Summer is in full swing and so are the fresh tomatoes which are perfect for this Creamy Roasted Tomato Basil Soup. The ultimate comfort food especially when you pair it with a hot grilled cheese.
Whether it’s enjoyed with a slice of cheesy garlic toast, a nice melt-y grill cheese sandwich or all by its self, this 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 tomato soup full of 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 here–>
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!
Start by rinsing and cutting the tomatoes in half (or leave whole if they are cherry tomatoes). Give each tomato half a little squeeze over your sink or garbage to seed it. Place tomatoes cut side down on a cookie sheet. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. They are ready for the oven.
Here’s how the smaller tomatoes look before and after roasting.
Next, quarter the onions and separate the garlic cloves. I would recommend leaving the cloves in their skin until after roasting to keep in some of the moisture. Drizzle the onions with olive oil and sprinkle with salt and pepper. Roast onions, garlic and tomatoes at 400 degrees for 25-35 minutes until onions edges and tomato skins begin to blacken.
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.
Now it’s blender time or immersion blending time (if you have one). Blend tomatoes, onions, and garlic until smooth. If you prefer chunkier tomato soup, feel free to pulse until the desired consistency is met. Pour into your stock pot. Simmer.
While the tomato base is simmering, blend fresh basil until smooth. Add to the simmering tomato base.
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). You can always add more seasoning and sugar but you can’t take it away. Also, another note on the salt, right before finishing the soup, grated Parmesan cheese will be added which is salty in nature.
Lastly, add the grated Parmesan cheese and cream.
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!
An added bonus with this soup, it’s freezer friendly! So, if you’re like me and end up with leftovers, freeze it for a quick and easy meal later.
Need a quick dessert to go with your tomato soup? Try one of these:
Looking for other delicious soup recipes? Check out this rich Crockpot French Onion Soup or this hearty Slow Cooker Rosemary Beef Stew.
*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.
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.
YAAAAS! I love hearing this. It’s a summer and fall favorite in my house and I’m so happy to hear you guys enjoyed it too. Happy cooking!
Hi, I’m trying the soup now and wondering if I need to add the broth or water? I didn’t see it in the video
Hi Zaruhi! Thanks for stopping by. For a thicker soup you can omit the broth/water. To thin the soup I like to add broth (it adds flavor while thinning the soup) but you can use water if you don’t have any broth. You can find the full printable recipe here –> https://kitchencents.com/creamy-roasted-tomato-basil-soup/2/
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!
How many servings does this make?
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.
That sounds delishes, I thicken mine by pureeing kidney beans, you really don’t taste it
Hi, Mike! That’s a fabulous idea and it adds protein. I’m going to have to try that. Thanks for sharing!
Or, Cannelini beans…
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. 🙂
this looks great. i’m excited to try it. About how many pounds of tomatoes do you think is in 7-8 large tomatoes?
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.
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. 🙂
Any suggestions for substitutions for the cream and cheese?
Thank you!
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.
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! 🙂