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.
Amazing soup!! It is restaurant worthy!
Yay! So glad to hear that! Thanks Ashlin!
Yes I have made it a hundred times. Busy with it now. I always add 1 t sugar and cream at the end. Best soup ever.. O and lots of chillies. Thank you! 🤗
I am about to try this recipe. May I please know how many people is this recipe for?
Hands down the BEST Tomato Basil soup ever. I love it!
I am so happy to hear that! Thanks so much Mary! 🙂
Hi Chelsea, great recipe can’t wait to make it today! My question is this. I have a box of fresh ripe Roma tomatoes that I received 2 days ago. Could I use these with the 28 oz can of plum tomatoes? And about how many would you recommend? Not sure how many equals 3 lbs.
Thanks!
Thanks Yolanda! I hope you love it! I’m not sure how large your Roma tomatoes are, so if you have a food scale I’d use that to measure! If not, I’d recommend this chart to guess the correct amount: https://www.thespruceeats.com/tomato-equivalents-1807482 (4 large Roma tomatoes = 1 pound) Hope you love the soup!
I just made this for dinner and it is amazing! I highly recommend making this soup!
Thanks Debbi!
Can this soup be made day before then reheated
Yes it reheats beautifully!
What’s a good canned substitute for vine ripened tomatoes?
San Marzano!
Can i used canned chopped tomatoes instead of whole ?
This soup was amazing, definitely will make again.
YAY!! So glad you enjoyed! Thanks:)
Hi! Would Vegetable stock be ok to use instead? My friend is vegetarian so I’d rather not use chicken stock.
Yes vegetable stock will work! 🙂