This roasted tomato basil soup has become my go-to when I need something that feels like a warm hug in a bowl. The roasting step transforms ordinary canned tomatoes into something deeply flavorful, and my kids actually ask for seconds!
Just like my easy white chicken chili, this soup has that perfect balance of comfort and flavor that makes everyone happy at the dinner table.
Table of contents
Easy Roasted Tomato Basil Soup
Rich, comforting soup made with roasted tomatoes, fresh basil, and a touch of cream for the perfect cozy meal.
Ingredients
- 2 (28 ounce) cans whole tomatoes
- 1 medium onion, chopped finely
- 2 tablespoons brown sugar
- 6 ounces tomato paste
- 2 cups chicken broth
- 5 garlic cloves, pressed
- ¼ teaspoon allspice
- ¼ cup fresh basil, shredded
- 5 ounces evaporated milk
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F and line baking sheet with foil.
- Drain tomatoes and reserve 3 cups juice. Spread tomatoes on prepared sheet.
- Sprinkle tomatoes with brown sugar and chopped onion.
- Roast for 30-40 minutes until slightly browned and dry.
- Dice roasted tomato mixture carefully.
- Combine roasted tomatoes, reserved juice, tomato paste, broth, garlic, and allspice in large pot.
- Simmer on low heat for 4-6 hours.
- Add fresh basil, evaporated milk, salt, and pepper in final 30 minutes.
Notes
- Use vegetable broth for vegetarian version.
- Can substitute heavy cream for evaporated milk.
- Freezes well for up to 3 months.
- Serve with crusty bread for dipping.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 405mgCarbohydrates: 15gFiber: 2gSugar: 11gProtein: 4g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything for this soul-warming soup:
- 2 (28 oz) cans whole tomatoes
- 1 medium onion, chopped finely
- 2 tablespoons brown sugar
- 6 oz tomato paste
- 2 cups chicken broth (or vegetable broth)
- 5 garlic cloves, pressed
- ¼ teaspoon allspice
- ¼ cup fresh basil, shredded
- 5 oz evaporated milk
- Salt and pepper to taste
- Large baking sheet
- Aluminum foil
- Large pot or slow cooker
Detailed Cooking Instructions
Time needed: 4 hours and 45 minutes
Rich roasted tomato basil soup made by roasting canned tomatoes then simmering with herbs and cream.
- Prep and roast tomatoes
Preheat oven to 450°F. Drain tomatoes, reserve 3 cups juice. Spread on foil-lined baking sheet with brown sugar and onion. Roast 30-40 minutes until browned.
- Combine base ingredients
Carefully dice hot roasted tomatoes. Add to large pot with reserved juice, tomato paste, broth, pressed garlic, and allspice.
- Simmer soup
Simmer on low heat for 4-6 hours, stirring occasionally. The flavors will deepen and concentrate beautifully.
- Finish with cream and herbs
In final 30 minutes, stir in fresh basil, evaporated milk, salt, and pepper. Let flavors meld together.
Tips & Tricks
- Don’t skip the roasting step – it concentrates the tomato flavor amazingly.
- Use a slow cooker on low for 8 hours if you prefer hands-off cooking.
- Save those tomato juices when draining – they add incredible depth to the soup.
- Add the evaporated milk at the end to prevent curdling during long cooking.
- Taste and adjust seasoning before serving – you might need more salt than expected.
- Serve this with my cowboy butter chicken linguine for a complete comfort meal that’ll feed a crowd!
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Frequently Asked Questions
Yes, this soup provides vitamin C from tomatoes, antioxidants, and fiber. Using evaporated milk instead of heavy cream keeps it lighter while still creamy.
Absolutely! Roasting concentrates the flavors and removes excess water, creating a much richer taste than using tomatoes straight from the can.
Tomato basil soup includes fresh basil herbs which add a bright, aromatic flavor that complements the rich tomatoes. It’s more complex than plain tomato soup.
Roast the tomatoes first, use quality tomato paste, add a touch of brown sugar, and let it simmer for several hours. These steps create layers of concentrated flavor.
Variations & Add-Ins
- Make it vegan by using vegetable broth and coconut milk instead of evaporated milk.
- Add a spicy kick with red pepper flakes or a dash of hot sauce during cooking.
- Create a heartier version by stirring in cooked white beans or chickpeas.
- For a smokier flavor, add a teaspoon of smoked paprika with the other spices.
- Make it extra creamy by blending half the soup with an immersion blender before adding the milk.
- Turn this into a meal by serving alongside my cowboy stew – I’ve done this for Sunday dinners when I want options for picky eaters!
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | No | Use coconut milk instead of evaporated milk |
| Vegan | No | Use vegetable broth and coconut milk |
| Keto | No | Too high in carbs from tomatoes and sugar |
| Nut-Free | Yes | Contains no nuts as written |
Storage, Freezing & Reheating
- Fridge: Keeps for 4-5 days in a sealed container in the refrigerator.
- Freezer: Freeze up to 3 months in freezer-safe containers, leaving room for expansion.
- Thawing: Thaw overnight in the fridge for best texture and even reheating.
- Reheat: Warm gently on stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals.
- Make-ahead tip: This soup actually tastes better the next day as flavors continue to develop.
Save This Recipe for Later
This roasted tomato basil soup is perfect for chilly days and meal prep. Save it to your Pinterest board so you can find it easily when you need comfort food!