A Spicy Perspective

Creamy Roasted Tomato Soup with Basil

Creamy Roasted Tomato Soup with Basil – This creamy tomato soup recipe features roasted tomatoes, fresh basil, and heavy cream for an incredibly rich and satisfying flavor. It’s easy to make ahead and delicious to enjoy throughout the week!

how to make creamy roasted tomato soup

Tomato soup is one of those comfort foods that I could eat any time of year. It doesn’t matter if it’s hot or cold outside, a winter night or summer afternoon, there is just something about bright, zesty tomato soup that I find absolutely irresistible.

Typically, there are two main types of tomato soup: one made with fresh tomatoes and basil, the other with roasted tomatoes and heavy cream.

After years of switching back and forth between these two variations, I finally decided it was time to try a bold combination with my favorite elements of both soups.

Folks, this Creamy Roasted Tomato Soup with Basil recipe is way overdue yet still so worth the wait.

creamy roasted tomato soup with basil

The Best Creamy Tomato Soup with Basil Recipe

I love the deeply sweet, smoky essence of roasted tomatoes, onions, and garlic in classic roasted tomato soup. Roasting all of the veggies beforehand (not just the tomatoes) helps to bring all of the best attributes right to the forefront.

Lighter, vibrant tomato and basil soup features delightful pops of freshness, which wonderfully compliment the flavorful roasted vegetables. These two recipes are a match made in tomato heaven!

The soup then is taken to a whole new level of rich, creamy perfection with the addition of heavy cream. This recipe has just the right amount to achieve the most delightfully smooth texture without making the soup too heavy. If there is such a thing.

Seriously, why did I not come up with this recipe sooner?

how to make the creamiest tomato soup with roasted tomatoes and basil

What Ingredients You Need

This is a great recipe for using an abundance of garden fresh tomatoes, yet overall requires only a handful of wholesome items.

Here are the ingredients in our Creamy Roasted Tomato Soup with Basil:

  • Plum or roma tomatoes
  • Sweet onion
  • Garlic
  • Olive oil
  • Vegetable broth
  • Seasonings – bay leaf, rosemary, paprika, and basil
  • Heavy cream
  • Sugar – optional, as needed
  • Salt and pepper
tomatoes garlic onion

How to Make Creamy Roasted Tomato Basil Soup

1. First, roast the veggies. Preheat the oven to 425 degrees F and set out a large rimmed baking sheet.

2. Next, prepare the tomatoes, onion, and garlic. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet and drizzle with generously with olive oil, salt and pepper.

3. Roast in the oven until the tomatoes are very soft and the onions are crispy around the edges.

roasted tomatoes, roasted garlic, roasted onion

4. Carefully remove the papery charred onion skins, and garlic skins, and transfer the roasted produce to a blender. Add the juices from the baking sheet, cover and puree until smooth.

NOTE: Hot items in the blender can pop the top off, due to extra pressure. Place a dish towel over the blender lid to be safe.

homemade roasted tomato soup

Get the Complete (Printable) Roasted Tomato Basil Soup Recipe Below. Enjoy!

how to make the creamiest homemade roasted tomato soup

5. To a large pot set on medium heat, add the tomato puree, vegetable broth, bay leaf, rosemary, and smoked paprika. Simmer uncovered for 20 minutes, stirring occasionally.

6. Use tongs to remove the rosemary and bay leaf.

heavy cream for the creamiest roasted tomato soup recipe

7. Lastly, stir in the heavy cream and chopped fresh basil. Taste, and salt and pepper as needed. If the soup tastes too acidic, stir in a spoonful of sugar.

rich and robust creamy tomato soup with roasted tomatoes

Enjoy this creamy tomato soup as a light(ish) dinner alongside a refreshing salad, like Lt. Dan’s Steakhouse Salad or this Crunchy Kale Caesar Salad.

On a chillier night, or for a heartier lunch, try a warm cup of tomato basil soup with a Perfect Grilled Cheese for some serious comfort food goodness.

And our copycat Red Lobster Cheddar Bay Biscuits would be absolutely divine dunked in a bowl of this rich, silky smooth tomato soup, or try it with our ultimate Easy Garlic Bread Recipe.

creamy roasted tomato soup recipe that is easy and perfect for meal prep

Do Leftovers of this Soup Keep Well?

Yes! The flavors actually become even more robust as this soup sits. It can be kept in an airtight container in the fridge for up to 4 days.

Because of the heavy cream, I do not recommend freezing.

Can I Make a Vegan Creamy Tomato Soup with Basil?

It’s easy to make this a vegan tomato soup recipe! Replace the heavy cream with vegan cashew cream for the creamiest soup with little change to the original flavor.

Is This Recipe Paleo and/or Keto?

Why yes, this Roasted Tomato Basil Soup recipe is keto-friendly and low carb as-is!

To make paleo, simply swap the heavy cream for canned unsweeted coconut milk.

the best roasted tomato soup with basil, rich and creamy tomato soup

Looking for More Savory Soup Recipes?

Creamy Roasted Tomato Soup with Basil

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Roasted Tomato Basil Soup – This easy recipe features roasted tomatoes, fresh basil, and heavy cream for a rich and creamy tomato soup.
Servings: 4 people

Ingredients

Instructions

  • Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
  • Cut the tomatoes in half. Cut the onion into large wedges (peels on to protect the underside.) Then cut off the top of the head of garlic so that all the cloves are exposed. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet. Drizzle with olive oil and salt and pepper liberally.
  • Roast in the oven for 35-45 minutes, until the tomatoes are very soft and the onions are crispy around the edges.
  • Carefully remove the papery charred onion skins, and garlic skins. Use tongs to move the roasted produce to the blender. Add the juices. Cover and puree until smooth. (NOTE: Hot items in the blender can pop the top off, due to extra pressure. Place a dish towel over the blender lid to be safe.)
  • Set a 5-6 quart pot over medium heat. Add the tomato puree, vegetable broth, bay leaf, rosemary, and smoked paprika. Bring to a simmer, and simmer uncovered for 20 minutes, stirring occasionally.
  • Use tongs to remove the rosemary and bay leaf. (If you don’t like the texture of cooked rosemary leaves, you can puree the soup base again.)
  • Stir in the heavy cream and chopped basil. Taste, then salt and pepper as needed. If the soup tastes too acidic, stir in 1 tablespoon sugar. Serve warm.

Notes

When tomatoes are out of season, they are often more acidic than sweet. If needed, add a little sugar to the soup to balance the flavor.

Nutrition

Serving: 1.5cups, Calories: 309kcal, Carbohydrates: 27g, Protein: 4g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 943mg, Potassium: 938mg, Fiber: 5g, Sugar: 18g, Vitamin A: 4080IU, Vitamin C: 51mg, Calcium: 73mg, Iron: 1mg
Course: Soup
Cuisine: American, Italian

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3 comments on “Creamy Roasted Tomato Soup with Basil”

  1. It was so good and really tasty! Everyone at my house loved it!

  2. I want to dip my sandwich in this soup right now!

  3. This is going to be made in the next few weeks, if not this week! My godness