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Easy Creamy Tomato Soup



An easy, rich Creamy Roasted Tomato Soup. The ultimate comfort food filled with tomatoes, basil, garlic, and perfect alongside a hot grilled cheese.

Creamy Roasted Tomato Basil Soup | KitchenCents.com

Are you ready to use all those garden fresh tomatoes?

This soup is the ultimate, DELICIOUS tomato soup. It’s creamy and loaded with tomatoes and basil. Yum!

Whether it’s enjoyed with a slice of cheesy garlic toast, a nice melty grill cheese sandwich, or all by its self, this tomato soup will satisfy and comfort your innermost foodie desires.  Seriously!  

It’s a great pick any night, but especially when tomatoes are fresh from the garden.  Either way, you can’t go wrong with this creamy, herb-filled {easy-to-make} tomato soup filled with delicious roasted tomatoes.

When I make this, I make a HUGE batch and freeze the leftovers.  Just a heads up. The step-by-step pictures are from when I tripled the recipe.  The printable recipe will make about 4 servings. 🙂  You can find the full printable recipe at the bottom of this post.

Here’s a quick video to show you how easy this soup is to make.  I used my BlendTec blender (which I love) to finish the soup.  I was quick and easy!



  1. Start by rinsing and cutting the tomatoes in half (or leave whole if they are cherry tomatoes).  
  2. Give each tomato half a little squeeze over your sink or garbage to seed it.  
  3. Place tomatoes cut side down on a cookie sheet.  
  4. Drizzle tomatoes with olive oil and sprinkle with salt and pepper.
  5. Roast in the oven at 400°F until skins begin to blacken.
Creamy Roasted Tomato Basil Soup | KitchenCents.com

Here’s how the smaller tomatoes look before and after roasting.

Creamy Roasted Tomato Basil Soup | KitchenCents.com


  1. Quarter the onions and place on a cookie sheet.
  2. Separate the garlic cloves but leave the skins on until after roasting.  This helps the garlic cloves retain moisture during roasting.
  3. Drizzle the onion quarters with olive oil and sprinkle with salt and pepper.  
  4. Roast at 400°F until edges of onions and garlic begin to blacken (about 25-35 minutes).
Creamy Roasted Tomato Basil Soup | KitchenCents.com


Once the veggies and garlic are roasted to your liking, pull the tomato skins off.  They should slip right off.  If only small tomatoes are used, feel free to skip this step.

Creamy Roasted Tomato Basil Soup | KitchenCents.com

Now, grab the blender (or immersion blender). Blend tomatoes, onions, and garlic until smooth.  If you prefer chunkier tomato soup, feel free to pulse until the desired consistency is met.  

At this point you have two options:

Speed method… add remaining ingredients to the blender and enjoy


Simmer method… pour the veggie puree into your stockpot and simmer.

Creamy Roasted Tomato Basil Soup | KitchenCents.com

While the tomato base is simmering, blend fresh basil until smooth.  Add to the simmering tomato base.

Creamy Roasted Tomato Basil Soup | KitchenCents.com

Now here’s the tricky part.  Adding salt and sugar. Depending on how ripe (or not) the tomatoes are, sugar will probably be needed.  Start by adding a teaspoon at a time until the desired flavor is achieved.  Add salt (start with 1 teaspoon and go from there).  

PRO TIP #1: You can always add more seasoning and sugar but you can’t take it away so… proceed with caution. 😉 

PRO TIP #2: Note on the SALT, right before finishing the soup, grated Parmesan cheese will be added which is salty in nature. Do not over salt the soup before it’s finished.

Lastly, add the grated Parmesan cheese and cream.

Creamy Roasted Tomato Basil Soup | KitchenCents.com

Soup is done! 

If you’re like me, you’ll serve it hot with a side of cheesy garlic toast that’s ready to be dipped.  YUMMMMM!

Creamy Roasted Tomato Basil Soup | KitchenCents.com

An added bonus with this soup, it’s freezer friendly!  If you’re like me and end up with leftovers, freeze it for a quick and easy meal later.

PRO TIP #3: If you are planning on making extra to freeze, skip the cream at the end and plan on adding it in when you reheat.

Creamy Roasted Tomato Basil Soup | KitchenCents.com

Need a quick dessert to go with your tomato soup? Try one of these:

Creamy Roasted Tomato Basil Soup | KitchenCents.com
Creamy Roasted Tomato Basil Soup | KitchenCents.com

Looking for other delicious soup recipes? Check out this rich Crockpot French Onion Soup or this hearty Slow Cooker Rosemary Beef Stew.


Creamy Roasted Tomato Basil Soup

Creamy Roasted Tomato Basil Soup

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Creamy Roasted Tomato Basil Soup that's a rich, creamy, herb-filled tomato-based soup full of roasted fresh tomatoes and garlic.


  • 7-8 large tomatoes, halved and seeded, 3-4 lbs
  • 1 large onion, quartered, (2 small onions)
  • 8-10 cloves garlic
  • 2 Tablespoons olive oil
  • 1 cup packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup cream
  • sugar to taste
  • salt and pepper to taste
  • 2 cups hot chicken broth, optional, if desiring a thinner soup


  1. Place halved tomatoes (or cherry/grape tomatoes), onions, and garlic (still in skins) on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast tomatoes, onions, and garlic at 400 degrees for 25-35 minutes until tomato skins and onion edges begin to blacken.
  3. Once roasted, pull tomato skins off. They should slip right off.
  4. Blend tomatoes, onions, and garlic in blender (I absolutely love my Blendtec) or using an immersion blender until pureed.
  5. Pour into stock pot and simmer on low while preparing basil.
  6. Place basil in blender and puree. Add to simmering tomato base.
  7. Add sugar (1 teaspoon at a time) until desired flavor is reached.
  8. Add Parmesan cheese and cream.
  9. Add salt and pepper to taste.
  10. If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.


  • Depending on how ripe, or not, the tomatoes are, the amount of sugar will vary.
  • If you are looking to speed up the cooking process you may finish soup in blender (such as a BlendTec blender that has a soup setting). Puree tomato, onion, and garlic. Add basil right in. Add cheese and cream. Serve.
  • If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.
  • FREEZING- if you choose to freeze this soup, it is best if you omit the cream and add that in when reheating.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 674mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 7g

*This post contains affiliate links. In order to support this blog and continue providing free content, I may receive a commission from purchases you make through the links in this post.  This comes at no cost to you. It just helps me keep the delicious recipes coming. 🙂

*This post was sponsored by BlendTec but all opinions here are my own.  I only support/promote products I love.

32 thoughts on “Easy Creamy Tomato Soup”

  1. I made a half batch of this tonight (half of my tomatoes went bad so I only had enough for half!), and it turned out AWESOME. The only trouble I had was pureeing my basil in my Vitamix, but I ended up just adding the cream in with the basil, and blending it that way! Thank you for giving me an excuse to use my new Vitamix!

    • Hi Austin. I’m happy you enjoyed this recipe. It’s one of our family favorites. Also, thanks for sharing your comment here. It’s very much appreciated. I’ve heard amazing things about Vitamix and am glad you could put yours to good use with this recipe. Happy cooking! 🙂

    • Hi, Carmen! You can omit the cheese and add salt to taste. As for the cream, I’ve never omitted it or used a substitution but I’m guessing you could probably substitute coconut cream (from coconut milk in a can). It would give you that rich, creamy look and flavor without the dairy. If you try it, let me know how it turns out. Our garden tomatoes are a couple weeks out but soon we will be making this delicious soup. Thanks for stopping by.

  2. OK, I am impressed. I can’t remember the last time (I’m thinking never) that I had tomato soup from anything but a can or restaurant. This looks so good and is also very pretty. You did a great job with the picture. Thank you for sharing. Pinned and Shared.

    • Thanks, Audrey! It’s a fabulous recipe if I do say so myself. Thanks for the kind words regarding my photos. This was one of the first recipes I posted on Kitchen Cents back in 2016. 🙂

    • Hi, Jennette! I would guess it’s about 3 to 4 lbs of tomatoes. Hope this helps. I’d love to hear how you liked this soup once you make it. It’s one of my summer favorites! Thanks for stopping by.

  3. Question. This looks delicious. I have a ton of tomatoes and I would like to make this and freeze it. Should I prepare it and then freeze it before adding the cream and cheese? Then add those right before we serve it? Thanks.

    • Hi, Jenna! Thanks for stopping by. This soup is great for freezing. I’ve frozen this soup after it was fully prepared. It tasted great but for a fresher taste I would leave the dairy out if you know you will be freezing it then add it when you reheat. Good luck with those tomatoes. 🙂

    • Hi Abbe! Thanks for stopping by. Depending on if you will be serving this soup with something else (like toast or grilled cheese sandwiches) and if you thin it down with chicken stock, it will make 4-6 servings. It’s delicious! I hope you enjoy it as much as we do.

  4. I love this roasted tomato soup! I would like to pressure can my soup. Do you know if I should fully prepare the soup or leave out the cheese and add before eating?

    • To be honest, I’m not sure. If I were to can it I would leave out the cheese and cream to be safe then add it in before eating. I’d love to hear how it goes with canning it. ? Thanks for stopping by!

  5. This soup was so delicious, thank you for the great recipe! I pureed the basil with some chicken stock before adding it to the soup, so I probably used 1 cup of stock total. The consistency was perfect! My tomato soup-loving husband raved about how good this soup was.

  6. Just made this today with homegrown tomatoes and it turned out great! I used an immersion blender which was so easy! I added one cup of chicken broth and about one cup of half and half. Going to freeze it!

    • Ooooh! I love it! Thanks for sharing your experience. We are making this recipe this week too (after we have a few more tomatoes come on in the garden. Happy cooking!

  7. Hello there. I was wondering about the seeds from cherry tomatoes. I used them but when removing the skin these ones had a tonne of seeds…..it was too thick to strain. Just curious. Love live live this recipe though

    • So glad to here you love this recipe as much as us. If I have time I removed the skin from all the tomatoes but if I don’t have the time, I just blend the skin right in. As for the seeds. I leave them. You can try to strain them through a large strainer but you are right, the mixture is usually too thick. I hope this helps.

  8. Have you or anyone else canned this soup? I’ve made it twice now. Absolutely LOVE it! Froze the first batch in freezer bags and hope it’s ok when I thaw and use it. Was hoping to can this last batch.

    • I have not canned this soup recipe but I have froze it. When I’ve froze it, I omit the dairy (milk/cream and cheese) as these don’t reheat well. When I’m ready to use the frozen soup, I reheat, add the cream and cheese and voila! Ready to each. If you choose to can it I would love to hear about your experience.


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