This Roasted Tomato Basil Soup is everything I crave in a comforting bowl — warm, savory, and full of rich roasted flavor.

With juicy tomatoes, sweet bell peppers, and aromatic herbs, it’s a beautiful, soul-soothing soup that’s perfect year-round, but especially cozy on chilly nights.

Why I Love This Recipe

Deep, smoky flavor from roasted tomatoes and peppers

Naturally vegetarian and easy to make

Super creamy without needing cream

A great way to use up fresh tomatoes

Freezer-friendly and meal prep–approved

What You’ll Need (Ingredient Highlights)

Tomatoes – Roasting enhances sweetness and umami

Red bell peppers – Adds richness and natural sweetness

Garlic & onion – Build the savory base of the soup

Olive oil – For caramelization and flavor depth

Vegetable broth – A light but flavorful soup base

Basil & thyme – Adds herby freshness and balance

Salt & pepper – Essential for seasoning

Pro Tips Before You Start

Always roast tomatoes cut side up, peppers skin side up

Use ripe tomatoes for a naturally sweeter flavor

Blend in batches or use an immersion blender carefully

Add a pinch of sugar if your tomatoes are too acidic

Garnish with fresh basil or a swirl of cream for extra flair

How to Make Roasted Tomato Basil Soup

Step 1: Preheat the Oven
Set your oven to 425°F (220°C).

Step 2: Prep the Veggies
Cut tomatoes and onion into wedges.

Halve the bell peppers and remove seeds and membranes.

Step 3: Roast the Vegetables
Arrange tomatoes (cut side up), bell peppers (skin side up), onions, and garlic on a baking sheet.

Drizzle with olive oil, sprinkle with salt and pepper, and roast for 40–45 minutes.

Step 4: Simmer the Broth
In a large pot, bring the vegetable broth to a simmer with basil and thyme.

Step 5: Blend the Veggies
Once roasted, let vegetables cool slightly.

Blend in batches or with an immersion blender until smooth.

Step 6: Combine & Heat Through
Stir the blended mixture into the broth, bring back to a simmer, and serve hot.

What to Serve It With

Grilled cheese sandwiches or cheesy garlic bread

A simple green salad

Roasted chickpeas or croutons for crunch

A swirl of pesto or cream for richness

Variations / Substitutions

Use fire-roasted canned tomatoes when out of season

Add a dash of cream for extra richness

Stir in red pepper flakes for heat

Try chicken broth for a non-vegetarian version

Top with parmesan or crumbled feta

Storage & Leftovers

Refrigerate in an airtight container for up to 4 days

Freeze for up to 2 months — let cool before freezing

Reheat gently on the stove or microwave

Add water or broth to thin if too thick after chilling

FAQs

Can I use canned tomatoes instead of fresh?
Yes, especially fire-roasted canned tomatoes work beautifully.

Is this soup vegan?
It is naturally vegan if you use vegetable broth and skip any dairy toppings.

Can I freeze this soup?
Absolutely! Cool completely, then freeze in portions for up to 2 months.

Can I make it creamy?
Yes! Add a splash of cream, coconut milk, or cashew cream at the end.

Do I need to peel the tomatoes?
No need — blending takes care of the skins, and they add flavor.

What herbs can I use instead of basil?
Try fresh parsley, oregano, or even a bit of rosemary for a twist.

Can I use a regular blender?
Yes, just blend in batches and be cautious with hot liquids.

Final Thoughts

This Roasted Tomato Basil Soup is more than a recipe — it’s a warm hug in a bowl.

The depth of roasted vegetables, the freshness of herbs, and the simplicity of the process make it a go-to favorite in my kitchen.

Whether you’re meal-prepping or craving comfort, this soup never disappoints.