Brunch 'n' Lunch/ Hearty Dinners

Roasted Tomato Soup with Fresh Tomatoes & Basil

August 16, 2018 (Last Updated: February 27, 2019)

This Roasted Tomato Soup with Fresh Tomatoes and Basil truly is the ultimate soup! Simple to make and bursting with flavour, this homemade soup is perfect for any occasion.

And that’s what’s so perfect, like is there ever a time that isn’t appropriate for tomato soup!?  Serve it as a starter, devour a huge bowl for lunch or dinner, when you’re feeling ill, if you’re cold, the list goes on. Whenever you need it, tomato soup has always got your back. And bread too. Bread is always good.

Roasted Tomato Soup with Fresh Tomatoes with Basil with parmesan crisps

So, what makes the best tomato soup?

For me there’s 3 crucial factors to making the most delicious tomato soup:

  1. Fresh Tomatoes – There’s just no comparison in using fresh tomatoes to canned tomatoes. The tomato is the hero ingredient so scope out the most gorgeous fresh tomatoes you can.
  2. Roast Tomatoes – By chucking the tomatoes in the oven beforehand, you get this yummy sweetness from the caramelization which adds heaps of flavour to the soup. Just like the fresh vs canned, there really is no comparison to boiled vs roasted.
  3. Basil – Tomato soup with basil is just like salt and pepper. A marriage we are not here to break up.

Alrighty, let’s talk roasted tomatoes.

How to roast tomatoes – 3 easy steps

  1. Slice your tomatoes in half and place flesh side up on a tray. Generously sprinkle with salt and pepper, then flip back over.
  2. Drizzle with olive oil and throw in some garlic and thyme.
  3. Roast in the oven for 30mins at 200c/390f, however the lower the temp and the longer the time the most delicious.

How to roast tomatoes - step by step

Alrighty, so we’ve got some gorgeous roasted tomatoes, let’s quickly see what you’ll need for the whole soup recipe shall we?

Roasted Tomato Soup Ingredients

  • Fresh Tomatoes
  • Thyme
  • Garlic
  • Onion
  • Butter
  • Balsamic Vinegar
  • Tomato Puree
  • Stock
  • Basil

Can you get a more soul hugging combo of ingredients!?

So once you’ve roasted off the tomatoes in garlic and thyme, there is a couple more steps to creating the perfect tomato soup.

Let’s take a look what’s going on in that pot shall we?

How to make roasted tomato soup with fresh tomatoes and basil - step by step

How to make Roasted Tomato Soup

  1. Roast the tomatoes, as previously discussed.
  2. Fry your onions in a knob of butter over medium heat until caramelized.
  3. Stir in your tomato puree and fry for a minute or so, then deglaze the pan with a splash of balsamic vinegar.
  4. Pour in your tomatoes and garlic (removed from skins), add your stock and basil then allow to simmer.
  5. Blend with a hand blender until desired texture, using more stock to thin out as necessary.


For me there’s no need to use a sift when making soup. I feel you lose that classic homemade texture when you push it all through a sift, I much prefer a soup with a bit of ‘bite’ to it than a completely smooth soup. But hey, each to their own!

With the same token I don’t think a tomato soup needs cream. Trust me, I love me some cream with pretty much anything, but here I feel there’s no need.

Okay, let’s talk serving soup..

Roasted tomato soup with fresh tomatoes and basil and parmesan crisps - served in a bowl

Tomato soup garnish ideas

  • Sprig of Thyme
  • Drizzle of Extra Virgin Olive Oil
  • Pinch of Cayenne Pepper/Chilli Flakes
  • Cracked Black Pepper
  • Drizzle (and just a drizzle) of Cream

The little things really make a difference when dressing up a soup. Plus, all the above with actually enhance the flavour of the soup. You know, not just a pretty face and all.

Okay, last thing..

What to serve with Tomato Soup

  • Bread & butter
  • Grilled Cheese
  • Parmesan Crisps (literally just bake small piles of parmesan on a tray and carefully peel off once golden. They crisp up as they cool)

Alrighty, I think I’ve given you all the prep you need to take on the most beautiful roasted tomato soup, let’s get cooking!

roasted tomato soup with fresh tomatoes and basil and thyme with bread

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How to make Roasted Tomato Soup (Full Recipe & Video)

Roasted Tomato Soup with Fresh Tomatoes and Basil with bread and parmesan in the bowl

Roasted Tomato Soup with Fresh Tomatoes and Basil

This Roasted Tomato Soup with Fresh Tomatoes and Basil truly is the ultimate soup! Simple to make and bursting with flavour, this homemade soup is perfect for any occasion.
5 from 11 votes
Print Pin Rate
Course: Starter
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 99kcal


  • 2.2lb / 1kg Fresh Tomatoes
  • 1 cup / 250ml Chicken Stock, or more to preference (can sub vegetable stock)
  • 3-4 cloves Garlic, skin on (or more if you're a garlic lover!)
  • 1 medium White Onion, diced
  • 1 tbsp Butter
  • 1 tbsp Tomato Puree
  • 1 handful Fresh Basil
  • few sprigs of Fresh Thyme
  • splash of Balsamic vinegar
  • Salt & Black Pepper
  • Olive Oil


  • Preheat oven to 200c/390f.
  • Slice your tomatoes in half and evenly place them flesh side up on a suitably sized tray. Generously season with salt and pepper, then flip over. Chuck on your garlic and thyme, drizzle with olive oil and pop in the oven for 30mins or until wilted and lightly charred.
  • Meanwhile, melt your butter in a suitably sized pot and add your onions. Fry over low medium for a good 15-20mins until golden and caramelized. Add your tomato puree and fry for a minute or so, then deglaze with a splash of balsamic vinegar.
  • Pop the garlic out of the skins and remove the thyme from the tray. Pour everything (including the juices) into the pot with the onions. Add your stock and basil, then leave to simmer for a good 20-30mins. 
  • Blitz using a hand blender and test for seasoning. If you prefer a thinner texture then gradually add more stock.

Quick 1 min demo!


a) What to serve with Tomato Soup? - I like bread 'n' butter, grilled cheese or just some parmesan crisps.
b) How to garnish a Tomato Soup? - Ideas include: a drizzle of extra virgin olive oil, a sprig of thyme, a pinch of cayenne pepper/chilli flakes, cracked black pepper or a small drizzle of cream.
c) Do I have to fry the tomato puree? - The change in taste after you cook off tomato puree is crazy. Really enhances that deep tomato flavour. Once you've fried it just make sure you deglaze the pan. Here I use a small splash of balsamic vinegar.
d) Roasting Tomatoes - If you've got time, then lower the temp and cook longer for a deeper caramelization of the tomatoes. This will really intensify the flavours.
e) Caramelizing the onions - It's important to cook the onions slow 'n' slow to really caramelize them. You want that sweet, buttery goodness.
f) Roasted Garlic - I have actually be known to put a whole large bulb of garlic in this (cause I love the stuff). Roasting the garlic actually takes the pungency out of and it turns it sweet, so don't be afraid to chuck in an extra few cloves and create a delicious roasted tomato and garlic soup 🙂
g) Serving & calories - It would feed 6 as a starter or small lunch, 4 as a main. Calories based on a division of 6, assuming 1.5 tbsp olive is used in total. 


Nutrition Facts
Roasted Tomato Soup with Fresh Tomatoes and Basil
Amount Per Serving
Calories 99 Calories from Fat 50
% Daily Value*
Fat 5.55g9%
Saturated Fat 1.457g7%
Trans Fat 0.002g
Polyunsaturated Fat 0.655g
Monounsaturated Fat 3.132g
Cholesterol 4mg1%
Sodium 78mg3%
Potassium 499mg14%
Carbohydrates 10.77g4%
Fiber 2.5g10%
Sugar 6.08g7%
Protein 3.06g6%
Vitamin A 3600IU72%
Vitamin C 28.9mg35%
Calcium 40mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

For another comfort food classic, check out my Chicken, Leek and Mushroom Pie!

Creamy Chicken Leek and Mushroom Pie fresh out the oven

If you loved this Roasted Tomato Soup recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!


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  • Reply
    January 24, 2019 at 2:49 pm

    5 stars
    I made this last night and we absolutely loved it. Made exactly as you wrote it and it was fabulous! The flavors blend together so well. Will make again and again, especially on these bitter cold days in Cleveland. 🙂 Thank you for a great recipe.

    • Reply
      January 24, 2019 at 2:57 pm

      That’s amazing to hear! It’s the perfect winter warmer isn’t it!? Thanks so much for coming back and sharing your feedback 🙂

  • Reply
    January 4, 2019 at 2:39 am

    5 stars
    This recipe is spot on good! My
    Whole family loved it!

    • Reply
      January 4, 2019 at 11:13 am

      Thanks so much for the feedback! So happy the fam loved it 🙂

  • Reply
    December 30, 2018 at 6:27 pm

    5 stars
    Twice in one week! That’s how much we love the recipe.
    Thanks from Amsterdam,

    • Reply
      January 2, 2019 at 10:42 am

      That’s awesome to hear! So glad you love it 🙂

  • Reply
    December 27, 2018 at 12:51 pm

    5 stars
    Such lovely soup, I’ve already made this three times and it’s delicious every time. Thank you 🙂

    • Reply
      December 27, 2018 at 3:03 pm

      That’s amazing to hear! Thanks so much for popping back and sharing your feedback 🙂

  • Reply
    November 26, 2018 at 1:38 pm

    5 stars
    I made this yesterday for my husband and I to have for lunch today. It was amazing although half way through it got a bit sickly. Any ideas how to tone that down a bit? Will definitely be making this in batches and freezing 🙂

    • Reply
      November 27, 2018 at 9:57 am

      Hi Mel, so glad you enjoyed! With regards to it getting a little bit sickly, it’s not something I’ve experienced before, but it could potentially be the stock you used? The stock makes up a good part of the soup so if that’s a little sickly to begin with it may have had a knock on effect. You could try thinning it out a little or even switch and use vegetable stock if you originally used chicken. Hope this helps!

  • Reply
    November 19, 2018 at 9:24 pm

    5 stars
    Made this soup!! It was so easy to make and it is delicious!!! Thank you for the recipe

    • Reply
      November 19, 2018 at 10:42 pm

      That’s so awesome to hear! Thanks for coming back and sharing your kind words 🙂

  • Reply
    Claudia Lamascolo
    August 17, 2018 at 10:44 pm

    5 stars
    wow what a wonderful fall dish I think this would be great to serve on my thanksgiving meal I love it!

    • Reply
      August 18, 2018 at 4:17 pm

      Yessss, can you tell I’m ready for fall already

  • Reply
    Morgan Eisenberg
    August 17, 2018 at 10:20 pm

    5 stars
    How delicious! And these photos are beautiful! 🙂

    • Reply
      August 18, 2018 at 4:17 pm

      Ah thank you so much, Morgan! 🙂

  • Reply
    Jenni LeBaron
    August 17, 2018 at 9:42 pm

    5 stars
    Roasted tomato soup is one of my favorite fall dishes to make. I like that you leave your garlic skin on while you roast them. I’ve heard that is the best way to impart the flavor into the dish to the max!

    • Reply
      August 18, 2018 at 4:17 pm

      Yup, gotta roast with some garlic! Makes so much difference! Thanks Jenni 🙂

  • Reply
    Cindy Gordon
    August 17, 2018 at 9:05 pm

    5 stars
    Tomato soup is seriously the ultimate comfort food! Delicious!

    • Reply
      August 18, 2018 at 4:16 pm

      You’re so right!!

  • Reply
    Janette | Culinary Ginger
    August 17, 2018 at 8:55 pm

    5 stars
    I am not only a lover of fresh tomato soup, but roasting them as well. This looks like a delicious soup and I love the Parmesan frico crisps.

    • Reply
      August 18, 2018 at 4:16 pm

      Parmesan makes everything better right!? Thanks Janette 🙂

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