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The Best Creamy Garden Tomato Basil Soup (Easy Recipe)

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This creamy tomato basil soup is made with roasted Roma tomatoes, garlic, and fresh basil for a rich, velvety flavor. It’s an easy, comforting recipe that comes together in about 40 minutes and is perfect for meal prep or a cozy dinner.

Ingredients

Scale
  • 3 pounds ripe Roma or vine tomatoes, halved lengthwise
  • 1 medium yellow onion, roughly chopped into 1-inch pieces
  • 4 cloves garlic, peeled and left whole
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, packed, plus more for garnish
  • 1 tablespoon tomato paste (optional)
  • 1 teaspoon sugar (optional, if tomatoes are acidic)
  • Fresh basil leaves, thinly sliced (for serving)
  • A drizzle of heavy cream or olive oil (for serving)
  • Croutons or crusty bread (for serving)
  • Shredded Parmesan cheese (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Arrange halved tomatoes cut-side up on the baking sheet. Scatter chopped onion and whole garlic cloves around them. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat. Spread in a single layer with tomatoes cut-side up.
  3. Roast for 20-25 minutes until tomatoes are soft and caramelized around the edges, and garlic is golden and soft.
  4. Transfer roasted vegetables to a large pot or Dutch oven. Squeeze roasted garlic cloves out of their skins and add to the pot.
  5. Add vegetable broth and stir. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally. If using tomato paste, stir it in now.
  6. Taste the broth. If it tastes flat or too acidic, add sugar (if using).
  7. Remove pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth (about 1-2 minutes). Alternatively, let cool for 5 minutes, then blend in batches in a regular blender (vent the lid and cover with a towel).
  8. Return pot to low heat. Stir in heavy cream and fresh basil leaves. Warm through for 3-4 minutes without boiling.
  9. Taste and adjust seasoning with more salt, pepper, or sugar if needed.
  10. Ladle into bowls. Garnish with a swirl of cream, olive oil, fresh basil ribbons, and Parmesan if desired. Serve immediately with crusty bread.

Notes

Roasting the tomatoes and garlic is essential for deep flavor. Use room temperature cream to prevent curdling. The soup tastes even better the next day. For a vegan version, substitute coconut cream or cashew cream. For a smoky twist, add 1-2 chipotle peppers in adobo sauce when blending.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, garden tomato soup, easy soup recipe, roasted tomato soup, vegetarian soup, gluten-free soup

Find it online: https://rowanrecipes.com/the-best-creamy-garden-tomato-basil-soup-easy-recipe/