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Creamy Roasted Tomato Basil Soup

A close-up of a bowl of creamy tomato basil soup, garnished with a swirl of cream.
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Make a rich and velvety soup by roasting tomatoes and basil before blending them into a comforting meal.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, packed

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 30 to 35 minutes until the tomatoes are slightly caramelized.
  4. Remove the garlic skins once cool enough to handle.
  5. Transfer the roasted vegetables and any pan juices to a large pot or Dutch oven.
  6. Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
  7. Remove the pot from the heat. Add the fresh basil leaves.
  8. Use an immersion blender or carefully transfer the mixture to a regular blender to blend until completely smooth.
  9. Return the soup to the pot over low heat. Stir in the heavy cream.
  10. Heat through gently without boiling. Taste and adjust seasoning if needed before serving.

Notes

  • For an even deeper flavor, use chicken broth instead of vegetable broth.
  • If you prefer a less thick soup, add more broth until you reach your desired consistency.
  • Serve this soup topped with homemade croutons or a drizzle of extra virgin olive oil.

Nutrition

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