Roasted Tomato Basil Soup

Roasting is the secret to tomato soup that tastes like the height of summer. A hot oven concentrates the tomatoes’ sweetness and caramelizes the onion and garlic, and a quick blend with fresh basil turns it all velvety.

It’s naturally thick without any flour, and a small splash of cream at the end makes it feel indulgent. Pair it with a grilled cheese and you have my favorite lunch.

Tips for the best roasted tomato basil soup

• Roma tomatoes are meatier and less watery than slicing tomatoes.
• Scrape every bit of caramelized juice off the sheet pan — that’s the flavor.
• Freeze the soup before adding the cream, then stir it in when reheating.

Roasted Tomato Basil Soup

Velvety tomato soup made with oven-roasted tomatoes, garlic and fresh basil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 260

Ingredients Method Notes

Ingredients

  

• 3 lb Roma tomatoes halved lengthwise
• 1 medium yellow onion cut into wedges
• 6 cloves garlic peeled
• 3 tablespoons olive oil
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 2 cups vegetable broth
• 1 cup fresh basil leaves plus more for garnish
• ½ cup heavy cream

Method

 

1. Heat the oven to 425°F. Spread the tomatoes (cut side up), onion and garlic on a rimmed baking sheet, drizzle with the olive oil and season with the salt and pepper.
2. Roast until the tomatoes are soft and caramelized at the edges, 35 to 40 minutes.
3. Scrape everything, including the juices, into a large pot. Add the broth and basil and simmer for 5 minutes.
4. Blend with an immersion blender until smooth (or carefully in batches in a blender).
5. Stir in the cream, warm through and taste for seasoning. Serve topped with basil and a drizzle of cream.

Notes

Dairy-free? Swap the cream for full-fat coconut milk.