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A vibrant bowl of tomato soup garnished with cheese and basil, served with golden-brown grilled bread on a light blue plate.
Daniel

Creamy Roasted Tomato Basil Soup

A rich and comforting tomato soup featuring oven-roasted Roma tomatoes, garlic, and onion, blended with fresh basil and a touch of cream for a velvety smooth finish. Perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For Roasting the Vegetables
  • 2 lbs Roma tomatoes halved lengthwise
  • 1 medium Yellow onion roughly chopped
  • 4 cloves Garlic smashed
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper freshly ground
  • 1/2 tsp Granulated sugar optional, helps balance acidity
For the Soup
  • 1 tbsp Butter unsalted
  • 1 tbsp Olive oil extra virgin
  • 4 cups Vegetable broth low sodium
  • 1/2 cup Fresh basil packed, roughly chopped, plus more for garnish
  • 1/2 cup Heavy cream optional, for creaminess
  • to taste Salt
  • to taste Black pepper freshly ground

Equipment

  • Large Baking Sheet
  • Large pot or Dutch oven
  • Immersion blender or standard blender

Method
 

Roast the Vegetables
  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, combine the halved Roma tomatoes, roughly chopped yellow onion, and smashed garlic cloves. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of granulated sugar (if using). Toss gently to ensure all vegetables are coated.
  3. Roast for 30-35 minutes, or until the tomatoes are very soft and slightly caramelized around the edges, and the onions are tender and lightly browned.
Build the Soup Base
  1. In a large pot or Dutch oven, melt 1 tablespoon of butter and add 1 tablespoon of olive oil over medium heat.
  2. Carefully transfer the roasted vegetables from the baking sheet into the pot. Sauté for 2-3 minutes, stirring occasionally, to deepen their flavors.
  3. Pour in the 4 cups of vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it gently simmer for 10 minutes to allow the flavors to meld beautifully.
  4. Stir in the roughly chopped fresh basil leaves.
Blend and Finish
  1. Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender (ensure the lid is vented to release steam, and blend in small quantities) and blend until smooth, then return to the pot.
  2. If desired, stir in the 1/2 cup of heavy cream until well combined and heated through. Do not boil the soup after adding the cream.
  3. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
  4. Ladle the warm soup into bowls and garnish with extra fresh basil leaves or a drizzle of olive oil, if desired. Serve immediately with crusty bread or grilled cheese.

Notes

Store leftover Creamy Roasted Tomato Basil Soup in an airtight container in the refrigerator for up to 3-4 days. For a vegan version, omit the heavy cream and butter, and use only olive oil. For a spicy kick, add a pinch of red pepper flakes to the roasting vegetables. This soup also freezes well; allow to cool completely before transferring to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.