Creamy Roasted Tomato Basil Soup
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.
Rich and creamy roasted tomato soup with fresh basil that is the ultimate cozy fall lunch or dinner starter.
Nutrition per serving
Ingredients
main
aromatics
fat
dairy
herbs
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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