Smoke Roasted Tomato Soup with Basil Cream

September 15, 2016

Smoke Roasted Tomato Soup with Basil Cream is the ultimate tasty twist on classic comfort food. What used to be boring and bland from a can is transformed into the most velvety smooth soup with layers of garden fresh flavor. Ripe, red tomatoes are smoke roasted to bring out their natural sweetness, and then combined with onions and carrots, basil and cream for a mouthful of flavor in every bite. Topped with a fresh basil whipped cream and served with some asiago cheese bread and… dang, I’m making myself hungry.


We just purchased a home with an amazing garden this summer, and these tomatoes are coming off the vine faster than I can even keep up! Also, my daughter has been asking for my homemade tomato soup for at least 3 weeks so I knew it was go time. When I say smoke-roasted, I mean smoke-roasted. I put my quartered tomatoes on my wood fired pellet grill which really added that smoky flavor profile, but any indirect cooking method would do. There are various types of grills that would support this type of roasting (like my Coyote Asado grill, or a charcoal grill set up for two-zone cooking). If you are not interested in grilling, but still want to intensify the flavor of your tomatoes, follow the same time/temp guidelines in the recipe but just put the tomatoes in your oven. It won’t have the same smoky flavor, but it will still be delicious! PS, homemade tomato soup is always a little orange.


I’m not going to lie to you and say this soup is just as easy as cracking open a can from the store, but I will say that every additional step is worth the effort. I grew up thinking I hated tomato soup. Everything from the watery texture to the tinny taste of can made me run as fast as I could away from that nonsense. Now, I crave tomato soup. The flavors are complex and comforting and the texture really is like smooth velvet in your mouth. I know you and your family will LOVE it! We serve with toasted baguettes and shaved asiago cheese. My kiddos request classic grilled cheese as well. If you are looking to up the mealtime power of this soup, adding cheese tortellini is a great option as well. I hope you enjoy this one as much as we do!

I am so excited to include this recipe in Food Network’s “Let’s Pull Up a Chair” round-up! Right now it is all about #fallfest and these bloggers have brought the best of the best soup recipes in all of the land. Go check them out! 

The Lemon Bowl: Slow Cooker Chicken Pho
A Mind “Full” Mom: Healing Chicken Soup
In Jennie’s Kitchen: Roasted Butternut Squash Soup with Coconut & Lime
Foodtastic Mom: Slow-Cooker Squash Soup
Devour: 4 One-Pot Soups, Because Who Has Time to Do the Dishes?
Elephants and the Coconut Trees: Sweet Corn Soup
Creative Culinary: Roasted Poblano Pepper and Corn Soup
Healthy Eats: How to Transform Summer Tomatoes into Comforting Fall Soups
The Mom 100: Thai Chicken Noodle Soup
The Fed Up Foodie: Mom’s Chicken Gumbo Soup
The Wimpy Vegetarian: Italian Chickpea Stew with Swiss Chard
Taste with the Eyes: Michel Richard’s Asian Bistro Soup with Shrimp
FN Dish: The Very First Soup Recipes You Should Be Making This Fall

smoke roasted tomato soup

Smoke Roasted Tomato Soup with Basil Cream

Prep Time : 20 mins
Cook Time : 1 hr
Total Time : 1 hr 20 mins
Servings : 6 people


  • 4 pounds garden fresh tomatoes
  • 3 Tablespoons olive oil (divided use)
  • 2 large carrots (peeled and diced)
  • 2 medium red onions (diced)
  • 4 cloves garlic (minced)
  • 1 teaspoon sugar
  • 1 Tablespoon salt
  • 2 teaspoons black pepper
  • 3 cups chicken stock
  • 1 Tablespoon tomato paste
  • 1/4 cup julienned fresh basil (divided use)
  • 3/4 cup heavy cream (divided use)


  • Preheat your grill to 400 degrees. Place the quartered tomatoes on a large baking sheet and drizzle with 1 Tablespoon of the olive oil. Set the baking sheet on the grill grates, close the lid, and roast for 30 minutes.
  • Heat the remaining olive oil over medium heat in a large, heavy bottomed pot. Stir in the carrots and onions and saute for about 10 minutes, until the vegetables are tender. Stir in the garlic and cook for an additional 2 minutes. Pour in the chicken stock, tomato paste, sugar, salt, pepper, and 1/8 cup of the fresh basil. Bring up to a simmer.
  • Slowly transfer the roasted tomatoes from the baking sheet into the soup pot, cover with the lid and simmer for 20 minutes.
  • Carefully ladle the soup mixture into a blender and puree in batches until all of the soup is pureed. Pour the blended soup through a strainer to remove any leftover chunks or pulp. Return the soup to the pot and stir in 1/2 cup of the heavy cream. Heat to desired temperature for serving.
  • Pour the remaining 1/4 cup of heavy cream into a bowl and beat until whipped and soft peaks form. Mince the remaining 1/4 cup of basil and fold into the whipped cream.
  • Serve the warm soup with a spoonful of the basil cream floating on top and toasted bread or grilled cheese sandwiches.
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