There’s something deeply comforting about a bowl of tomato soup. Not the canned kind (no judgment — we’ve all been there), but a proper, from-scratch tomato basil soup that’s velvety smooth, slightly sweet from roasted tomatoes, and finished with a swirl of cream and a handful of fresh basil.
This recipe uses canned San Marzano tomatoes because they’re available year-round and they’re consistently delicious. You don’t need to wait for peak tomato season to make incredible soup. A little roasting in the oven concentrates the flavors and brings out that natural sweetness, and the whole thing comes together in under 45 minutes.
Serve it with a grilled cheese sandwich and tell me that’s not one of the greatest meals on earth. I dare you.
Why You’ll Love This Recipe
It’s creamy without being too heavy, bright from fresh basil, and has that deep roasted tomato flavor that makes you close your eyes when you take the first spoonful. It’s also naturally vegetarian, easy to make vegan, and freezes beautifully for future-you to enjoy.
Ingredients
- 2 cans (28 oz each) whole San Marzano tomatoes
- 1 large onion, roughly chopped
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- 2 cups vegetable broth
- ½ cup fresh basil leaves, plus more for garnish
- ¼ cup heavy cream (or coconut cream for vegan)
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
- Crusty bread or grilled cheese for serving
Instructions
Step 1: Roast the tomatoes. Preheat oven to 400°F (200°C). Pour the canned tomatoes (with their juices) into a large baking dish. Scatter the chopped onion and garlic cloves around the tomatoes. Drizzle everything with olive oil and season with salt and pepper. Roast for 25–30 minutes until the edges are caramelized and the kitchen smells incredible.
Step 2: Blend. Transfer the roasted tomato mixture to a large pot or blender. Add the vegetable broth. Blend until completely smooth (use an immersion blender for the easiest cleanup, or blend in batches in a standard blender — just be careful with hot liquids).
Step 3: Simmer and season. Place the pot over medium heat. Stir in the balsamic vinegar, sugar (if using), and fresh basil. Simmer for 10 minutes to let the flavors come together. Season with salt and pepper to taste.
Step 4: Finish with cream. Remove from heat and stir in the heavy cream. The soup will turn a gorgeous, creamy orange-red color.
Step 5: Serve. Ladle into bowls and top with a drizzle of olive oil, fresh basil leaves, a crack of black pepper, and a side of crusty bread or a gooey grilled cheese.
Tips and Variations
Make it vegan: Use coconut cream instead of heavy cream. It adds a subtle richness without any dairy.
Roast fresh tomatoes: When tomatoes are in season, use 3 lbs of fresh Roma or plum tomatoes, halved, instead of canned. Roast them cut-side down for about 35 minutes.
Freeze it: This soup freezes beautifully for up to 3 months. Freeze it before adding the cream — stir the cream in after reheating.
Smoky version: Add 1 teaspoon of smoked paprika to the roasting pan for a subtle smoky depth.
Nutrition Info (per serving, serves 6)
Calories: 165 | Protein: 4g | Carbs: 18g | Fat: 9g | Fiber: 4g