Hello, friend. When the weather turns crisp and you want real comfort without fuss, a pot of Creamy Roasted Tomato Basil Soup hits every note. It’s cozy. It’s velvety. It’s packed with honest flavor from fresh, roasted tomatoes and sweet, jammy garlic. Best of all, this Creamy Roasted Tomato Basil Soup keeps things light while still tasting rich. We lean on smart techniques, not just heavy cream, to achieve that silky restaurant texture. If you’ve relied on canned soup in the past, prepare to be amazed—roasting makes the tomatoes deeper, sweeter, and less acidic. And yes, we’ll talk about simple ways to make your Creamy Roasted Tomato Basil Soup dairy-free, too.
You’ll love how flexible this recipe feels. The ingredients are straightforward, the steps are easy to follow, and the results never disappoint. Make a batch on Sunday for simple weeknight lunches. Serve it as a holiday starter with crusty bread. Freeze a portion for later. This guide shows you exactly how to build flavor, how to make the soup extra creamy, and how to tweak the method based on your pantry and preferences—all while keeping the words Creamy Roasted Tomato Basil Soup front and center for readers who came here searching for the very best version.
Table of Contents
Why You’ll Love This Creamy Roasted Tomato Basil Soup
- Deep, roasted flavor
Roasting concentrates sweetness and tames acidity. Your Creamy Roasted Tomato Basil Soup will taste layered and luxurious. - Naturally creamy (with or without dairy)
We’ll share a secret that makes Creamy Roasted Tomato Basil Soup silky without relying on heavy cream. - Made with fresh tomatoes
Fresh tomatoes and basil elevate a good roasted tomato basil soup into a great one. - Easy, mostly hands-off
The oven does the work while you prep the pot. This creamy roasted tomato soup suits busy weeknights. - Family-friendly and freezer-friendly
Make extra Creamy Roasted Tomato Basil Soup now and enjoy cozy bowls later.
Creamy Roasted Tomato Basil Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy Roasted Tomato Basil Soup made with fresh tomatoes, roasted garlic, and basil for deep, sweet flavor and a naturally silky finish—no heavy cream required. This creamy roasted tomato soup uses a small potato for body (or coconut milk/beans) and blends ultra-smooth for a cozy café-style bowl at home.
Ingredients
ROASTED VEGETABLES
- 3 lb (1.4 kg) fresh tomatoes (Romas + 1 pint cherry/grape), halved
- 1 red bell pepper, seeded and chopped
- 8–10 whole garlic cloves, skins on
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
SOUP BASE
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 small potato (Yukon gold or russet), peeled and diced (about 1 cup)
- 1–2 tbsp tomato paste
- 4 cups (950 ml) low-sodium vegetable broth
- 1 packed cup fresh basil leaves, plus extra for garnish
- Kosher salt & black pepper, to taste
OPTIONAL CREAMY FINISH (choose one)
- 1/2 cup heavy cream (classic)
- 1/2 cup full-fat canned coconut milk (dairy-free)
- 1 can (15 oz/425 g) cannellini beans, rinsed and blended
- 1/2 cup soaked cashews, blended
TO SERVE (optional)
- Extra-virgin olive oil (swirl)
- Pinch crushed red pepper
- Crusty bread or grilled cheese
Instructions
- Roast the vegetables: Preheat oven to 425°F (220°C). On a large sheet pan, toss halved tomatoes, chopped red bell pepper, and whole garlic cloves (skins on) with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast 25–30 minutes until tomatoes slump and edges lightly char.
- Start the base: Meanwhile, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add diced onion and the diced potato. Cook 6–7 minutes, stirring, until onion softens and potato edges turn translucent.
- Toast the paste: Stir in 1–2 tbsp tomato paste and cook 60 seconds to caramelize for deeper flavor.
- Combine & simmer: Tip all roasted vegetables and pan juices into the pot. Squeeze roasted garlic from skins into the pot (discard skins). Add 4 cups vegetable broth. Bring to a boil, reduce to a gentle simmer, cover, and cook 15–20 minutes until the potato is very tender.
- Add basil & blend: Turn off heat. Add 1 packed cup fresh basil leaves. Blend completely smooth with an immersion blender (or in batches in a countertop blender; vent the lid). For extra-silky texture, strain through a fine-mesh sieve back into the pot.
- Finish creamy: Taste and adjust salt/pepper. Stir in your chosen creamy finish (heavy cream, coconut milk, blended beans, or blended soaked cashews). Warm gently 1–2 minutes—do not boil after adding dairy.
- Serve: Ladle into bowls. Add an olive oil swirl, extra basil, and a pinch of crushed red pepper if you like heat. Serve with crusty bread or grilled cheese.
Notes
- Tomatoes: Use meaty Romas plus sweet cherry/grape tomatoes for balance. If tomatoes taste very tart, add a pinch of sugar or splash of balsamic.
- No-cream creaminess: The small potato gives luxurious body without dairy. Dairy-free options include coconut milk, blended cannellini beans, or blended soaked cashews.
- Basil timing: Add fresh basil at the end to keep flavor bright and color vibrant.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American with Italian influence
Nutrition
- Serving Size: 1.5 cups (about 360 ml)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
How to Make Soup Really Creamy (Without Heavy Cream!)
This is the question everyone asks: how do you make Creamy Roasted Tomato Basil Soup creamy without loading it with cream? My favorite method uses a small potato. It sounds humble, but it works beautifully.
The potato secret
Add one small, peeled, diced potato to your pot while you soften the onions. The starch thickens the base as it simmers. When you blend the Creamy Roasted Tomato Basil Soup, that potato creates a velvety, spoon-coating finish—no heavy cream needed. It’s simple, wholesome, and reliable.
Other ways to make tomato soup creamy
- Heavy cream: Stir in ½ cup at the very end for classic richness.
- Full-fat canned coconut milk: A dairy-free swap that adds silk and subtle sweetness.
- Cannellini beans: Blend in 1 can (rinsed). They add plant-based creaminess and protein to your roasted tomato basil soup.
- Soaked cashews: ½ cup soaked cashews blended into the pot make a lush, dairy-free creamy roasted tomato soup.
Choose one approach or mix and match. The goal stays the same: a smooth, rich Creamy Roasted Tomato Basil Soup that feels comforting, not heavy.
Ingredients for Creamy Roasted Tomato Basil Soup
You can make excellent Creamy Roasted Tomato Basil Soup with simple pantry staples and a few fresh favorites. Here’s what I reach for—and why it matters.
- Fresh tomatoes (the star!)
Yes, you can absolutely use fresh tomatoes for tomato soup. For Creamy Roasted Tomato Basil Soup, I love a mix: meaty Romas for body and a pint of cherry or grape tomatoes for extra sweetness. Fresh tomatoes give you “old fashioned roasted tomato basil soup” flavor that canned tomatoes can’t match. - Garlic
Roast whole cloves until golden and jammy. That sweetness anchors your creamy roasted tomato soup and balances acidity. - Red bell pepper
A secret for many cooks. It adds natural sweetness and rounds out the roasted tomato basil soup without extra sugar. - Onion
Sautéed onion builds savory depth in your Creamy Roasted Tomato Basil Soup. - Potato (the creamer)
One small russet or Yukon gold makes the soup silky without cream. - Tomato paste
Just a spoonful deepens tomato flavor and helps your roasted tomato soup with garlic taste “slow-simmered.” - Vegetable broth
Choose low-sodium so you control seasoning. A good broth lets the tomatoes shine in your Creamy Roasted Tomato Basil Soup. - Fresh basil
Don’t swap dried here. Fresh basil stirred in at the end keeps your roasted tomato basil soup bright, peppery, and fragrant. - Olive oil, salt, pepper
Essentials that make every ingredient in your Creamy Roasted Tomato Basil Soup taste like its best self.
Optional (choose one for extra creaminess at the finish): ½ cup heavy cream, ½ cup full-fat coconut milk, 1 can cannellini beans (blended), or ½ cup soaked cashews (blended).
How to Make Roasted Tomato and Basil Soup (Step-by-Step)
These steps keep your Creamy Roasted Tomato Basil Soup easy, repeatable, and stress-free.
Step 1: Roast the vegetables
Preheat the oven to 425°F (220°C). On a large sheet pan, toss halved tomatoes, whole garlic cloves (still in their skins), and chopped red bell pepper with olive oil, salt, and pepper. Roast 25–30 minutes, until the tomatoes slump and the edges char slightly. Those dark edges equal flavor in Creamy Roasted Tomato Basil Soup.
Step 2: Build the base
While the pan roasts, warm a slick of olive oil in a large pot or Dutch oven. Add diced onion and a small diced potato. Cook 6–7 minutes until the onion softens and the potato edges look translucent. Add 1–2 tablespoons tomato paste and cook 1 minute more to toast it. This step anchors the body of your creamy roasted tomato soup.
Step 3: Simmer to meld
Tip the roasted tomatoes into the pot, pouring in all the pan juices. Squeeze the sweet roasted garlic from the skins into the pot (discard skins). Add vegetable broth to cover (about 4 cups). Bring to a boil, then cover and simmer 15–20 minutes, until the potato is tender. This gentle simmer marries flavors in your Creamy Roasted Tomato Basil Soup.
Step 4: Add basil and blend
Turn off the heat. Add a big handful of fresh basil leaves. Use an immersion blender to puree the roasted tomato basil soup until perfectly smooth. (Or blend in batches in a countertop blender—vent the lid and use a towel to avoid steam build-up.) If you prefer an extra-fine texture for your Creamy Roasted Tomato Basil Soup, pass it through a fine-mesh sieve back into the pot.
Step 5: Finish and season
Taste and adjust salt and pepper. Want a richer finish? Stir in your chosen creamer: ½ cup heavy cream, coconut milk, or your blended beans/cashews. Let the Creamy Roasted Tomato Basil Soup rest 3–5 minutes, then ladle, garnish with a swirl of olive oil and torn basil, and serve.
Pro Tips & Common Mistakes to Avoid
A few small choices make a big difference in Creamy Roasted Tomato Basil Soup.
- Roast boldly
Don’t fear the char. Deep caramelization means deeper flavor in your creamy roasted tomato soup. - Add basil at the end
Cooked too long, basil browns and loses its perfume. For the brightest roasted tomato basil soup, blend it in off-heat. - Balance acidity
A pinch of sugar or splash of balsamic can balance extra-tart tomatoes. Taste first—your Creamy Roasted Tomato Basil Soup might not need it after roasting. - Control thickness
Too thick? Add broth. Too thin? Simmer uncovered a few minutes or blend in a little more potato/beans. This simple roasted tomato basil soup should feel velvety, not stodgy. - For ultra-smooth texture
Strain the blended Creamy Roasted Tomato Basil Soup through a fine-mesh sieve. It’s a tiny step with a big, Panera-smooth payoff.
Variations You’ll Love
Use the same method and turn your Creamy Roasted Tomato Basil Soup into something new with tiny tweaks.
- Roasted Tomato Basil Soup, No Cream
Skip dairy and finish with a splash of good olive oil. Use the potato or cannellini method for a lush, dairy-free creamy roasted tomato soup. - Roasted Tomato Soup with Garlic (Extra-Garlic Version)
Roast an extra bulb of garlic and squeeze it all in for a mellow, sweet, garlicky roasted tomato basil soup. - Old Fashioned Roasted Tomato Basil Soup
Use heirloom or garden tomatoes, add a knob of butter at the end, and keep the finish simple for classic comfort. - Spicy Creamy Roasted Tomato Basil Soup
Add ¼–½ teaspoon red pepper flakes when you sauté the onion, or blend in a bit of Calabrian chili paste. - Protein-Boosted
Blend 1 can cannellini beans into the pot for protein-rich Creamy Roasted Tomato Basil Soup that keeps you full longer.
What to Serve with Creamy Roasted Tomato Basil Soup
A bowl of Creamy Roasted Tomato Basil Soup loves a good pairing. Here are easy, crowd-pleasing ideas:
- Party-ready appetizer: Crisp crostini with soft cheese and a pop of fruit. Try these elegant bites: Cranberry Brie Crostini. The sweet-tart cranberry lifts the savory richness of Creamy Roasted Tomato Basil Soup.
- Comforting soup night: Add a second pot for variety—hearty beans, cozy greens, or lean protein. You’ll love these savory favorites next to Creamy Roasted Tomato Basil Soup:
- Tuscan White Bean Soup – rustic, herby, and warming.
- High Protein Chicken Soup – satisfying and family-friendly.
- Meatless Monday spread: Pair your Creamy Roasted Tomato Basil Soup with a hearty vegetarian bowl like Black Bean Soup. Add a green salad for an easy, complete meal.
- Seasonal swap: Want a second creamy option for a larger crowd? Offer Creamy Pumpkin Soup beside Creamy Roasted Tomato Basil Soup for a cozy “two-soup bar.”
Storage, Freezing & Reheat
Your Creamy Roasted Tomato Basil Soup stores and reheats like a dream.
- Refrigerate
Cool completely. Store in airtight containers up to 4 days. The flavor deepens by day two—your creamy roasted tomato soup will taste even richer. - Freeze
Ladle cooled Creamy Roasted Tomato Basil Soup into freezer-safe containers, leaving headspace. Freeze up to 3 months. Thaw overnight in the fridge before reheating. - Reheat
Warm gently on the stovetop over low-medium heat, stirring often. If the soup thickens, splash in a bit of broth. If you plan to add dairy, stir it in after reheating to prevent separation.
Troubleshooting Guide (Quick Fixes)
- Too acidic: Add a pinch of sugar or a splash of cream/coconut milk.
- Too thin: Simmer 5–10 minutes uncovered, or blend in more potato/beans.
- Not creamy enough: Blend longer, or stir in your chosen creamer at the end.
- Not basil-y: Add a few fresh leaves right before serving and pulse the blender once or twice.
FAQs: Creamy Roasted Tomato Basil Soup
How to make creamy tomato and basil soup?
Roast fresh tomatoes, garlic, and red bell pepper until caramelized. Sauté onion with a small diced potato, then add the roasted pan to the pot with broth. Simmer, add fresh basil, and blend smooth. Finish your Creamy Roasted Tomato Basil Soup with olive oil, cream, coconut milk, or beans for extra silk.
Can you use fresh tomatoes for tomato soup?
Absolutely. Fresh tomatoes make the best Creamy Roasted Tomato Basil Soup. Roasting concentrates their sweetness and reduces sharp acidity. Use meaty Romas and a pint of cherry tomatoes for balance.
How to make roasted tomato and basil soup?
Roast tomatoes, garlic, and pepper at 425°F until charred at the edges. Build a base with onion, potato, and tomato paste. Add the roasted vegetables and broth, simmer to soften the potato, add basil, and blend. Season and finish your creamy roasted tomato soup to taste.
How to make soup really creamy?
Blend in a starch (small potato), add ½ cup heavy cream, use full-fat coconut milk, or puree cannellini beans/soaked cashews. Any of these methods create a luxurious Creamy Roasted Tomato Basil Soup.
What are common mistakes making tomato soup?
Skipping roasting (less flavor), adding basil too early (flavor fades), using unripe tomatoes (too acidic), and over-thinning the pot. Avoid these, and your roasted tomato basil soup will shine.
What is Panera’s creamy tomato soup made of?
While exact formulas vary, Panera’s style typically includes tomatoes, cream, and seasonings blended smooth. To get that café-smooth finish at home, strain your Creamy Roasted Tomato Basil Soup through a fine-mesh sieve after blending.
Optional Add-On: How to Make Your Own Cream of Tomato Soup (Classic Style)
If you want classic “cream of tomato,” finish your Creamy Roasted Tomato Basil Soup with ½ cup heavy cream (or half-and-half). Warm gently after adding the dairy and avoid boiling. This keeps the texture silky and prevents curdling.
Does adding milk to tomato soup make it creamy?
Milk adds some creaminess, but it can curdle with acidity. For the most reliable, creamy finish in Creamy Roasted Tomato Basil Soup, use heavy cream, coconut milk, or the potato/bean method.
A Simple, Reliable Recipe (Overview)
You’ll need:
Fresh tomatoes (Romas + cherry), garlic, red bell pepper, onion, 1 small potato, tomato paste, olive oil, vegetable broth, fresh basil, salt, pepper. Optional finish: heavy cream, coconut milk, cannellini beans, or soaked cashews.
Method (summary):
- Roast tomatoes, garlic, pepper at 425°F until caramelized.
- In a pot, sauté onion and diced potato; stir in tomato paste.
- Add roasted vegetables (with pan juices) and broth; simmer until potato is tender.
- Add fresh basil and blend until silky.
- Season and finish with your creamer of choice. Enjoy your Creamy Roasted Tomato Basil Soup hot with crusty bread.
Final Thoughts
Once you taste this from-scratch Creamy Roasted Tomato Basil Soup, you won’t look back. Roasting changes everything—it sweetens the tomatoes, softens their acidity, and infuses your bowl with real depth. The potato trick (or your favorite dairy-free alternative) turns that base into a velvety, spoon-coating soup you’ll crave all season. Serve it with a simple salad, grilled cheese, or a platter of crostini, and you’ve got a soul-soothing dinner that fits your real life.
If this Creamy Roasted Tomato Basil Soup becomes a regular in your kitchen, I’m not surprised. It’s simple. It’s nourishing. And it tastes far more indulgent than it is. Save the recipe, share it with a friend, and keep a batch in the freezer for the next chilly evening. You’ve got this—happy roasting!