Creamy Roasted Tomato Basil Soup (Printable Version)

Rich, velvety soup with roasted tomatoes, fresh basil, and cream for cozy dinners.

# What You'll Need:

→ Vegetables

01 - 2 lbs ripe tomatoes, halved
02 - 1 medium yellow onion, roughly chopped
03 - 4 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped

→ Pantry

05 - 2 tbsp olive oil
06 - 2 cups vegetable broth
07 - 1 tbsp tomato paste
08 - 1 tsp sugar
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp freshly ground black pepper

→ Dairy

11 - 1/2 cup heavy cream or coconut cream for dairy-free

→ Herbs

12 - 1/2 cup fresh basil leaves, plus extra for garnish
13 - 1 tsp dried oregano (optional)

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the halved tomatoes cut side up, onion, carrot, and garlic on the prepared baking sheet. Drizzle with olive oil and sprinkle lightly with salt and pepper.
03 - Roast for 30 to 35 minutes, until vegetables are caramelized and tender.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, tomato paste, sugar, salt, pepper, and dried oregano if using. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
05 - Add the fresh basil leaves. Using an immersion blender or working in batches with a countertop blender, blend the soup until smooth and creamy.
06 - Stir in the heavy cream. Taste and adjust seasoning if needed. Ladle soup into bowls, garnish with extra basil, and serve hot.

# Expert Advice:

01 -
  • Roasting the vegetables first creates depth that canned soup just cannot replicate
  • The texture is incredibly luxurious without requiring any fancy techniques
02 -
  • Letting the vegetables get deeply browned in the oven is where all the flavor lives so do not rush this step
  • The soup tastes even better the next day so consider making it ahead if you can
03 -
  • If your immersion blender is not getting it completely smooth try letting the soup cool slightly first
  • Taste your tomatoes before roasting and add an extra pinch of sugar if they seem particularly acidic

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