Creamy Roasted Tomato Basil Soup (Print Page)
Velvety soup with roasted tomatoes, basil, and cream. Ideal for cozy comfort.
# What You Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, halved
02 - 1 large onion, chopped
03 - 4 cloves garlic, peeled
04 - 1 large carrot, peeled and sliced
→ Liquids
05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream
→ Herbs & Seasonings
07 - 1/2 cup fresh basil leaves, plus more for garnish
08 - 1 teaspoon sugar (optional, to taste)
09 - Salt and pepper, to taste
→ Pantry & Oils
10 - 2 tablespoons olive oil
# 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 vegetables are 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. Strain through a fine-mesh sieve for a silkier texture if desired.
05 - Stir in the heavy 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 crusty bread if desired.
# Expert Tips:
01 -
- The roasting process concentrates the tomato flavor for a depth you just cannot get from cans alone.
- It comes together quickly but tastes like it simmered all day long.
02 -
- Strain the soup through a fine mesh sieve if you want a texture that is completely silky.
- Add the basil after simmering to prevent it from turning black and bitter.
03 -
- Do not overcrowd the baking sheet or the vegetables will steam instead of roast.
- Let the roasted vegetables sit in the pan for a few minutes to ensure you capture all the caramelized juices.