Roast Tomato & Basil Soup

This tomato basil soup recipe is so easy to throw together and delivers a rich, silky soup filled with flavor. Add some crusty bread or a grilled cheese sandwich for a delicious fuss-free meal.

Roast Tomato & Basil soup

Ingredients Needed

  • Extra-virgin olive oil.
  • Balsamic vinegar.
  • Canned whole tomatoes. Ripe fresh tomatoes (Roma tomatoes, plum tomatoes, etc) can be used when in season but canned tomatoes make a great alternative, year round.
  • Onion.
  • Fresh garlic cloves.
  • Fresh basil.
  • Tomato paste.
  • Soy sauce. Soy sauce might not be a traditional ingredient in tomato soup but the rich, umami flavor it adds is simply delicious.
  • Vegetable broth/stock. Chicken broth can also be used.
  • Heavy cream.
  • Salt, black pepper and sugar.

How to make tomato basil soup

Roast the tomatoes with olive oil, balsamic vinegar, a handful of fresh basil and a generous pinch of salt, sugar and black pepper until caramelized. In the meantime, sauté the onion and garlic in a large pot or Dutch oven set over medium-high heat until soft and translucent. Once roasted, add the tomatoes, tomato paste, soy sauce and broth to the pot then allow to simmer for 10 minutes. Blend the soup in a blender in batches or with an immersion blender until smooth, stir in the cream and season to taste with salt and black pepper. Serve the soup in bowls with fresh basil leaves and crusty bread.

Roast Tomato & Basil Soup

What to serve with tomato basil soup

I always love crusty bread with soup but focaccia or fluffy dinner rolls will also be delicious. A grilled cheese sandwich (or grilled cheese croutons!) is a match made in heaven served with tomato soup. I also love mixing it up and serving corn bread or beer bread with soups.

Can I make this ahead?

Soup freezes very well and this recipe is no different. Allow the soup to come to room temperature then transfer to freezer-safe containers and freeze for up to 3 months. Allow to thaw overnight in the fridge before reheating and serving. Leftover soup can be kept in an airtight container in the refrigerator for up to 3 days.


How do you thicken tomato basil soup?

You shouldn’t need to add any thickener like flour or cornstarch to tomato soup to thicken it. The tomatoes will add body to the soup as long as you don’t add too much stock/broth. If your soup is too thin, whisk in a few tablespoons of cornstarch slurry and allow to simmer until thickened. Adding other vegetables like carrots and potato will also thicken your soup without the need for flour.

How to make soup creamier?

A splash of heavy cream is always a delicious addition to soup but if you want a dairy-free version, adding vegetables like potatoes or cauliflower will give you a creamy result once blended.

How can I deepen my soup flavor?

By adding aromatics like onion, celery and garlic and fresh herbs, your soup will be filled with flavor and depth. Dried oregano and thyme are also delicious with tomato soup. A splash of soy sauce and balsamic vinegar will also add tons of flavor.

Roast Tomato & Basil soup

Tomato soup recipes

Tomato Basil Soup

Roasted Tomato Basil Soup

This tomato basil soup recipe is so easy to throw together and delivers a rich, silky soup filled with flavor.
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Course: Dinner
Cuisine: American
Keyword: Tomato basil soup, tomato basil soup recipe, tomato soup with basil
Prep Time: 10 minutes
Cook Time: 40 minutes
Calories: 263kcal
Author: Alida Ryder
Servings: 4


  • 800 g (28oz) whole peeled tomatoes
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 2 tsp salt
  • 2 red onions finely chopped
  • 2 garlic cloves finely chopped
  • 2 tsp tomato paste
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 6 cups vegetable broth chicken stock can also be used
  • ½ cup heavy cream
  • salt and black pepper to taste
  • fresh basil leaves to serve


  • Pre-heat the oven to 200°C/400°F.
  • Place the tomatoes and all their juices in a roasting tray and add the Balsamic, olive oil, sugar and salt. Add a handful of fresh basil leaves. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelizing slightly.
  • In a large pot set over medium-high heat, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and fry for another minute.
  • Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to combine all the ingredients and pour in the stock.
  • Lower the heat and cover the pot. Allow to simmer for 10 minutes.
  • Remove the pot from the heat and blend the soup.
  • Add the cream and season to taste.
  • Serve with fresh basil leaves and crusty bread.


Calories: 263kcal | Carbohydrates: 27g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 3400mg | Potassium: 550mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1334IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 3mg

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  1. We looooved this soup! Made a huge batch to freeze using Better than Boullion instead of stock. We intended to add the necessary water later but loved the taste so much without all of the extra liquid that we skipped it. Now, I just thaw out a bag of it and stir the cream into the reheated soup! perfection! thank you so much!!!

  2. Ok so I made this the other night and it is just oh so good! I just had a couple questions. Do you use the fresh basil only as a garnish or do you add it in somewhere during the cooking process? Also, I hated not using the sauce from the roasting. Do you ever hold back some of the broth and use this instead? Or do you use it in another dish possibly? I still have some left over from last time. 🙂

    Thanks for the recipe! Love it!

    1. Hollie, I use the basil fresh as I prefer this but you could add a handful of leaves before blending the soup. As for the liquid, I always add it to the soup as this adds incredible depth and flavour to the soup. So glad you liked it!

    1. Sami, I would suggest you follow the recipe exactly as is and just replace the canned tomatoes. Roast the fresh tomatoes just the same as you would the canned ones. Let me know how it turns out!

  3. I just finished making this recipe and it tastes delicious…but it is definitely does not look like your pictures! It is way more watery than your pictures show and a bit chunkier. Do you remove the tomatoes after you let them simmer with the rest of the soup? I didn’t remove mine but I did try using a mixer to blend them in better after it simmered for 10 minutes. It still tastes great but think I will try to figure out why it’s so thin yet chunky for next time!

    1. Hi Jill. The chunkiness can only be because it was not blended enough. If you would like to get it even smoother, you can always pass it through a sieve. As for the wateryness, perhaps allow it to simmer uncovered until it has reduced to your preference. I hope this helps. 🙂

  4. Thanks for this recipe! It turned out great! I tweaked it a little…One, I did not have tomato paste. Two, I added the tomatoes after baking to the onions and garlic and kept the juice back. Which I then added 3 T. of flour to thicken it up before adding to the stock. After emulsifying, I proceeded to have 3 bowls of it. My 4 yo even liked it. Thanks for posting to Pinterest!!

  5. Hi Ally
    Sound fab….but I was surprised at the choice of tinned tomatoes here. Do they roast as well as regular tomatoes? What would this be like with roasted cherry or regular tomatoes and perhaps a handful of sun-dried tomatoes thrown in too? I no longer live in SA and I am pretty sure we don’t get whole tinned tomatoes here….they are all chopped. Thanks!

    1. Lisa : I really love using tinned tomatoes. I feel like it’s a consistent way of getting juicy, ripe red tomatoes. If you have really red and ripe tomatoes, then I would suggest you blanch the tomatoes first, remove the skins and then roast them. Cherry tomatoes wouldn’t work as you would need to peel them and that would be quite a mission.

  6. So i made this the other day for the non-book Book Club ladies… It was so delicious!! Not a drop left of it! Felt so proud of myself 🙂
    Mine turned out a bit running, so had to add a bit of Maizena, is this normal, or did i go wrong somewhere?
    Going home to make another batch of it tonight, i cannot have enough of it!!

    1. Monica, so glad you liked it. Next time, add less chicken stock, then it won’t be so runny. I remove the tomatoes almost entirely from the cooking liquid, blitz it and then see the consistency. You can always thin it out later.

  7. Wooooow! Thanks for sharing this recipe. Your pictures are beautiful and tempting. So, I had to make this for lunch today. DELICIOUS!! The addition of the balsamic vinigar adds great flavor contrast! Absolutly loved this!!

  8. Tomato soup seems to be in the air right now! made a roast tomato and barley soup a couple of weeks ago, that was just divine! This looks like a lovely variation, that I’ll need to try… and soon!

  9. Oh Yipee !! This winter i have been on the hunt for the perfect tomato soup. I’ve tried out 3 different recipes so far, and have to agree with you that i felt like i just needed to add spaghetti to my “marinara sauce”…
    Can’t wait to try this out, Balsamic vinegar and soy sauce! Genius!!

  10. OH MY GLORY!!!

    Not only is the thought of soup devine, but then you TEASE us with such BEAUTIFUL photos of rich red flavourful tomatoes, bright green yummy basil and fresh crusty french looking bread… What a taste tensation, my mouth is watering!
    Gonna have to attempt this one on the week end! Cant believe i have to wait that long!! will have to settle for woolies packet soup!

    1. Thanx Mands! 😉 Why don’t you roast the tomatoes tonight and make the soup tomorrow night? Only takes 10 minutes once the tomatoes are roasted! 😉