Creamy Roasted Tomato Basil Soup (Printable)
Rich, velvety soup with roasted tomatoes, fresh basil, and cream.
# 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 - 2 tablespoons olive oil
08 - 1/2 cup fresh basil leaves, plus more for garnish
09 - 1 teaspoon sugar
10 - Salt and pepper
# How-To:
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 vegetables are soft and slightly caramelized.
03 - Transfer roasted vegetables and any juices to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
04 - Stir in 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. Heat gently for 5 minutes.
06 - Serve hot with additional fresh basil and crusty bread or grilled cheese sandwiches if desired.
# Expert Tips:
01 -
- It turns simple ingredients into something luxurious without much effort.
- The roasting process brings out a natural sweetness you just cannot get from canned soup.
02 -
- Never skip straining the soup through a sieve if you want a truly restaurant quality texture.
- Be careful when blending hot liquids to avoid a messy kitchen accident.
03 -
- Use heirloom tomatoes for a color variation that looks stunning on the table.
- Coconut cream works surprisingly well if you need a dairy free option.