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Creamy Roasted Tomato Basil Soup Ultimate

The ultimate guide to making a creamy, flavorful Roasted Tomato Basil Soup with a silky, velvety texture. Unlock the full potential of this comforting and versatile dish through the perfect balance of roasted tomatoes, fresh basil, and a touch of cream.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs ripe tomatoes, halved
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Large baking sheet
  • large pot
  • Immersion blender or stand blender

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the halved tomatoes, cut-side up, on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
  3. Roast the tomatoes for 30-40 minutes, or until they are softened and caramelized.
  4. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  5. Add the minced garlic and sauté for an additional minute, until fragrant.
  6. Add the roasted tomatoes, including any juices from the baking sheet, to the pot. Pour in the broth and bring the mixture to a simmer.
  7. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
  8. Using an immersion blender (or carefully transfer the soup to a stand blender), purée the soup until smooth and creamy.
  9. Stir in the heavy cream and chopped basil. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve the Creamy Roasted Tomato Basil Soup hot, garnished with additional fresh basil leaves if desired.

Notes

For a deeper flavor, you can roast the garlic along with the tomatoes. The key to achieving a silky, velvety texture is to blend the roasted tomatoes and onions into a smooth purée before adding the cream. This allows the fresh basil to shine through and balances the richness of the dish.