Creamy Roasted Tomato Basil Soup
Creamy Roasted Tomato Basil Soup that's a rich, creamy, herb-filled tomato-based soup full of roasted fresh tomatoes and garlic.
Ingredients
- 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
Instructions
- 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.
- Roast tomatoes, onions, and garlic at 400 degrees for 25-35 minutes until tomato skins and onion edges begin to blacken.
- Once roasted, pull tomato skins off. They should slip right off.
- Blend tomatoes, onions, and garlic in blender (I absolutely love my Blendtec) or using an immersion blender until pureed.
- Pour into stock pot and simmer on low while preparing basil.
- Place basil in blender and puree. Add to simmering tomato base.
- Add sugar (1 teaspoon at a time) until desired flavor is reached.
- Add Parmesan cheese and cream.
- Add salt and pepper to taste.
- If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.
Notes
- 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: 1Amount Per Serving: Calories: 256Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 674mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 7g
What do you like to pair with your tomato soup?
Looking for other delicious soup recipes? Check out this rich Crockpot French Onion Soup or this hearty Slow Cooker Rosemary Beef Stew.
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*This post was sponsored by BlendTec but all opinions here are my own. I only support/promote products I love and think you enjoy too.
OP: 12.13.16 Updated: 8.27.20
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.
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.
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.
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
Hi Beth! Glad to hear you enjoyed this recipe. Garden tomatoes and veggies are amazing in this soup! Have a great day!
The best tomato soup I’ve ever had straight from my garden tomatoes, garlic, onion and basil.
No cream needed. DELICIOUS!!!!
Thanks for trying this recipe. We made it yesterday. So good and I’m happy to hear you enjoyed it too! <3
Delicious! Didn’t need any sugar in the soup cause the tomatoes were so ripe and sweet already! So good! It’s a keeper!
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!
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!
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!
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.
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/
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
Or, Cannelini beans…
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!
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?
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.
How many servings does this make?
Hi, Mike! That’s a fabulous idea and it adds protein. I’m going to have to try that. Thanks for sharing!
That sounds delishes, I thicken mine by pureeing kidney beans, you really don’t taste it
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. 🙂
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, 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.
this looks great. i’m excited to try it. About how many pounds of tomatoes do you think is in 7-8 large tomatoes?
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. 🙂
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.
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.
Any suggestions for substitutions for the cream and cheese?
Thank you!
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! 🙂
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!