Roasted Tomato Basil Soup


Total Time:

1 hour 10 minutes



I’ve been on a soup kick the past few weeks and I’m in no hurry to change it up anytime soon! And this Roasted Tomato Basil Soup with Cheesy Garlic Bread is about to be your go-to tomato soup from here on out!

Roasted Tomato Basil Soup from (@whatsgabycookin)

I know we all feel very strongly about Roasted Tomato Basil Soup. I mean, what else are you supposed to eat alongside your grilled cheese during the fall and winter months? Hello?!? Tomato soup is VERY important which is why I’m so excited about this recipe. It’s great for anytime of the year.

Roasted Tomato Basil Soup from (@whatsgabycookin)

If you’re in the middle of winter and there aren’t any great tomatoes, you can use canned roasted tomatoes and it’s going to be perfect. Just keep your eyes open for a brand of canned tomatoes that really strike your fancy! Canned tomatoes are assembled in the peak of tomato season – so it’s the way to go if the tomatoes in your produce department are lacking any flavor or scent! If you’re in the middle of tomato season, then by all means, roast your own tomatoes!! I’ve tried it both ways and the bottom line is – you need great tomatoes as they are the base for the soup.

I serve this up with a grill cheese or a garlic cheesy toast! I’ve been known to serve it up as brunch with a croque monsieur too! Because I live on the edge and I do what I want. YOLO.

Roasted Tomato Basil Soup from (@whatsgabycookin)

But whether you serve this Roasted Tomato Basil Soup up by itself or with some toasty / cheesy bread, I promise you’ll love it.

Roasted Tomato Basil Soup with Cheesy Garlic Bread

5 from 18 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine Italian
Servings 6 people


  • 2 tablespoons unsalted butter
  • 1 tablespoons olive oil
  • 1 large yellow onion small dice
  • 1/4 cup all-purpose flour
  • 2 28- ounce cans roasted tomatoes or 3 pounds of tomatoes, halved and roasted at 425 degrees for 30 minutes
  • 1-2 roasted red bell peppers either from the jar and drained, or halved and season with salt, pepper and a few teaspoons of olive oil and roasted in the oven at 425 for 20 minutes
  • 3/4 cups chicken stock
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 cup heavy cream optional
  • Handful fresh basil leaves

For the Cheesy Garlic Bread

  • 1 baguette sliced into triangles
  • Butter at room temperature
  • 4 cloves garlic finely chopped
  • 1/2 pound grated Gruyere
  • Fresh thyme for garnish


  • In a large pot, heat the butter and olive oil over medium-low heat. Add diced onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
  • Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
  • Stir in the tomatoes and their juices, red bell peppers, chicken broth, salt, red pepper flakes, thyme and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
  • Stir in heavy cream (if using) and basil. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through.
  • Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Slather the top with butter and sprinkle with garlic. Top the bread with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Photo Matt Armendariz // Food Styling Adam Pearson // Props Gena Sigala // Recipe by Gaby

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Recipe Rating


  1. Rachel

    5 stars
    This soup is delicious, easy to make, and best accompanied with the cheesiest grilled cheese sandwich!

  2. Alicea Sader

    5 stars
    Do you ever give the nutrition and calorie breakdown of your recipes? I am new to you and I am loving it all but that would be really helpful. Thanks so much!

  3. joann

    Love this recipe – I am making it again and wondering that if doubling the recipe, do I also double the amount of butter, oil, flour and stock?

  4. Monica Biegel

    5 stars
    I am making this delicious soup today. You reference chicken stock and chicken broth in the recipe. Are they the same? Is there a particular brand you recommend? Thank you for all your fabulous recipes!

    • Gaby

      interchangeable in my opinion!! I get the low sodium one from trader joes

  5. Char Zebrowski

    5 stars
    Yum a lum! Quick and delicious. I added some garlic and lots of basil. I didn’t make the cheese bread, instead added some grated cheese on top.

  6. Linda Behrens

    Love this recipe. I’ve made in about 4 times & can’t get enough of it. It tastes better each time I make it. Shared it with my Daughter & 21 year old granddaughter. They both love it.
    Thanks so much Gabby!❤️

  7. Stephanie Loungani

    I cannot wait to make this!!! Can I replace the chicken stock with vegetable stock or broth?

  8. Dana

    Night two and just as good as the first night! Can you explain what cutting the baguette in triangle means?

  9. Jessica

    Trying this for the first time and wondering about a cream substitute. We love creamy soups, but are a bit lactose intolerant. Any ideas other than omitting?

    • Gaby

      You could use a nut-based creamed (like an unflavored one that you would use for your coffee)