Creamy Roasted Tomato and Basil Soup
Creamy Roasted Tomato and Basil Soup
Ingredients
For the Roasted Tomatoes
- 2 pounds roma tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 4 cups vegetable broth
- 1/4 cup fresh basil, packed, roughly chopped
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- fresh basil, chopped, as needed
- Parmesan cheese, shredded, as needed
- croutons, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
Arrange the halved roma tomatoes cut-side up on the prepared baking sheet. Drizzle evenly with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Gently toss the tomatoes to ensure they are well coated.
⏱️ 5 min
- 3
Roast the tomatoes in the preheated oven for 30 to 40 minutes, or until they are very soft, slightly shriveled, and caramelized around the edges. This step deepens their flavor significantly. Remove from oven and let cool slightly on the baking sheet.
⏱️ 40 min•🌡️ 400
- 4
While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 5
Add the minced garlic to the pot and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Carefully transfer the roasted tomatoes (along with any accumulated juices from the baking sheet) into the pot with the onion and garlic. Pour in the vegetable broth, add the 1/4 cup of roughly chopped fresh basil, 1 teaspoon of granulated sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes. This allows all the flavors to meld beautifully.
⏱️ 20 min
- 8
Carefully transfer the soup to a blender and blend until completely smooth. If using a regular blender, work in batches and ensure the lid is slightly ajar to allow steam to escape (cover with a kitchen towel to prevent splatters). Alternatively, use an immersion blender directly in the pot until smooth.
⏱️ 5 min
- 9
Return the blended soup to the pot (if you used a regular blender). Stir in the 1/2 cup of heavy cream. Heat gently over low heat until the soup is warmed through, but do not bring it to a boil after adding the cream. Taste and adjust seasoning (salt, pepper, or a pinch more sugar) as needed.
⏱️ 5 min
- 10
Ladle the hot creamy roasted tomato and basil soup into bowls. Garnish with additional chopped fresh basil, a sprinkle of shredded Parmesan cheese, and a handful of croutons, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Tomato and Basil Soup
Ingredients
For the Roasted Tomatoes
- 2 pounds roma tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 4 cups vegetable broth
- 1/4 cup fresh basil, packed, roughly chopped
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- fresh basil, chopped, as needed
- Parmesan cheese, shredded, as needed
- croutons, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
Arrange the halved roma tomatoes cut-side up on the prepared baking sheet. Drizzle evenly with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Gently toss the tomatoes to ensure they are well coated.
⏱️ 5 min - 3
Roast the tomatoes in the preheated oven for 30 to 40 minutes, or until they are very soft, slightly shriveled, and caramelized around the edges. This step deepens their flavor significantly. Remove from oven and let cool slightly on the baking sheet.
⏱️ 40 min•🌡️ 400 - 4
While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 5
Add the minced garlic to the pot and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Carefully transfer the roasted tomatoes (along with any accumulated juices from the baking sheet) into the pot with the onion and garlic. Pour in the vegetable broth, add the 1/4 cup of roughly chopped fresh basil, 1 teaspoon of granulated sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes. This allows all the flavors to meld beautifully.
⏱️ 20 min - 8
Carefully transfer the soup to a blender and blend until completely smooth. If using a regular blender, work in batches and ensure the lid is slightly ajar to allow steam to escape (cover with a kitchen towel to prevent splatters). Alternatively, use an immersion blender directly in the pot until smooth.
⏱️ 5 min - 9
Return the blended soup to the pot (if you used a regular blender). Stir in the 1/2 cup of heavy cream. Heat gently over low heat until the soup is warmed through, but do not bring it to a boil after adding the cream. Taste and adjust seasoning (salt, pepper, or a pinch more sugar) as needed.
⏱️ 5 min - 10
Ladle the hot creamy roasted tomato and basil soup into bowls. Garnish with additional chopped fresh basil, a sprinkle of shredded Parmesan cheese, and a handful of croutons, if desired. Serve immediately.
⏱️ 2 min