Make this creamy roasted tomato basil soup at home. Roasting the tomatoes brings out deep flavor, resulting in a velvety smooth soup perfect for a cozy meal.
Author:ellievance
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:6 servings 1x
Category:Dinner
Method:Roasting and Simmering
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs ripe tomatoes, halved
1 large yellow onion, quartered
6 cloves garlic, unpeeled
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable broth
1/2 cup heavy cream (or dairy-free alternative)
1 cup fresh basil leaves, packed
1 teaspoon sugar (optional, to balance acidity)
Instructions
Preheat your oven to 400°F (200°C).
Place the halved tomatoes, onion quarters, and unpeeled garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Toss gently to coat.
Roast for 30 to 35 minutes, or until the tomatoes are slightly charred and softened.
Remove from the oven. Squeeze the roasted garlic out of its skins into a large pot or Dutch oven. Add the roasted tomatoes and onions to the pot.
Pour in the vegetable broth. Bring the mixture to a simmer over medium heat.
Remove the pot from the heat. Add the fresh basil leaves.
Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
Stir in the heavy cream and sugar, if using. Heat gently until warmed through; do not boil after adding cream.
Taste and adjust salt and pepper as needed before serving.
Notes
For a restaurant-quality, velvety smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
Pair this soup with a classic grilled cheese sandwich for the ultimate comfort food experience.
If you want a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream.