This roasted tomato basil soup recipe uses roasted Roma and San Marzano tomatoes for deep, sweet flavor.

I've always loved a good bowl of roasted tomato basil soup. It's one of my all-time favorites. The flavors are fresh and familiar, and it always hits the spot. I like to bring a pot of this soup along with some grilled cheese ingredients to a friend who needs cheering up. Just don't forget to make a double batch so you have enough for yourself, too. This soup is great for lunch or dinner and always gets rave reviews.

Why You’ll Love This Roasted Tomato Basil Soup

The combination of roasted Roma tomatoes and canned San Marzano tomatoes gives this soup a deep, sweet tomato flavor that you can't get from just one type.
Roasting the tomatoes and garlic caramelizes their natural sugars, adding a subtle sweetness and richness without any cream.
It comes together in about an hour with mostly hands-off time, and the immersion blender makes cleanup easy.

Key Ingredients for the Best Tomato Basil Soup

Roma tomatoes: These have a meaty texture with few seeds and low water content, making them ideal for roasting. Look for firm, deep-red tomatoes at the market.
San Marzano tomatoes: Canned San Marzano tomatoes are sweeter and less acidic than other canned tomatoes. They add a rich, balanced tomato flavor that complements the fresh roasted ones.
Fresh basil: Use a full cup of fresh basil leaves for the best flavor. Dried basil won't give the same bright, aromatic result.

Kitchen Tools for Making Tomato Basil Soup

Large baking sheet (for roasting tomatoes and garlic)
Parchment paper (for easy cleanup)
Large stockpot or Dutch oven (for simmering the soup)
Immersion blender (or regular blender or food processor)
Chef's knife and cutting board

Tips for Making the Best Roasted Tomato Soup

When roasting the tomatoes, spread them in a single layer on the baking sheet cut-side up. This helps them cook evenly and caramelize properly. The garlic cloves can stay whole with the skins on; they'll soften and become sweet. After roasting, let them cool for a minute or two before squeezing the cloves out of the skins.

If you don't have an immersion blender, let the soup cool for a few minutes before transferring it to a regular blender. Work in batches and hold the lid with a towel to prevent splashes. For a smoother texture, you can strain the soup through a fine-mesh sieve after blending, but it's not necessary.

Expert Tips for Perfect Roasted Tomato Basil Soup

For the most even roasting, choose Roma tomatoes that are similar in size. If some are much larger, cut them into quarters instead of halves. The garlic cloves can be left unpeeled during roasting; the skins will come off easily once they're soft. When blending hot soup in a regular blender, remove the center cap and cover the opening with a folded kitchen towel to let steam escape safely.

Why Roasting the Tomatoes First Matters

Roasting the Roma tomatoes at 400°F for 45 minutes concentrates their flavor and brings out natural sweetness. The high heat caramelizes the sugars and softens the tomatoes, making them easy to blend into a smooth soup. The garlic cloves also become mellow and sweet, losing their raw bite. This step is what gives the soup its deep, rich tomato taste without needing any cream or extra sugar.

Easy Variations for This Tomato Basil Soup

If you want a creamier soup, stir in a splash of heavy cream or coconut milk at the end. For a dairy-free version, use olive oil and skip the Parmesan garnish. You can also add a pinch of smoked paprika or a drizzle of balsamic vinegar for extra depth. If you prefer a chunkier texture, blend only half the soup and leave the rest as is.

What to Serve with Roasted Tomato Basil Soup

This soup is a natural partner for a classic grilled cheese sandwich. The crispy, buttery bread and melted cheese are perfect for dipping. You can also serve it with a simple green salad or crusty bread for a lighter meal. For a heartier dinner, pair it with a panini or a side of roasted vegetables.

How to Store Leftover Roasted Tomato Soup

Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. The flavors often meld and improve after a day or two.

How to Freeze Roasted Tomato Basil Soup

This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Leave about an inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Best Ways to Reheat Tomato Basil Soup

Reheat the soup on the stovetop over medium-low heat, stirring occasionally. If it has thickened, add a splash of vegetable broth or water to reach your desired consistency. You can also reheat individual portions in the microwave in a covered bowl, stirring halfway through.