Roasted Tomato Basil Soup

This roasted tomato basil soup is surprisingly easy to make and so much better than those canned versions! What makes our recipe special is roasting the tomatoes, onion, carrots, and garlic until they’re sweet and caramelized, which adds incredible depth of flavor that you just can’t get from stovetop-only versions. Fresh basil and parsley finish off the soup with bright, herbaceous notes. If you’ve been curious about making your own tomato soup from scratch, this is your nudge to try it!

Tomato soup and grilled cheese was a staple in my house growing up, so I have a real soft spot for this classic combination. My husband and I make a big pot of soup or chili one to two times a week throughout the fall and winter, so we’ve tried a LOT of different varieties over the years. I’ve shared over a dozen soup and chili recipes on this website because we genuinely love making and eating them when it’s cold out (and let’s be real, that’s like 6 months of the year here in Wisconsin)!

After testing various techniques for making tomato soup, I found that roasting the vegetables before blending creates a much more flavorful result than just simmering everything on the stovetop. The roasting brings out the natural sweetness in the tomatoes, and those caramelized edges from roasting add so much depth to the end product. This soup is packed with vegetables and comes together in about an hour from start to finish (with minimal hands-on time). It’s become a regular in our rotation, especially when paired with a gooey grilled cheese sandwich!

Ingredients for Tomato Basil Soup Recipe

• Fresh roma tomatoes. The star of the soup! Roma tomatoes are ideal for soup because they have fewer seeds and more flesh than other varieties (see notes below for more tomato options).
• Yellow onion. Adds savory depth and sweetness when roasted.
• Carrots. Provide natural sweetness and add body to the soup.
• Garlic cloves. Add aromatic, savory flavor that complements the tomatoes.
• Olive oil. Used to coat the vegetables for roasting, helping them caramelize.
• Salt and pepper. Season the vegetables and enhance all the flavors.
• Vegetable stock (or broth). Provides liquid to help blend the vegetables and adjust the soup’s consistency. If preferred, you can also use chicken broth or stock, or chicken bone broth for added nutrition.
• Salted butter. Adds richness and helps meld all the flavors together.
• Granulated sugar. A small amount balances the acidity of the tomatoes.
• Fresh basil. The signature herb that gives this soup its classic flavor.
• Fresh curly parsley. Adds brightness and fresh flavor to complement the basil.

You’ll find complete ingredient measurements and all recipe details in the recipe card at the bottom of the page.

What Kind of Tomatoes to Use

Roma tomatoes are the best choice for making tomato soup because they have a higher flesh-to-seed ratio, less water content, and a sweeter flavor when roasted. However, if you’re in peak tomato season (late summer), you can absolutely use whatever fresh tomatoes you have! Regular garden tomatoes or even heirloom tomatoes work well, though we’ve found that romas tend to give the most consistent, flavorful results. If using heirloom or other varieties, you may need to adjust the amount of broth slightly depending on how juicy your tomatoes are.

Helpful Equipment

You’ll need a good quality blender for this recipe. A high-speed blender (like a Vitamix or Blendtec) will give you the smoothest, most velvety texture, but an immersion blender works too if that’s what you have.

You’ll also want a large sheet pan(s) for roasting the vegetables and a large pot for simmering the soup.

How to Make Butternut Squash Soup

Prep and preheat. Preheat your oven to 400°F and line a baking sheet with parchment paper.

Prep the vegetables. Wash the tomatoes and remove the stems, then cut them in half lengthwise. Peel the onion and cut it into quarters. Peel the carrots and cut them in half lengthwise. Leave the garlic cloves whole.

Coat with oil and season. Add all the chopped vegetables to the prepared baking sheet and drizzle with olive oil. Use your hands to rub the oil over all sides of the vegetables, then sprinkle with salt and pepper.

Roast. Roast for 45 minutes, until the tomatoes are softened and starting to caramelize around the edges.

Blend in batches. Carefully transfer about half of the roasted vegetables to a high-speed blender.

Add a generous splash of the broth to help the blending process

Blend until smooth.

Transfer the blended soup to a large pot, then repeat with the remaining vegetables and another splash of broth.

Add the finishing touches. Add the butter, sugar, and chopped herbs to the pot. Simmer over medium-low heat for about 10 minutes, stirring a few times, to allow the flavors to meld together.

Taste and adjust. Taste the soup and add additional salt, pepper, or broth to your liking. If the soup is too thick, thin it out with more broth. If it’s too acidic, add a pinch more sugar.

Serve and enjoy! I like to serve this soup with grilled cheese sandwiches… but you can also serve with crusty bread or crackers, topped with a few croutons, or whatever you like!

Tomato and Basil Soup Variation Ideas

• Add cottage cheese for protein. Like our butternut squash soup recipe, you can blend in some low-fat cottage cheese to add creaminess and a protein boost without the need for heavy cream.
• Make it creamier. Stir in a splash of heavy cream or half and half at the end for an even richer soup. I recommend letting people do this to their individual bowls as everyone may have different preferences.
• Add spice. Include a pinch of red pepper flakes with the roasted vegetables for a subtle kick.
• Use different herbs. Try adding fresh oregano or thyme along with the basil for a different flavor profile.

How to Store Tomato Basil Soup

Store fully cooled, leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1 to 2 minutes, or reheat on the stovetop over medium-low heat, stirring occasionally. The soup may thicken as it sits in the fridge, so you can thin it out with a splash of broth or water when reheating.

Fresh tomato soup freezes wonderfully for up to 3 months! To do so, let it cool completely, then transfer to airtight freezer-safe containers or zip-top freezer bags (leaving room for expansion). Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if needed to reach your desired consistency.

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