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Creamy Roasted Tomato Basil Soup

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This creamy roasted tomato basil soup is silky, deeply savory, and perfectly balanced. Roasting the tomatoes and garlic brings out their natural sweetness, creating a rich, velvety soup that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 3 pounds ripe Roma or vine tomatoes, halved lengthwise
  • 1 medium yellow onion, cut into 8 wedges
  • 6 cloves garlic, peeled and left whole
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 3 cups low-sodium vegetable broth
  • ½ cup heavy cream (or half-and-half)
  • 1 cup fresh basil leaves, loosely packed, plus more for garnish
  • 1 tablespoon balsamic vinegar
  • Freshly grated Parmesan cheese (for serving)
  • Croutons or crusty bread (for serving)
  • Extra basil leaves and a drizzle of olive oil (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Arrange the halved tomatoes cut-side up on the sheet. Tuck the onion wedges and whole garlic cloves in between the tomatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt and ½ teaspoon of black pepper. Toss gently and spread into an even layer.
  3. Roast for 40 to 45 minutes, until the tomatoes are shriveled, the onions are soft and browned at the edges, and the garlic is golden and tender.
  4. While the vegetables roast, heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the remaining 1 tablespoon of olive oil and the butter. Once the butter melts, stir in the red pepper flakes (if using) and let them sizzle for about 30 seconds.
  5. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens and smells caramelized.
  6. Pour in about ½ cup of the vegetable broth and scrape up any browned bits from the bottom of the pot. Add the remaining broth and bring to a gentle simmer. Let it bubble for 5 minutes, then turn off the heat.
  7. Once the vegetables are done roasting, carefully transfer them to the pot with the broth mixture, including all juices and caramelized bits from the baking sheet. Add the fresh basil leaves and balsamic vinegar.
  8. Use an immersion blender to puree the soup until completely smooth. If using a countertop blender, work in batches and hold the lid down with a towel.
  9. Return the pot to low heat. Stir in the heavy cream and let the soup warm through for 3 to 5 minutes. Do not let it boil. Taste and adjust seasoning as needed.
  10. Ladle the soup into bowls. Top with a drizzle of olive oil, fresh basil leaves, and a generous grating of Parmesan cheese. Serve immediately with crusty bread or croutons.

Notes

Don’t skip the roasting step—it concentrates the sugars and adds smoky depth. Toast the tomato paste to remove metallic taste. Add basil after roasting to prevent bitterness. Blend until completely smooth for a silky texture. Adjust cream to taste. For dairy-free, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. The soup thickens as it cools; add broth to thin if needed.

Nutrition

Keywords: tomato soup, roasted tomato soup, creamy tomato soup, basil soup, homemade soup, easy soup recipe, comfort food

Find it online: https://grubella.com/creamy-roasted-tomato-basil-soup-easy-best-homemade-recipe/