This Creamy Tomato Basil Soup is a comforting, flavorful dish with rich, velvety texture. Made with fresh tomatoes, garlic, onion, and basil, it’s the perfect balance of savory and sweet. The addition of heavy cream (or coconut milk for a dairy-free option) adds a luscious creaminess that makes this soup irresistible. Whether served on a chilly day or paired with a grilled cheese sandwich, this homemade tomato soup is sure to become a favorite!

Why You’ll Love This Recipe

This homemade tomato basil soup is packed with fresh, vibrant flavors, thanks to the roasted tomatoes, garlic, and basil. Roasting the tomatoes intensifies their sweetness and creates a deep, rich flavor. The creamy texture from the heavy cream (or coconut milk) makes it silky smooth, while the fresh basil adds brightness. It’s simple to make and perfect for cozying up with on a cool day.

Creamy Tomato Basil Soup

Ingredients

2 lbs fresh tomatoes (Roma or vine-ripened), halved
1 whole head of garlic
1 small onion, chopped
2 tbsp olive oil
2 cups vegetable or chicken broth
½ cup heavy cream (or coconut milk for a dairy-free option)
¼ cup fresh basil leaves
Salt and black pepper to taste
½ tsp red pepper flakes (optional, for heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Tomatoes and Garlic:

Preheat your oven to 400°F (200°C).
Place the halved tomatoes and the entire head of garlic (cut off the top to expose the cloves) on a baking sheet. Drizzle the olive oil over the tomatoes and garlic, and sprinkle with salt and pepper.
Roast for 25-30 minutes, or until the tomatoes are softened and slightly charred, and the garlic is fragrant and tender.

2. Cook the Onions:

While the tomatoes and garlic are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes, until softened and translucent.

3. Combine the Roasted Tomatoes and Garlic:

Once the tomatoes and garlic are roasted, remove them from the oven. Squeeze the roasted garlic out of its skin and add it to the pot with the cooked onions. Add the roasted tomatoes as well (you can leave the skins on if you prefer a chunkier texture, or peel them off if you want a smoother soup).

4. Simmer the Soup:

Add the vegetable or chicken broth to the pot, and stir to combine. Bring the mixture to a simmer, and cook for about 10-15 minutes to allow the flavors to meld together.

5. Blend the Soup:

Once the soup has simmered, remove it from the heat and use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

6. Add the Cream and Seasonings:

Return the soup to the pot if using a regular blender. Stir in the heavy cream (or coconut milk for a dairy-free version), and add the fresh basil leaves. Use a spoon to gently tear the basil leaves into the soup for extra flavor.
Taste the soup and adjust the seasoning with additional salt, pepper, and red pepper flakes (if you like heat).

7. Serve:

Serve the soup hot, garnished with extra fresh basil or a drizzle of cream. Pair it with a grilled cheese sandwich for a classic combo!

Servings and Timing

This recipe serves 4-6 people.

Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45 minutes

Variations

Vegan Version: Use coconut milk for a creamy, dairy-free version of this soup.
Chunky Tomato Soup: For a chunkier texture, blend only half of the soup, leaving some of the roasted tomatoes intact.
Spicy Tomato Soup: Add more red pepper flakes or a diced fresh chili pepper to the soup for added heat.
Herb Variations: Feel free to swap basil for thyme or oregano for a different flavor profile.

Storage/Reheating

Storage: Store leftover tomato soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave.
Reheating: Reheat on the stovetop over low heat, adding a little water or broth if the soup becomes too thick after refrigeration or freezing.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes if fresh tomatoes aren’t available. Just skip the roasting step and add the canned tomatoes directly to the pot.

Can I add other vegetables to this soup?

Yes! Feel free to add carrots, celery, or bell peppers to the soup for extra flavor and texture. Just sauté them with the onions before adding the roasted tomatoes.

How can I make this soup spicier?

To make the soup spicier, increase the amount of red pepper flakes, or add a diced jalapeño or chili pepper.

Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the fridge. It’s even better the next day, as the flavors continue to develop.

Conclusion

This Creamy Tomato Basil Soup is the perfect combination of comfort and flavor. The roasted tomatoes and garlic provide deep, rich flavor, while the creaminess from the heavy cream (or coconut milk) makes it smooth and indulgent. Fresh basil adds a burst of freshness, and the optional heat from the red pepper flakes gives it a nice kick. Whether served as a light lunch or paired with a classic grilled cheese, this homemade soup will quickly become a family favorite!