Name: Creamy Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 lbs Roma tomatoes, halved; 1 large Yellow onion, quartered; 6 cloves Garlic cloves, peeled; 0.25 cup Extra virgin olive oil; 3 cups Vegetable broth; 0.5 cup Heavy cream; 1 cup Fresh basil leaves, packed; 1 tbsp Balsamic vinegar; 1 to taste Sea salt and cracked black pepper

"This velvety roasted tomato basil soup features vine-ripened tomatoes charred to perfection for a deep, smoky sweetness. Finished with hand-torn fresh basil and a touch of heavy cream, it is the quintessential bowl of comfort that pairs perfectly with a crusty baguette."

Ingredients

Qty	Item
3 lbs 1360 g	Roma tomatoes, halved
1 large 150 g	Yellow onion, quartered
6 cloves 18 g	Garlic cloves, peeled
0.25 cup 60 ml	Extra virgin olive oil
3 cups 710 ml	Vegetable broth
0.5 cup 120 ml	Heavy cream
1 cup 25 g	Fresh basil leaves, packed
1 tbsp 15 ml	Balsamic vinegar
1 to taste 0 g	Sea salt and cracked black pepper

How to Make Creamy Roasted Tomato Basil Soup

Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the halved tomatoes, onion quarters, and garlic cloves with olive oil, salt, and pepper until well coated.

Spread the vegetables in a single layer and roast for 40 to 45 minutes until the tomatoes are charred on the edges and the onions are caramelized.

Carefully transfer the roasted vegetables and all the juices from the baking sheet into a high-speed blender.

Add the fresh basil and 2 cups of the vegetable broth. Blend on high until completely smooth and creamy.

Pour the blended soup into a large pot over medium heat. Stir in the remaining broth (to reach your desired consistency), heavy cream, and balsamic vinegar.

Simmer for 5-10 minutes. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with extra basil or a drizzle of olive oil.

·
Do not discard the pan juices after roasting; they are packed with concentrated tomato flavor and natural sugars.
·
For a deeper flavor, use San Marzano tomatoes if Roma are not available.
·
If you prefer a totally smooth texture, pass the blended soup through a fine-mesh sieve before adding the cream.
·
Add a pinch of red pepper flakes during the roasting process if you enjoy a subtle spicy kick.

Frequently Asked Questions

Can I make this soup vegan?

Yes, simply swap the heavy cream for full-fat canned coconut milk or a cashew-based cream alternative.

How long does this soup stay fresh in the fridge?

This soup can be stored in an airtight container for up to 4 days in the refrigerator.

Can I freeze roasted tomato basil soup?

Yes! Freeze the soup after blending but before adding the heavy cream for the best texture. Add the cream upon reheating.

Do I need to peel the tomatoes first?

No, roasting softens the skins so much that they blend perfectly into the soup, providing extra nutrients and color.

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