Creamy Roasted Tomato Basil Soup: Restaurant-Quality Comfort
Make this creamy roasted tomato basil soup for a comforting, rich meal. Roasting the tomatoes deepens the flavor, resulting in a velvety texture that rivals your favorite restaurant. This easy recipe fits a busy schedule.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 6 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream (or cashew cream for dairy-free)
- 1/2 cup fresh basil leaves, packed
- 1 teaspoon sugar (optional, balances acidity)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
- Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
- Remove the garlic skins once cool enough to handle.
- Transfer the roasted vegetables and any pan juices to a large pot or Dutch oven. Add the vegetable broth.
- Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
- Remove the pot from the heat. Stir in the fresh basil leaves and the sugar, if using.
- Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
- Stir in the heavy cream until fully incorporated. Heat gently, but do not boil after adding the cream.
- Taste and adjust salt and pepper as needed. Serve hot, perhaps with grilled cheese for the ultimate pairing.
Notes
- For a thicker, velvety texture without dairy, substitute the heavy cream with 1/2 cup of soaked and blended raw cashews.
- If you do not have fresh basil, you can use 1 tablespoon of dried basil, but add it during the simmering step, not at the end.
- This soup freezes well. Cool completely before transferring to airtight containers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 12
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 5
- Cholesterol: 35