm and enjoy your bowl of comfort!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.