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Creamy Roasted Tomato Soup With Garlic And Basil Recipe

Creamy roasted tomato soup is made by roasting ripe tomatoes, onion, and garlic until soft and lightly browned, then blending them with broth, cream, and fresh basil. The result is a smooth, savory soup with mellow roasted garlic and bright basil flavor.
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Prep Time 15 minutes
Cook Time 58 minutes
Total Time 1 hour 13 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb ripe tomatoes cored and halved
  • 1 yellow onion medium, cut into 1-inch wedges
  • 6 cloves garlic peeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups low-sodium vegetable broth
  • 0.5 cup heavy cream
  • 0.5 cup fresh basil leaves chopped

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 5-quart saucepan
  • 1 immersion blender

Method
 

  1. Preheat the oven to 425°F.
  2. Arrange the tomatoes cut-side up, onion, and garlic on an 18x13-inch rimmed baking sheet.
  3. Drizzle with olive oil.
  4. Sprinkle with salt and pepper.
  5. Roast for 35–45 minutes, until the tomatoes are very soft and lightly browned at the edges and the garlic is tender.
  6. Transfer the roasted vegetables and all the pan juices to a 5-quart saucepan.
  7. Add the broth and bring to a simmer over medium heat.
  8. Simmer for 10 minutes.
  9. Remove the saucepan from the heat and blend the soup until smooth with an immersion blender.
  10. Stir in the heavy cream and basil.
  11. Warm over low heat for 2–3 minutes, until hot but not boiling.

Notes

For the smoothest texture, blend thoroughly while the soup is hot. Refrigerate leftovers for up to 4 days; freezing is possible, though the cream may separate slightly when reheated. For a dairy-free version, replace the heavy cream with coconut cream.