There’s something deeply comforting about a warm bowl of tomato soup—but not just any tomato soup. I like mine with rich flavor, a touch of smokiness, velvety texture, and just the right amount of creaminess. This Creamy Fire Roasted Tomato Basil Soup brings all of that together. Using fire-roasted tomatoes gives it a depth that regular canned tomatoes can’t match, while garlic, onions, and basil lift it with savory and fresh notes. It’s the kind of soup I keep coming back to, especially during colder months, or whenever I need something satisfying and simple.

Why You’ll Love This Recipe

• I use fire-roasted tomatoes to add rich, smoky flavor without needing to roast them myself.

• The combination of aromatics and basil gives it a perfect balance of savory and bright.

• It’s creamy but still light enough that I never feel weighed down after a bowl.

• I can make it in under an hour, all in one pot.

• It’s freezer-friendly and great for meal prepping or making ahead.

Ingredients

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

• 2 cans (14.5 ounces each) of fire-roasted tomatoes, including their juices

• 1 red bell pepper, chopped

• 1 small yellow onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon olive oil

• 4 cups chicken broth

• ½ cup heavy cream (add more for a richer finish if desired)

• 8 fresh basil leaves

• Salt, to taste

• Black pepper, to taste

• 1 tablespoon Better Than Bouillon Roasted Chicken (optional, adds depth of flavor)

• Grated Parmesan cheese, for garnish (optional)

Directions

1. I start by heating olive oil in a large pot over medium heat. Once the oil is hot, I add the chopped onion, garlic, and red bell pepper. I sauté everything for about 3 to 5 minutes until the vegetables soften and the aroma fills the kitchen.

2. Next, I pour in both cans of fire-roasted tomatoes with all their juices and add the chicken broth. I give it a good stir and bring everything to a gentle boil.

3. Once boiling, I reduce the heat and let the soup simmer for about 30 to 45 minutes. I stir occasionally to help the flavors meld together.

4. After simmering, I stir in the fresh basil leaves and remove the pot from heat. Then, using an immersion blender, I blend the soup until it’s completely smooth. If I’m using a standard blender, I do it in batches and make sure to vent the lid slightly so steam can escape.

5. With the soup smooth, I return it to the heat and stir in the heavy cream. I season with salt and pepper to taste. If I’m using Better Than Bouillon, I stir it in at this stage as well.

6. Finally, I ladle the soup into bowls and garnish with grated Parmesan and a few extra basil leaves if I want to dress it up.

Servings And Timing

This recipe yields about 6 servings.

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: Approximately 1 hour

It’s great for a weeknight meal or a weekend lunch, and the leftovers are just as tasty.

Variations

• Vegetarian Option: I swap the chicken broth for vegetable broth and leave out the bouillon.

• Vegan Option: I use vegetable broth and replace the heavy cream with canned coconut milk or cashew cream.

• Extra Spicy: I add a pinch of red pepper flakes or a small diced jalapeño while sautéing the vegetables.

• Herbed Twist: I add a few sprigs of thyme or oregano to the soup while it simmers, then remove them before blending.

• Fresh Tomato Version: If I have time, I roast fresh tomatoes in the oven with olive oil, salt, and pepper, then use those in place of canned ones.

Storage/Reheating

• Refrigerator: I store any leftovers in an airtight container in the fridge for up to 4 days.

• Freezer: If I want to freeze it, I do so before adding the cream. I freeze the blended tomato base for up to 3 months. When ready to eat, I thaw it, reheat it, and stir in the cream.

• Reheating: I warm the soup gently over medium-low heat on the stovetop, stirring occasionally. If it thickens too much, I add a splash of broth or water.

FAQs

Can I Use Regular Canned Tomatoes Instead Of Fire-Roasted?

Yes, I can, but the flavor won’t have that deep, smoky note. If I use regular canned tomatoes, I sometimes add a pinch of smoked paprika to help mimic the effect.

What’s The Best Way To Blend The Soup?

I prefer an immersion blender because it’s quick and avoids transferring hot soup. If I use a countertop blender, I blend in batches and keep the lid slightly open to allow steam to escape safely.

Can I Make This Soup Ahead Of Time?

Absolutely. I often make it a day ahead because the flavors deepen overnight. I just reheat gently and stir in the cream before serving.

Can I Make It Dairy-Free?

Yes, I replace the heavy cream with full-fat coconut milk or a homemade cashew cream. The soup stays creamy and delicious without dairy.

Is This Soup Gluten-Free?

Yes, this recipe is naturally gluten-free, as long as I ensure the broth and bouillon I use are certified gluten-free.

Conclusion

This creamy fire roasted tomato basil soup has become a staple in my kitchen. It’s easy, flavorful, and endlessly adaptable. Whether I serve it on its own, with grilled cheese, or as a starter for a bigger meal, it always hits the spot. The mix of smoky tomatoes, aromatic vegetables, and fresh basil creates a soup that feels both hearty and refreshing. I always keep the ingredients on hand because once I made it the first time, I knew I’d be making it again and again.