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Creamy Roasted Tomato Basil Soup: Restaurant-Quality Comfort

A close-up of a bowl of vibrant orange tomato basil soup, garnished with fresh basil leaves and a drizzle of olive oil.
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Create a velvety, restaurant-quality Creamy Roasted Tomato Basil Soup at home. Roasting the tomatoes deepens the flavor, resulting in a rich, comforting dish perfect for pairing with grilled cheese.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 cup fresh basil leaves, packed
  • 1/4 cup grated Parmesan cheese, for garnish (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
  4. Peel the roasted garlic cloves and add the roasted vegetables (tomatoes and onions) to a large pot or Dutch oven.
  5. Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
  6. Remove the pot from the heat. Use an immersion blender or carefully transfer the mixture in batches to a standard blender to blend until completely smooth. For the best velvety texture, strain the soup through a fine-mesh sieve back into the pot.
  7. Return the smooth soup to low heat. Stir in the heavy cream and the fresh basil leaves. Heat gently for 2 minutes; do not boil after adding the cream.
  8. Taste and adjust salt and pepper as needed.
  9. Serve the soup hot, drizzled with the remaining 1 tablespoon of olive oil and garnished with Parmesan cheese, if desired. Pair with your favorite grilled cheese sandwich.

Notes

  • For an extra layer of flavor, use high-quality canned whole peeled tomatoes if fresh tomatoes are not in season, skipping the roasting step and sautéing the onion and garlic first.
  • If you want a richer taste, substitute half of the vegetable broth with chicken broth.
  • This soup freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://blissbatter.com/tomato-basil-soup-creamy-roasted-recipe/