Creamy Roasted Tomato Basil Soup with Fresh Tomatoes

I hope you’re ready for some delicious, soul-warming soup! Made with fresh tomatoes, this creamy roasted tomato basil soup recipe is one of my all-time favorites. Roasting the tomatoes brings a delectably rich, sweet and savory flavor to the soup. I love to serve it with a grilled cheese sandwich or toasted homemade sourdough bread as the ultimate comfort food!

I usually make tomato basil soup with coconut milk so it’s naturally vegan, though I’ve included dairy options too. This is also one of my favorite ways to preserve fresh tomatoes from the garden since the soup freezes exceptionally well.

This recipe is adapted from my mama’s famous tomato basil soup from her restaurant – Grilla Bites Cafe in downtown Snohomish, Washington.

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Supplies Needed 

• Baking or roasting pan
• Large pot. We love to use these stainless steel stock pots for soup, sauce and chili.
• Blender – An immersion blender is especially useful for this recipe though you can also use a traditional blender
• Optional: parchment paper 

Ingredients

This recipe makes 3 to 4 quarts of soup – enough to freeze leftovers! Feel free to scale up or down to suit your needs.

• Approximately 5 pounds of fresh tomatoes – any size or variety works! No peeling or de-seeding required.
• 1 medium to large white or sweet yellow onion
• 3-4 large carrots
• 4 stalks of celery
• 8 cloves of garlic
• 1 red bell pepper (optional)
• 1 quart (4 cups) of vegetable broth. Learn how to easily make homemade veggie broth here. I often mix concentrated “better than bouillon” paste with water to achieve the same volume. 
• 1 can of full-fat plain, unsweetened coconut milk. You can also sub with heavy cream or crème fraîche, which are far less likely to curdle than regular milk or half-and-half when heated.
• 1 bunch (½ cup packed) fresh basil leaves, or 3 tablespoons dry basil.
• ½ Tbsp Italian seasoning or “no salt seasoning”
• ½ tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• Optional: a pinch of allspice and/or coriander 

RELATED: Looking for more ways to preserve tomatoes? Don’t miss our posts on freezing whole tomatoes, easy roasted tomato sauce, spiced tomato jam recipe, or how to make sun dried tomatoes.

FAQ: Can I use canned tomatoes or frozen tomatoes instead?

In a pinch you can use canned tomatoes in this recipe. I have also used homegrown frozen tomatoes (simply let them thaw first), though I personally think fresh is best!

To use canned tomatoes, the standard substitute is to swap 28 ounces of canned crushed tomatoes for every 2 pounds of fresh tomatoes. Since our recipe calls for 5 pounds of fresh tomatoes, you’d use about 70 ounces (or five standard 14-ounce cans) of canned tomatoes instead. I suggest using half “roasted” canned tomatoes and half regular crushed tomatoes to get the right flavor balance.

Instructions

1) Roast the Tomatoes

The slow caramelization process of roasting tomatoes is what makes this recipe extra special (and flavorful), so I don’t recommend skipping this step! While the tomatoes roast, you can prep and cook the rest of the stovetop ingredients. 

• Preheat the oven to 425°F.
  
  
• Wash and de-stem the tomatoes, and then cut them into halves, quarters, or sixths depending on the size of the fruit. Everything will get blended up later so the exact size and shape doesn’t matter. I simply leave cherry tomatoes whole. Remove any hard cores around the stem area as needed. No need to remove the peels or seeds though – they add nutrients and flavor too!
  
  
• Spread the cut tomatoes on a lined baking sheet (I use parchment paper) along with the peeled whole garlic cloves and optional bell pepper (cut into slices). Keep the tomatoes in a single layer, placed skin side down as much as possible. 
  
  
• Drizzle with olive oil and a sprinkle of salt and black pepper.
  
  
• Roast for approximately 45-55 minutes. The tomatoes should become soft and toasted or lightly blackened in some spots. (When I make a double batch with two trays it takes about 60 minutes; rotate the trays halfway through.)

2) Make a Mirepoix

Like any good soup, this roasted tomato basil soup starts off with a classic mirepoix of onions, carrot and celery.

• Wash and chop the carrots, onions, and celery, and then add them to a heated stock pot with a good drizzle of olive oil (about 2 to 3 tablespoons). Sprinkle with salt and pepper to taste. 
  

• Cover the pot and saute the veggies over a medium-low heat for about 15 to 20 minutes, or until everything softens and the onions become translucent. Stir occasionally.
  
  
• Remove from heat and set aside (covered) if these are done to your liking before the tomatoes are finished roasting.

3) Combine Everything

• Once they’re finished roasting, carefully transfer the roasted tomatoes, garlic, and optional bell pepper (plus any juices from the pan) into the pot of carrots, onion and celery. Stir to combine.
  
  
• Next, add the vegetable broth, coconut milk, chopped fresh basil (or dry), and remaining called-for seasonings: Italian seasoning, paprika, cumin and optional allspice and/or coriander.
  
  
• Allow the mixture to return to a low boil, stirring occasionally. 

4) Blend 

Now it’s time to blend the tomato basil soup until it’s creamy and smooth. I love to use this trusty immersion blender to blend it right in the pot (which I use all the time to make soups, sauces, jam and more.) If you don’t have an immersion blender, carefully transfer the soup into a regular blender to puree in batches. Use caution – it’ll be hot!

Finally, give your homemade roasted tomato basil soup a taste-test. Add more salt and/or black pepper if needed. If a thicker consistency is desired, continue to simmer a while longer, allowing the soup to reduce and thicken further.

Serve and Enjoy!

Now it’s time to dig in! Serve roasted tomato basil soup with sourdough toast, grilled cheese, crackers, and more. Tomato soup is good for about 5 to 7 days in the refrigerator. Once cooled, store in an air-tight container with a lid for maximum freshness. Or, freeze your leftover soup to enjoy for many months to come! (See freezing tips below.)

Freezing Tips

I love to keep our freezer stocked with homemade soup for future easy meals! Tomato basil soup is good for up to a year in the freezer, though it will be the best quality within 6 months. 

• To preserve and freeze tomato soup, first allow the soup to fully cool. (We usually let it cool overnight in the fridge, without a lid.)
• Once cool, transfer it into freezer-safe containers of choice. I love these durable, reusable BPA-free quart freezer containers. They’re the perfect size for soup for two!
• Fill containers to the “fill line” near the top, leaving about 1/2 to 1-inch of headroom for expansion. The less air inside the container, the less chances of freezer burn. Don’t forget to date and label!
• Defrost frozen soup in the refrigerator overnight, or leave out on the counter for no more than 4 hours.

Re-heat leftovers on the stovetop to 165°F. We love to use thick creamy soups like this as a “base”, first sautéing some fresh seasonal garden veggies or leafy greens in the pan before adding the soup to re-heat. I often add a can of white beans for some extra protein too!

And that’s how to make homemade roasted tomato basil soup with fresh tomatoes.

All in all, we hope that this easy, hearty tomato soup recipe brings as much comfort and joy to your kitchen (and belly) as it does ours. Please leave a review once you try it! I also hope you enjoy this as a great way to preserve your homegrown harvest of tomatoes.

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• Best Creamy Roasted Cauliflower Soup Recipe
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• Hearty Green Lentil Vegetable Soup Recipe (Vegan)
• Easy Creamy Broccoli Soup (Gluten Free + Vegan Options) 
• How to Make Vegetable Broth from Saved Kitchen Scraps
• Vegan Roasted Sugar Pie Pumpkin 3-Bean Chili Recipe
• Creamy Potato Leek Soup (vegan)
• Creamy Butternut Squash and Sage Soup (vegan)