There’s something about the smell of roasting tomatoes in the oven that brings me right back to chilly autumn afternoons in my grandmother’s kitchen. The windows fogged up, a thick sweater on my shoulders, and that unmistakable scent of herbs and garlic swirling through the air. She always said, “Soup’s not just for the body—it’s for the soul.” And she was right. Especially when it came to her roasted tomato basil soup, a true staple in our fall comfort food rituals.
I’ve taken her inspiration and added my own touch, slowly roasting plump Roma tomatoes to intensify their natural sweetness, blending them with fragrant basil and a swirl of cream. This soup is cozy in a bowl, perfect for sharing with family, or sipping slowly beside a grilled cheese on a drizzly afternoon. It’s a warm hug for your taste buds and a new must-have for your fall comfort food favorites.
Let’s make memories one bite at a time.
Why You’ll Love This Recipe
This roasted tomato basil soup is all about big flavor with minimal fuss. Roasting the tomatoes adds a layer of depth you just can’t get from canned soups. It turns this dish into pure fall comfort food magic.
It’s a flexible recipe, too. You can make it vegetarian, gluten-free, or even freeze it for future cozy meals. Perfect for busy weeknights or leisurely weekend lunches.
It pairs beautifully with crusty grilled cheese or a slice of homemade pumpkin bread. Kids love it, grown-ups savor it, and your house will smell like a little bistro in Tuscany.
This soup is beginner-friendly and requires just a few pantry staples. Plus, it’s ready in just under 90 minutes from start to serve. Comfort never tasted so simple!
Whether you’re hosting a cozy dinner or just need a warm-up after a crisp autumn walk, this dish will find a permanent spot in your rotation of fall comfort food classics.
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Roasted Tomato Basil Soup
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
Description
This Roasted Tomato Basil Soup is the essence of fall comfort food—rich, creamy, and deeply flavorful from oven-roasted Roma tomatoes, fresh basil, and a swirl of cream. It’s the kind of dish that warms you to the core and makes cold evenings feel special.
Ingredients
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 (28 oz) can crushed San Marzano tomatoes
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock (or vegetable stock)
- ⅔ cup heavy cream
Instructions
- Roast the Tomatoes: Preheat oven to 375°F. Place Roma tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 1 hour.
- Sauté Aromatics: In a Dutch oven, melt butter and oil. Add onion and sauté for 5 minutes. Stir in garlic, thyme, salt, and pepper. Cook for 1 minute more.
- Add Tomatoes: Add crushed tomatoes, basil, and sugar. Simmer for 10 minutes to blend flavors.
- Combine and Simmer: Add roasted tomatoes and stock. Simmer gently for 30 minutes, stirring occasionally.
- Blend: Use an immersion blender (or standard blender in batches) to purée until smooth. Return soup to the pot.
- Stir in Cream: Add heavy cream and stir until fully combined. Heat through for 5 more minutes.
- Optional Croutons: Cube small bread pieces, toss with olive oil, garlic, and basil. Bake at 400°F for 7 minutes until golden and crisp.
- Serve: Ladle soup into bowls, top with croutons or fresh basil, and serve warm.
Notes
Roasted tomatoes develop deeper flavor the longer they caramelize. Store soup in the fridge up to 1 week or freeze for up to 2 months. Swap chicken stock for vegetable stock to make it vegetarian. Use whole milk or half-and-half if cream isn’t available, though it will be slightly less silky.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Comfort
Ingredient Overview
This soup is rich, aromatic, and delightfully smooth. The secret? It’s in the slow-roasted tomatoes and fresh basil. Every spoonful wraps you in warmth and bold, garden-fresh flavor—just what you crave in fall comfort food.
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Roma Tomatoes: Roasted for over an hour to bring out intense natural sweetness and depth.
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San Marzano Tomatoes (canned): Add a smooth, velvety base with classic Italian flair.
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Fresh Basil: Bright, herbal, and aromatic—it lifts every spoonful.
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Garlic & Onion: Sautéed till golden, they lay the flavorful foundation of the soup.
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Thyme: A grounding herb that brings out earthy warmth.
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Chicken Stock: Rich and hearty. Swap for veggie stock to keep it vegetarian.
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Heavy Cream: Just a touch to give that luxurious, silky finish.
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Olive Oil & Butter: For roasting and sautéing—building deep, savory notes.
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Sugar: Just a pinch balances the acidity of the tomatoes.
Optional: Garnish with homemade mini garlic-basil croutons or a swirl of cream for a restaurant-worthy finish.
Step-by-step Instructions
Step 1: Roast the Tomatoes
Preheat your oven to 375°F. Slice those juicy Roma tomatoes lengthwise and lay them cut-side up on a lined baking sheet. Drizzle generously with olive oil, then sprinkle with kosher salt and freshly cracked black pepper. Roast for 60 minutes until edges are caramelized and skins begin to wrinkle—this is the soul of your fall comfort food.
Step 2: Sauté the Aromatics
In a large Dutch oven, heat olive oil and butter over medium-high. Add diced onion and sauté for about 5 minutes, until translucent and tender. Stir in minced garlic and thyme, cooking for 1 minute until fragrant. This base builds the kind of rich aroma that makes fall comfort food irresistible.
Step 3: Add Tomatoes and Simmer
Pour in the canned San Marzano tomatoes, chopped fresh basil, and sugar. Lower the heat and let it simmer gently for about 10 minutes. This step deepens the flavors, letting everything marry beautifully in the pot.
Step 4: Combine with Roasted Tomatoes
Add your oven-roasted tomatoes to the pot along with the chicken stock. Stir everything well, bring it to a simmer, and let it gently bubble for 30 minutes. The kitchen will smell like comfort wrapped in a warm wool sweater. Tip: Stir occasionally so nothing sticks to the bottom.
Step 5: Blend Until Velvety
Using an immersion blender, purée the soup directly in the pot until smooth. If using a standard blender, work in batches and return the blended soup to the pot with care. The texture should be luscious—silky, but with a hint of rustic charm that defines true fall comfort food.
Step 6: Stir in the Cream
Add the heavy cream and stir to combine. Warm for another 5 minutes, then taste and adjust seasoning if needed. The cream rounds everything out, adding luxurious body and mellowing acidity. At this point, the soup is ready to be served piping hot.
Step 7: Make the Croutons (Optional)
While the soup simmers, cut crusty bread into small cubes. Toss with olive oil, chopped basil, and a hint of garlic. Bake at 400°F for 7–8 minutes until golden. These crisp bites take your fall comfort food presentation to the next level.
Step 8: Serve and Enjoy
Ladle the soup into bowls and top with warm croutons or a swirl of cream. Add a sprinkle of fresh basil or cracked pepper if you like a finishing flourish. Now cozy up and enjoy the heartwarming depth this dish brings to every autumn table.
Pro Tips
For deeper flavor, roast the tomatoes until they begin to char just slightly. That caramelization adds a smoky sweetness that takes this fall comfort food to another level.
Use fresh basil if possible—it brings out the brightness that balances the rich, creamy base. But if you must use dried basil, reduce the amount and add it during the simmering step so it softens and infuses fully.
Don’t skip the sugar. A small spoonful rounds out the acidity of the tomatoes and deepens the natural sweetness, making each bite sing with fall comfort food richness.
For the smoothest texture, use an immersion blender directly in the pot. It’s quick, less messy, and keeps the temperature steady—plus, fewer dishes.
Store leftovers in airtight containers and freeze in individual portions. It reheats beautifully and makes a cozy meal on busy days. You’ll be thankful to have your favorite fall comfort food waiting in the freezer.
If you’re browsing for more cozy dishes like this, check out my roundup of fall dinner ideas—you’ll find plenty more ways to warm your table.
Variations
To make this soup vegetarian, simply use vegetable stock instead of chicken stock. It still tastes hearty and full, perfect for meatless Mondays or vegetarian guests craving fall comfort food.
Add a pinch of red pepper flakes or cayenne if you like a little heat. Spicy tomato basil soup makes a bold twist while staying true to the soul of comfort.
Stir in cooked white beans or lentils for added protein and texture. This gives it a Tuscan feel and makes it an even heartier option for chilly days.
Make it dairy-free by swapping in coconut milk or oat cream. You’ll get a silky finish and keep that warming fall comfort food essence without the dairy.
Want more soups to rotate through the season? Take a peek at my fall soup recipes for creamy, brothy, and veggie-packed favorites.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, but roasted fresh Roma tomatoes add a depth that canned just can’t match. For peak fall comfort food vibes, use both like we do here—fresh for flavor, canned for body.
Is this soup gluten-free?
Absolutely! Just skip the croutons or use gluten-free bread. The soup itself is naturally gluten-free and brimming with fall comfort food charm.
How do I store leftovers?
Cool completely, then store in the fridge for up to a week or freeze for up to 2 months. This makes meal prepping your favorite fall comfort food a breeze.
Can I use dried basil instead of fresh?
You can, but reduce the quantity. Dried herbs are more concentrated, and fresh basil brings a lovely aroma that defines this fall comfort food dish.
What’s the best pairing for this soup?
A classic grilled cheese or toasted baguette slice complements it perfectly. That creamy-tangy combo is the heart of autumn meals everywhere.
Serving Suggestions
This roasted tomato basil soup shines brightest alongside warm, melty grilled cheese or a rustic slice of sourdough. For a true fall comfort food pairing, try it with a thick slice of pumpkin bread—the sweet-savory combo is heavenly. It also works beautifully as a starter before a cozy casserole or roast dinner, especially on chilly evenings with loved ones gathered around. Add a side salad with apple slices and candied pecans, or offer a festive cheese board when serving to guests. Whether it’s a quiet weekday lunch or a weekend family dinner, this soup turns any meal into a seasonal celebration of fall comfort food at its finest.
Conclusion
Few dishes offer the soul-warming satisfaction of a homemade soup. This roasted tomato basil recipe layers simple ingredients with rich, roasted depth and creamy elegance. It’s fall comfort food you’ll want to make on repeat—not just for its flavor, but for the way it brings people together. One pot, one spoon, and suddenly everyone is leaning in closer, sharing stories, and asking for seconds. As the leaves fall and temperatures dip, this recipe becomes more than a meal—it becomes a memory.
If you’re inspired to add more to your cool-weather menu, take a scroll through our Dinner category and discover dishes that nourish and delight.
Try the soup, tweak it to your taste, and most of all—make it yours. We’d love to hear how it turned out!
Feel free to tag your bowl on Instagramor Pinterest—nothing warms our hearts like seeing your creations.
Let’s make memories one bite at a time.
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