How to Make the Perfect Creamy Roasted Tomato Basil Soup
Italian-American · Easy · 60 min · 4 servings
This velvety roasted tomato soup is made by slow roasting vine tomatoes to concentrate their natural sweetness before blending with fresh basil and cream. It is a deeply comforting fall classic that pairs perfectly with a golden grilled cheese sandwich.
Why this recipe works
This Creamy Roasted Tomato Basil Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 240 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 pounds vine ripened tomatoes halved
- 1 medium yellow onion roughly chopped
- 4 cloves garlic unpeeled
- 3 tablespoons olive oil
- 0.5 cup heavy cream
- 0.5 cup fresh basil leaves loosely packed
Step by step instructions
Step 1: Roast the Tomatoes and Aromatics
Preheat your oven to 425 degrees Fahrenheit. Arrange the halved tomatoes cut side up on a large baking sheet along with the chopped onion and unpeeled garlic cloves. Drizzle everything generously with olive oil and season well with salt and pepper. Roast for 40 to 45 minutes until the tomatoes are caramelized and slightly charred at the edges.
Step 2: Transfer and Squeeze the Garlic
Allow the roasted vegetables to cool for 5 minutes. Squeeze the soft roasted garlic out of their skins and discard the papery shells. Transfer all the roasted tomatoes, onions, and garlic along with all the pan juices into a large blender or soup pot if using an immersion blender.
Step 3: Blend Until Smooth
Add the fresh basil leaves to the blender with the roasted vegetables. Blend on high speed for 60 to 90 seconds until completely smooth and velvety. If the soup is too thick add a splash of water or vegetable broth to reach your desired consistency. Pour the blended soup into a medium saucepan over medium low heat.
Step 4: Add Cream and Simmer
Stir in the heavy cream and heat the soup over medium low heat for 5 minutes, stirring occasionally, until warmed through. Taste and adjust seasoning with salt and pepper. Serve in warm bowls garnished with a swirl of cream, a few fresh basil leaves, and a drizzle of good quality olive oil.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → full fat coconut cream for a dairy free version
- vine ripened tomatoes → two 28 ounce cans of whole San Marzano tomatoes when fresh are not in season
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Under roasting the tomatoes which means you miss out on the deep caramelized sweetness that makes this soup exceptional
- Blending hot soup without venting the blender lid which can cause dangerous pressure buildup and splattering
Nutrition facts
Per serving: 240 calories, 4g protein, 18g carbs, 16g fat, 3g fiber.
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