Creamy Roasted Tomato Basil Soup (No Cream)
A simple recipe for creamy roasted tomato basil soup, full of flavor and naturally thickened without heavy cream or cream cheese. When you’re really craving the perfect tomato soup, this is the one!
Looking for something with all the flavor using only canned tomatoes? Try this fire roasted Instant Pot tomato soup next!
This post contains affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases made by clicking these links, at no additional cost to you.
Even during my pickiest childhood years, I always enjoyed a creamy, smooth tomato soup. This served me well during the year I studied at the London School of Economics, when I probably ate tomato soup — canned, from the bargain section of Tesco — four or five times a week.
Living in London was fantastic, but man, I was poor! At first, I worked in a local pub. That was fun, but after a few months I “upgraded” to working in a small bakery cafe. I earned just enough spending money to scrape by, but the real benefit was that I always got to take home a few extra slices of the incredible bread the owners, Italian brothers, baked from scratch daily.
So, with a steady supply of bread, I did the only logical thing: stocked up on Tesco tomato soup and settled in for a reasonably tasty, extremely economical, meal on constant repeat.
Fast forward to present, and I could still happily eat tomato soup any or every day, but fortunately I’ve upgraded more than a little to this incredible homemade version. A creamy roasted tomato basil soup that boasts incredible flavor and texture, and comes by it all naturally. Not a drop of heavy cream or processed ingredients in sight.
Ingredients and tips
This is an outstanding recipe for using garden fresh tomatoes. That said, I also make it year-round using Roma or on-the-vine tomatoes from the grocery store and have not once been disappointed. Roasting brings out the best in any tomato!
Here are the ingredients you will need:
- Tomatoes: about 3 pounds.
- Canned whole peeled tomatoes: Yes, I know it might seem weird to use both fresh and canned tomatoes. But I swear you get the best of both worlds.
- Basil and thyme: I do my best to make this with fresh basil, because t’s a large amount and you can really tell the difference, but often used dried thyme.
- Yellow onion.
- Garlic.
- Chicken or vegetable broth.
- Olive oil, kosher salt, black pepper, and red pepper flakes.
How to make creamy roasted tomato basil soup
This is not the fastest tomato soup recipe in the world, but I promise it’s worth it, and a huge percentage of the time is hands-off.
- First, roast the tomatoes. Preheat the oven to 400 degrees and set out a large rimmed baking sheet. Halve the tomatoes. I usually scoop out the seeds, as well, which is not strictly necessary but makes for a smoother and more creamy consistency in the end. Toss with olive oil, salt, and pepper, and roast for about 35 minutes.
- Next, add remaining ingredients and simmer. Combine the roasted tomatoes and all other ingredients in a large stockpot or Dutch oven. Bring to a simmer and let it go, uncovered, for about 45 minutes. You may be tempted to shave off some of this time. Just keep in mind that the longer the soup simmers, the thicker, creamier, and more luscious it gets.
- Finally, blend the soup. I definitely prefer doing this with an immersion blender, so there’s no need to dirty the blender or worry about splashes or spills while pouring the soup. Plus, hot liquids can cause the lid of a blender to pop off — my stepdaughter has a scar on her shoulder from that happening when she was a baby! — and using an immersion blender eliminates that risk, as well.
Storage and freezing tips
This recipe makes a large amount, about 8 servings for my family, and keeps well in an airtight container in the fridge for 4-5 days. And hurrah — the flavors become even more melded and developed as the soup sits.
Another bonus of not using heavy cream is that this soup freezes beautifully! (Cream-based soups and sauces tend to separate in the freezing/defrosting process.) Let soup cool completely and store in a freezer-safe container for 3-4 months. Be sure to leave a little room in the container for the soup to expand as it freezes solid! Defrost in the fridge overnight, then warm on the stove and serve.
Lastly, do yourself a favor and buy a pack of these perfect containers for storing soups, stews, and chilis! They are so convenient!
Complete the meal
Tomato soup goes so well with all the best sides! Garlic bread, grilled cheese, rosemary cheddar buttermilk biscuits, or miracle one-hour breadsticks pair with this beautifully. We also love it with simple oyster crackers or even Goldfish. 🙂
Fancy a salad? French carrot and arugula parmesan pine nut are my very favorites.
More savory soup recipes
- Creamy Carrot Red Pepper Soup
- Instant Pot Wild Rice Soup
- Roasted Butternut Squash Soup
- Creamy Crockpot Chicken Gnocchi Soup
- White Bean Tortellini Soup (a lifesaver on busy nights — ready in 20 minutes, tops!)
If you try this creamy roasted tomato basil soup, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!
Creamy Roasted Tomato Basil Soup
Ingredients
- 3 pounds (about 1.5 kgs) ripe tomatoes halved with seeds removed
- 1/4 cup plus 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 12-14 cranks freshly-ground black pepper
- 1 large yellow onion coarsely chopped
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 28 ounces (800 grams) canned whole peeled tomatoes
- 2-3 cups fresh basil leaves roughly torn
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 4 cups (950 ml) low-sodium chicken or veggie broth
Instructions
- Preheat the oven to 400 degrees F (200 C). In a large bowl, combine the tomato halves, 1/4 cup of olive oil, kosher salt, and pepper; toss to combine. Spread out the tomato halves on a rimmed baking sheet, and roast for about 35 minutes. Set aside. (This step can be done several hours in advance.)
- In a Dutch oven or large stockpot over medium heat, warm the remaining 2 tablespoons olive oil. Add the onions to the pot and cook, stirring occasionally, until beginning to soften, about 5 minutes.
- Add the garlic and red pepper flakes, and cook just until fragrant, about 1 minute more. Stir in the canned tomatoes, roasted tomatoes, basil, thyme, and chicken broth. Bring the entire mixture to a boil, then lower the heat and simmer, uncovered, for 40-50 minutes.
- Use an immersion blender, standard blender, or food processor to puree the soup until smooth, and serve.
Notes
- Storage and freezing: This soup keeps extremely well. Store in the fridge for 4-5 days, or freeze for 3-4 months and defrost overnight in the fridge.
- Recipe: Adapted, as so very many good things are, from Ina Garten.
Nutrition Estimate
This post was originally published October 22, 2017 and has been updated with new photos and more helpful recipes tips and tricks.
29 Comments on “Creamy Roasted Tomato Basil Soup (No Cream)”
This was delicious. I love that it does not use cream! My husband & I love the tomato basil soup at a little family run cafe we go to. I think this is every bit as good, & healthier.
It is a thin soup so best with a sandwich. If you don’t want a sandwich, I threw in 1/3 C of frozen quinoa with veggies from Trader Joe’s to make it more substantial. Definitely making it again.
I love a good tomato soup with a crusty grilled cheese sandwich, but I don’t know if I’ve ever had one with roasted tomatoes. When I make it, I’ve always left the seeds in – they provide a lot of flavor in my experience. Why do you take yours out? I’d love to try this recipe and see how much more robust it tastes with roasted tomatoes.
Hi Renee! I’ve read that leaving the seeds in can impart a bitter taste, and I also tend to prefer the smoothest possible texture in soups like this, so for me scooping them out is a personal preference! I hope you enjoy this recipe if you try it – I think the roasting would be a great twist with or without the seeds!
Homemade tomato soup is the BEST!! Love that this version is dairy free, will be trying it out asap
Thanks, Donna! Hope you enjoy!
I can’t wait to try this recipe. I love tomato soup.
I am a huge tomato soup fan and this is a fabulous recipe with great flavors
I don’t usually love tomato soup, but with those gorgeous roasted tomatoes, and all that garlic and red pepper flakes, you’ve got me rethinking my stance!
This looks heavenly! Pinned! I cannot wait to try this.
I have GOT to try roasting tomatoes like this. I am so missing out. This soup looks super awesome!
Tomato soup is always so wonderful on a cool fall day! I love that you roasted the tomatoes for this version!
I will have to try this with veggie broth. It looks really tasty
Absolutely! Please come back and let us know how you like it!
Yum! This screams of fall and comfort food. The only thing missing is grilled cheese.
That’s definitely my favorite thing to pair it with – so good! 🙂
This soup looks fabulous! I’m excited to try this recipe and so excited that it’s dairy free. ? Thanks so much for sharing!
Thanks so much, Mindy, I’m glad you stopped by!
Spooned, drank, or dipped into with a big ole’ grilled cheese- this looks absolutely incredible. Seriously cannot wait to try this!
Haha, YES, I’ll take mine with all the grilled cheese, please! Thanks, Karly!
Your recipe looks so incredibly delicious! I love roasted tomato soup. And you are so right, there is nothing better than a nice bowl of tomato soup and grilled cheese on the side. And I may just dunk that grilled cheese a few times because I love it so!!
When it comes to soup and sandwiches, double dipping is not just permitted, but strongly encouraged!
Same here, the only soup I enjoyed as a kid at first was a tomato soup and my mum would not make it any different. I should make some soon again! 🙂
You should, it would probably bring back some fond memories! 🙂
Oooooh I love tomato soup and this recipe looks perfect – especially for a cold Fall day. Yes!
Thanks so much, Katie!
Wow! I love tomato soup but have never made my own from scratch. This sounds truly amazing! Pinned for later 🙂
Thanks, Sarah! Making it from scratch is probably easier than you think, at least, with this recipe it’s a lot easier than I initially thought it would be, and a lot more delicious, as well. 🙂 Hope you enjoy!
No wonder you were poor in London- it is SO EXPENSIVE!! And I usually keep some pre-made tomato soup on hand, you know- for emergencies- but you’re completely right. NOTHING compares to homemade creamy tomato soup with roasted tomatoes!
Seriously. It’s still quite possibly my favorite city, but it hurts even going for a weekend, everything is so pricey!