Print

Creamy Roasted Tomato Basil Soup

creamy roasted tomato basil soup - featured image
Print Recipe

This creamy roasted tomato basil soup is richer than stovetop versions—roasting concentrates the tomato flavor in a way that simmering just can’t touch. It’s the kind of soup that makes you close your eyes after the first spoonful and forget whatever else was going on.

Ingredients

Scale
  • 28 ounces (794 grams) canned whole peeled tomatoes (preferably San Marzano)
  • 1 large yellow onion, roughly chopped into 1-inch pieces
  • 4 to 5 large garlic cloves, peeled and left whole
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 cups (480 ml) vegetable broth (low-sodium)
  • ½ cup (120 ml) heavy cream
  • ½ cup packed fresh basil leaves (about 15 to 20 leaves)
  • 1 teaspoon (6 grams) fine sea salt, plus more to taste
  • ½ teaspoon (2 grams) freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 teaspoon (5 ml) balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep your vegetables: Peel the onion and cut it into roughly 1-inch chunks. Peel the garlic cloves and leave them whole. If a clove is enormous, cut it in half so it roasts evenly.
  3. Arrange everything on the sheet pan: Dump the whole peeled tomatoes (including their juices), the chopped onion, and the whole garlic cloves onto the pan. Drizzle with 3 tablespoons of olive oil and sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Use your hands to toss everything together until well coated. Spread everything in a single layer.
  4. Roast for 30 to 35 minutes until the tomatoes look blistered and caramelized at the edges, the onions are tender and golden in spots, and the garlic is soft and fragrant. Halfway through, give the pan a quick shake to redistribute everything.
  5. Let it cool slightly: Pull the pan out of the oven and let it sit for 5 minutes.
  6. Transfer to the blender: Carefully scrape every bit of the roasted vegetables into your blender. Add 2 cups of vegetable broth and the packed basil leaves.
  7. Blend until completely smooth: Start on low speed and gradually increase to high. Blend for 45 to 60 seconds until the soup is velvety and uniform in color. If your blender has a soup setting, use it. If not, just hold the lid firmly with a folded kitchen towel while blending hot liquids.
  8. Transfer to a pot and warm through: Pour the blended soup into your Dutch oven or pot over medium heat. Stir in ½ cup of heavy cream and the remaining ½ teaspoon of salt. Taste and adjust seasoning. If the soup seems too thick, add a splash more broth or water.
  9. Heat gently for 5 to 7 minutes: Don’t let it boil, or the cream might separate. Stir occasionally to prevent sticking on the bottom.
  10. Serve immediately: Ladle into bowls and garnish with a swirl of cream, a few torn basil leaves, and a crack of black pepper. A drizzle of good olive oil on top is never a bad idea.

Notes

Don’t skip the roasting step—it’s what makes this soup special. Always start blending hot liquids on low speed and work your way up. Never fill the blender more than halfway with hot liquid. Let the cream sit at room temperature for 10 minutes before adding to prevent separation. Taste as you go and adjust seasoning accordingly. A pinch of sugar can balance acidity if needed. A splash of balsamic vinegar adds complexity if the soup tastes flat.

Nutrition

Keywords: tomato soup, roasted tomato soup, creamy tomato soup, basil soup, easy soup, homemade soup, comfort food, vegetarian soup, gluten-free soup

Find it online: https://emmastirs.com/creamy-roasted-tomato-basil-soup-easy-best-homemade/