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Roasted tomato soup with a drizzle of fresh cream.
Deborah Rainford

Roasted Tomato Basil Soup

5 from 10 votes
This Creamy Roasted Tomato Soup is a heartwarming bowl of comfort, perfect for any season. Made with roasted tomatoes and infused with the gentle flavors of sautéed onions and garlic, it's a homemade delight that brings a gourmet touch to your dinner table.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8 servings
Course: Appetizer, Soup
Cuisine: Italian, American
Calories: 529
Ingredients Method Notes

Ingredients
  

  • 2 lbs of Roma tomatoes halved
  • 1 large onion finely chopped
  • 4 garlic cloves minced
  • 3 tablespoons olive oil divided
  • Salt and pepper to taste
  • 4 cups chicken or vegetable broth
  • ¼ cup fresh basil leaves chopped
  • 1 teaspoon sugar optional
  • ½ teaspoon baking soda optional, to reduce acidity
  • ½ cup heavy cream optional, for creaminess
  • Fresh basil leaves for garnish

Method
 

Roasting the Tomatoes:
  1. Preheat the oven to 400°F (200°C).
  2. Place the halved tomatoes on a baking sheet.
  3. Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
  4. Roast for 25-30 minutes or until tomatoes are soft and slightly caramelized.
Sautéing the Onions and Garlic:
  1. While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic and sauté gently until soft and translucent, about 5-7 minutes. Continue to cook them for a further 5 minutes until they start to caramelize.
Making the Soup:
  1. Add the roasted tomatoes and broth to the pot with the onions and garlic.
  2. Bring to a simmer over medium heat and cook for 10 minutes.
  3. Stir in the chopped basil, sugar (if using), and baking soda (if using).
  4. Use an immersion blender or regular blender to puree the soup until smooth.
  5. Return to the heat and stir in the heavy cream (if using). Cook for an additional 5 minutes, or until heated through.
  6. Adjust seasoning as needed and serve hot, garnished with fresh basil leaves.

Notes

  • Tomato Choice: Different tomato varieties, such as beefsteak or cherry tomatoes, can be used.
  • Vegan Options: For a vegan version, use vegetable broth and substitute heavy cream with a vegan alternative.
  • Acidity Adjustment: Adding a small pinch of baking soda can balance the flavor if the soup is too acidic.
  • Freezing: Soup can be frozen for up to 3 months. Thaw and reheat gently.
    Serving Suggestions: Perfect with grilled cheese sandwiches or a crisp salad.