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A creamy and healthy Roasted Tomato Soup loaded with fresh flavors and super easy to make! This easy tomato basil soup recipe is perfect for cold winter days, so tasty, and only has 182 kcal for a big bowl.

A white bowl of roasted tomato soup garnished with basil, with a spoon and a toasted slice of bread on a white dishtowel.

Creamy Roasted Tomato Basil Soup served with rustic bread, homemade Air Fryer croutons, or grilled cheese sandwiches makes one of my favorite cold-weather dinners! This soup is super creamy without much cream and roasting the tomatoes in the oven makes it so flavorful.

This tomato soup is healthy but I didn’t make it deliberately healthier, it’s just how I make my tomato soup! It’s low in calories even though I added a good amount of cream because that’s how I like it. But you could also add less cream and this recipe would make a delicious soup too!

I promise you don’t want to eat normal tomato soup after you try this recipe with roasted tomatoes anymore!

Close up of a ladle scooping tomato soup out of a pot.

How to make this recipe

  • You need a large enough pot that’s oven-safe and fits most of the halved tomatoes cut side down. You could also use a sheet pan for roasting the tomatoes and then transfer them to a stock pot before adding the stock and blending.
  • The flavor of the soup depends on the quality of the tomatoes you use. I recommend using ripe organic tomatoes, these taste best in my opinion.
  • Add only as much cream as you like, this soup tastes great even without cream but I love a little bit of cream in it because it enhances the flavor and doesn’t add too many calories – this soup only has 182 calories for a big bowl!

To make the soup start with preparing the tomatoes – LOTS of them. You’ll need 3.5 lbs (1.6 kg) fresh tomatoes for this recipe. Cut them in half and slice off any hard cores while you saute the chopped onions and garlic.  Place the tomatoes cut side down into the pan, sprinkle with sugar and drizzle a little bit balsamic vinegar over them. The tomatoes will start to caramelize which adds so much flavor.

A pan of halved tomatoes lying cut side down, with some balsamic vinegar.

Don’t worry if you can’t fit all tomatoes cut side down into your pan. I always have to leave out a few halves which I add before I transfer the pan to the hot oven.

Going the extra step and roasting the tomatoes in the oven makes them cook in their own juices which makes them soft and sweet. This will be the best tomato soup you’ve ever tasted, well worth making it from scratch!

Once the tomatoes are cooked and soft, transfer the pan back to the stove, add the chicken or vegetable stock and the cream, and use a stick blender to whizz until smooth.

Roasted tomatoes with wrinkly skin in a large pan.

The taste of the freshly roasted tomatoes is incomparable! This soup is creamy and full of flavor.

More soup recipes

Close-up of a white bowl of roasted tomato soup garnished with basil, with a spoon and a toasted slice of bread.

This recipe makes a pretty big pot of this soup. It serves 4-5 people comfortably with bread on the side. I always make the whole recipe even though we are just two because this soup makes great leftovers for lunch and it keeps fresh for a few days in the fridge.

A perfect recipe for when tomatoes are on sale or you have an abundance of fresh tomatoes from your garden!

Tools used for this recipe

Immersion Blender:  I love my hand blender! It’s great for making soups. You can blend right in the pot and it’s easy to clean and doesn’t need much space in my kitchen.
Stockpot: You need a large enough stockpot for this recipe. I like to use a pot like this one because you don’t make a mess when you puree the soup with the immersion blender in the pot.

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5 from 9 votes

Roasted Tomato Soup

A creamy and healthy Roasted Tomato Soup that’s loaded with fresh flavors and super easy to make! This easy tomato basil soup recipe is perfect for a cold winter day, super tasty, and has less than 200 kcal for a big bowl. Serve it with rustic bread or grilled cheese sandwiches for dinner or lunch!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4


  • 3.5 lbs tomatoes
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1-2 garlic cloves, finely sliced
  • 1/2 teaspoon cayenne pepper
  • 1 tsp granulated sugar
  • 1 tsp good quality balsamic vinegar
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tbsp chopped fresh basil
  • salt and pepper, to taste


  • Preheat the oven to 350°F (180°C). Slice the tomatoes in half and core them. Set aside.
  • Heat up 1 tbsp olive oil in a roasting tray or oven-safe wide pot/pan big enough to fit all the tomatoes in one layer over medium-high heat.
  • Add the chopped onions and saute for 3 minutes until translucent. Keep stirring constantly. Then add the sliced garlic and cayenne pepper, cook for 1 more minute.
  • Place the tomato halves in one single layer cut-side down in the pan. Season with a little bit salt and pepper. Sprinkle the sugar over the tomatoes and drizzle with balsamic vinegar. Cook over high heat for 4 minutes.
  • Give it a good stir and transfer to the oven for 30 minutes.
  • Transfer the tray/pot/pan carefully back to the stove (if you used a tray transfer tomatoes to a stock pot) and pour in the stock. Bring to a boil and let simmer for 4 minutes. Then add the cream and let cook for 2 more minutes.
  • Blend the soup with an immersion blender until almost smooth. Stir in chopped basil and season to taste with salt and pepper as needed.
  • Serve with rustic bread or grilled cheese sandwiches.


  1. Serve this recipe with a dollop of Tomato Pesto for even more flavor.
  2. Adapted from my favorite Gordon Ramsay cookbook.
  3. My Air Fryer Croutons would make a great addition to this soup.


Calories: 288kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 290mg | Potassium: 1192mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3885IU | Vitamin C: 57mg | Calcium: 71mg | Iron: 1.5mg
Like this recipe? Rate and comment below!
A white bowl of roasted tomato soup garnished with basil, with a spoon and a toasted slice of bread on a white dishtowel.

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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5 from 9 votes (2 ratings without comment)

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  1. 5 stars
    Made as directed and it’s delicious. I think I’d prefer using red pepper flakes instead of cayenne, I’ll try that next time. Due to the amount of acid in my tomatoes, I did add another teaspoon of sugar. First time I’ve made tomato soup and I doubt that I’ll try any other recipe. Thank you for posting.

  2. 5 stars
    Made it for a few of my friends and everyone loved it. Soup tastes amazing and will make again for sure. Thank you for the recipe.

  3. I’m so excited to try this! But I don’t have an oven safe pan or pot. Can I use sheet pans or a very large casserole dish?

    1. You can use a casserole dish or a deep baking pan in the oven and then transfer everything to a pot in step 6.

  4. 5 stars
    This is my go to for a great bowl of tomato soup! It is so easy to make and the flavor is great! I’m no longer buying those over priced canisters of soup from the deli! I use more basalmic vinegar, it actually sweetens with the roasting, I also probably add more cream and I do put in some brown sugar. The cayenne pepper give the soup just a little bite. Thank you for this recipe!

    1. Sounds like you didn’t use enough tomatoes or you didn’t cook it long enough. If it is too thin you can always let it simmer longer before adding the cream. This way more water evaporates and the soup gets thicker.

  5. 5 stars
    Roasting your tomatoes first is a fantastic idea! I bet this soup is just amazing, and perfect of fall! Wishing I had a big bowl right now!