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Velvety Roasted Tomato Basil Soup with Roasted Garlic

Close-up of a bowl of vibrant red roasted tomato soup, garnished with fresh chiffonade basil.
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Make a rich, creamy, restaurant-quality roasted tomato soup at home. Roasting the tomatoes and garlic deepens the flavor for a truly comforting meal.

Ingredients

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  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or substitute for a lighter version)
  • 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, onion quarters, and whole 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 30 to 40 minutes, or until the tomatoes are slightly caramelized and softened.
  5. Transfer the roasted vegetables and any accumulated juices to a large pot or Dutch oven.
  6. Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
  7. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  8. Stir in the heavy cream and fresh basil leaves. Heat gently for 2 minutes, but do not boil after adding the cream.
  9. Taste the soup and add the optional sugar if the tomatoes are too acidic. Adjust salt and pepper as needed.
  10. Serve the soup hot, perhaps with grilled cheese sandwiches or crusty bread for dunking.

Notes

  • For an even deeper flavor, roast the garlic separately in a small foil packet with a teaspoon of olive oil until very soft before adding it to the main vegetables.
  • If you want a silkier texture, strain the blended soup through a fine-mesh sieve before adding the cream.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.

Nutrition

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