Amazing 280 Calorie tomato basil Joy

If you’re anything like me, finding that perfect bowl of comfort food can completely turn a tough day around. That’s why I’m so excited to share what I think is one of the best versions of a classic: my Velvety Creamy Roasted tomato basil Soup. This isn’t your average canned soup; the roasting step releases such deep, sweet flavor that it’s unbelievable how easy it is to make right at home on a busy weeknight. For me, cooking is about finding peace in the simple act of enjoying incredible food, and this recipe is my go-to example of that feeling. It proves that exceptional meals are totally accessible right here on Pure Cooking Joy. Seriously, this soup is pure magic.

Why This Creamy Roasted tomato basil Soup is a Weeknight Favorite

Okay, when it comes to Easy Tomato Basil Ideas for a hungry family, roasting the vegetables first is non-negotiable for me. Seriously, don’t skip it! Roasting tomatoes, onions, and garlic concentrates their sugars, giving you this amazing sweet depth that simmering alone just can’t achieve. It tastes like hours of slow cooking, even though it’s fast!

This recipe hits all the right notes for a busy evening. It’s about maximum flavor payoff for minimum daytime effort. Here’s why it’s earned a permanent spot on my rotation:

• It delivers that Velvety Tomato Soup texture without being heavy.
• Prep is quick—mostly just chopping and tossing before the oven does the heavy lifting.
• It’s vegetarian comfort food that tastes incredibly rich.

You can find all my favorite soup and salad pairings over on my Soups & Salads page, but trust me, this soup stands perfectly on its own.

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Gathering Ingredients for the Best tomato basil Soup

When we talk about making the Best Tomato Basil Soup, it truly comes down to the quality you start with. Since the flavor is so concentrated, you want the best ripe tomatoes you can find—those summer ones taste heavenly, but whatever you get, make sure they’re juicy! This recipe is simple, so there aren’t too many moving parts, which is why I love it for a Weeknight Tomato Dinner.

For this batch, you’ll need:

• 3 lbs ripe tomatoes, cut right in half
• 1 large yellow onion, quartered up
• 4 cloves of garlic—keep those skins on for roasting!
• 1/4 cup of olive oil, divided between roasting and finishing
• Salt and black pepper, about 1 teaspoon of salt and 1/2 teaspoon of pepper to start.
• 4 cups of vegetable broth (Good quality makes a difference here!)
• 1/2 cup of heavy cream, or if you’re trying my dairy-free tip, use full-fat coconut milk.
• 1 cup of fresh basil leaves, packed tightly—we want that strong herby punch!
• 1 teaspoon of sugar, this is totally optional, but it helps if your tomatoes are a little too sharp.

Having these ingredients ready is half the battle for these Fresh Ingredient Recipes. You can find my tips for stocking your pantry for quick meals on my Weeknight Dinner page.

Step-by-Step Instructions for Roasted tomato basil Soup

Okay, friend, this is where the magic truly happens! We turn simple produce into the deep, savory base for our Homemade Tomato Basil soup. First things first: preheat your oven to 400 degrees Fahrenheit. This heat level is crucial for getting that slight caramelization we talked about.

On a big baking sheet, toss those halved tomatoes, the onion quarters, and those unpeeled garlic cloves. Drizzle them with about 3 tablespoons of olive oil, then season generously with salt and pepper. Pop that sheet pan in the oven for about 30 to 35 minutes. You want them soft and slightly browned at the edges!

Once they look great, pull them out and let them cool down just a bit. Squeeze that soft roasted garlic right out of its papery skin—it’s like sweet butter now. Then, dump all those gorgeous roasted veggies, the garlic pulp, and your 4 cups of broth into your big pot or Dutch oven, and bring it to a gentle simmer. Then, toss in your packed cup of fresh basil!

Next, we move onto the blending. You can check out my full guide on the best roasting techniques here: Roasted Tomato Soup.

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Roasting for Deep Flavor in your tomato basil Recipe

Listen, the secret to any great tomato basil dish is building that foundational flavor. If you just boil the tomatoes, you get soup, sure, but it can taste a little thin or too bright. Roasting caramelizes the sugars inside the tomatoes and softens the onions so much that you get this incredibly rich, almost smoky sweetness. That caramelized layer is what separates a good soup from *amazing* soup. It’s the key to making this recipe feel like it simmered all day long!

Achieving the Velvety Texture in this tomato basil Soup

Once everything is hot and blended, we get to the “velvety” part. I highly recommend using an immersion blender right in the pot—it’s the easiest way to go! If you use a standard blender, though, be super careful! Hot liquids expand, so only fill it halfway, take the center cap off the lid, cover that hole with a folded towel, and blend in small batches. Never seal the lid tight on hot soup!

After you blend it until it’s silky smooth, take it off the heat immediately. Stir in your heavy cream—this is what transforms it into that luxurious, Velvety Tomato Soup texture. Don’t boil it once the cream is in, just warm it through gently. A little sugar at this stage can balance any lingering acidity. Then, serve that gorgeous, homemade soup piping hot!

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Tips for Success with Fresh Ingredient Recipes like this tomato basil

Even though this is about Fresh Ingredient Recipes, you still need a couple of little chef tricks up your sleeve to make it truly spectacular. Remember that deep browning we talked about in the roasting step? Don’t pull those tomatoes out early just because they’re soft! You want true caramelization; that’s where the sweetness lives, and that’s why this is one of the best tomato basil dishes you’ll ever make.

If you’re worried about texture, here’s my favorite pro move: after you blend it silky smooth, pour the soup through a fine-mesh sieve right before you add the cream. It takes an extra minute, but the resulting texture is unbelievably smooth and restaurant-quality.

Also, always taste before you season at the very end. If your ripe tomatoes happen to be a little more tart than expected, that optional teaspoon of sugar—or even a tiny splash of sherry vinegar—will bring everything back into perfect balance. Don’t forget you can read more of my general kitchen insights on my blog!

Storage and Reheating Creamy tomato basil Leftovers

One of the best things about making big batches of soup is waking up to leftovers! This Creamy Tomato Basil soup stores beautifully, which is great for those nights when you need a quick, comforting meal without turning the oven on. Don’t toss those leftovers; this soup freezes wonderfully!

When freezing your tomato basil soup, make sure it’s completely cooled down first. I usually pour mine into freezer-safe bags—lay them flat in the freezer to save space. When you’re ready to eat it later, the reheating process is super important to keep that velvety texture intact.

Always reheat on the stovetop over low or medium-low heat. If you boil it after adding the cream, you risk the texture separating a bit. Just warm it slowly until it’s perfect. Easy peasy!

Serving Suggestions to Complete Your tomato basil Meal

You simply can’t serve this incredible tomato basil soup without the perfect sidekick! The best pairings are the ones that give you that satisfying crunch to balance the velvety smoothness of the soup. I always default to the classic, tried-and-true companion: grilled cheese.

But here’s my trick: don’t just slice it—cut it into little “soldiers” for dipping! Those crispy bread strips are perfect for soaking up every last drop. If you aren’t feeling cheesy, a simple, thick slice of crusty sourdough bread is always heavenly, or even a little scoop of pesto sprinkled on top for extra punch. Check out some of my favorite quick additions for a full weeknight dinner lineup on my weeknight page!

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Variations on Classic tomato basil Recipes

While this roasted version of tomato basil soup is fantastic on its own, I love experimenting! If you’re looking for Italian Inspired Basil dishes, you can definitely mix things up here. Maybe you want to sneak in some extra nutrition? Try roasting a sweet potato or a couple of carrots along with your tomatoes; they blend seamlessly and add natural sweetness!

For those sticking to a plant-based diet, remember I noted that heavy cream can be swapped 1:1 with full-fat coconut milk? That keeps the soup rich while sticking to your plan. Or, if you’re craving something heartier next time, you can always pivot this sauce base into a rich pasta dish. Check out my recipe for a tasty one-pot pasta bake, which uses a similar vibrant tomato sauce base.

You could even substitute half the basil for fresh dill or a tiny bit of oregano just to change the flavor profile slightly, but honestly, that fresh basil is the star of any tomato basil creation!

Frequently Asked Questions About tomato basil Soup

Can I use canned tomatoes instead of fresh for this tomato basil Soup?

That’s a great question for when fresh tomatoes aren’t in season! Yes, you absolutely can use canned tomatoes, especially if you’re aiming for a quick Weeknight Tomato Dinner. I’d suggest two 28-ounce cans of high-quality whole peeled tomatoes. Drain them slightly, but trust me, roasting them for about 15 minutes will still enhance the flavor greatly compared to just simmering them straight from the can. It helps deepen that inherent sweetness, even in canned fruit.

How can I easily make this a dairy-free Creamy Tomato Basil dish?

This is one of my favorite swaps! As noted in the ingredients list, you can swap the heavy cream 1:1 with full-fat coconut milk. Don’t worry, when blended into this deeply flavored tomato basil soup, you won’t taste the coconut flavor much at all. Instead, you get incredible richness and that smooth texture people look for in Creamy Tomato Basil recipes. It’s fantastic!

What happens if I skip the roasting step entirely?

If you skip roasting, you definitely sacrifice some of the depth of flavor that makes this recipe so special. Without roasting, you’re making a standard, quick tomato soup. You won’t get those caramelized edges or the rich, sweet concentrate that cuts through the acidity. I highly recommend reserving the extra 30 minutes for roasting when you can because it makes all the difference in achieving that ‘restaurant-quality’ feel!

What exactly makes this soup ‘creamy’ without being heavy?

The creaminess comes from two main things working together. First, roasting the vegetables makes them incredibly soft, which leads to a smoother blend base. Second, we use heavy cream (or coconut milk) right at the end. Crucially, we never boil the soup after adding the dairy; we just heat it gently. This keeps the emulsion stable, resulting in that beautiful, velvety mouthfeel you want in the Best Tomato Basil Soup.

If you have any other burning questions about making amazing tomato basil dishes, feel free to send me a message over on Facebook! You can connect with the Pure Cooking Joy community here: Follow us on Facebook.

Quick Facts and Nutrition for this tomato basil Dish

I always like to give you an idea of what’s in that gorgeous bowl of soup. Here’s the nutritional breakdown for one serving of this wonderfully rich tomato basil soup. Remember, these numbers are estimates based on my ingredients list, so feel free to check my disclosure policy for more depth on how I calculate this!

• Serving Size: 1.5 cups
• Calories: 280
• Fat: 18g
• Carbohydrates: 25g
• Protein: 5g

It’s amazing how much flavor we pack into those 280 calories when using such fantastic Fresh Ingredient Recipes!

Velvety Creamy Roasted Tomato Basil Soup

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This recipe delivers a deeply flavorful, velvety smooth tomato basil soup using roasted tomatoes and fresh basil. It is an easy, comforting vegetarian meal perfect for weeknights or cozy dinners.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting and Simmering
• Cuisine: Italian Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 lbs ripe tomatoes, halved
• 1 large yellow onion, quartered
• 4 cloves garlic, unpeeled
• 1/4 cup olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 cup fresh basil leaves, packed
• 1 teaspoon sugar (optional, to balance acidity)

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Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet.
3. Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft. Remove from the oven and let cool slightly. Squeeze the roasted garlic pulp from the skins.
4. Transfer the roasted vegetables, roasted garlic pulp, and vegetable broth to a large pot or Dutch oven. Bring the mixture to a simmer over medium heat.
5. Remove the pot from the heat. Stir in the fresh basil leaves.
6. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
7. Return the pot to low heat. Stir in the heavy cream and the optional sugar. Heat through gently, but do not boil.
8. Taste and adjust seasoning with more salt and pepper if needed.
9. Serve your homemade tomato basil soup hot, perhaps with grilled cheese soldiers for dipping.

Notes

• For an even richer flavor, roast the vegetables until they are deeply browned.
• If you want a very smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
• This soup freezes well for future quick dinners. Cool completely before freezing.

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 12
• Sodium: 450
• Fat: 18
• Saturated Fat: 7
• Unsaturated Fat: 11
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 6
• Protein: 5
• Cholesterol: 25