Can I make roasted tomato basil soup using only canned tomatoes?

Yes, you can use only canned tomatoes, but the soup won’t have the same roasted flavor you get from fresh tomatoes. To skip roasting, use two 28-ounce cans—one crushed tomatoes and one whole peeled tomatoes, ideally San Marzano labeled “certified” for best quality. This approach simplifies the recipe while still delivering a rich tomato taste.

Is it okay to substitute dried herbs for fresh in tomato basil soup?

You can substitute dried thyme and basil when fresh herbs aren’t available. Use 1½ teaspoons of dried thyme. For basil, ¼ cup of dried will work, but the soup will lack some of the vibrant color and fresh flavor that fresh basil provides. Adding dried herbs early in cooking helps release their aroma.

How do I make garlic croutons to serve with roasted tomato basil soup?

To make garlic croutons, cut bread into thin slices, then cube 2-3 slices. Toss the cubes with 1 tablespoon olive oil, 1 minced garlic clove, and a pinch of salt and pepper. Spread on a baking sheet and bake at 400°F for about 8 minutes, flipping halfway, until golden and crisp. They add a flavorful crunch to the soup.

How long can I store roasted tomato basil soup in the fridge or freezer?

Roasted tomato basil soup keeps well in the refrigerator for up to one week when stored in an airtight container. It also freezes nicely for up to two months. Reheat gently on the stovetop or in the microwave, stirring occasionally, and the flavors will remain delicious.

Can I make roasted tomato basil soup vegan or dairy-free?

Yes, this soup can easily be made vegan or dairy-free by skipping dairy additions like cream or using plant-based milk alternatives such as coconut or almond milk. For a creamy texture without dairy, blend in cooked potatoes or soaked cashews when pureeing the soup. This maintains richness while fitting special diets.

Roasted Tomato Basil Soup Recipe With Fresh Herbs 2024

Ingredients

Scale

9 medium-large tomatoes sliced lengthwise

3 tablespoons olive oil (plus a little extra for roasting)

2 tablespoons unsalted butter

1 yellow onion diced

4 garlic cloves minced

1 tablespoon fresh thyme minced

1 teaspoon kosher salt (plus extra for seasoning)

0.5 teaspoon ground black pepper (plus extra for seasoning)

1 28-ounce can crushed tomatoes (about 796 g)

1 cup fresh basil leaves roughly chopped

1 tablespoon granulated sugar

2 cups chicken stock

2/3 cup heavy cream

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Instructions

1-Preheat your oven to 375°F (190°C): Arrange the tomato halves on a baking sheet, cut-side up. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 1 hour (or prepare up to 24 hours in advance).

2-In a large pot, melt the butter with a splash of olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in garlic, thyme, salt, and pepper; cook for another minute.

3-Pour in the crushed tomatoes, chopped basil, and sugar. Reduce heat and let it simmer for about 10 minutes, stirring occasionally.

4-Add the chicken or vegetable stock and the roasted tomato halves to the pot. Bring to a gentle simmer and cook for about 30 minutes, stirring now and then.

5-Use an immersion blender to purée the soup to your desired texture (or transfer in batches to a countertop blender, being careful with the hot liquid).

6-Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, thin with extra stock or water.

7-Ladle into bowls and top with optional homemade croutons (cube bread, toss with olive oil, minced garlic, salt, and pepper, then bake at 400°F for about 8 minutes, flipping halfway).

Last Step:

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Notes

🍅 Roast the tomatoes until they develop a deep caramelized color for maximum flavor.
🧄 For extra depth, roast the onion and garlic together with the tomatoes.
🥄 If you prefer a smoother soup, blend longer or strain through a fine‑mesh sieve after pureeing.

Author: Brandi Oshea
Prep Time: 20 minutes
Rest: 5 minutes
Cook Time: 1 hour 20 minutes
Category: Soup
Method: Roasted and Simmered
Cuisine: Italian
Diet: Non-Vegetarian (vegetarian version possible with vegetable stock)

Nutrition

Serving Size: 1 cup
Calories: 190 kcal
Sugar: 5 g
Sodium: 389 mg
Fat: 12 g
Saturated Fat: 5 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 37 mg