PrintVelvety Creamy Roasted Tomato Basil Soup
This recipe delivers a deeply flavorful, velvety smooth tomato basil soup using roasted tomatoes and fresh basil. It is an easy, comforting vegetarian meal perfect for weeknights or cozy dinners.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Italian Inspired
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 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 (or full-fat coconut milk for dairy-free)
- 1 cup fresh basil leaves, packed
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet.
- Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft. Remove from the oven and let cool slightly. Squeeze the roasted garlic pulp from the skins.
- Transfer the roasted vegetables, roasted garlic pulp, and vegetable broth to a large pot or Dutch oven. Bring the mixture to a simmer over medium heat.
- Remove the pot from the heat. Stir in the fresh basil leaves.
- Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
- Return the pot to low heat. Stir in the heavy cream and the optional sugar. Heat through gently, but do not boil.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve your homemade tomato basil soup hot, perhaps with grilled cheese soldiers for dipping.
Notes
- For an even richer flavor, roast the vegetables until they are deeply browned.
- If you want a very smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
- This soup freezes well for future quick dinners. Cool completely before freezing.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 5
- Cholesterol: 25