If there’s one soup I could eat year-round, it’s this roasted tomato basil soup recipe. It’s cozy, rich in flavor, and so much easier to make than you’d think. Everything roasts on one sheet pan, then gets blended into the creamiest, coziest soup. No peeling tomatoes. No fancy ingredients. Just fresh veggies, herbs, and a solid roasting session in the oven.
This is the kind of soup I make when I want something comforting but low-effort. If you’ve got some peak-season tomatoes, a head of garlic, and a handful of fresh basil, you’re halfway there.
Why You’ll Love This Roasted Tomato Basil Soup Recipe
This roasted tomato and basil soup is everything I love about homemade soup: cozy, customizable, and made with real, fresh ingredients.
Here’s why it’s a favorite:
- No stovetop simmering required
- Easy cleanup – everything roasts on one pan (except the garlic)
- Naturally vegan and gluten-free
- Perfect for freezing or meal prep
- Made from scratch, but simple enough for a weeknight
Want more cozy soup ideas? Check out these reader favorites:
- Butternut Squash Soup with Roasted Garlic
- Roasted Tomato Vegetable Soup
- Sardinian Longevity Soup
- Easy Roasted Garlic Tomato Pasta Recipe
- All Soup Recipes
Ingredients You’ll Need
What You’ll Need
Vegetables to Roast:
- 3 pounds fresh tomatoes (any variety)
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 to 3 heads of garlic (slice the tops off to expose the cloves)
- Olive oil, for roasting
- Salt and pepper to taste
For the Soup:
- 28 oz can of whole or crushed tomatoes
- 2 cups chicken stock (or vegetable broth to keep it vegetarian)
- 2 cups fresh basil leaves (loosely packed)
- Optional: heavy cream or coconut milk for swirling
- Garnish: more basil, olive oil, Parmesan (optional)
How to Make Roasted Tomato and Basil Soup
1. Roast the Vegetables
- Preheat oven to 425°F.
- Arrange tomatoes, onion, carrots, and garlic heads on a large baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper.
- Roast for 50 minutes, or until the vegetables are soft and lightly caramelized.
- Tip: Roast the garlic in its own foil packet for deeper flavor and to prevent burning.
2. Blend the Soup
- Squeeze the roasted garlic cloves out of their skins.
- Add the roasted vegetables and garlic to a blender or food processor.
- Add the canned tomatoes and blend until smooth (work in batches if needed).
3. Finish and Serve
- Pour the blended mixture into a large pot over medium heat.
- Stir in the chicken stock and bring to a gentle simmer.
- Add fresh basil and blend again if needed (or use an immersion blender).
- Taste and adjust seasoning. Swirl in cream or garnish with Parmesan, basil, or olive oil.
Tips for Best Flavor
- Use ripe tomatoes. They roast sweeter and richer.
- Roast the garlic separately. Keeping it in foil helps caramelize it without burning.
- Blend until smooth. For a creamy texture, take your time blending in batches or use an immersion blender.
- Add cream at the end. If using, swirl in right before serving.
Serving Suggestions
- Grilled cheese or crusty sourdough bread
- Topped with crunchy croutons or shaved Parmesan
- Serve with a salad for a light lunch or dinner
Roasted Tomato Basil Soup FAQs
Yes, but fresh roasted tomatoes give this soup its signature depth. If using canned, try fire-roasted.
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.
Yes! Blend in a splash of heavy cream or coconut milk for a richer version.
Roasted Tomato Basil Soup Recipe
Ingredients
- 3 pounds fresh tomatoes any variety
- 1 large onion quartered
- 2 carrots roughly chopped
- 2 to 3 heads of garlic slice the tops off to expose the cloves
- Olive oil for roasting
- Salt and pepper to taste
- 28 oz can of whole or crushed tomatoes
- 2 cups chicken stock or vegetable broth to keep it vegetarian
- 2 cups fresh basil leaves loosely packed
- Optional: heavy cream or coconut milk for swirling
- Garnish: more basil olive oil, Parmesan (optional)
Instructions
Roast the Vegetables
- Preheat oven to 425°F.
- Arrange tomatoes, onion, carrots, and garlic heads on a large baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper.
- Roast for 50 minutes, or until the vegetables are soft and lightly caramelized.
Blend the Soup
- Squeeze the roasted garlic cloves out of their skins.
- Add the roasted vegetables and garlic to a blender or food processor.
- Add the canned tomatoes and blend until smooth (work in batches if needed).
Finish and Serve
- Pour the blended mixture into a large pot over medium heat.
- Stir in the chicken stock and bring to a gentle simmer.
- Add fresh basil and blend again if needed (or use an immersion blender).
- Taste and adjust seasoning. Swirl in cream or garnish with Parmesan, basil, or olive oil.
Notes
- Use ripe tomatoes. They roast sweeter and richer.
- Roast the garlic separately. Keeping it in foil helps caramelize it without burning.
- Blend until smooth. For a creamy texture, take your time blending in batches or use an immersion blender.
- Add cream at the end. If using, swirl in right before serving.
This roasted tomato & basil soup is one of my favorite low-effort, high-flavor meals. Roasting everything brings out the natural sweetness in the tomatoes and garlic, and blending it all together makes it feel a little fancy with hardly any extra work.
Whether you serve it with grilled cheese, keep it light with a salad, or freeze a batch for later, this is one recipe you’ll come back to again and again.
