Creamy Roasted Tomato Basil Soup (Printable)
Rich, velvety soup with roasted tomatoes, basil, and cream for cozy comfort.
# What You'll Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, halved
02 - 1 large onion, chopped
03 - 4 cloves garlic, peeled
04 - 1 large carrot, peeled and sliced
→ Liquids
05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream
→ Herbs & Seasonings
07 - 1/2 cup fresh basil leaves, plus more for garnish
08 - 1 teaspoon sugar (optional)
09 - Salt and pepper to taste
→ Other
10 - 2 tablespoons olive oil
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange tomatoes (cut side up), onion, garlic, and carrot on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until soft and slightly caramelized.
03 - Transfer roasted vegetables and juices to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
04 - Add basil leaves. Use an immersion blender to puree until smooth. Strain through a fine-mesh sieve for a silkier texture if desired.
05 - Stir in the cream. Taste and adjust seasoning with salt, pepper, or sugar to balance acidity.
06 - Heat gently for 5 minutes. Serve hot garnished with fresh basil and crusty bread if desired.
# Expert Advice:
01 -
- It transforms simple canned or fresh tomatoes into a luxurious meal
- The roasting process adds a depth of flavor you just cannot get from stovetop cooking alone
02 -
- Do not skip the straining step if you want a restaurant quality texture
- Tasting the soup before adding the cream is crucial because the richness can mask needed salt
03 -
- Line your baking sheet with parchment for easy cleanup
- Let the vegetables cool slightly before blending to avoid splashing