Creamy Roasted Tomato Basil Soup

Can't Stay Out of the Kitchen


This delightful soup is filled with roasted tomatoes and veggies seasoned with basil, oregano, rosemary and thyme. Serve with freshly shaved parmesan cheese and you have a delicious comfort food recipe for cool, winter nights. Gluten free.


  • 8 lbs. roma tomatoes (sliced in half lengthwise )
  • 2 large white sweet onions (sliced and separated into rings )
  • 2 leeks (green top removed, diced or sliced)
  • 3 carrots (peeled and sliced on the diagonal )
  • 3 ribs celery (sliced on the diagonal)
  • 1 red bell pepper ( sliced in strips)
  • 4 cloves garlic
  • 2/3 to 3/4 cup olive oil (or avocado oil, as needed )
  • 1-2 tbsp. fresh thyme (minced)
  • 1 large sprig fresh rosemary (needles removed, then minced, if desired)
  • 2-3 tbsp. fresh oregano (minced)
  • 2-3 tbsp. fresh basil (minced)
  • 1 tbsp. sea salt
  • pepper (as desired)
  • 16 oz. chicken broth (or vegetable broth)
  • 16 oz. heavy whipping cream
  • shaved parmesan cheese (for garnish)
  • fresh basil (diced, for garnish)


  1. Preheat oven to 400°. Slice or wedge tomatoes. Place them on a baking tray lined with parchment paper cut-side-up. Brush generously with...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Creamy Roasted Tomato Basil Soup

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Soup, Stews and Chowders
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