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Roasted Tomato Basil Soup

Roasted tomato basil soup with deep caramelized tomato flavor, blended smooth and finished with heavy cream and fresh basil. Oven-roasted tomatoes, garlic, and onion create a rich, lightly charred edge that turns velvety with an immersion blend.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted tomatoes and aromatics
  • 3 lb Roma or vine tomatoes
  • 1 head garlic
  • 1 onion
  • 0.25 cup olive oil
Soup
  • 2 cup chicken or vegetable broth
  • 2 tsp balsamic vinegar
  • 1 tsp dried oregano
  • 0.5 tsp sugar
  • 1 cup heavy cream
  • 1 cup fresh basil leaves
  • 1 salt and pepper to taste
Serving
  • 1 grilled cheese croutons or crusty bread

Equipment

  • 1 sheet pan

Method
 

Roast the tomatoes, garlic, and onion
  1. Preheat oven to 425F and arrange the tomatoes, garlic, and onion on a rimmed baking sheet.
  2. Drizzle with 1/4 cup olive oil, then season with salt, pepper, and dried oregano.
  3. Roast for 35-40 minutes, until the tomatoes are caramelized and the edges are slightly charred.
Blend and simmer
  1. Squeeze the roasted garlic from its skins, then transfer all roasted vegetables to a large pot.
  2. Add the broth and balsamic vinegar, then blend smooth with an immersion blender.
  3. Stir in the heavy cream and fresh basil, then simmer for 10 minutes.
  4. Add the sugar and season with salt and pepper to taste.
Serve
  1. Serve hot with grilled cheese croutons or crusty bread.

Notes

For the smoothest texture, blend while the soup is hot and vent the blender carefully. Refrigerate leftovers up to 4 days; reheat gently over medium-low so the cream doesn’t separate. Freezing is not recommended because cream-based soups can become grainy after thawing. For a dairy-light option, use half-and-half or full-fat canned coconut milk instead of heavy cream.