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Two bowls of roasted tomato soup garnished with microgreens

Roasted Tomato Basil Soup

Velvety tomato soup made with oven-roasted tomatoes, garlic and fresh basil.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.