Few dishes feel as comforting as a bowl of tomato soup with fresh basil stirred in. This tomato soup and basil recipe roasts the tomatoes first, which deepens the flavor without adding extra work. It's the kind of easy tomato and basil soup recipe with canned tomatoes you can make on a weeknight, yet it tastes like something you'd order at a restaurant.

Active Time: 15 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

  • 2 (28-ounce) cans whole peeled tomatoes
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cups vegetable broth
  • ½ cup fresh basil leaves, plus extra for garnish
  • ½ cup heavy cream (optional, for a bisque-style soup)
  • Salt and pepper to taste

Instructions

Preparation

Preheat your oven to 400°F (200°C). Drain the canned tomatoes and spread them on a baking sheet with the unpeeled garlic cloves. Drizzle with 2 tablespoons of olive oil, then roast for 25 minutes until the tomatoes start to char at the edges. This step is what separates a good tomato and basil bisque soup recipe from an average one; roasting concentrates the sugars in the tomatoes instead of just simmering them.

Cooking

While the tomatoes roast, heat the remaining tablespoon of oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Squeeze the roasted garlic from its skins into the pot, then add the roasted tomatoes and vegetable broth. Simmer for 10 minutes so the flavors combine.

Remove the pot from heat and add the basil leaves. Blend the soup with an immersion blender, or transfer it in batches to a countertop blender, until smooth. Stir in the cream if you want a richer, bisque-style texture.

Serving

Ladle the soup into bowls and top with torn basil leaves and a drizzle of olive oil. A slice of crusty bread or a grilled cheese sandwich on the side turns this into a full meal.

Nutritional Value Per One Serving

Nutrition Facts, one serving:

  • Calories: 210
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 20mg
  • Sodium: 640mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 4g
  • Sugars: 10g
  • Protein: 4g

What Are Some Tips and Variations for This Recipe?

Looking to make the best tomato and basil soup recipe for your household? A few adjustments can change the whole bowl:

  • Make it healthier: skip the cream and add a can of white beans instead for creaminess and extra protein.
  • Adjust the heat: a pinch of red pepper flakes added with the onion gives the soup a mild kick.
  • Swap the tomatoes: fresh, ripe tomatoes work too during peak season; just roast them a few minutes longer since they hold more water than canned ones.

Leftovers keep well in the fridge for four days, and the soup freezes for up to three months without the cream, which is best added fresh when reheating.

Conclusion

This tomato and basil soup recipe proves that roasting a few pantry staples can turn a basic can of tomatoes into something worth returning to. Whether you're after a quick lunch or a starter for a dinner party, the balance of sweet roasted tomato and fresh basil holds up no matter how you serve it.

For more delightful recipes, check out our collection of main dishes.