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Easy Roasted Tomato Basil Soup Recipe - 90 Minutes to Perfection

This Pioneer Woman-inspired tomato basil soup recipe transforms fresh or canned tomatoes into a velvety, restaurant-quality soup in just 90 minutes. With roasted vegetables, fresh basil, and a touch of cream, this recipe proves that comfort food can be both simple and extraordinary.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Soup
Cuisine: American
Calories: 142
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 3 lbs fresh tomatoes Roma or plum preferred
  • 1 sweet onion cut into wedges
  • 1 tbsp minced garlic about 3 cloves
  • ½ cup fresh basil leaves torn
  • 1 sprig fresh thyme
Pantry Staples
  • 3 tbsp olive oil extra virgin preferred
  • 1 tbsp salted butter
  • 2½ cups chicken broth or vegetable broth
  • ¼ cup heavy cream
  • Salt and freshly ground black pepper to taste
  • Optional: ¼ tsp baking soda
  • Substitutions: Use 2 cans 28 oz each whole tomatoes instead of fresh; half-and-half or coconut milk for cream; dried herbs if fresh unavailable.

Method
 

  1. Roast vegetables: Preheat oven to 425°F. Halve tomatoes and cut onion into wedges. Place on baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper, and roast 45–60 minutes until caramelized.
  2. Sauté aromatics: In a large pot, melt butter with 1 tbsp olive oil. Add minced garlic and cook 1 minute until fragrant.
  3. Combine base: Add roasted tomatoes and onions with juices, chicken broth, and fresh basil. Stir well.
  4. Blend: Use immersion blender to puree until desired texture is reached. For extra smooth results, blend thoroughly; for rustic style, leave some texture.
  5. Simmer: Add thyme sprig and cream. Simmer gently for 30 minutes to deepen flavors.
  6. Finish: Remove thyme, adjust seasoning with salt, pepper, and optional baking soda. Serve hot.

Notes

This soup pairs beautifully with grilled cheese sandwiches or crusty bread. It freezes well for up to 3 months and actually tastes better the next day.