Print

The Best Creamy Roasted Tomato Basil Soup (Easy 40-Minute Recipe)

A close-up of a bowl of rich, orange tomato basil soup swirled with cream and topped with fresh basil.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a restaurant-quality, velvety smooth tomato basil soup at home. Roasting the tomatoes deepens the flavor, resulting in the ultimate comfort food classic that is ready in under 45 minutes.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, unpeeled
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 cup fresh basil leaves, packed
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the halved tomatoes, onion quarters, and unpeeled garlic cloves on a large baking sheet. Drizzle with 3 tablespoons of olive oil, salt, and pepper. Toss to coat everything evenly.
  3. Roast for 30 to 35 minutes, or until the tomatoes are slightly caramelized and soft.
  4. Remove the garlic skins once cool enough to handle.
  5. Transfer the roasted vegetables (tomatoes, onion, and peeled garlic) to a large pot or Dutch oven. Add the vegetable broth.
  6. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow the flavors to meld.
  7. Remove the pot from the heat. Stir in the fresh basil leaves.
  8. Carefully blend the soup using an immersion blender until it is completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
  9. Return the pot to low heat. Stir in the heavy cream and the remaining 1 tablespoon of olive oil. If the tomatoes are tart, stir in the optional sugar. Heat through gently; do not boil after adding the cream.
  10. Taste and adjust salt and pepper as needed before serving. Serve hot, perhaps with grilled cheese for pairing.

Notes

  • For a thicker, richer soup, substitute 1 cup of the vegetable broth with 1 cup of whole milk or half-and-half instead of heavy cream.
  • If you do not have fresh basil, you can use 1 teaspoon of dried basil, but add it during the simmering step, not at the end.
  • This recipe freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://delishcraze.com/tomato-basil-soup-creamy-roasted-recipe/