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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is made with oven-roasted tomatoes, garlic, fresh basil, and a touch of cream for richness. It’s easy, comforting, and tastes better than anything from a can. Pair it with a grilled cheese sandwich for the ultimate meal!
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 servings
Course: dinner, lunch, Soup
Cuisine: American, italian inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs about 8–10 ripe tomatoes, halved
  • 6 cloves garlic peeled
  • 1 medium yellow onion chopped
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1½ cups vegetable broth or chicken broth
  • ½ cup fresh basil leaves
  • 1 tsp sugar optional, to balance acidity
  • ½ cup heavy cream optional for creaminess

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large soup pot
  • Knife & cutting board

Method
 

  1. Roast the tomatoes
  2. Preheat oven to 400°F (200°C).
  3. Place halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast for 30–35 minutes, until tomatoes are soft and lightly caramelized.
  5. Cook the onion
  6. In a large pot over medium heat, sauté chopped onion in 1 tbsp olive oil until soft (about 5 minutes).
  7. Blend the soup
  8. Transfer roasted tomatoes, garlic, sautéed onions, broth, and basil to a blender. Blend until smooth (or use an immersion blender directly in the pot).
  9. Simmer and season
  10. Return soup to pot and bring to a gentle simmer. Add sugar (if needed) and stir in cream (if using). Taste and adjust salt and pepper.
  11. Serve
  12. Ladle into bowls, garnish with extra basil or a drizzle of cream. Serve warm with grilled cheese or crusty bread.

Notes

Use Roma or vine-ripened tomatoes for best flavor.
Want it vegan? Skip the cream or use coconut milk or cashew cream.
You can freeze this soup for up to 3 months!