Creamy Roasted Tomato Basil Soup (Printable)
Rich, velvety soup with roasted tomatoes and fresh basil.
# What You’ll Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, halved
02 - 1 large onion, chopped
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 large carrot, peeled and sliced
→ Liquids
06 - 3 cups vegetable broth
07 - 1/2 cup heavy cream
→ Herbs & Seasonings
08 - 1/2 cup fresh basil leaves, plus more for garnish
09 - 1 teaspoon sugar (optional, to taste)
10 - Salt and pepper, to taste
→ For Serving
11 - Crusty bread or grilled cheese sandwiches (optional)
# How To Make It:
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 (including any juices) to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
04 - Add basil leaves. Use an immersion blender to puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
05 - Stir in the 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 bread, if desired.
# Expert Tips:
01 -
- It transforms basic ingredients into a luxurious meal without much effort.
- The roasting process deepens the flavor in a way stovetop cooking just cannot match.
02 -
- Do not skip the straining step if you want a texture that rivals fine dining.
- Taste the tomatoes before adding sugar, as some varieties are naturally sweet enough.
03 -
- If using a countertop blender, vent the lid to let steam escape and avoid hot splatters.
- Roast the vegetables a few minutes longer if you want a darker, more intense flavor.