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Creamy Tomato Basil Soup: Easy Homemade from Fresh Tomatoes

creamy tomato basil soup from fresh tomatoes - featured image
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This creamy tomato basil soup is made from scratch with fresh Roma tomatoes, roasted to concentrate their natural sweetness, then blended with fresh basil and a touch of cream for a velvety smooth, comforting bowl. It’s surprisingly simple to make in about an hour and freezes beautifully.

Ingredients

Scale
  • 3 pounds fresh Roma or vine-ripened tomatoes (about 6–8 large), halved lengthwise
  • 1 large yellow onion, roughly chopped
  • 4–5 cloves garlic, peeled and smashed
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 1/2 cup heavy cream
  • 1 cup vegetable or chicken broth (low-sodium preferred)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes, 1 teaspoon sugar, or splash of balsamic vinegar

Instructions

  1. Preheat oven to 400°F (200°C). Wash tomatoes and cut in half lengthwise. Place cut-side up on a lined baking sheet. Add chopped onion and smashed garlic cloves around the tomatoes. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss gently to coat. Spread in an even layer.
  2. Roast for 35-40 minutes until tomatoes are soft, slightly shriveled, and starting to caramelize; onions are translucent and lightly browned; garlic is soft.
  3. Remove from oven and let cool for 5 minutes. Meanwhile, heat a Dutch oven or heavy-bottomed pot over medium heat. Add remaining 1 tablespoon olive oil and 2 tablespoons butter. Once butter melts, scrape roasted vegetables and all juices into the pot.
  4. Add broth and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, to meld flavors.
  5. Stir in fresh basil and remove from heat. Let sit for 2-3 minutes to wilt basil and cool slightly.
  6. Blend until smooth using an immersion blender directly in the pot, or in batches in a countertop blender (vent lid with a towel).
  7. Return blended soup to low heat. Stir in heavy cream until fully incorporated. Taste and adjust seasoning with salt, pepper, sugar, or balsamic vinegar as needed. Add more broth or water if too thick.
  8. Serve immediately, garnished with fresh basil, a drizzle of olive oil, or a swirl of extra cream.

Notes

Don’t skip roasting—it concentrates flavor. For a vegan version, replace butter with olive oil and heavy cream with full-fat coconut milk or blended silken tofu. For a thicker soup, simmer longer after blending or add a small peeled potato during simmering. Soup freezes well for up to 3 months; add cream after thawing for best texture.

Nutrition

Keywords: creamy tomato basil soup, fresh tomato soup, homemade tomato soup, roasted tomato soup, easy soup recipe, summer soup, comfort food

Find it online: https://jollyfork.com/creamy-tomato-basil-soup-easy-homemade-from-fresh-tomatoes/