Roasted plum tomatoes simmered with basil, garlic, onions, olive oil, and butter for a rich, cozy tomato soup.

I make this Roasted Tomato Basil Soup when I need something to slow the day down. Not fix it. Not impress anyone. Just slow it down. The first time I made it, I was half-convinced I didn’t have the patience to roast tomatoes. I remember thinking, Do I really need another pan? Another step? But I did it anyway, mostly because the tomatoes were already on the counter and I didn’t feel like changing course.

And then the oven kicked on. The smell started doing that thing—sweet, warm, a little earthy—and suddenly the extra step didn’t feel extra anymore. It felt right. This soup always reminds me of quiet afternoons, the kind where you put on an old playlist, maybe make a grilled cheese, and let dinner take its time. It’s not flashy. It doesn’t shout. It just shows up and does its job really well. Ever have a recipe like that?

Why you’ll Love this Roasted Tomato Basil Soup?

I’ve made a lot of tomato soups, and I still go back and forth on why this Roasted Tomato Basil Soup sticks. Part of it is definitely the roasted tomatoes. They add a depth that feels almost unfair compared to a quick stovetop version. There’s sweetness, sure—but also something deeper, almost cozy in a way that’s hard to explain without sounding dramatic.

Another part is the basil. There’s a lot of it, and I always hesitate for half a second before adding it all. Then I add it anyway. And it’s always the right call. This soup isn’t heavy, but it’s satisfying. It doesn’t feel like a shortcut. And depending on the day, I might blend it completely smooth… or leave it a little rustic because that feels comforting too. I don’t think there’s a wrong choice here.

Ingredient Notes

This Roasted Tomato Basil Soup works because the ingredients are simple and treated well. Nothing complicated. Nothing trying too hard.

• Plum Tomatoes – These are the heart of the soup. Roasting them brings out sweetness and concentrates flavor in a way simmering just can’t.
• Olive Oil – This isn’t the place for the dusty bottle in the back of the cabinet. Use one you actually like.
• Salt & Black Pepper – They seem basic, but they’re doing a lot of quiet heavy lifting here.
• Yellow Onions – Cooked until soft and just a little golden, they add balance and depth.
• Garlic – Plenty of it. It softens and sweetens as it cooks, no harshness here.
• Butter – Just enough to round things out and make the soup feel complete.
• Crushed Red Chili Flakes – Not spicy, just warm. Optional, but nice.
• Canned Plum Tomatoes – These give the soup body and consistency, especially if fresh tomatoes aren’t perfect.
• Fresh Basil – It looks like too much. It’s not. This is where the soup gets its soul.
• Fresh Thyme – Quiet and earthy, it supports everything without stealing attention.
• Chicken Stock or Water – Stock adds depth, water keeps it lighter. I switch depending on my mood.

How to Make Roasted Tomato Basil Soup?

1. This soup doesn’t rush you, and I think that’s part of why I love it. You start by roasting the tomatoes with olive oil, salt, and pepper until they’re soft, blistered, and swimming in their own juices. That tray alone smells like you know what you’re doing—even if you’re not totally sure yet.
2. While the tomatoes roast, onions and garlic sauté gently in olive oil and butter. This is the part where the kitchen smells so good you pause what you’re doing. Once everything’s softened and golden, it all goes into the pot—canned tomatoes, basil, thyme, stock, and those roasted tomatoes, juices included. Let it simmer uncovered. No rushing. This is where the flavors actually become friends.
3. At the end, you blend or pass it through a food mill. Taste it. Adjust. Add salt if it needs it. Soup should feel flexible, not bossy.

Storage Options

This Roasted Tomato Basil Soup keeps beautifully. Store it in an airtight container in the fridge for up to five days. I actually think it tastes better the next day, once everything has settled down. You can also freeze it for up to three months. Reheat gently, and if it thickens, add a splash of stock or water. No big deal.

Variations & Substitutions

This soup doesn’t mind being adjusted—it’s very cooperative like that.

• Use vegetable stock to keep it vegetarian.
• Add a splash of cream if you’re craving something richer.
• Roast a red pepper with the tomatoes for a subtle smoky note.
• Use dried basil in a pinch (fresh is better, but life happens).
• Blend it silky smooth or leave it slightly chunky—both are good, just different moods.

I’ve made this soup more than one way, and I still can’t decide which version I like best. That feels like a good sign.

What to Serve With Roasted Tomato Basil Soup?

Grilled cheese is the obvious answer, and honestly, it’s obvious for a reason. But crusty bread, garlic toast, or even a simple salad work just as well. I’ve dunked sandwiches, crackers, and probably things that weren’t meant to be dunked. If it fits in the bowl, it’s fair game.

FAQ

Can I make this soup ahead of time?
Yes—and you probably should. The flavor improves after a day in the fridge.

Is this soup spicy?
Not really. The chili flakes add warmth, not heat. Skip them if you want.

Do I need a food mill?
Nope. An immersion blender works great, or you can keep it rustic.

If you make this Roasted Tomato Basil Soup, I hope it becomes one of those recipes you turn to when you want comfort without effort. Tell me how you serve it—and be honest… grilled cheese, right?

Roasted Tomato Basil Soup

A rich and comforting roasted tomato basil soup made with oven-roasted plum tomatoes, fresh basil, garlic, onions, and stock for deep, balanced flavor.

Print Pin Rate

Course: Main Course, Soup

Cuisine: American, Italian-Inspired

Keyword: Roasted Tomato Basil Soup

Servings: 6

Ingredients

• 1.5 kg ripe plum tomatoes halved lengthwise
• 60 ml olive oil plus an additional 30 ml
• 1 tablespoon salt
• 1½ teaspoons freshly ground black pepper
• 2 yellow onions finely chopped
• 6 garlic cloves minced
• 30 g unsalted butter
• ¼ teaspoon crushed red chili flakes
• 800 g canned plum tomatoes including their juice
• 600 g fresh basil leaves packed
• 1 teaspoon fresh thyme leaves
• 1 liter chicken stock or water

Instructions

• Preheat the oven to 200°C (400°F).
• In a large bowl, combine the fresh plum tomatoes with 60 ml of olive oil, salt, and black pepper. Toss until evenly coated. Arrange the tomatoes in a single layer on a baking tray and roast for approximately 45 minutes, until softened and lightly caramelized.
• In a large stockpot set over medium heat, sauté the chopped onions and minced garlic with the remaining 30 ml olive oil, butter, and crushed red chili flakes. Cook for about 10 minutes, stirring occasionally, until the onions are tender and beginning to brown.
• Add the canned tomatoes with their juice, fresh basil, thyme, and chicken stock (or water) to the pot. Stir well to combine.
• Add the roasted tomatoes along with any juices from the baking tray. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 40 minutes, allowing the flavors to fully develop.
• Pass the soup through a food mill fitted with the coarsest blade, or blend until desired consistency is reached.
• Taste and adjust seasoning as needed. Serve hot or chilled, according to preference.

Notes

This roasted tomato basil soup is naturally gluten-free when prepared with gluten-free chicken stock or water. Always verify that canned tomatoes, butter, and stock are labeled gluten-free to avoid cross-contamination.