Creamy Roasted Tomato Basil Soup (Printer-friendly)
Velvety soup with roasted tomatoes, basil, and cream for cozy comfort.
# What You 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, to taste)
09 - Salt and pepper, to taste
→ For Serving
10 - Crusty bread or grilled cheese sandwiches (optional)
# How to Make It:
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, season with salt and pepper. Roast for 30 minutes until vegetables are soft and slightly caramelized.
03 - Transfer roasted vegetables (including any juices) to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
04 - Add basil leaves. Use an immersion blender to puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
05 - Stir in the cream. Taste and adjust seasoning, adding sugar if needed to balance acidity.
06 - Heat gently for 5 minutes. Serve hot with additional fresh basil and bread, if desired.
# Expert Tips:
01 -
- It transforms simple pantry staples into a luxurious meal that feels like a warm hug.
- The roasting process concentrates the flavors for a depth that canned soup just cannot match.
02 -
- Blending hot soup requires caution to avoid splashes, so vent the blender lid or use an immersion blender.
- Straining the soup through a sieve takes extra effort but results in the silkiest texture imaginable.
03 -
- Do not rush the roasting step as that char adds essential depth to the final flavor.
- Tasting before serving is important because sweetness levels vary with every batch of tomatoes.