Creamy Roasted Tomato Soup Recipe with Garlic and Basil

This Roasted Tomato Soup is packed with flavour and simple to make. Using just seven wholesome ingredients, it becomes a comforting tomato and basil soup you’ll want to prepare again and again.

Recipe Difficulty – Very Easy

Why this recipe works

Tomato and basil are a classic pairing. Roasting the tomatoes concentrates their natural sweetness and adds a pleasant caramelised depth that transforms a simple soup into something memorable. With just a few fresh ingredients and pantry staples you’ll get a rich, dairy-free soup that’s both comforting and versatile.

This soup freezes well, so it’s easy to make a larger batch for quick lunches or busy nights.

Ingredients to make Roasted Tomato Soup

1. Large tomatoes – the base of the soup. Vine, Roma or cherry tomatoes all work.
2. Red onion – roasting brings out a sweet, mellow flavour.
3. Garlic cloves – roasted garlic adds depth and sweetness.
4. Oregano – a little dried oregano enhances the Italian-style flavours.
5. Fresh basil – added at the end for brightness.
6. Olive oil – for roasting the vegetables.
7. Vegetable stock or broth – to turn the roasted vegetables into a silky soup.
8. Salt and pepper – to taste, and to lift the flavour.

See the recipe card below for exact quantities and additional notes.

Substitutions

• Garlic: Use jarred minced garlic in a pinch, but fresh roasted garlic gives better flavour.
• Stock: Swap vegetable stock for chicken stock if you prefer.
• Basil: Dried basil can replace fresh in a pinch—add earlier in the cooking so the flavour develops.
• Oil: Any neutral oil will work for roasting, though olive oil adds the best flavour.

Variations

• Spicy: Add red pepper flakes or a splash of sriracha for heat.
• Creamy: Stir in a little cream or a dairy-free alternative for a richer finish and garnish with basil.
• Kid-friendly: Serve with grilled cheese or croutons to make it more appealing to children.

How to make Roasted Tomato Soup

Step 1: Slice the tomatoes in half and quarter the red onion.

Step 2: Arrange tomatoes (cut side up) and the onion on a baking tray with whole garlic cloves. Drizzle with olive oil, sprinkle oregano, salt and pepper. Roast at 160°C (320°F) for about 1 hour until caramelised.

Step 3: Transfer the roasted vegetables and garlic into a large pot. Add stock and a handful of fresh basil. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavours to meld.

Step 4: Blend the soup until smooth using an immersion blender or a countertop blender. Adjust seasoning and serve hot, garnished with extra basil or a drizzle of cream if desired.

Hint: Smash the garlic cloves lightly before roasting to remove skins and encourage the garlic to soften and sweeten.

Leftovers

Store leftover soup in an airtight container in the fridge for 4–5 days. Freeze in portions for up to three months. Thaw in the fridge and reheat gently on the stove, adding a splash of water or stock if it thickens. This soup can also be enjoyed chilled.

Recipe FAQs

What to serve with Roasted Tomato Soup

• Gluten-free seeded bread or a crusty loaf
• Gluten-free flatbreads or homemade socca
• Rocket salad
• Croutons or pumpkin seeds for topping
• Grilled cheese for dipping

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• 1 kg large tomatoes (vine or cherry tomatoes work well too)
• 1 red onion
• 4 garlic cloves
• 1 tsp oregano
• 2 handfuls fresh basil
• 3 tbsp olive oil
• 500 ml vegetable stock/broth

• Slice the tomatoes in half and quarter the onion.
• Place tomatoes (cut side up) and whole garlic cloves on a baking tray. Drizzle with olive oil, sprinkle oregano, salt and pepper. Roast at 160°C (320°F) for 1 hour.
• Transfer roasted vegetables and garlic to a large pot. Add 500 ml stock and a handful of basil. Bring to a boil, then simmer for 10 minutes.
• Blend until smooth with an immersion blender or in batches in a countertop blender. Adjust seasoning and serve.

Nutrition