Print

Creamy Roasted Tomato Basil Soup: A Warm Hug in a Bowl

A close-up of a rich, orange-red bowl of tomato basil soup topped with fresh basil and grated cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, velvety Creamy Roasted Tomato Basil Soup using fresh tomatoes and basil. This easy recipe delivers restaurant-quality comfort food ready for pairing with your favorite grilled cheese sandwich.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 cup fresh basil leaves, packed
  • 1/4 cup grated Parmesan cheese, plus more for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place the halved tomatoes, onion quarters, and unpeeled garlic cloves on a baking sheet. Drizzle with 3 tablespoons of olive oil, salt, and pepper. Toss to coat.
  2. Roast for 30 to 35 minutes, until the tomatoes are slightly softened and beginning to caramelize. Remove from the oven and let cool slightly. Squeeze the roasted garlic from its skin.
  3. Transfer the roasted vegetables, roasted garlic, and any pan juices to a large pot or Dutch oven. Add the vegetable broth. Bring the mixture to a simmer over medium heat.
  4. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
  5. Remove the pot from the heat. Stir in the heavy cream and fresh basil leaves.
  6. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  7. Stir in the 1/4 cup of grated Parmesan cheese until melted. Taste and adjust salt and pepper as needed.
  8. Serve the soup hot, garnished with extra fresh basil and Parmesan cheese. This soup pairs perfectly with a crusty bread dipping soup or a classic grilled cheese.

Notes

  • For an even richer flavor, roast the tomatoes until they are deeply browned.
  • If you do not have fresh basil, you can substitute 1 tablespoon of dried basil, but add it earlier with the broth for better flavor infusion.
  • To make this a Panera Style Soup, add a small pinch of sugar during the blending stage to balance the acidity of the tomatoes.

Nutrition

Find it online: https://rosatasty.com/creamy-roasted-tomato-basil-soup-recipe/