Name: Creamy Tomato Soup with Roasted Garlic and Basil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 large yellow onion, chopped; 6 cloves garlic, peeled; 2 (28-ounce) cans whole peeled San Marzano tomatoes; 2 tablespoons tomato paste; 1 cup vegetable broth (or chicken broth); 1 teaspoon sugar (optional); 1/2 cup heavy cream; 1/4 cup chopped fresh basil; Salt and black pepper, to taste; Crushed red pepper flakes, to taste (optional)

This Creamy Tomato Soup with Roasted Garlic and Basil is everything I crave in a cozy bowl of comfort. Velvety smooth and packed with flavor, it features the richness of San Marzano tomatoes, the warmth of slow-cooked garlic, and a hint of cream for that satisfying, luxurious finish. Whether I enjoy it on a chilly evening or serve it as a starter for a dinner gathering, this soup never disappoints.

Why You’ll Love This Recipe

I love how this soup balances deep tomato flavor with the mellow sweetness of roasted garlic and the freshness of basil. The splash of cream creates a silky texture, while the optional red pepper flakes give it a subtle kick. It’s an easy one-pot meal that comes together in under an hour, making it ideal for busy weeknights or laid-back weekends. Plus, it’s vegetarian-friendly and perfect for pairing with grilled cheese or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 tablespoon unsalted butter

1 large yellow onion, chopped

6 cloves garlic, peeled

2 (28-ounce) cans whole peeled San Marzano tomatoes

2 tablespoons tomato paste

1 cup vegetable broth (or chicken broth)

1 teaspoon sugar (optional)

1/2 cup heavy cream

1/4 cup chopped fresh basil

Salt and black pepper, to taste

Crushed red pepper flakes, to taste (optional)

Directions

I heat the olive oil and butter in a large Dutch oven or soup pot over medium heat.

I add chopped onion and garlic, sautéing for 5–7 minutes until everything is soft and fragrant.

Then I stir in the tomato paste and let it cook for a couple of minutes to deepen the flavor.

I pour in the canned tomatoes with their juices, the broth, and sugar if I want a touch more sweetness.

I bring the mixture to a simmer and let it cook uncovered for 20–25 minutes so the flavors can develop.

Once done, I remove it from the heat and blend it using an immersion blender until smooth (or I do it in batches in a standard blender).

I return the soup to low heat, stir in the cream and fresh basil, and adjust the seasoning with salt, pepper, and red pepper flakes.

I let it simmer for 5 more minutes, then serve it hot.

Servings and timing

This recipe yields 6 servings.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes
Each serving is approximately 210 kcal.

Variations

Make it vegan: I swap the butter for more olive oil and use coconut cream or a plant-based cream alternative.

Add protein: Sometimes I stir in cooked shredded chicken or serve it with a grilled cheese sandwich for a more filling meal.

Spice it up: I increase the red pepper flakes or add a dash of hot sauce for a spicier version.

Roasted tomatoes: When I have fresh tomatoes, I roast them in the oven for a richer, deeper flavor instead of using canned.

Cheesy finish: I top the soup with grated Parmesan or a dollop of ricotta for extra indulgence.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it over medium heat on the stovetop, stirring occasionally until hot. If it thickens in the fridge, I just add a splash of broth or water to loosen it. This soup also freezes beautifully—just let it cool completely and freeze in portions for up to 3 months.

Related Recipes:

Creamy Tomato Pasta

FAQs

How do I roast the garlic for this soup?

In this recipe, I sauté the garlic along with the onion instead of oven-roasting it separately. This saves time while still giving that mellow roasted flavor. For deeper flavor, I sometimes roast the garlic cloves in foil at 400°F for 30–40 minutes before adding them.

Can I use fresh tomatoes instead of canned?

Yes, I can! I use about 3 pounds of ripe Roma or plum tomatoes. I roast them first with olive oil, salt, and pepper for maximum flavor before adding them to the soup.

Is this tomato soup gluten-free?

Yes, it’s naturally gluten-free as long as the broth I use doesn’t contain any gluten-based additives. I always check the label to be sure.

Can I make this soup ahead of time?

Definitely. I often make it a day in advance because the flavors deepen overnight. I just store it in the fridge and reheat it gently before serving.

What can I serve with this creamy tomato soup?

I love serving it with grilled cheese sandwiches, garlic bread, or a side salad. It also pairs well with a simple panini or even buttery croutons on top.

Conclusion

This creamy tomato soup with roasted garlic and basil has quickly become one of my favorite comfort food recipes. It’s hearty, easy to make, and full of rich, soothing flavors. Whether I’m cooking for myself or serving guests, this soup always hits the spot. I keep the ingredients on hand so I can whip it up anytime I need something warm and satisfying.

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