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Creamy tomato basil soup in a white bowl.
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5 from 4 votes

Creamy Tomato Basil Soup Recipe

This easy tomato soup recipe is made with just 11 simple ingredients. Start by roasting fresh tomatoes and garlic, then simmer in savory vegetable broth flavored with seasonings, herbs, red wine and vinegar. Puree ingredients together to create a delicious, creamy texture!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: American
Keyword: Homemade tomato soup with basil
Servings: 5
Calories: 165kcal
Author: Stacey Adams

Equipment

  • Immersion blender *Or regular blender

Ingredients

  • 4 lbs. Roma tomatoes *about 20 tomatoes *see note below
  • 1 head garlic *see note below
  • 2 tablespoons extra virgin olive oil
  • 1 tsp salt
  • 1 teaspoon ground black pepper
  • 1 cup vegetable broth *see note below
  • ½ cup red wine *see note below
  • 1 tablespoon white wine vinegar *see note below
  • 1 bay leaf
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon Italian seasonings
  • Splash of heavy cream *optional *sub coconut cream to make this soup vegan

Optional toppings:

  • Croutons, crushed saltine crackers, shredded cheddar or parmesan cheese.

Recipe notes:

Tomatoes: almost any type of tomato will do. Feel free to sub your favorite variety.
Garlic: when roasting garlic and tomatoes, resist the temptation to raise oven temp to reduce bake time. Your garlic will likely burn at a higher temperature.
Vegetable broth: chicken stock will also work if you're  not worried about keeping this recipe vegetarian/vegan. 
Red wine: I like to use Cabernet Sauvignon, but you can use whatever you've got on hand. Any dryer, red varietal will do! You can also opt to remove wine from this recipe if desired but it does add tremendous flavor.
White wine vinegar: if you like your soup extra tangy, add a bit more!

Instructions

  • Preheat oven to 350°F
  • Rinse, dry and cut tomatoes in half lengthwise. Peel garlic and halve larger cloves.
    4 lbs. Roma tomatoes, 1 head garlic
  • Transfer tomatoes / garlic to a large baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper (I typically use about a teaspoon of each).
    2 tablespoons extra virgin olive oil, 1 teaspoon salt, 1 teaspoon ground black pepper
  • Use your hands or a large spoon to stir tomatoes and garlic until well coated, then arrange in a single layer your sheet pan.
  • Place sheet in the oven and roast for 60 minutes.
  • Spoon tomatoes and garlic into a large pot on the stove top. Turn heat to medium high.
  • Add vegetable broth, red wine, white wine vinegar, bay leaf, fresh basil and Italian seasonings. Bring ingredients to a boil.
    1 cup vegetable broth, ½ cup red wine, 1 tablespoon white wine vinegar, 1 bay leaf, 2 tablespoons fresh basil leaves, 1 tablespoon Italian seasonings
  • Reduce heat down to low, cover and simmer 15-20 minutes, stirring occasionally.
  • Remove bay leaf and use an immersion blender to puree soup until smooth! If desired, blend in a splash of heavy cream or coconut cream for vegan. (*Tip: you can transfer soup to a regular blender if you don't have an immersion blender).
    Splash of heavy cream
  • Serve and enjoy!

Storing leftovers:

  • Allow soup to cool completely and transfer to an airtight container. Store in the refrigerator for 3-4 days or freeze for 4-6 months.

Reheating leftovers:

  • Place soup (thawed or frozen) in a microwave safe bowl and heat in 30-60 second increments until warmed through. You can also reheat in a pot on the stovetop over medium heat.

Nutrition

Serving: 1/5th of recipe (about 16 oz. - all values are approximate, toppings not included). | Sugar: 10g | Fiber: 4.5g | Calories: 165kcal | Fat: 8g | Protein: 4g | Carbohydrates: 18.5g