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Creamy Roasted Tomato Basil Soup: Comfort Food Made Simple

Close-up of creamy tomato basil soup topped with a swirl of cream and fresh chopped basil.
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Make this easy, comforting Creamy Roasted Tomato Basil Soup. Roasting the tomatoes brings out deep flavor, making this simple recipe perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, packed, plus more for garnish
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with the olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, or until the tomatoes are slightly caramelized and soft.
  4. Remove the garlic skins once cool enough to handle.
  5. Transfer the roasted vegetables and any pan juices to a large pot or Dutch oven.
  6. Add the broth to the pot. Bring the mixture to a simmer over medium heat.
  7. Remove the pot from the heat. Use an immersion blender or carefully transfer the mixture in batches to a standard blender to blend until very smooth.
  8. Return the pureed soup to the pot over low heat. Stir in the heavy cream and the 1/2 cup of fresh basil leaves. If the soup tastes too acidic, stir in the optional sugar.
  9. Heat gently until warmed through; do not boil after adding the cream.
  10. Taste and adjust salt and pepper as needed before serving. Garnish with extra fresh basil.

Notes

  • For an extra smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
  • This soup pairs well with grilled cheese or crusty bread for a complete meal.
  • If you prefer a lighter soup, substitute half-and-half for the heavy cream.

Nutrition

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