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The Ultimate Creamy Roasted Tomato Basil Soup (Easy 40-Minute Recipe)

A close-up of a white bowl filled with rich, orange tomato basil soup, topped with a swirl of cream and fresh chiffonade basil.
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You can make this rich, velvety tomato basil soup using fresh roasted tomatoes and basil. It is a simple, comforting classic ready in under 45 minutes, perfect for pairing with grilled cheese.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or substitute for a lighter version)
  • 1 cup fresh basil leaves, packed
  • 1 tablespoon butter (optional, for richness)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
  4. Remove from the oven. Squeeze the roasted garlic out of its skins into a large pot or Dutch oven. Add the roasted tomatoes and onions.
  5. Pour in the vegetable broth. Bring the mixture to a simmer over medium heat. Simmer for 10 minutes to let the flavors combine.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until velvety.
  7. Return the soup to low heat. Stir in the heavy cream and the butter, if using. Heat through gently; do not boil after adding the cream.
  8. Stir in the fresh basil leaves during the last minute of heating. Blend briefly again if you prefer a less chunky texture, or leave whole for more visual appeal.
  9. Taste and adjust salt and pepper as needed. Serve this homemade comfort soup hot, perhaps with your favorite grilled cheese pairing.

Notes

  • For a Panera copycat version, add 1/4 cup of grated Parmesan cheese along with the cream for extra depth.
  • If you want a vegan tomato basil soup option, substitute the heavy cream with 1/2 cup of full-fat coconut milk or cashew cream.
  • Roasting the tomatoes is key to developing the deep, sweet flavor that makes this the best tomato soup.

Nutrition

Find it online: https://cookingbyfelix.com/creamy-roasted-tomato-basil-soup-easy/