Creamy Roasted Tomato Basil Soup (Printable)
Velvety roasted tomato soup with fresh basil and cream.
# What You'll Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, halved
02 - 1 large onion, chopped
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 large carrot, peeled and sliced
→ Liquids
06 - 3 cups vegetable broth
07 - 1/2 cup heavy cream
→ Herbs & Seasonings
08 - 1/2 cup fresh basil leaves, plus more for garnish
09 - 1 teaspoon sugar
10 - Salt and pepper to taste
→ For Serving
11 - Crusty bread or grilled cheese sandwiches
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange tomatoes cut side up, onion, garlic, and carrot on the baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 30 minutes until soft and slightly caramelized.
03 - Transfer roasted vegetables and any juices to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
04 - Add basil leaves. Use an immersion blender to puree until smooth. For a silkier texture, strain through a fine-mesh sieve.
05 - Stir in the cream. Taste and adjust seasoning, adding sugar if needed to balance acidity.
06 - Heat gently for 5 minutes. Serve hot with additional fresh basil and bread, if desired.
# Expert Tips:
01 -
- It tastes like you spent all day cooking, but the oven does most of the heavy lifting for you.
- The roasted flavor is deep and complex, making it a step above standard tomato soups.
02 -
- Letting the vegetables cool slightly before blending prevents steam from building up and splattering hot soup everywhere.
- Taste the tomatoes before roasting because a lack of seasoning at the start leads to a bland soup.
03 -
- Roasting the garlic removes the harsh bite and leaves a mellow, savory sweetness.
- Coconut cream works surprisingly well if you need a dairy free alternative.