There’s nothing like a pot of homemade tomato basil soup simmering away in the kitchen. This roasted version is rich, velvety, and full of deep caramelized flavor thanks to slow-roasted Roma tomatoes, sweet onions, and an entire head of garlic that turns soft and buttery in the oven.
It’s simple, wholesome, and way better than anything from a can — especially when you pair it with a melty mozzarella grilled cheese on toasted sourdough. This is comfort food done right.
Before You Get Started
A few quick tips to make your soup extra delicious:
- Use ripe Roma tomatoes for the sweetest flavor.
- Don’t skip roasting the garlic — it’s what gives the soup its richness.
- Blend carefully and add broth slowly so you control the consistency.
- Fresh basil at the end brightens everything up.
What You Need to Make Roasted Tomato Basil Soup
Ingredients
- Roma tomatoes
- Cherry tomatoes
- Vidalia onion
- Whole garlic head
- Olive oil
- Salt
- Black pepper
- Italian seasoning
- Fresh herbs (basil, thyme, oregano)
- Vegetable broth
- Fresh basil leaves
Equipment
- Baking dish
- Blender or immersion blender
- Cutting board + knife
- Measuring cup
- Large spoon
How to Make Roasted Tomato Basil Soup
1. Roast the Vegetables
Add the halved Roma tomatoes, cherry tomatoes, diced onion, whole garlic head, and herbs to a baking dish. Drizzle with olive oil and season generously. Roast until the tomatoes are blistered and the garlic is golden.
2. Blend Everything Together
Squeeze the roasted garlic out of its skin and add it to a blender with the roasted tomatoes, onion, herbs, and vegetable broth. Add fresh basil leaves.
3. Adjust the Texture
Blend until smooth and creamy. Add extra broth if you prefer a thinner soup.
4. Serve & Enjoy
Ladle into bowls and serve hot. Finish with a drizzle of olive oil, shaved Parmesan, or a splash of cream.
Serving Suggestions
This soup shines next to:
- Mozzarella grilled cheese on sourdough
- Toasted baguette slices
- Garlic butter croutons
- A simple green salad
The roasted tomato flavor pairs perfectly with anything cheesy or crunchy.
Frequently Asked Questions
Can I use canned tomatoes?
Fresh roasted tomatoes taste best, but canned San Marzano tomatoes will work in a pinch — just skip the roasting and sauté everything instead.
Can I freeze this soup?
Yes! This soup freezes beautifully for up to 3 months. Store in airtight containers and thaw in the fridge overnight.
Is this soup vegan?
It’s naturally vegan — just skip any cream added at the end.
Can I add cream?
Absolutely. A splash of heavy cream or coconut milk makes it extra silky.
Do I have to peel the tomatoes?
Nope! Roasting softens the skins, and blending makes everything smooth.
Roasted Tomato Basil Soup
Ingredients
Method
- Heat your oven to 400°F (205°C).
- In a baking dish, layer the Roma and cherry tomatoes, diced onion, and the head of garlic (cut side up) in the center. Scatter the fresh herbs around.
- Drizzle generously with olive oil and sprinkle with salt, pepper, and Italian seasoning.
- Roast uncovered for 35–45 minutes, until the tomatoes are blistered and soft and the garlic is golden and fragrant.
- Allow everything to cool just enough to handle. Squeeze the roasted garlic cloves from their skins into a blender. Add the roasted tomatoes, onion, herbs, and 1 cup of vegetable broth along with a few fresh basil leaves.
- Blend until creamy. For a thinner soup, add more broth to reach your desired consistency.
- Pour into bowls and serve hot. Drizzle with a touch of olive oil or a splash of cream if desired.