Creamy Roasted Tomato Basil Soup (Print View)
Rich, velvety soup with roasted tomatoes and fresh basil for cozy nights.
# What You 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 Steps:
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 Hints:
01 -
- It turns simple canned or fresh tomatoes into a gourmet experience with minimal effort.
- The roasting process concentrates the flavors for a depth you just cannot get from stovetop cooking alone.
02 -
- Straining the soup through a sieve takes extra effort but results in a silky restaurant style texture.
- Be careful when blending hot liquids to avoid messes or burns.
03 -
- If you use cherry tomatoes, they will roast faster so check them after 20 minutes.
- Using a mix of roasted red peppers can add a smoky depth.