Roasted Tomato Basil Soup is a comforting bowl of cozy richness that celebrates the simplicity of ripe garden tomatoes and aromatic herbs. When the tomatoes are slow-roasted and caramelized, their natural sweetness deepens and blends seamlessly with the cream and broth, creating a velvety soup full of character and warmth.
Ingredients Breakdown
Roasting ripe tomatoes brings out their sweetness and intensifies their flavor. The high heat of the oven caramelizes the skins and softens the flesh, leaving you with deep, rich flavor that forms the heart of this soup. Quartering the tomatoes and tossing them with olive oil, salt, and pepper ensures even roasting and concentrated taste.
Onions and garlic form the backbone of the soup base. Gently sautéed until fragrant, they provide a savory balance to the sweetness of the tomatoes. A touch of dark brown sugar enhances the roasted notes, while chicken broth lends savory depth and smooths the acidity of the tomatoes. A bit of salt and cracked black pepper pulls everything together.
Heavy cream softens the intensity and adds body, transforming the soup from simple purée to a creamy, luscious blend. It enriches the texture without overpowering the tomatoes.
Fresh basil is stirred in at the end for its clean, herbal brightness. Its peppery edge cuts through the cream and complements the tomatoes beautifully.
Grilled cheese croutons are more than just a topping—they’re a textural contrast and nostalgic nod to the classic tomato soup pairing. Made with baguette and fresh mozzarella, they’re crisp on the outside, gooey on the inside, and utterly irresistible.
Step-by-Step Preparation Guide
Begin by roasting the tomatoes. Preheat your oven to 425°F and spread quartered tomatoes onto an oiled baking sheet. Drizzle generously with olive oil, and season with salt and black pepper. Roast for 20 to 40 minutes, depending on the size and ripeness, until the edges begin to char and the centers are soft and wrinkled.
Let the tomatoes cool briefly before transferring to a blender. Blend until smooth, adjusting texture to your liking. If you come up short on volume, top up with a little tomato sauce. Reserve the roasting juices and strain out the seeds—this juice is full of rich tomato essence and adds an extra layer of flavor.
To build the soup base, heat olive oil in a large saucepan. Add chopped onion and minced garlic and sauté briefly until fragrant and translucent. Pour in the tomato purée and strained juices, followed by chicken broth, brown sugar, salt, and pepper. Stir everything together and bring to a boil. Let it bubble for 10 minutes, then reduce the heat and stir in the heavy cream. Simmer for another 10 to 15 minutes to allow the flavors to come together and the texture to thicken slightly.
While the soup simmers, prepare your grilled cheese croutons. Sandwich slices of mozzarella between thin slices of baguette, butter the outsides, and pan-fry until the cheese is melted and the bread is golden brown. Once cool, cut into bite-sized cubes.
To serve, ladle the hot soup into bowls and garnish with chopped fresh basil. Scatter grilled cheese croutons generously over the top and serve immediately.
Recipe Tips
Choosing the best tomatoes for roasting:
Use ripe, in-season varieties like Roma or vine-ripened tomatoes for the best balance of sweetness and acidity.
Adjusting soup thickness with tomato sauce or broth:
Add a small amount of tomato sauce if purée volume is low; thin the soup with extra broth for a lighter consistency.
Using an immersion blender vs. standard blender:
A countertop blender gives a smoother finish, while an immersion blender allows for easier control directly in the pot.
Preventing the cream from separating when added to the soup:
Lower the heat to a gentle simmer before adding cream and stir continuously to integrate smoothly.
What to Serve With This Recipe
Serve alongside a crisp green salad dressed with balsamic vinaigrette to balance the richness of the soup. A slice of garlic bread or a warm, crusty roll is perfect for dipping. For a refreshing contrast, pair the soup with a glass of chilled white wine or sparkling water with a splash of lemon.
Creative Variations
For a spicy twist, add a pinch of red pepper flakes or swirl in a touch of chili oil before serving. To make the soup vegetarian, swap chicken broth for a rich vegetable stock. For the grilled cheese croutons, consider using sharp cheddar or tangy goat cheese instead of mozzarella for added complexity.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, though roasting fresh tomatoes offers superior flavor. If using canned, choose whole peeled tomatoes and roast them with some added olive oil.
How long can I store leftovers, and does it freeze well?
Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop to maintain texture.
Can I make this soup dairy-free?
Yes. Use a plant-based cream or full-fat coconut milk as a substitute for the heavy cream. Use dairy-free cheese for the croutons or omit them entirely.
What’s the best way to reheat without curdling the cream?
Reheat slowly over low heat, stirring often. Avoid bringing it to a boil once the cream has been added.
Do I need to peel the tomatoes before roasting?
No. Roasting softens the skins, and blending will break them down. If you prefer an ultra-smooth texture, you can strain the purée.
This Roasted Tomato Basil Soup is a perfect combination of rustic simplicity and creamy comfort. The rich tomato base, elevated by caramelization and balanced with cream and herbs, makes for a cozy bowl that’s both elegant and familiar.
Topped with buttery, gooey grilled cheese croutons and fragrant basil, it’s an inviting dish for any season—ideal for casual lunches, easy weeknight dinners, or gatherings where comfort food is always welcome.
Ingredients
Roasted Tomatoes:
8–12 tomatoes, quartered (adjust based on size)
Olive oil, for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
Soup Base:
2 teaspoons olive oil
2 tablespoons onion, finely chopped
2 garlic cloves, minced
3 cups roasted tomato purée (from above; blended to desired consistency)
1 cup tomato juice (collected from roasted tomatoes, seeds strained)
1 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon dark brown sugar
1 cup chicken broth
1 cup heavy cream
1 tablespoon fresh basil, finely chopped
Grilled Cheese Croutons:
Baguette, sliced into crostini
Fresh mozzarella cheese, sliced
Butter, for pan-frying
Instructions
Roast the Tomatoes:
Preheat your oven to 425°F (220°C). Arrange the quartered tomatoes on a baking sheet lightly coated with olive oil. Drizzle additional olive oil over the top and toss to ensure the tomatoes are evenly coated. Season generously with kosher salt and black pepper.
Roast the tomatoes for 20 to 40 minutes, depending on their size and moisture content, until they appear wrinkled, caramelized, and fork-tender. Once roasted, remove from the oven and allow them to cool slightly.
Transfer the roasted tomatoes to a blender, reserving any juice left on the baking sheet. Blend until smooth or to your preferred texture. Measure out 3 cups of purée. If needed, top off with a bit of tomato sauce to reach the full amount. Strain the reserved juices to yield 1 cup of clear tomato liquid.
Make the Soup:
In a large saucepan, heat 2 teaspoons of olive oil over medium-high heat until shimmering. Add the chopped onion and minced garlic. Lower the heat to medium and sauté for about 30 seconds or until aromatic and softened.
Pour in the tomato purée and the strained tomato juice. Add the chicken broth, dark brown sugar, salt, and black pepper. Stir to combine and bring the soup to a rolling boil. Allow it to boil for 10 minutes before reducing the heat to a gentle simmer.
Stir in the heavy cream and let the soup continue to simmer for another 10 to 15 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally to avoid scorching.
Make the Grilled Cheese Croutons:
While the soup simmers, prepare your grilled cheese croutons. Sandwich fresh mozzarella slices between two pieces of baguette. Lightly butter the outer sides of each sandwich. In a skillet set over medium heat, toast each side until the bread turns golden and crisp and the cheese is melted through.
Remove from the skillet and place on a cutting board. Let them cool briefly, then slice into bite-sized cubes, approximately ½ to 1 inch in size.
To Serve:
Ladle the hot soup into bowls. Garnish with a sprinkle of freshly chopped basil and top with a handful of grilled cheese croutons. Serve immediately and enjoy the comforting, creamy richness with every spoonful.
Roasted Tomato Basil Soup Recipe
Ingredients
Roasted Tomatoes:
- 8 –12 tomatoes quartered (adjust based on size)
- Olive oil for drizzling
- Kosher salt to taste
- Freshly ground black pepper to taste
Soup Base:
- 2 teaspoons olive oil
- 2 tablespoons onion finely chopped
- 2 garlic cloves minced
- 3 cups roasted tomato purée from above; blended to desired consistency
- 1 cup tomato juice collected from roasted tomatoes, seeds strained
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1 tablespoon dark brown sugar
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh basil finely chopped
Grilled Cheese Croutons:
- Baguette sliced into crostini
- Fresh mozzarella cheese sliced
- Butter for pan-frying
Instructions
Roast the Tomatoes:
- Preheat your oven to 425°F (220°C). Arrange the quartered tomatoes on a baking sheet lightly coated with olive oil. Drizzle additional olive oil over the top and toss to ensure the tomatoes are evenly coated. Season generously with kosher salt and black pepper.
- Roast the tomatoes for 20 to 40 minutes, depending on their size and moisture content, until they appear wrinkled, caramelized, and fork-tender. Once roasted, remove from the oven and allow them to cool slightly.
- Transfer the roasted tomatoes to a blender, reserving any juice left on the baking sheet. Blend until smooth or to your preferred texture. Measure out 3 cups of purée. If needed, top off with a bit of tomato sauce to reach the full amount. Strain the reserved juices to yield 1 cup of clear tomato liquid.
Make the Soup:
- In a large saucepan, heat 2 teaspoons of olive oil over medium-high heat until shimmering. Add the chopped onion and minced garlic. Lower the heat to medium and sauté for about 30 seconds or until aromatic and softened.
- Pour in the tomato purée and the strained tomato juice. Add the chicken broth, dark brown sugar, salt, and black pepper. Stir to combine and bring the soup to a rolling boil. Allow it to boil for 10 minutes before reducing the heat to a gentle simmer.
- Stir in the heavy cream and let the soup continue to simmer for another 10 to 15 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally to avoid scorching.
Make the Grilled Cheese Croutons:
- While the soup simmers, prepare your grilled cheese croutons. Sandwich fresh mozzarella slices between two pieces of baguette. Lightly butter the outer sides of each sandwich. In a skillet set over medium heat, toast each side until the bread turns golden and crisp and the cheese is melted through.
- Remove from the skillet and place on a cutting board. Let them cool briefly, then slice into bite-sized cubes, approximately ½ to 1 inch in size.
To Serve:
- Ladle the hot soup into bowls. Garnish with a sprinkle of freshly chopped basil and top with a handful of grilled cheese croutons. Serve immediately and enjoy the comforting, creamy richness with every spoonful.
