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Best Creamy Roasted Tomato Basil Soup: Easy Fall Recipe

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This creamy roasted tomato basil soup is the ultimate fall comfort food, featuring caramelized roasted tomatoes, fresh basil, and a touch of cream for a velvety finish. It’s quick, easy, and perfect for cozy weeknights.

Ingredients

Scale
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 cup fresh basil leaves, packed, plus more for garnish
  • 1/2 cup heavy cream
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup vegetable broth or water
  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. On the prepared baking sheet, combine the chopped onion, smashed garlic cloves, and the whole peeled tomatoes (with their juice). Drizzle with 2 tablespoons of olive oil, season with a generous pinch of salt and a few cracks of black pepper, and toss to coat. Spread in a single layer. Roast for 25-30 minutes, until the onions are soft and starting to brown and the tomatoes look blistered.
  3. Carefully transfer the roasted tomato mixture to a large pot or Dutch oven. Add the remaining 1 tablespoon of olive oil, balsamic vinegar, red pepper flakes (if using), and vegetable broth. Bring to a gentle simmer over medium heat and cook for about 5 minutes, stirring occasionally.
  4. Remove the pot from the heat. Add the fresh basil leaves. Using an immersion blender, blend the soup until completely smooth and velvety. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, removing the center cap of the lid and covering with a kitchen towel to let steam escape.
  5. Return the pot to low heat. Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, stir in a little more broth or water to reach desired consistency.
  6. Serve immediately, ladled into bowls. Garnish with a swirl of extra cream, fresh basil leaves, and a crack of black pepper.

Notes

Don’t skip the roasting step—it caramelizes the tomatoes and deepens the flavor. Add basil just before blending to keep it bright. For a vegan version, swap heavy cream with full-fat coconut milk. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: creamy tomato basil soup, roasted tomato soup, fall soup, easy tomato soup, comfort food, vegetarian soup

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