Creamy Roasted Tomato Basil Soup (Printable Version)
Rich velvety soup with caramelized roasted tomatoes, fresh basil, and garlic finished with heavy cream.
# What You'll Need:
→ Vegetables
01 - 2 lbs ripe tomatoes, halved
02 - 1 medium yellow onion, quartered
03 - 4 cloves garlic, peeled
04 - 1 large carrot, peeled and chopped
→ Oils & Dairy
05 - 2 tbsp olive oil
06 - 1 cup heavy cream or coconut cream for dairy-free
07 - 2 tbsp unsalted butter, omit for dairy-free
→ Liquids
08 - 2 cups vegetable broth
→ Herbs & Seasonings
09 - 1/2 cup fresh basil leaves, packed
10 - 1 tsp dried oregano
11 - 1/2 tsp crushed red pepper flakes, optional
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Extra fresh basil leaves
14 - Olive oil for drizzling
15 - Croutons or fresh bread
# How To Make:
01 - Preheat the oven to 425°F for roasting the vegetables.
02 - Arrange tomatoes cut side up, onion quarters, chopped carrot, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.
03 - Roast for 30 minutes until tomatoes are caramelized and vegetables are tender and softened.
04 - Transfer roasted vegetables and any pan juices to a large pot. Add vegetable broth, fresh basil, dried oregano, and red pepper flakes if using.
05 - Bring to a gentle simmer over medium heat. Cook for 10 minutes to allow flavors to meld together.
06 - Remove from heat. Use an immersion blender to puree until completely smooth, or carefully blend in batches using a stand blender.
07 - Stir in heavy cream and butter. Return to low heat and warm through. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and garnish with extra basil leaves, a drizzle of olive oil, and croutons or bread if desired.
# Expert Advice:
01 -
- Roasting the vegetables first transforms ordinary tomatoes into something deeply sweet and complex, like sun dried tomatoes but better
- The recipe comes together so easily but tastes like something you would order at a nice restaurant and wonder about the secret ingredient
02 -
- Do not skip the roasting step, because it is absolutely what makes this soup taste special rather than just good
- Hot soup expands violently in blenders, so either let it cool slightly first or hold the lid down firmly with a thick towel
03 -
- If your tomatoes are not very ripe, add a pinch of sugar when you are simmering the soup to balance the acidity
- Coconut cream works surprisingly well as a dairy substitute and actually pairs beautifully with the roasted flavors