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.

The Best Creamy Roasted Tomato Basil Soup (with Fresh Tomatoes)

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

Scale

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

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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