Creamy Roasted Tomato Basil Soup
There's something magical about roasted tomatoes. The high heat concentrates their natural sugars, deepens their flavor, and transforms them from ordinary to extraordinary. This soup captures all of that magic in a bowl – velvety smooth, rich with the taste of summer tomatoes, and brightened with fresh basil.
Unlike the canned stuff we grew up with (no judgment – I loved it too), this homemade version has depth and complexity. The roasting caramelizes the tomatoes and onions, creating layers of flavor that no amount of simmering can replicate. A touch of cream makes it luxuriously smooth, while balsamic vinegar adds just the right amount of acidity to balance everything out.
This is the soup I make when someone in my family is under the weather, when there's a chill in the air, or when I just need a hug in a bowl. Paired with a gooey grilled cheese sandwich (extra points for using sharp cheddar), it's pure comfort food perfection.
Ingredients
- 3 pounds Roma tomatoes, halved lengthwise (about 18 tomatoes)
- 1 large yellow onion, quartered
- 8 cloves garlic, peeled
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1/2 cup fresh basil leaves, packed, plus more for garnish
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar (optional, if tomatoes are acidic)
Instructions
- 1
Prep and Roast the Vegetables
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Arrange the halved tomatoes cut-side up on the sheet, nestling the onion quarters and garlic cloves between them. Drizzle everything generously with olive oil and season with salt and pepper. Roast for 35-40 minutes until the tomatoes are soft and slightly charred on the edges.
- 2
Transfer and Blend
Carefully transfer the roasted vegetables and all the juices from the pan to a large pot or Dutch oven. Add the vegetable broth and fresh basil. Using an immersion blender, puree until completely smooth. Alternatively, blend in batches in a regular blender, being careful with hot liquids – remove the center cap and cover with a towel.
- 3
Add Cream and Seasonings
Place the pot over medium heat and bring to a gentle simmer. Stir in the heavy cream, balsamic vinegar, and sugar if using. Let simmer for 5 minutes to let the flavors meld. Taste and adjust seasoning – you may need more salt, pepper, or a squeeze of balsamic.
- 4
Serve
Ladle the soup into warm bowls. Drizzle with a little extra olive oil, top with fresh basil leaves, and add a crack of black pepper. Serve immediately with crusty bread or the classic grilled cheese sandwich for dunking.
Bella's Pro Tips
- Choose ripe tomatoes: The better your tomatoes, the better your soup. Summer farmers market tomatoes are ideal.
- Don't skip roasting: The caramelization adds flavor that you simply cannot get any other way.
- Make it dairy-free: Substitute coconut cream for heavy cream for a vegan version.
- Freezes beautifully: Make a double batch and freeze in portions. Add cream after reheating.
- Add-ins: Try a drizzle of pesto, some crispy croutons, or a dollop of ricotta for variation.
Nutrition Information
Per serving (about 1.5 cups)
