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Roasted Tomato Basil Soup

A close-up of bright orange tomato basil soup garnished with fresh, thinly sliced basil leaves.
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A simple recipe for deeply flavored roasted tomato basil soup, perfect as comfort food.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1/4 cup heavy cream (optional, for creamy version)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly charred and soft.
  4. Remove the garlic skins.
  5. Transfer the roasted vegetables to a large pot or Dutch oven.
  6. Add the vegetable broth. Bring the mixture to a simmer over medium heat.
  7. Remove from heat. Use an immersion blender or carefully transfer the soup in batches to a standard blender to blend until smooth.
  8. Return the soup to the pot. Stir in the fresh basil leaves.
  9. If making the creamy version, stir in the heavy cream now. Heat through gently, but do not boil.
  10. Taste and adjust seasoning before serving.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If you want a thicker soup, simmer uncovered for an extra 10 minutes after blending.
  • Serve with grilled cheese sandwiches for a classic pairing.

Nutrition

Find it online: https://eatableempress.com/tomato-basil-roasted-soup-recipe/