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The Ultimate Creamy Roasted Tomato Basil Soup with Roasted Garlic

A vibrant bowl of rich, orange roasted tomato soup, swirled with cream and topped with fresh basil leaves.
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This recipe delivers a rich, velvety roasted tomato soup with deep flavor from roasting the tomatoes and garlic. It is a comforting dish perfect for dinner or a cozy lunch.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup fresh basil leaves, packed
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a large baking sheet.
  3. Drizzle the vegetables with 2 tablespoons of olive oil, salt, and pepper. Toss gently to coat.
  4. Roast for 35 to 40 minutes, or until the tomatoes are slightly caramelized and soft.
  5. Remove the baking sheet from the oven. Squeeze the soft, roasted garlic pulp out of its skins into a large pot or Dutch oven. Add the roasted tomatoes and onions. Discard the skins.
  6. Add the broth to the pot. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
  7. Carefully transfer the soup mixture in batches to a high-powered blender. Add the fresh basil leaves. Blend until completely smooth and velvety. (Alternatively, use an immersion blender directly in the pot.)
  8. Return the pureed soup to the pot over low heat. Stir in the heavy cream and the optional sugar. Heat through gently; do not boil.
  9. Taste and adjust salt and pepper as needed.
  10. Serve your restaurant quality soup hot, perhaps with Gruyère toasts or a grilled cheese sandwich for dunking.

Notes

  • Roasting the vegetables is the secret to achieving deep, rich flavor in this homemade tomato soup.
  • For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.
  • You can easily make this recipe ahead; it freezes well for up to three months.

Nutrition

Find it online: https://kingscook.com/roasted-tomato-soup-ultimate-creamy-recipe/