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Creamy Tomato Basil Soup: Easy Homemade Recipe

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This creamy tomato basil soup with garden tomatoes is a rich, velvety recreation of a beloved café classic. Roasting the tomatoes first concentrates their natural sweetness, creating a deeply flavorful soup that’s perfect for cozy evenings.

Ingredients

Scale
  • 3 pounds garden tomatoes (about 6–8 medium), cored and halved if large
  • 1 cup fresh basil leaves, tightly packed
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, smashed
  • 3 tablespoons unsalted butter
  • 2 cups low-sodium vegetable broth
  • ½ cup heavy cream (optional)
  • Salt and black pepper to taste
  • 1 teaspoon balsamic vinegar
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons olive oil (for roasting)
  • Optional garnishes: fresh basil ribbons, olive oil drizzle, croutons, creme fraiche

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Wash and core the garden tomatoes. Cut larger tomatoes in half and leave cherry tomatoes whole. Arrange them cut-side down on the prepared baking sheet.
  3. Add the garlic cloves to the baking sheet, tucking them among the tomatoes. Drizzle everything with 2 tablespoons of olive oil and season with a generous pinch of salt and black pepper. Roast for 30-35 minutes, until the tomatoes are soft, wrinkled, and starting to caramelize around the edges.
  4. While the tomatoes roast, dice the onion finely. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, for 8-10 minutes until the onion is soft, translucent, and just starting to turn golden at the edges.
  5. Once the tomatoes are done roasting, transfer the roasted tomatoes and garlic (including any juices on the pan) into the pot with the onions. Add the fresh basil leaves, vegetable broth, balsamic vinegar, and a pinch of red pepper flakes if using.
  6. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally.
  7. Remove the pot from the heat and let it cool for about 5 minutes. Using an immersion blender, puree the soup until it is completely smooth and velvety. If using a countertop blender, work in batches and fill the blender no more than halfway. Hold the lid down with a kitchen towel and blend on low speed, gradually increasing to high.
  8. Return the blended soup to low heat and stir in the heavy cream (if using). Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash more broth or water until it reaches your desired consistency.
  9. Serve immediately in warm bowls, garnished with fresh basil ribbons, a drizzle of olive oil, and a few grinds of black pepper.

Notes

Don’t skip the roasting step—it concentrates the tomato flavor and adds a subtle smokiness. For a dairy-free version, substitute butter with olive oil and heavy cream with full-fat coconut milk. The soup deepens in flavor if left to sit for 15-20 minutes before serving. Freezes well for up to 3 months.

Nutrition

Keywords: creamy tomato basil soup, homemade tomato soup, garden tomato soup, roasted tomato soup, easy tomato soup recipe

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