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Bowls of creamy roasted tomato and basil soup with grilled bread, a napkin, and spoons.

Creamy Roasted Tomato & Basil Soup

Teri & Jenny
5 from 65 votes
Course dinner, lunch
Cuisine American
Servings 7
Calories 191 kcal


  • 1 ½ pounds Roma tomatoes, sliced lengthwise
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups basil leaves, roughly chopped
  • 2 tablespoons dried basil
  • 1 tablespoon sugar
  • 2 cups low sodium chicken broth
  • salt and pepper to taste
  • cup heavy cream


  • fried basil
  • goat cheese, crumbled


  • Preheat oven to 375°F.
  • Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
  • Roast tomatoes for about 1 hour.
  • While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
  • Add onion and sauté for 5 minutes.
  • Stir in the garlic and thyme and sauté for another 5 minutes.
  • Add crushed tomatoes, basils and sugar. Season with salt and pepper.
  • Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes, covered.
  • Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
  • Continue to simmer soup, covered, for about 30 minutes, stirring occasionally.
  • Carefully pour soup into a blender and blend until smooth.
  • Pour soup back into the pot and stir in the cream until fully incorporated.
  • Simmer the soup for 3 minutes before ladling into bowls.
  • Top each soup with a sprinkle of goat cheese and fried basil and serve hot.



  • *Makes 7 cups


Calories: 191kcalCarbohydrates: 6gProtein: 3gFat: 18gSaturated Fat: 8gCholesterol: 40mgSodium: 32mgPotassium: 161mgFiber: 1gSugar: 3gVitamin A: 851IUVitamin C: 5mgCalcium: 66mgIron: 2mg
Keyword soup
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