This roasted tomato basil soup has become my favorite thing to make with end of summer tomatoes. I love making a double or triple batch to freeze for easy meals during the cold winter months. There is something so comforting and nostalgic about a creamy homemade tomato bisque on a cold winter night. I think we all have childhood memories of Campbell’s Tomato Soup and dipping crusty grilled cheese sandwiches into it. This grown-up version of Roasted Tomato Soup is the perfect comfort food, with a smooth creamy texture, and will make you never look back. This easy recipe will become a family favorite that you’ll serve to your kids to create their own childhood memories.
Table of Contents
- Why You Will Love This Creamy Tomato Basil Soup Recipe
- Ingredients You Will Need To Make This Roasted Tomato Basil Soup
- Kitchen Tools You Need
- For The Sweetest Tomatoes
- How to Make This Roasted Tomato Soup Recipe:
- What Are the Best Kinds of Tomatoes To Use for this Roasted Tomato Soup:
- How To Modify This Soup
- Dietary Customizations
- Common Questions
- Here Are a Few More Soup Recipes You Might Like:
- Roasted Tomato & Basil Soup Recipe
Why You Will Love This Creamy Tomato Basil Soup Recipe
- It’s super quick and easy to pull together in less than an hour with a handful of simple ingredients.
- It has a rich, creamy, and velvety texture.
- This homemade tomato soup is perfect for meal prep, and it freezes super well!
- This crowd-pleaser will be your new favorite way of making creamy tomato soup instead of canned tomato soup.
- This decadent, homemade tomato basil soup is dairy-free, gluten-free, grain-free, Paleo, Whole30, Keto, and Specific Carbohydrate Diet legal.
Ingredients You Will Need To Make This Roasted Tomato Basil Soup
- Tomatoes: Feel free to use any type of tomatoes as long as it’s soft and ripe (ensuring the best flavor). I love roma tomatoes but cherry tomatoes, heirloom tomatoes or san marzano would also work well.
- Fresh Garlic: Keep the skin on while roasting to prevent them from burning and to help caramelize them. Remove the skin before pureeing. If you want a more mild garlic flavor, you can use minced garlic or just cut back on the amount of cloves.
- Onion: Yellow onion will give a stronger onion flavor, but if you want a more mild and sweet flavor, you can definitely use white onions, like Vidalia or Walla Walla instead.
- Olive oil: adds a delicious flavor and is an excellent source of healthy fat for this tomato soup recipe. Avocado oil would be an excellent substitute, though.
- Fresh basil leaves: Using fresh basil in this Tomato and Basil Soup recipe adds a delicious fresh and aromatic flavor that is balanced so well with the other fresh ingredients and creaminess in the soup.
- Chicken stock: Using a homemade chicken stock is an excellent option here. Feel free to sub for vegetable stock
- Milk: You can also use full-fat coconut milk or oat milk (make sure they are unsweetened) for plant based options or any dairy milk of choice.
You can find a full list of ingredients in the recipe card below.
Kitchen Tools You Need
- Cutting Board
- Sharp Knife
- Sheet Pan
- Blender, Immersion blender or food processor
- Pot or Dutch oven
For The Sweetest Tomatoes
Don’t store your tomatoes in the fridge, this will cause them to be mealy. For the best flavor and texture, store tomatoes on the countertop stem side down away from direct sunlight.
How to Make This Roasted Tomato Soup Recipe:
- Roast the halved tomatoes, whole garlic cloves with skin on, and quartered onions, with a drizzle of olive oil on a large baking sheet for 40 minutes.
- Once the tomatoes and onions are done cooking, scrape everything from the tray (or for easy clean-up, line the baking sheet with parchment paper) into a blender along with the basil and blend until smooth (you can also add to a large dutch oven or large pot and use an immersion blender).
- In your pot, add the chicken stock, milk, salt, and black pepper. Bring to a gentle simmer on medium-low heat, and leave to simmer for 8-10 minutes to help the flavors meld.
What Are the Best Kinds of Tomatoes To Use for this Roasted Tomato Soup:
- Roma tomatoes are the first choice here because they are so flavorful, meaty, and less watery and will give you a thicker consistency.
- Beefsteaks are delicious and will give you a milder and sweeter flavor if that’s what you’re looking for. They are fat and juicy!
- Cherry tomatoes are a perfect sweet, tiny tomato option. This might be a great option to mix with the Roma tomato because it will add a bit of juiciness and sweetness.
- San Marzano tomatoes are very similar to Roma tomatoes and will give you a meaty, rich, and sweet flavor. They have less seeds, too, and are less acidic.
- Canned tomatoes would not be my first choice because roasted tomatoes give the best flavor. You won’t get the rich, meaty flavor that fresh tomatoes will give you. They are an option, though, if you want tomato soup in a pinch.
How To Modify This Soup
- If you aren’t on a dairy free diet feel free to use whole milk or heavy cream for an extra creamy rich soup
- Add red bell peppers to the sheet pan to make this a roast pepper and tomato soup
- Add other herbs such as fresh thyme, parsley or rosemary
Dietary Customizations
- Dairy Free: use a plant based milk such as unsweetened almond milk, oat milk or coconut milk.
- Nut Free: Swap the almond milk for coconut milk
- Vegan/Vegetarian: Swap the chicken stock for vegetable stock.
Common Questions
This is a great recipe for soup season to make in a slow cooker when you need to plan ahead for the day. Roast tomatoes, garlic, and onion and blend soup in the traditional blender or put in the slow cooker and use an immersion blender. After blending, add the remaining ingredients except milk. Slow cook on low for 6-8 hours or high for 3-4 hours. Add milk in the last hour of cooking.
This is the perfect meal-prep soup recipe. Simply make the recipe as directed and let the soup come to room temperature before putting it in the refrigerator. It will keep in the refrigerator for 3-4 days. Warm it on the stove on medium heat until heated through.
This delicious Roasted Tomato Soup recipe will make delicious leftovers. Store in an airtight container for 3-4 days in the refrigerator or you can put it in the freezer for about 3 months. I like to freeze the soup in small batches for easy lunches. Warm the frozen soup on the stove on medium low heat with a splash of water, or in the microwave.
Here Are a Few More Soup Recipes You Might Like:
- Healthy Chicken Pot Pie Soup
- Beef and “Barley” Recipe
- Beef Taco Soup
- Thai Butternut Squash Soup
- Paleo French Onion Soup
- Chorizo, Corn & Potato Chowder
If you make this Roasted Tomato & Basil Soup let me know in the comment section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Roasted Tomato & Basil Soup
Ingredients
- 3 lbs ripe roma tomatoes cut in half
- 5 cloves unpeeled garlic
- 2 yellow onions cut into quarters
- 1/2 cup olive oil
- 1 tsp salt
- ¼ cup fresh basil leaves
- 2 cups chicken stock
- 1 cup almond milk (or whole milk, coconut milk or heavy cream)
Instructions
- Preheat the oven to 425 degrees Fahrenheit
- Place the halved tomatoes, garlic cloves and quartered onions on a large baking sheet. Drizzle in the olive,
- generously season with salt and bake in the oven for 40 minutes until the tomatoes are caramelized and tender.
- Once the tomatoes and onions are done cooking. Remove the garlic cloves from their skin and add them along with everything from the tray into a blender. Add in the basil and blend until smooth.
- Pour the mixture into a pot and add in the chicken stock and milk and bring to a gentle simmer and leave to simmer for 8-10 minutes to help the flavours meld.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
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