This creamy roasted tomato basil soup is like a warm hug in a bowl! It’s made with sweet roasted tomatoes, fresh basil, and a splash of cream, making it super comforting and tasty.
On a chilly day, nothing hits the spot like this soup. I love to pair it with a crunchy grilled cheese sandwich. Trust me, it’s the best combo ever! ❤️
Key Ingredients & Substitutions
Tomatoes: Use ripe tomatoes like Roma or vine-ripened for the best flavor. If fresh tomatoes aren’t available, you can substitute with canned whole tomatoes. They’re picked at peak ripeness and can work wonderfully.
Onion: Chopped yellow or white onion adds sweetness to the soup. If you need a milder flavor, try using a shallot. They can give a delicate taste that blends nicely.
Garlic: Fresh garlic is essential for a rich flavor. If you’re out of fresh garlic, garlic powder can work in a pinch, though the flavor won’t be as strong. About a teaspoon should be sufficient.
Heavy Cream: For a lighter option, swap the heavy cream with half-and-half or even coconut milk for a dairy-free version. Just be mindful that the soup’s taste will slightly change.
How Do I Roast the Tomatoes for Maximum Flavor?
Roasting tomatoes makes them sweeter and intensifies their flavor. Here’s how to do it perfectly:
- Start by preheating your oven to 425°F (220°C).
- Slice the tomatoes in half and arrange them cut-side up on a baking sheet.
- Add chopped onion and garlic to the baking sheet as well.
- Drizzle with olive oil and season generously with salt and pepper.
- Roast for 30-40 minutes, until tomatoes are soft and caramelized at the edges. This brings out their natural sweetness!
Letting them cool slightly before blending helps release their juices for a smoother soup!
Creamy Roasted Tomato Basil Soup
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 large onion, chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 4 cups vegetable broth (or chicken broth)
- 1 cup fresh basil leaves, loosely packed
- 1/2 cup heavy cream
- Fresh basil leaves, for garnish
- Crusty bread or grilled cheese, for serving (optional)
How Much Time Will You Need?
This creamy roasted tomato basil soup takes about 10 minutes to prep and around 40 minutes for roasting and cooking. In total, you’ll need about 50 minutes for a delicious soup that’s perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This temperature is perfect for roasting our tomatoes and bringing out their natural sweetness!
2. Prepare the Vegetables:
On a large baking sheet, place the halved tomatoes, chopped onion, and peeled garlic cloves. Drizzle everything with olive oil, then season with salt and pepper. Toss gently to make sure everything is well coated in oil.
3. Roast the Vegetables:
Put the baking sheet in the preheated oven and roast for about 30-40 minutes. You want the tomatoes to soften and caramelize slightly. When done, take them out of the oven and let them cool slightly.
4. Simmer the Soup:
Transfer the roasted tomatoes, onion, and garlic into a large pot. Pour in the vegetable broth and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes to let all the wonderful flavors meld together.
5. Blend Until Smooth:
Next, stir in the fresh basil leaves. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender, then return it to the pot.
6. Finish the Soup:
If you find the soup a bit acidic, add in the sugar to balance it out. Then stir in the heavy cream and heat gently—be careful not to let it boil! Taste and adjust with more salt and pepper if needed.
7. Serve and Enjoy:
Serve your delicious soup hot, garnished with fresh basil leaves. It pairs wonderfully with crusty bread or a gooey grilled cheese for a perfect meal. Enjoy every spoonful of this comforting creamy roasted tomato basil soup!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole tomatoes can save time and are great when fresh tomatoes aren’t in season. Use about 2-3 cans (28 oz each), and just skip the roasting step—simply combine them in the pot with the other ingredients and simmer until heated through.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just let it cool completely before transferring to freezer-safe containers, and it can last up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make This Soup Vegan?
Yes! To make it vegan, simply omit the heavy cream or replace it with a plant-based cream, like coconut cream or cashew cream. The soup will still be delicious and creamy!
What Pairings Go Well With This Soup?
Creamy roasted tomato basil soup pairs perfectly with crusty bread, grilled cheese sandwiches, or even a simple side salad. You can also serve it with a sprinkle of croutons for added crunch!
