This roasted tomato basil soup is creamy, slightly sweet and packed with flavor from oven-roasted Roma tomatoes, caramelized onion, fresh basil and two whole heads of roasted garlic. Roasting everything first gives this homemade tomato basil soup a deep, cozy flavor you just cannot get from a can. It is mostly hands-off and so worth it.

It is the soup I crave all fall and winter, especially with a grilled cheese for dunking. Try it with my Caramelized Onion Grilled Cheese or Crispy Birria Grilled Cheese for the ultimate soup night.

Why You’ll Love This Roasted Tomato Basil Soup

Deep, roasty flavor from caramelized tomatoes, onion and garlic.
Mostly hands-off. The oven does the heavy lifting.
Silky and creamy with just a quarter cup of cream.
Freezer friendly for easy cozy dinners later.

Ingredients for Roasted Tomato Basil Soup

For Roasting

Ripe Roma tomatoes, a quartered yellow onion, two heads of garlic, olive oil, kosher salt, black pepper and fresh thyme.

For the Soup

Chicken or vegetable broth, a packed cup of fresh basil, a little honey and balsamic vinegar to balance the acidity, and heavy cream for richness.

For Topping

More fresh basil, grated Parmesan and a drizzle of olive oil.

Dietary note: This tomato basil soup is naturally gluten free. Use vegetable broth to make it vegetarian, and swap the cream for full-fat coconut milk and skip the Parmesan for a dairy-free version.

How to Make Roasted Tomato Basil Soup

Step 1: Prep the garlic

Preheat the oven to 425°F. Cut the top quarter to third off each head of garlic to expose the cloves, drizzle with 1/2 tablespoon olive oil and wrap in foil.

Step 2: Load the sheet pan

Spread the tomatoes and onion on a baking sheet, nestle in the thyme, drizzle with the remaining olive oil and season with salt and pepper. Add the wrapped garlic to the pan.

Step 3: Roast

Roast for 35 to 45 minutes, until the tomatoes are caramelized and the garlic is soft and golden.

Step 4: Build the soup

Remove the thyme stems. Squeeze the roasted garlic into a large pot, then add the roasted tomatoes and onion, broth, basil, honey and balsamic. Simmer gently for 5 to 10 minutes.

Step 5: Blend

Use an immersion blender to blend until completely smooth.

Step 6: Finish and serve

Stir in the heavy cream and simmer 2 to 3 more minutes. Taste and adjust with more honey or salt, then serve topped with basil, Parmesan and a drizzle of olive oil.

Carly’s Expert Tips

Use ripe tomatoes. The riper they are, the sweeter and richer the soup.
Let them caramelize. Those browned edges are where all the flavor lives.
Vent the blender. If using a regular blender, blend in batches with the lid cracked and covered with a towel.
Balance the acid. A little honey and balsamic make the tomato flavor taste rounder.

Make It Your Own

Spicy: Add red pepper flakes to the sheet pan.
Extra veggie: Roast a red bell pepper or carrot with the tomatoes.
Tomato basil tortellini soup: Simmer cheese tortellini in the finished soup.
Lighter: Skip the cream for a bright, brothy version.

Make-Ahead and Meal Prep: Make the whole batch up to 4 days ahead. It tastes even better the next day. Freeze it before adding the cream for the best texture, then stir in the cream as you reheat.

What to Serve With Roasted Tomato Basil Soup

Nothing beats this roasted tomato basil soup with a grilled cheese. Try my Caramelized Onion Grilled Cheese, a Turkey Cranberry Cheddar Sandwich or warm crusty bread for dipping.

Storing and Reheating

Store leftover soup in an airtight container in the fridge for up to 4 days.

Freeze for up to 3 months, ideally before adding the cream. Thaw overnight and reheat on the stove over medium heat.

What People Ask About Roasted Tomato Basil Soup

Can I use canned tomatoes for roasted tomato basil soup?

Fresh Roma tomatoes give you the best roasted flavor, but you can roast drained canned whole tomatoes in a pinch.

Do I need to peel the tomatoes?

No. The skins blend right into the soup. Strain it if you want it extra smooth.

Can I freeze tomato basil soup?

Yes. It freezes well for up to 3 months, especially if you add the cream after thawing.

How do I make tomato soup less acidic?

A little honey and balsamic vinegar, plus a splash of cream, mellow the acidity.

Can I make this soup without cream?

Yes. It is still silky from the roasted veggies. Add a little extra broth or olive oil instead.