Creamy Roasted Tomato Basil Soup
This Creamy Roasted Tomato Basil Soup is rich, velvety, and packed with deep roasted tomato flavor. Made with fresh basil, garlic, and a touch of cream, it's the perfect cozy meal for any season. Serve it with grilled cheese or crusty bread for the ultimate comfort food experience.
Ingredients
For the Roasted Tomatoes:
- 2 lbs fresh Roma or vine-ripened tomatoes halved
- 3 tbsp olive oil
- 4 cloves garlic peeled and smashed
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
For the Soup:
- 1 tbsp butter or olive oil
- 1 small onion finely chopped
- 2 cups vegetable broth or chicken broth
- ½ cup heavy cream or coconut milk for dairy-free
- 1 tsp sugar optional, helps balance acidity
- ½ tsp red pepper flakes optional, for heat
- ½ cup fresh basil leaves chopped
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the halved tomatoes and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and oregano.
- Roast for 30-35 minutes, until the tomatoes are soft and slightly caramelized.
- In a large pot, melt butter or olive oil over medium heat.
- Add chopped onions and sauté until soft, about 3-4 minutes.
- Stir in the roasted tomatoes and garlic, then pour in the vegetable broth.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, work in batches and blend carefully.
- Return the soup to the pot and stir in heavy cream (or coconut milk), sugar, and red pepper flakes if using.
- Simmer for 5 more minutes, then add chopped fresh basil and stir well.
- Taste and adjust seasoning as needed.
Notes
Recipe Notes
- Best tomatoes to use? Roma, vine-ripened, or San Marzano tomatoes provide the best flavor.
- Want a smoky taste? Add a pinch of smoked paprika for depth.
- Make it vegan by using vegetable broth and replacing dairy with coconut milk.