Creamy Roasted Tomato Basil Soup
Tomatoes are in season and I’m really happy about it. My parents have quite the vegetable and fruit garden and recently dropped off a small basket filled with their delicious homegrown tomatoes for Jake and myself. Since we were going out of town, we opted to make a freezer-friendly tomato soup with all the fresh tomatoes. You can use most types of tomatoes, but our preference is to use Roma or cherry tomatoes.
My recipe is inspired from Ina Garten’s Roasted Tomato Basil Soup Recipe available at the Food Network though I’ve made some changes to some of the ingredients she uses (added cream, reduced the amount of basil, etc.).
The recipe calls for homemade stock. I used our chicken-beef bone broth recipe. We also have a quick and delicious chicken broth recipe on our website. However, if you'd like to make this vegetarian, you can also make a vegan-based broth.
This is the perfect soup to make in the summer when fresh tomatoes are in season and taste absolutely delightful. Roasting the tomatoes gives the soup a ton of depth and flavor. We paired ours with grilled cheese sandwiches that Jake made.
Making the Tomato Puree
Before I add the cream to the finished tomato basil soup, I like to puree everything together to form a smooth consistency. If you like your tomato basil soup chunkier, just blend it for slightly less time until desired consistency is reached.
Ways to Puree Tomato Soup:
- Immersion blender (my preferred way)
- Blender (make sure you only fill it up half-way at a time)
- Food processor (make sure you only fill it up half-way at a time)
- Food mill
Freezing Tomato Soup
You can absolutely freeze tomato soup, even if it has heavy cream in it. To freeze, simply pour your tomato soup in your preferred Souper Cubes® tray, place lid on top, and freeze. If you’d like, you can pop out the tomato soup cubes from the tray and place in your favorite freezer-friendly bag. I recommend waiting until the soup has cooled down a bit before placing it in the freezer.
Our go-to tray for freezing tomato basil soup is our 1-cup tray.
Heating Up Frozen Tomato Basil Soup
Jake’s preferred way to heat up a cup of soup is by placing a 1-cup portion of soup in a mug and microwaving it until hot (about 3 minutes). Then he either sips on it or grabs a spoon and eats from the mug directly. You can also use a mug and heat it up in the microwave.
Alternatively, you can also place a cube (or as many as you’d like) in a pot over medium-low heat. Once there’s liquid in the pot from the melted soup, you can raise the heat to medium.
Okay, let’s get started!
Gather and Prep Your Ingredients
This recipe calls for a combination of fresh tomatoes and canned tomatoes. You can use any type of canned tomato for this recipe as you’ll be blending it at the end. Your canned tomato options are
- Crushed tomatoes (my preferred canned tomato)
- Diced tomatoes
- Whole peeled tomatoes
Our preference is to buy the no-salt added tomatoes from either Sprouts or Whole Foods since we keep a low-sodium diet.
This recipe also calls for four cups of stock. You can use vegetable stock, chicken broth, or bone broth.
Roast Tomatoes in 425F Degree Oven
Clean and halve your tomatoes. Coat with olive oil and add salt and black pepper. Place in a pan and roast for 45 minutes.
It’s important to first prepare your oven-roasted tomatoes because as they’re roasting in the oven, you can make your soup. By the time you’ve prepared the rest of your ingredients and gotten your soup base going, the roasted tomatoes should be almost ready.
Prepare Base for Tomato Soup
While your tomatoes are roasting in the oven, get started on making the rest of the soup to save time. You'll want to heat up the remaining olive oil + butter in a large pot, then add the onions. Stir until they start browning. Then add garlic + red pepper flakes.
Add Tomatoes, Herbs, and Stock
First boil, then reduce to a simmer for 30 minutes. I left the lid partially ajar. Then blend together.
Add Cream to Pureed Tomato Soup
Serve Warm and Garnish with Fresh Basil and Black Pepper
We paired our creamy tomato soup with sour dough grilled cheese
Freeze Leftovers in your Souper Cubes® Trays
Creamy Roasted Tomato Basil Soup Recipe
Michelle from Souper Cubes®
Looking for a summer soup recipe? This delightful, comforting tomato basil soup recipe is a perfect way to use fresh tomatoes while they're in season.
3 lbs fresh tomatoes, halved (about 11-12 Roma tomatoes)
½ cup olive oil
2 tablespoons unsalted butter
2 medium-sized onions, chopped (about 3 cups)
6 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
1 sprig fresh thyme leaves (½ teaspoon), leaves chopped and stem removed
1 (28-ounce) canned tomatoes (crushed, diced, or whole)
1 cup fresh basil leaves, chopped
1 cup heavy cream
Salt and black pepper to taste
1-Cup Souper Cubes Trays (2pack)
For Freezer Meal Prep
Preheat oven to 425 degrees F. Toss together 3lbs fresh tomatoes (halved), ¼ cup olive oil, salt, and pepper. Spread tomatoes across a single layer in a baking sheet and roast for 45+ minutes. Set aside.
Make Soup Base
Add remaining ¼ cup olive oil and 2 tablespoons butter to a large Dutch oven or stockpot over medium heat. Once hot, add 2 onions (chopped) and sauté for 7-8 minutes, or until fully translucent. Stir every few minutes.
Then add 6 garlic cloves (minced) and ¼ teaspoon of red pepper flakes. Stir for 1 minute until fragrant.
Add one 28-oz canned tomatoes, 1 cup chopped basil leaves, 1 sprig fresh thyme (stem removed), and 4 cups of stock. Stir together.
Add Oven-Roasted Tomatoes
Add the oven-roasted tomatoes and stir everything together. Bring soup to a boil, then reduce to a simmer. Leave pot partially covered with lid.
After 30 minutes, blend together using an immersion blender, food processor, or blender. If using a food processor or blender, be careful not to overly fill the container as the steam from the soup can cause the lid to pop off and cause damage. Blend until desired consistency.
Add Heavy Cream
If using a blender or food processor, return soup to Dutch oven or stockpot. Add 1 cup heavy cream.
Enjoy Creamy Oven-Roasted Tomato Soup
Place hot soup in a bowl and enjoy. Our favorite is to pair it with grilled cheese.
I recommend using chicken stock or vegetable stock for this recipe.
You can use crushed, diced, or whole canned tomatoes for this recipe because you blend it together into a puree in the end.