Perfect Roasted Tomato Basil Soup
Experience the ultimate comfort with Perfect Roasted Tomato Basil Soup — a velvety, flavor-packed blend of roasted tomatoes, garlic, onion, and fresh basil, finished with a touch of cream for a perfectly smooth, rich taste. Simple to make yet restaurant-worthy, this soup is ideal for cozy nights or elegant dinners.
Equipment
- Baking sheet
- Large Pot
- Immersion blender
- Knife
- Cutting board
Ingredients
Ingredients
- 2 pounds ripe tomatoes halved
- 2 tbsp olive oil for drizzling and sautéing
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the tomatoes and place them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 25–30 minutes until tomatoes are soft, caramelized, and fragrant.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Transfer the roasted tomatoes (and their juices) into the pot. Stir well and add vegetable broth.
- Simmer for 10 minutes to allow flavors to combine.
- Remove from heat and add fresh basil leaves. Blend the soup using an immersion blender until smooth and creamy.
- Stir in heavy cream and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh basil leaves or a drizzle of olive oil.
Notes
For a vegan version, replace heavy cream with coconut milk or cashew cream. Add a pinch of red pepper flakes for spice or a drizzle of balsamic vinegar for extra depth. Serve with grilled cheese or crusty bread for the perfect comfort meal.