This Tomato Basil Soup Recipe is savory and hearty. Roasting fresh tomatoes, onions, and garlic gives it a rich, deep flavor. This tasty homemade soup easily beats canned options.
author’s note
Tomato Basil Soup Done Right!
Tomato Basil Soup is a big hit in my house. My little boys ask for it all the time, right along with my One Pot Spaghetti. It’s not a complicated recipe, but it does take a little extra time since we roast the veggies and let the soup simmer. The payoff is worth it though. Fresh tomatoes and basil give it incredible depth of flavor, and it’s hands down the best Tomato Basil Soup I’ve ever made.
If you’re short on time or fresh produce, I’ve got you covered with my Easy Tomato Soup recipe. Save that one for busy nights when roasting isn’t in the cards.
But if you’ve got the time and fresh ingredients, you’re in for a rich, flavorful bowl of Tomato Basil Soup that’s worth every minute.
Ingredients
Since this soup has few ingredients, use the best you can find.
- Tomatoes: Fresh, ripe Campari or cocktail are best. For canned, choose San Marzano whole tomatoes.
- Stock: High-quality chicken stock like Swanson® or vegetable stock for vegetarian.
- Basil: Use plenty of fresh basil. Dried will not compare.
- Olive Oil: Good extra virgin olive oil means better flavor.
And, while not technically an ingredient in this soup, don’t underestimate the addition of good, crusty baguette to dip in this soup!
No Heavy Cream?
The base of this soup is roasted tomatoes, onions, and garlic. Then I add in even more tomatoes, herbs, and chicken stock. So, this recipe does not call for heavy cream, milk, or cheese.
Even without these additions, you’ll be amazed just how creamy, thick, and hearty this soup is!
That said, any of those ingredients are easy to add if you prefer your tomato basil soup a little richer. A drizzle of heavy cream can be added as a garnish for soup bowls and a sprinkle of freshly grated Parmesan cheese on individual bowls adds a nice touch.
How To Make Tomato Basil Soup Recipe
- Prep: Pre-heat the oven. Halve tomatoes, chop onions, and place on a baking sheet. Wrap garlic head in foil with olive oil and add to the tray.
- Roast: Drizzle tomatoes and onions with oil, season, and roast until soft and browned.
- Cook: In a large pot, melt butter with oil. Add canned tomatoes, paste, stock, basil, roasted veggies, and squeezed garlic. Season.
- Simmer: Boil, then simmer uncovered, stirring occasionally.
- Blend: Carefully blend until smooth.
Featured Comment
“My FAVORITE tomato soup recipe of all time!!! So delicious, creamy (without using cream), and FRESH. Not too heavy with creams, etc.”
– Samantha
Tomato Basil Soup Tips
- Add a pinch of sugar to balance acidity if tomatoes are very tart.
- Season well with plenty of salt and pepper for the best flavor.
- Blend in batches starting low to avoid splashes. For smooth soup, use a blender. For chunky, use an immersion blender.
- Adjust garlic to taste. Add slowly if sensitive and more at the end for extra flavor.
Storage
- How to reheat: Add Tomato Basil Soup to a small pot and heat over low heat until hot. Or reheat in the microwave–make sure to cover it so it doesn’t splatter!
- This soup stores nicely in an airtight container in the fridge for 4-6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.
What To Serve With Tomato Basil Soup:
Roasted Tomato Basil Soup
Video
Equipment
Ingredients
- 3 pounds ripe tomatoes I prefer campari/cocktail
- 2 large yellow onions
- 1 head garlic
- 6 tablespoons + 2 teaspoons olive oil divided
- Salt and pepper
- 2 tablespoons unsalted butter
- 1 (28-ounce) can whole tomatoes undrained (I love Cento San Marzano)
- 2 tablespoons tomato paste
- 3-1/2 cups fresh basil leaves packed when measured, see note 1
- 1 to 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 (32-ounce) carton chicken stock I prefer Swanson’s
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- Hearty buttered bread optional
- Parmesan cheese optional
Instructions
- Preheat oven to 400°F. Halve the tomatoes lengthwise and arrange on a large (15×21-inch) sheet pan (or two smaller sheet pans). Quarter the onions and add to the pan(s).
- Peel the outer layers of the garlic bulb, leaving the clove skins intact. Cut off 1/4 inch from the top of the cloves, drizzle with 2 teaspoons olive oil, wrap tightly in foil, and place on the sheet pan with the tomatoes and onions.
- Drizzle 1/4 cup olive oil over the tomatoes and onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, toss to coat, and spread in an even layer. Roast 40–45 minutes until tender and slightly caramelized.
- In a large stockpot or cast iron pot, heat butter and 2 tablespoons olive oil over medium heat until butter melts. Add can of tomatoes and tomato paste, stirring 2–3 minutes. Mix in chicken stock, oregano, optional red pepper flakes, thyme, and fresh basil. Incorporate roasted tomatoes and onions with all their juices. Let garlic cool slightly, then squeeze out the cloves from their skins and add 6–9 cloves to the soup, depending on your taste. Season with 2 teaspoons salt and 1 teaspoon pepper, or adjust to taste.
- Bring mixture to a boil, then reduce heat to low and simmer uncovered 40 minutes, stirring every 5–10 minutes.
- Transfer the mixture in 3–4 batches to a high-powered blender and blend until smooth (see note 2). Taste and adjust seasonings as needed. If tomatoes are too acidic, add a teaspoon of granulated sugar.
- If desired, serve with freshly grated Parmesan cheese and hearty buttered bread. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness, this really is the BEST! I made it last night for dinner to use up my garden tomatoes and basil before the weather turns and zaps them! I’m glad I had plenty of both, because it really does take a lot–so it’s perfect if you have an abundance of both you need to use! Roasting the vegetables really does give it a great depth of flavor that is missing in other homemade tomato soups I’ve made, and is worth the time! I made this in the afternoon because it’s easier for me to prep dinner then, instead of when things are extra busy in the evening with homework and kids’ activities. I simmered it for 30-40 minutes, then turned the heat off and put a lid on the pot and just left it there on the stove. Three hours later, I ladled it into my blender, and it was still hot, but not steaming, which made blending it easier and safer. We could have eaten it right then and it would have been the perfect temperature for my kids (warm but not hot), but I put it back on the stove to heat a bit more while I made some toasted cheese bread to go with it. I also stirred in a little cream, just because I had maybe 4-5 T. left that needed to be used up and I hate to waste it! I left about half of the soup out to freeze before I put the cream in, and after tasting both, decided if I had a little cream or half-n-half next time I make it, I would definitely add it. It’s great without (and better for you!), but I love the smoother texture and milder flavor the cream adds. In fact, next time I will leave out the red pepper flakes. I know a lot of people like a little spice in their tomato soup, but not me! The cream helped lessen that. Other changes I made that seemed to be just fine–didn’t have fresh thyme so added 1/2 tsp. dried, and used 2 (15 oz.) cans diced tomatoes instead of the 28 oz. can plum tomatoes. I just had a bowl for lunch while I write this. It is still so good! I’m glad it makes a lot so I was able to freeze some! Thanks for another great recipe, Chelsea!
I live in the northeast, where you can only get ‘fresh’ tomatoes from the grocery store (read: not what I would call fresh) this time of year, unless (unlike me) you canned them over the summer. Do you have any suggestions for making these store bought tomatoes taste fresh? I’d like to make this soup! Thank you.
For canned tomatoes I think Muir Glen is always the best and freshest tasting!
Wow! A thoughtful recipe. Roasting the tomatoes and onions adds a very nice smoky flavor to the soup. Wrapping the garlic is one intelligent tip that I really needed. Thanks for the recipe.
Is there any way to omit butter to make recipe gluten free and dairy free?
Sure; just use olive oil in its place 🙂 Enjoy!
Made this and loved it. This recipe is definitely a keeper.
So happy to hear that! Thanks Christie!
I love this recipe! I’ve made it before, and am making it tonight for a dinner party. Never skimp on the garlic. I add extra because garlic is a very complimentary flavor to basil and tomatoes. Thanks again for sharing this recipe.
So glad to hear you love this soup! And love your suggestions 🙂 Thanks for the comment!
Thank you Marcie!
Thank you Aimee! 🙂
I love the color of this soup! I need to try this soon!
Yum! Definitely adding to my tomato soup board on Pinterest. My non-official to let the world now how much I love tomato soup. 🙂
Thanks so much Melanie! And thanks for the pin 🙂