Creamy Roasted Tomato Basil Soup – A Cozy Classic With a Gourmet Twist

If you’re craving comfort in a bowl, Creamy Roasted Tomato Basil Soup is your answer. With a velvety texture, deeply roasted tomato flavor, and the freshness of torn basil, this soup brings a luxurious upgrade to the classic tomato soup we all know and love. Whether you’re seeking a cozy meal on a chilly night, a meatless Monday option, or simply a way to use up a bounty of ripe tomatoes, this recipe is for you.

This recipe isn’t just your average soup—it’s an elevated version thanks to the roasted tomatoes, fresh herbs, and creamy consistency that comes from a surprising ingredient: potatoes. It’s easy to make, wholesome, vegetarian-friendly, and completely satisfying. Pair it with grilled cheese, cheesy garlic bread, or a simple green salad, and you’ve got a meal that feels as good as it tastes.

Why You’ll Love This Tomato Basil Soup

This soup is perfect for:

• Vegetarians and veggie lovers: No cream or dairy needed, but you can always add a swirl of heavy cream for extra richness.

• Meal preppers: Make a big batch and enjoy throughout the week.

• Busy home cooks: It’s easy enough for weeknights but fancy enough for guests.

• Gluten-free foodies: Naturally gluten-free and adaptable.

The roasting step adds incredible depth of flavor, intensifying the sweetness and smokiness of the tomatoes and garlic, while the potato brings a creamy texture without the need for dairy. Plus, the basil adds a bright, herbal lift that cuts through the richness beautifully.

Ingredients You’ll Need

Fresh Ingredients

• 2 ½ pounds Roma tomatoes, halved lengthwise

• 1 ¼ pounds grape or cherry tomatoes, halved

• 8 garlic cloves, peeled and smashed

• 1 large yellow onion, chopped (optional but adds flavor)

• 1 red bell pepper, deseeded and diced

• 1 potato, peeled and diced

• 2 cups fresh basil leaves, torn (reserve some for garnish)

Pantry Staples

• 3 tablespoons olive oil

• 3 tablespoons tomato paste

• 4 cups vegetable broth

• Salt and ground black pepper, to taste

Optional for Serving:

• Shaved Parmesan cheese

• Cheesy garlic bread or grilled cheese sandwiches

Kitchen Equipment Needed

• Large baking tray

• Medium pot or saucepan

• Knife and cutting board

• Wooden spoon or spatula

• Stick blender or countertop blender

• Strainer or colander (optional for extra smoothness)

• Ladle and serving bowls

Step-by-Step Instructions

1. Roast the Tomatoes and Garlic

Preheat your oven to 430°F (220°C). Spread Roma and grape tomatoes, cut-side up, along with smashed garlic on a baking tray. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 25 minutes until soft and charred on top. This step enhances sweetness and umami.

2. Sauté the Vegetables

While your tomatoes roast, heat 1 tablespoon olive oil in a pot over medium-high heat. Add onion, red bell pepper, and diced potato. Sauté for 6–7 minutes until onion is soft and the potato starts to crisp around the edges.

3. Build the Soup Base

Stir in 3 tablespoons tomato paste for concentrated tomato flavor. Pour in 4 cups vegetable broth, season with a pinch more salt, then cover and bring to a boil. Lower heat and simmer for 15 minutes, until the potato is fork-tender.

4. Combine and Blend

Add the roasted tomatoes, garlic, and 2 cups torn basil to the soup. Simmer for another 2 minutes until basil softens. Use a stick blender (or transfer to a countertop blender in batches) to blend until smooth.

5. Serve and Garnish

Ladle into bowls and top with extra basil, shaved Parmesan, or even a swirl of cream if desired. Serve with crusty garlic bread or grilled cheese for the ultimate cozy experience.

Recipe Tips & Variations

Tomato Tips:

• Use in-season tomatoes for the best flavor. Roma tomatoes are ideal for roasting due to their low moisture content.

• Don’t skip roasting – it intensifies flavor and removes excess water from the tomatoes.

Creaminess Boosters:

• The potato naturally thickens the soup. If you like it even creamier, add a splash of heavy cream, coconut milk, or cashew cream.

• Want it chunkier? Pulse the soup just a few times and leave small bits for texture.

Ingredient Swaps:

• No fresh tomatoes? Use canned whole tomatoes, but roast them in a skillet first with garlic for added depth.

• No red bell pepper? Try roasted red peppers from a jar or add a carrot for a touch of sweetness.

Make It Spicy:

Add a pinch of red pepper flakes or a dash of hot sauce if you love a kick of heat.

Storage & Reheating Instructions

This soup stores beautifully, making it perfect for leftovers or meal prep.

• Refrigerator: Store in an airtight container for up to 4–5 days.

• Freezer: Let cool completely, then freeze for up to 3 months. Use freezer-safe containers or bags. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it’s too thick.

Pairings to Elevate the Meal

Bread:

• Grilled cheese sandwich

• Garlic knots

• Sourdough toast with olive oil

Salads:

• Arugula salad with lemon vinaigrette

• Caprese salad

• Caesar salad

Drinks:

• A glass of Pinot Noir or a crisp white like Sauvignon Blanc

• Sparkling water with lemon

• A warm chai latte on chilly days

Frequently Asked Questions (FAQ)

Can I use dried basil instead of fresh?

Fresh basil gives a brighter, more vibrant flavor. If you must use dried, reduce the amount to 1–2 teaspoons and add earlier during the cooking stage.

Can I make this vegan?

Absolutely! This soup is naturally vegan—just skip the Parmesan cheese garnish or replace it with a vegan alternative.

How do I make this soup thicker?

The potato does a great job, but for an even thicker texture, you can blend in a second potato or a handful of cooked white beans.

Can I roast everything together to save time?

Yes! You can roast the onion and bell pepper with the tomatoes if your tray has space. Just make sure everything has room to caramelize instead of steaming.

Final Thoughts

Whether you’re nourishing your body on a cold day or looking for a delicious way to impress guests, this Creamy Roasted Tomato Basil Soup delivers every time. Its depth of flavor, creamy texture, and aromatic basil notes make it a standout dish with minimal effort.

If you try this recipe, I’d love to hear about it! Leave a comment below, share it on your favorite social media, and be sure to subscribe to the blog so you never miss a comforting, flavor-packed recipe.

Until next time—happy cooking and stay cozy!