Roasted Tomato Basil Soup

The ultimate tomato basil soup recipe with sweet blistered oven roasted tomatoes slow simmered in broth with fresh basil.

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tomato basil soup

Here’s a soup recipe that is perfect for a cold fall day and even better with a grilled cheese sandwich! My tomato basil soup is easy to make and huge on flavor. That’s because I take the time to oven roast the tomatoes first, making them extra sweet and slightly charred.

Once the tomatoes are roasted, add them to a soup pot filled with broth, cooked aromatic veggies, and a big handful of fresh basil(Trader Joe’s has a good price). They key to this tomato and basil soup recipe is adding a couple of teaspoons of honey at the end, that helps balance the acidity of the tomatoes.

tomato basil soup
Homemade tomato basil soup recipe

This post is a collaboration with Reynolds Kitchens® Pop Up Parchment Paper Sheets. First off, these sheets are naturally non-stick, greaseproof, and full compostable! Not only do these parchment paper sheets come pre-cut and lay flat naturally, they fit most sheet pans without cutting or folding. The parchment pop up sheets are oven safe up to 425F and make clean up so much easier, especially for this recipe.

How To Make Tomato Basil Soup

The first step for making the best homemade tomato basil soup is roasting 3 pounds of ripe, vine-on tomatoes in a 425F. First cut the tomatoes in half, toss with oil, salt,and pepper, and roast for 45 minutes followed by a 5 minute broil at the end to get them nice and charred.

I really believe this makes the tomatoes extra sweet and adds huge flavor to the soup. While the tomatoes are roasting, saute some onions in a large soup pot along with a pinch of red pepper flakes, thyme, and minced garlic.

Add the roasted tomatoes along with their juices, 1 cup of fresh basil, and 2 quarts of chicken bone broth, stock, or veggie broth. I find that using bone broth adds a deep and rich flavor to this tomato basil soup.

oven roasted tomatoes
Sweet oven roasted tomatoes for tomato soup

How To Make Creamy Tomato Soup

If you want your tomato basil soup to be extra creamy and rich, add 1/3 cup of organic heavy cream and the end of the cooking process. If you want to keep this recipe dairy free, uses 1/3 cup coconut cream, it won’t taste like a pina colada, don’t worry!

tomato basil soup
Roasted tomato basil soup recipe

Can You Freeze Tomato Basil Soup?

You can freeze homemade tomato basil soup in an airtight container for 6 months, or it will keep in the fridge for 5 days. The best thing about this tomato soup recipe is that is gets better on day 2 and 3!

Make sure to check out my other soup recipes:

tomato basil soup

Roasted Tomato Basil Soup

Course: Soup
Cuisine: American
Keyword: basil, tomato, tomato basil soup, tomato soup
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 8 cup
Author: Bobby Parrish

This is the easiest tomato basil soup recipe ever, made extra tasty by first roasting the tomatoes in the oven to make them extra sweet.



  • 3 pounds fresh vine-on tomatoes
  • 1 large yellow onion diced
  • 5 cloves garlic minced
  • 1.5 teaspoons fresh thyme chopped 1/2 teaspoon if using dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 packed cup basil leaves
  • 2 quarts chicken/beef bone broth or stock
  • Olive oil
  • Honey
  • Kosher salt & fresh pepper
  • Reynolds Kitchens® Pop Up Parchment Sheets


  1. Preheat oven to 425 degrees Cut the tomatoes in half lengthwise and toss with 2 tablespoons of olive oil, 1 teaspoons salt, and a couple cracks of pepper. Arrange cut side up on a sheet tray lined with Reynolds Kitchens® Pop Up Parchment Sheets and roast in the oven for 45 minutes. Turn the broiler on, and cook another 3-6 minutes, or until slightly charred around the edges.

  2. While the tomatoes are roasting, preheat a large pot over medium heat along with 2 tablespoons of olive oil. Add the onions, 1/4 teaspoon of kosher salt, and a couple cracks of fresh pepper. Cook for 8 minutes, stirring often. Add the garlic, thyme, and pepper flakes and continue cooking until the onions are soft and translucent, about 4 -5 minutes more. Add the roasted tomatoes, stock, and basil leaves to the pot along with 2 teaspoons of salt and a couple cracks of pepper(remember, the stock is bland). Bring this mixture to a boil, reduce to a simmer for 45 minutes with the lid on the pot.
  3. After 45 minutes, add 2 teaspoons of honey and check for seasoning, you will definitely need more salt.
  4. Use a hand/stick blender to puree the soup until its smooth. If you have to use a blender, be very careful and only fill the blender up halfway at a time, blend, dump, and repeat. Return the soup back to the pot and check for seasoning. Serve soup with some chopped basil as garnish and a small drizzle of extra virgin olive oil if desired.

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