There’s something timeless about a big bowl of Classic Homemade Tomato Basil Winter Soup on a chilly evening. It’s cozy, vibrant, and full of that sweet-simmered tomato flavor that fills the kitchen with warmth. The scent of garlic, onions, and roasted tomatoes bubbling away instantly makes me feel grounded.
I’ve made this creamy tomato basil soup more times than I can count, and every time it brings the same feeling of comfort and simplicity proof that the best soup recipes don’t need to be complicated to feel special.
Why I Never Get Tired of This Soup
This soup has everything I love about winter soups and stews it’s hearty, velvety, and bright all at once. The roasted tomatoes give it a slightly smoky sweetness, the basil adds freshness, and the creamy swirl ties everything together.
Whether I’m pairing it with a grilled cheese sandwich or serving it as a starter for a cozy dinner, this tomato basil soup recipe always delivers. It reminds me of the gentle richness of my creamy tomato basil lasagna soup, but with that pure, classic tomato flavor that never goes out of style.
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Classic Homemade Tomato Basil Winter Soup
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, comforting tomato basil soup made with roasted tomatoes, fresh basil, and a touch of cream. Perfect for cozy winter dinners or simple lunches.
Ingredients
2 lb ripe Roma or plum tomatoes, halved
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carrot, diced
1 tbsp tomato paste
4 cups vegetable or chicken broth
½ cup heavy cream
½ cup fresh basil, chopped
Salt and pepper to taste
Pinch of sugar (optional)
Instructions
Preheat oven to 400°F. Toss tomatoes with olive oil, salt, and pepper. Roast 25 minutes.
In a pot, heat olive oil and sauté onion until translucent. Add garlic and cook briefly.
Add carrot and tomato paste, cook 2 minutes.
Add roasted tomatoes and broth. Simmer 20 minutes.
Blend until smooth, then stir in cream and basil.
Adjust seasoning and serve with extra basil and a drizzle of cream.
Notes
For extra richness, add a sprinkle of parmesan before serving.
Substitute cashew cream for a dairy-free option.
Store in the fridge up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1bowl
- Calories: 260
- Sugar: 8
- Sodium: 710
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 6
- Cholesterol: 30
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Here’s What You’ll Need
Making this soup is simple, and most ingredients are pantry staples.
- Tomatoes: I use ripe Roma or plum tomatoes for their natural sweetness. Roasting them deepens the flavor beautifully.
- Onion and garlic: The essential base for any great soup.
- Carrots: They add a subtle sweetness and balance the acidity of the tomatoes.
- Olive oil: For roasting and sautéing.
- Tomato paste: To boost richness.
- Vegetable or chicken broth: Either works use whichever you prefer for depth.
- Basil: Fresh basil leaves are a must for that fragrant, herbal finish.
- Heavy cream or half-and-half: To make the soup smooth and comforting.
- Salt, pepper, and a pinch of sugar: To round out the flavors.
Optional add-ins:
A sprinkle of red pepper flakes for warmth, grated parmesan for saltiness, or a splash of balsamic vinegar to bring a bit of brightness.
How I Make It Step by Step
Step 1 – Roast the tomatoes
I start by preheating the oven to 400°F. Then I halve the tomatoes, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roasting for about 25 minutes brings out that deep, caramelized flavor that makes this soup so rich.
Step 2 – Build the base
While the tomatoes roast, I heat olive oil in a large pot and sauté onions until soft and translucent. I add garlic next and let it cook for about 30 seconds just until fragrant. The combination already smells wonderful.
Step 3 – Add carrots and tomato paste
I stir in diced carrots and a spoonful of tomato paste, cooking for another few minutes to deepen the flavor. It’s the same layering technique I use in my healthy lasagna soup with ground turkey and spinach, and it makes all the difference.
Step 4 – Combine everything
Once the tomatoes are roasted, I add them (along with their juices) into the pot with the sautéed vegetables. Then I pour in the broth, season with salt and pepper, and bring everything to a gentle simmer.
Step 5 – Blend it smooth
After about 20 minutes of simmering, I use an immersion blender right in the pot to blend the soup until it’s silky smooth. You can also use a regular blender in batches.
Step 6 – Add cream and basil
I lower the heat and stir in the cream, then toss in chopped fresh basil. The soup turns a gorgeous orange-red shade and thickens slightly. The basil infuses beautifully as it warms.
Step 7 – Taste and serve
I taste and adjust seasoning with a pinch of sugar or salt if needed. Then I ladle it into bowls and top with a drizzle of cream, a sprinkle of parmesan, and a few basil leaves. It’s a bowl that feels both rustic and elegant.
This soup pairs beautifully with homemade bread or a sandwich, just like I do when I make my one-pot vegetarian lasagna soup with zucchini and ricotta.
Tasty Variations You’ll Want to Try
One of my favorite things about this easy tomato soup recipe is how versatile it is.
- Make it heartier: Add lentils for a protein boost like I do in my high-protein lasagna soup with lentils and kale.
- Add spice: Stir in chili flakes or roasted red peppers, inspired by my spicy Italian sausage lasagna soup with roasted peppers.
- Keep it dairy-free: Use cashew cream instead of dairy like in my dairy-free lasagna soup with cashew cream and veggies.
- Gluten-free option: Enjoy it with a side of quinoa or rice, similar to my gluten-free lasagna soup with quinoa and fresh basil.
- Meal prep magic: It reheats beautifully for quick lunches, just like my meal prep lasagna soup bowls with whole wheat pasta.
When I’m watching carbs, I like to make a version inspired by my low-carb lasagna soup with cauliflower and ground chicken, swapping out some of the tomatoes for roasted cauliflower for a creamy twist.
Why This Soup Is a Winter Favorite
This roasted tomato basil soup is more than just a recipe it’s a cozy ritual. It’s the pot simmering on the stove while the world outside slows down. It’s that first taste of something warm, bright, and comforting after a long day. I love how it makes the simplest ingredients shine. Whether you’re serving it for family dinner or curling up on the couch with a bowl and a blanket, this hearty soup is pure winter comfort.
