Roasted Tomato Basil Soup

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This Roasted Tomato Basil Soup is the ultimate cozy comfort dish — vibrant, rich, and naturally creamy without any heavy cream. Fresh Roma tomatoes, garlic, onion, and carrot are roasted until caramelized, deepening their flavor before being simmered with basil and blended into a velvety soup. It’s a simple yet elegant recipe that makes the most of seasonal produce and fills your kitchen with the aroma of roasted tomatoes and herbs.

This Roasted Tomato Basil Soup isn’t just comforting — it’s packed with nutrients that make every spoonful nourishing. Roma tomatoes are naturally rich in vitamin C, potassium, and lycopene, a powerful antioxidant that supports heart health and may help reduce inflammation. The addition of carrots provides a boost of vitamin A for eye and immune health, while olive oil adds healthy monounsaturated fats that help your body absorb all those plant-based nutrients.

Because it’s blended until smooth, this soup feels creamy and indulgent without using any heavy cream — making it a light yet satisfying option for lunch or dinner. Serve it on its own or pair it with a grilled cheese sandwich for a balanced, feel-good meal.

1. Prepare the vegetables — Halve Roma tomatoes, peel garlic, and roughly chop onion and carrot.
2. Toss with olive oil — Arrange on a baking sheet and drizzle with olive oil, salt, and pepper.

3. Roast until caramelized — Bake until tomatoes are soft and lightly browned.

4. Transfer to pot — Add the roasted veggies (and their juices) to a large pot.

5. Add basil and simmer — Pour in broth and fresh basil leaves, simmer to blend flavors.

6. Blend until smooth — Use an immersion blender (or stand blender) to puree until creamy.

7. Season and serve — Taste and adjust salt, pepper, or add a drizzle of cream or olive oil.

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Creamy Tomato Basil Soup

Nutrition Facts

Nutrient	Amount per Serving
Calories	160 kcal
Protein	4 g
Total Fat	9 g
Saturated Fat	1.5 g
Carbohydrates	19 g
Dietary Fiber	5 g
Sugars	12 g
Sodium	420 mg
Potassium	950 mg
Vitamin A	110% DV
Vitamin C	80% DV
Calcium	6% DV
Iron	10% DV

Servings: 4 (about 1½ cups / 375 mL per serving)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

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Ingredients

• 3 lbs (1.4 kg) Roma tomatoes, halved lengthwise
• 1 medium onion (about 200 g), quartered
• 1 medium carrot (about 100 g), peeled and sliced
• 5–6 cloves garlic, peeled
• 3 Tbsp (45 mL) olive oil
• Salt and freshly ground black pepper, to taste
• 2 cups (480 mL) vegetable or chicken broth
• ½ cup (15 g) fresh basil leaves, packed
• Optional: 1–2 tsp sugar (to balance acidity)
• Optional garnish: drizzle of olive oil, swirl of cream, or fresh basil leaves

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Arrange vegetables: Place tomatoes, onion, carrot, and garlic on the sheet.
3. Drizzle & season: Coat with olive oil, salt, and pepper; toss to combine.
4. Roast for 30–35 minutes, until tomatoes are soft and caramelized.
5. Transfer roasted vegetables and their juices to a large pot.
6. Add broth and basil. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
7. Blend with an immersion blender until smooth (or carefully in batches in a stand blender).
8. Adjust & serve: Taste and adjust seasoning. Add a drizzle of olive oil or cream if desired.

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Tips for Success

• Use ripe Roma tomatoes for the best flavor and less water.
• Roast well — a little browning adds deep umami flavor.
• Balance acidity — if your tomatoes are tart, a small pinch of sugar smooths it out. The addition of carrot also helps to balance the acidity.
• Make it creamy — swirl in 2–3 Tbsp of cream or coconut milk before serving.
• Storage — Keeps 4–5 days refrigerated or up to 3 months frozen.