Description
Rich, velvety tomato basil soup made with oven-roasted tomatoes, fresh basil, and a touch of cream. This restaurant-quality soup is incredibly easy to make and tastes infinitely better than anything from a can. Perfect for pairing with grilled cheese or enjoying on its own!
Ingredients
Fresh Basil: This is non-negotiable for authentic flavor. Fresh basil has a sweet, slightly peppery flavor that dried basil simply cannot replicate. You’ll need about 1 cup of packed fresh basil leaves. The combination of tomato and basil is one of the most classic pairings in cooking for good reason – they complement each other perfectly.
Garlic: Fresh garlic cloves add aromatic depth and complexity. Roasting them alongside the tomatoes mellows their sharp bite and creates a sweet, nutty flavor. Don’t substitute garlic powder here – fresh is essential for the best flavor.
Heavy Cream: This is what makes the soup luxuriously creamy and velvety. Heavy cream has a higher fat content that won’t curdle when heated and creates that silky texture. You can substitute half-and-half for a lighter version, or use full-fat coconut milk for a dairy-free option that’s equally rich.
Onion: Adds sweetness and depth to the soup’s flavor base. Yellow onions are standard, but sweet Vidalia onions are lovely if you prefer a milder, sweeter taste.
Chicken or Vegetable Broth: Provides the liquid base and adds savory depth. Use vegetable broth to keep it vegetarian, or chicken broth for extra richness. Low-sodium versions are best so you can control the salt level.
Olive Oil: Used for roasting the tomatoes and sautéing the onions. Extra virgin olive oil adds the best flavor, but regular olive oil works perfectly fine.
Sugar: Just a small amount balances the natural acidity of tomatoes and enhances their sweetness. You can omit it if your tomatoes are very ripe and sweet, or substitute with a pinch of baking soda.
Salt and Pepper: Essential for bringing out all the flavors. Kosher salt and freshly ground black pepper are always preferable to table salt and pre-ground pepper.
Equipment Needed
You’ll need just a few basic kitchen tools to make this soup. Nothing fancy or specialized required!
- Large rimmed baking sheet (for roasting the tomatoes)
- Large pot or Dutch oven (5-6 quarts, for cooking the soup)
- Immersion blender OR regular blender (for creating that smooth, creamy texture)
- Sharp knife and cutting board (for prep work)
- Wooden spoon or spatula (for stirring)
- Measuring cups and spoons (for accuracy)
- Ladle (for serving)
- Parchment paper or aluminum foil (optional, makes cleanup easier)
Pro tip: An immersion blender is incredibly convenient for this recipe because you can blend right in the pot. If using a regular blender, let the soup cool slightly and blend in batches, filling the blender only halfway each time to prevent hot soup from exploding out the top.
📋 Recipe Card
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6-8 servings
Category: Soup
Method: Roasting and Stovetop
Cuisine: American-Italian Fusion
Diet: Vegetarian, Gluten-Free
Description
Rich, velvety tomato basil soup made with oven-roasted tomatoes, fresh basil, and a touch of cream. This restaurant-quality soup is incredibly easy to make and tastes infinitely better than anything from a can. Perfect for pairing with grilled cheese or enjoying on its own!
Ingredients
- 3-4 pounds Roma tomatoes (about 12-14 tomatoes), halved
- 6 cloves garlic, peeled and left whole
- ¼ cup olive oil, divided
- 1 large yellow onion, diced
- 1 cup packed fresh basil leaves, plus more for garnish
- 3 cups vegetable or chicken broth (low-sodium preferred)
- ½ cup heavy cream (plus more for drizzling)
- 1 tablespoon sugar (optional, to balance acidity)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for subtle heat)
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
- Prepare the Tomatoes: Cut the Roma tomatoes in half lengthwise and arrange them cut-side up on the prepared baking sheet. Scatter the whole garlic cloves among the tomatoes. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast the Tomatoes: Roast in the preheated oven for 35-40 minutes, until the tomatoes are soft, slightly charred on the edges, and caramelized. The garlic should be golden and fragrant. Remove from oven and let cool slightly.
- Sauté the Onion: While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until soft and translucent. Don’t let it brown too much.
- Combine Ingredients: Add the roasted tomatoes and garlic (including any juices from the pan) to the pot with the onions. Add the broth, fresh basil leaves, and sugar if using. Stir to combine.
- Simmer: Bring the mixture to a gentle boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld together. The basil should be wilted and the soup fragrant.
- Blend Until Smooth: Remove from heat and let cool for 5 minutes. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
- Add Cream: Stir in the heavy cream and heat gently over low heat for 2-3 minutes. Do not boil after adding the cream. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with a drizzle of cream, fresh basil leaves, and a crack of black pepper. Serve hot with crusty bread or grilled cheese sandwiches.
Notes
- Tomato Selection: Use the ripest tomatoes you can find for the best flavor. In winter months, canned whole peeled San Marzano tomatoes are an excellent substitute.
- Dairy-Free Option: Replace heavy cream with full-fat coconut milk or cashew cream for a dairy-free version that’s equally creamy.
- Spice Level: Add red pepper flakes or a pinch of cayenne for a subtle kick of heat.
- Consistency: If your soup is too thick, thin it with additional broth. If it’s too thin, simmer uncovered for a few extra minutes to reduce.
- Blending Safety: When blending hot liquids, always remove the center cap of the blender lid and cover with a kitchen towel to allow steam to escape safely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 185
- Sugar: 9g
- Sodium: 485mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg