Why You’ll Love This Recipe

Creamy Roasted Tomato Soup with Basil is a comforting and flavorful dish that combines the deep, rich sweetness of oven-roasted tomatoes with the fresh, aromatic taste of basil. Blended to a velvety consistency with a touch of cream, this soup is perfect for cozy evenings, paired with a grilled cheese sandwich, or served as a starter for a hearty meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe tomatoes (such as Roma or plum)garlic clovesolive oilsalt and black pepperyellow onionvegetable or chicken brotheavy creamfresh basil leavesbalsamic vinegar (optional for added depth)

directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut the tomatoes in halves or quarters and place them on the baking sheet along with peeled garlic cloves. Drizzle with olive oil and season with salt and pepper.

Roast in the oven for 30-40 minutes, until the tomatoes are caramelized and tender.

In a large pot over medium heat, sauté chopped onion in olive oil until translucent.

Add the roasted tomatoes and garlic to the pot along with broth. Bring to a simmer for about 10 minutes.

Add fresh basil and blend the mixture using an immersion blender (or in batches with a countertop blender) until smooth and creamy.

Stir in heavy cream and a splash of balsamic vinegar if using. Simmer for another 5 minutes, then adjust seasoning to taste.

Serve hot, garnished with extra basil leaves or a swirl of cream.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesRoasting time: 35 minutesSimmering and blending time: 20 minutesTotal time: 1 hour 5 minutes

Variations

Use cherry tomatoes for a sweeter flavor.

Add a pinch of red pepper flakes for a spicy kick.

Swap cream for coconut milk to make it dairy-free.

Roast some red bell peppers with the tomatoes for added depth.

Top with croutons or grated Parmesan for texture and flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat on the stove over low heat, stirring occasionally, or microwave in short intervals.For longer storage, freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, use high-quality whole canned tomatoes and sauté them with garlic and onion before blending.

Is it okay to skip the cream?

Absolutely, the soup will still be rich and flavorful without it.

How do I make it vegan?

Replace cream with coconut milk and use vegetable broth.

Do I have to roast the tomatoes?

Roasting enhances the flavor, but you can simmer fresh or canned tomatoes if short on time.

Can I use dried basil?

Fresh basil is best, but if using dried, add 1-2 teaspoons during the simmering stage.

How do I prevent the soup from being too acidic?

A small pinch of sugar or a splash of cream can balance acidity.

Can I make this soup in advance?

Yes, it reheats beautifully and flavors deepen over time.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free.

What can I serve with this soup?

Grilled cheese, crusty bread, or a light salad pair perfectly.

Can I blend it chunky instead of smooth?

Yes, blend to your preferred texture.

Conclusion

Creamy Roasted Tomato Soup with Basil brings out the best in simple, wholesome ingredients to create a rich and comforting dish that’s both elegant and easy to prepare. Ideal for weeknight dinners or a cozy lunch, this timeless soup is sure to become a staple in your kitchen.