Soup’s on! This recipe for classic roasted tomato basil yields a soup so creamy you won’t believe it’s dairy-free.
Even during my pickiest childhood years, I believe I always liked 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 Tesco – for at least five meals a week.
Living in London was fantastic, but man, I was poor as anything at that point! The first few months, I worked in a local pub, after which I “upgraded” to working in a small bakery cafe. I earned just enough spending money to scrape by, but always got to take home a few slices of extra bread, and wow, was it good stuff! So, I stocked up on Tesco tomato soup and settled in for a reasonably tasty, extremely economical, meal on constant repeat.
Fast forward one or 10 or 13 years (how did that happen!?). I could still happily eat tomato soup any day or every day, but would probably be insufferable if I cracked open another can of that old Tesco special, just because nothing store-bought holds a candle to this.
What I really love about this recipe is that the finished product is extremely rich, flavorful, and creamy, even without a drop of actual, you know, cream. The depth of flavor comes primarily from a healthy helping of oven-roasted tomatoes. Of course this is great in late summer with heirloom or any other fun varieties you may stumble across, but I make it year-round with Roma or on-the-vine tomatoes and have not once been disappointed.
As I mentioned on Instagram, I wish you could walk into my house while these tomatoes were roasting. The aroma would make you pull up a chair and rearrange all your plans to stay for dinner. Until you’re next in the neighborhood, the next best thing I can do is share the recipe, so your home can smell equally intoxicating.
After you roast the tomatoes, assembling the soup is a straightforward affair. Add everything to one big pot and let it simmer for about 45 minutes. You may be tempted to shave off some of this cooking time. Just keep in mind that the longer it simmers, the thicker, creamier, and more luscious it gets.
[clickToTweet tweet=”Soup’s on! This recipe for classic tomato basil is so creamy you won’t believe it’s dairy-free!” quote=”Soup’s on! This recipe for classic tomato basil is so creamy you won’t believe it’s dairy-free!”]
Does it get any cozier than a big bowl of classic tomato soup, maybe with a grilled cheese or garlic bread on the side? Not in my book! This recipe also makes a large amount, so it’s ideal for making on the weekend or when you have a few extra minutes, then having the second half ready to simply heat and eat for a super fast meal when you need it.
Enjoy!
Creamy Roasted Tomato Basil Soup
Ingredients
- 3 lbs. (about 1.5 kgs) ripe tomatoes halved with seeds removed
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large yellow onion coarsely chopped
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 28 ounces (800 grams, 1 can) 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 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 45 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
- IMPORTANT: If you puree the soup in a standard blender or food processor, be very careful when pouring and be sure to vent the steam, otherwise you will end up with a dangerously literal hot mess!
- I truly believe an immersion blender, also known as a stick blender, is worth its weight in gold for recipes like this. A good model is not expensive and will allow you to puree the soup effortlessly right in the cooking pot, with zero additional time or hassle. Here's the immersion blender I use and love. This is an affiliate link, meaning that if you click through and make a purchase, I will receive a small commission. There is no additional cost to you. Thank you for supporting Nourish and Fete!
- This soup keeps extremely well. Store in the fridge for 4-5 days, or freeze for 2-3 months and defrost overnight in the fridge.
- If you know any new parents, people going through a tough time, or anyone else in need of a meal, homemade soup and breadsticks or fixings for a grilled cheese usually go over pretty well. Just a thought. 🙂
- Recipe adapted, as so very many good things are, from Ina Garten.
Nutrition Estimate
Looking for more warm and cozy dinner ideas? Try this quick carrot soup, chicken parmesan pasta bake, weeknight spaghetti bolognese, or fast and easy marinara sauce for your pasta or pizza.
Need a side? Rosemary cheddar buttermilk biscuits or miracle one-hour breadsticks would go with this beautifully! Fancy a salad? French carrot and arugula parmesan pine nut are my very favorites.
Eager to dive into this bowl?
Pin this recipe to save it for later!
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!