Creamy Tomato Basil Soup with Slow-Roasted Flavor

Why You’ll Love This Recipe

• Slow-roasting concentrates the tomatoes for deep, sweet-savory flavor.
• Silky texture with just a splash of cream—rich but not heavy.
• Bright, fresh basil lifts every spoonful.
• Serve with buttery croutons or grilled-cheese dippers for a cozy, classic pairing.

Grocery List

• Produce: 3 lb ripe tomatoes (Roma/plum or vine), 1 medium yellow onion, 5 garlic cloves, 1 cup fresh basil
• Dairy: Heavy cream, unsalted butter, cheese for grilled cheese (cheddar, Gruyère, or mozzarella)
• Pantry: Olive oil, tomato paste, low-sodium chicken or vegetable stock, crusty bread, kosher salt, black pepper, red pepper flakes, sugar, balsamic vinegar (optional)

Full Ingredients

For the Creamy Tomato Basil Soup

• 3 lb ripe tomatoes, halved lengthwise (Roma/plum or a mix)
• 2 tbsp olive oil (for roasting) + 1 tbsp olive oil (for the pot)
• 1 tsp kosher salt + 1/2 tsp freshly ground black pepper (for roasting)
• 1 tsp granulated sugar (optional, balances acidity)
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 3 cups low-sodium chicken or vegetable stock
• Pinch red pepper flakes (optional)
• 1/2 cup heavy cream
• 1 cup fresh basil leaves, loosely packed, chopped or chiffonade, plus extra for garnish
• 1/2 tsp kosher salt + 1/4 tsp black pepper (to season soup, plus more to taste)
• 1 tsp balsamic vinegar (optional, to brighten at the end)
• Extra-virgin olive oil, for finishing (optional)

Buttery Croutons (Optional)

• 4 cups 1-inch bread cubes (about 8 oz; country bread or sourdough)
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 tsp kosher salt and a pinch of black pepper
• 1/4 tsp garlic powder and 2 tbsp finely grated Parmesan (both optional)

Grilled-Cheese Dippers (Optional)

• 8 slices sturdy sandwich bread (sourdough, country, or white)
• 6 tbsp unsalted butter, softened
• 8 oz cheese (sharp cheddar, Gruyère, or mozzarella), sliced

Step-by-Step Instructions

Step 1: Slow-roast the tomatoes

Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment for easy cleanup. Arrange halved tomatoes cut side up, then drizzle with 2 tbsp olive oil. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp sugar (optional). Roast for 90 minutes, until edges look slightly shriveled and the juices have concentrated on the pan. Save all the flavorful juices on the sheet.

Step 2: Sweat the aromatics

In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and tender, 7 to 9 minutes. Add the minced garlic; cook until fragrant, about 1 minute. Stir in the tomato paste and cook 60 seconds to caramelize to a deep brick red.

Step 3: Build and simmer the base

Scrape the roasted tomatoes and any pan juices into the pot. Pour in 3 cups stock and add a pinch of red pepper flakes if you like a gentle kick. Bring to a simmer over medium heat and cook for 10 minutes to meld flavors. Taste; if the tomatoes are very tangy, plan to balance later with a touch of cream and, optionally, 1 tsp balsamic vinegar.

Step 4: Blend until silky

Take the pot off the heat. Use an immersion blender to puree the soup until completely smooth and velvety, 1 to 2 minutes. If using a countertop blender, work in batches, vent the lid, cover with a towel, and blend carefully until smooth; return the soup to the pot. For ultra-smooth texture, you may pass the soup through a fine-mesh sieve.

Step 5: Finish with cream and basil

Return the pureed soup to low heat. Stir in 1/2 cup heavy cream and 1 cup chopped basil. Warm gently for 1 to 2 minutes; do not boil. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, then adjust to taste (a pinch more salt, a splash of balsamic, or a tiny pinch of sugar if needed). Keep warm on low.

Step 6: Make buttery croutons (optional)

In a large skillet over medium heat, melt 3 tbsp butter with 1 tbsp olive oil. Add the bread cubes, season with 1/4 tsp salt and a pinch of pepper, and toss to coat. Cook, stirring frequently, until golden and crisp on most sides, 6 to 8 minutes. For extra flavor, sprinkle in 1/4 tsp garlic powder and 2 tbsp Parmesan during the last minute. Transfer to a plate to cool and crisp further.

Step 7: Grill the cheese dippers (optional)

Spread the outsides of 8 bread slices with 6 tbsp softened butter. Sandwich the cheese between bread, buttered sides out (makes 4 sandwiches). Warm a nonstick or cast-iron skillet over medium-low. Cook sandwiches until deep golden and melty, 3 to 4 minutes per side. Rest 1 minute, then slice each into 1-inch sticks for dipping.

Step 8: Serve and garnish

Ladle soup into warm bowls. Finish with a splash of cream or a drizzle of extra-virgin olive oil, a few basil ribbons, and freshly ground black pepper. Serve with a handful of buttery croutons on top or grilled-cheese dippers on the side.

Pro Tips

• Choose meaty tomatoes (Roma/plum) for the best concentration and fewer seeds; very juicy varieties may need up to 10 extra minutes of roasting.
• Caramelizing the tomato paste is key; it deepens color and adds umami in just 60 seconds.
• Blend thoroughly for a restaurant-smooth texture, and strain through a fine-mesh sieve for an ultra-silky finish.
• If using a countertop blender, vent the lid and cover with a towel to avoid steam build-up.
• For make-ahead flexibility, add cream at serving time; the dairy-free base freezes and reheats beautifully.

Variations

• Smoky roasted red pepper: Blend in 2 roasted red bell peppers and 1/2 tsp smoked paprika with the soup before adding cream.
• Spicy arrabbiata: Increase red pepper flakes to 1/2–1 tsp and add an extra garlic clove for heat and punch.
• Dairy-free creamy: Swap cream for 1/2 cup full-fat coconut milk or 1/2 cup soaked cashews blended into the soup.

Storage & Make-Ahead

Refrigerate soup (without croutons) in an airtight container for up to 5 days. Freeze the soup base (before adding cream and basil) for up to 3 months; thaw overnight, reheat gently, then stir in cream and basil just before serving. Reheat over low, stirring often; avoid boiling after adding cream. Croutons keep airtight at room temperature for 2 to 3 days; re-crisp in a 350°F (175°C) oven for 5 minutes. Grilled-cheese dippers are best made fresh.

Nutrition (per serving)

Approximate for soup only: 190 calories; 13 g fat; 17 g carbohydrates; 4 g fiber; 3 g protein; 460 mg sodium. Add about 120 calories for 1/2 cup buttery croutons, or about 360 calories for one grilled-cheese dipper sandwich cut into sticks. Values vary with stock, tomatoes, and cheese used.