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Creamy Roasted Tomato Basil Soup

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A deeply savory, slightly sweet, and impossibly smooth tomato soup made with roasted Roma tomatoes, fresh basil, and a touch of cream. This comforting soup is perfect for meal prep and freezes beautifully.

Ingredients

Scale
  • 3 pounds fresh Roma tomatoes, halved lengthwise
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried oregano (optional)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 tablespoons unsalted butter
  • 2 cups low-sodium chicken or vegetable broth
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, packed, plus more for garnish
  • 1 tablespoon tomato paste (optional)
  • 1 teaspoon sugar (optional, if tomatoes aren’t sweet)
  • Salt and pepper to taste
  • Fresh basil leaves (for serving)
  • Heavy cream or crème fraîche (for drizzling)
  • Croutons or crusty bread (for serving)
  • Grated Parmesan cheese (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Arrange halved tomatoes cut-side up on the sheet. Tuck smashed garlic cloves between tomatoes. Drizzle with olive oil, sprinkle with salt, pepper, and dried oregano (if using). Roast for 35-45 minutes until tomatoes are soft, wrinkled, and caramelized around the edges. Let cool slightly on the baking sheet for about 5 minutes.
  3. While tomatoes roast, melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Do not let it brown.
  4. Add roasted tomatoes and garlic to the pot with onions, scraping up any browned bits from the baking sheet. Stir in tomato paste and cook for 1 minute until darkened slightly. Pour in broth and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
  5. Remove pot from heat. Add fresh basil leaves. Using an immersion blender, blend soup until completely smooth. If using a countertop blender, work in batches, filling no more than halfway, and blend carefully with lid slightly open to release steam.
  6. Return blended soup to pot (if using countertop blender). Stir in heavy cream and sugar (if using). Taste and adjust seasoning with salt and pepper. Add more broth or water if soup is too thick.
  7. Ladle into bowls. Garnish with a drizzle of cream or crème fraîche, fresh basil leaves, and black pepper. Serve immediately with crusty bread or grilled cheese.

Notes

Don’t skip the roasting step—it concentrates the tomato flavor and adds a subtle smokiness. Use room-temperature cream to prevent curdling. Blend carefully with hot liquids. This soup improves after a day in the fridge. For a dairy-free version, substitute butter with olive oil and use full-fat coconut milk instead of heavy cream.

Nutrition

Keywords: tomato soup, roasted tomato soup, creamy tomato soup, basil soup, comfort food, fall soup, winter soup, vegetarian soup, gluten-free soup

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