Creamy Roast Tomato Basil Soup Recipe

Introduction

This tomato soup recipe offers a rich and comforting way to enjoy fresh and roasted tomatoes combined with fragrant herbs. Creamy, flavorful, and perfect for any season, it’s a classic dish that’s easy to make at home and sure to warm you up.

Ingredients

• 1 ½ pounds Roma tomatoes, sliced lengthwise
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, minced
• 1 (28 ounce) can crushed tomatoes
• 2 cups basil leaves, roughly chopped
• 2 tablespoons dried basil
• 1 tablespoon sugar
• 2 cups low sodium chicken broth
• Salt and pepper to taste
• ⅔ cup heavy cream

Instructions

1. Step 1: Preheat the oven to 375°F. Spread the tomato halves cut side up on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for about 45 minutes until the tomatoes are soft and caramelized.
2. Step 2: While the tomatoes roast, melt the butter in a large pot over medium-high heat. Add the diced onion and sauté for 5 minutes until softened.
3. Step 3: Stir in the minced garlic and thyme. Continue sautéing for another 5 minutes to release their aroma.
4. Step 4: Add the canned crushed tomatoes, roughly chopped basil leaves, dried basil, and sugar. Season with salt and pepper. Stir well, reduce the heat to medium or medium-low, and let it simmer for 10 minutes.
5. Step 5: Pour in the chicken broth and add the roasted tomatoes from the oven into the pot. Season again with salt and pepper as needed.
6. Step 6: Simmer the soup for about 15 minutes, stirring occasionally to combine the flavors.
7. Step 7: Carefully transfer the soup in batches to a blender and blend until smooth. Return the blended soup to the pot.
8. Step 8: Stir in the heavy cream until fully incorporated. Simmer the soup for another 2 to 3 minutes to heat through.
9. Step 9: Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm and enjoy.

Tips & Variations

• For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken broth, and replace heavy cream with coconut milk or cashew cream.
• Adding a pinch of smoked paprika or cayenne pepper can give the soup a subtle smoky or spicy kick.
• Use fresh basil for garnish and dried basil in cooking for a balanced herb flavor.
• If you prefer a chunkier texture, blend only half the soup and stir the rest in without blending.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without roasting the tomatoes?

Yes, you can skip roasting the tomatoes, but roasting enhances their natural sweetness and deepens the flavor, making the soup richer and more complex.

Is it necessary to use heavy cream?

Heavy cream adds a smooth, creamy texture, but you can omit it or replace it with a non-dairy alternative if you prefer a lighter or vegan soup.

Creamy Roast Tomato Basil Soup Recipe

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★★★★★

4.5 from 78 reviews

This comforting tomato soup recipe combines the rich flavors of oven-roasted Roma tomatoes with a blend of fresh and dried basil, garlic, and thyme. Finished with a touch of creamy heavy cream, this soup is perfect for a cozy meal, offering a balance of sweetness and herbaceous notes with a velvety texture.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Tomatoes

• 1 ½ pounds Roma tomatoes, sliced lengthwise
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Sautéed Base

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, minced

Soup

• 1 (28 ounce) can crushed tomatoes
• 2 cups basil leaves, roughly chopped
• 2 tablespoons dried basil
• 1 tablespoon sugar
• 2 cups low sodium chicken broth
• Salt and pepper to taste
• ⅔ cup heavy cream

Instructions

1. Preheat and Roast Tomatoes: Preheat your oven to 375°F. Spread the halved Roma tomatoes onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 45 minutes until caramelized and soft.
2. Sauté Aromatics: While the tomatoes roast, melt the butter in a large pot over medium-high heat. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
3. Add Garlic and Thyme: Stir in the minced garlic and fresh thyme, sautéing for another 5 minutes to release their flavors without burning.
4. Combine Tomatoes and Herbs: Add the can of crushed tomatoes, roughly chopped basil leaves, dried basil, and sugar to the pot. Season with salt and pepper to taste. Stir well.
5. Simmer Base: Reduce the heat to medium or medium-low and let the mixture simmer for 10 minutes to develop flavors.
6. Add Broth and Roasted Tomatoes: Pour in the low sodium chicken broth along with the roasted tomatoes from the oven. Season again with salt and pepper as needed.
7. Simmer Soup: Continue to simmer the soup for about 15 minutes, stirring occasionally to meld the flavors.
8. Blend the Soup: Carefully transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the pot.
9. Incorporate Cream: Stir in the heavy cream thoroughly to create a creamy consistency. Simmer the soup gently for an additional 2 to 3 minutes to warm through.
10. Serve: Ladle the soup into bowls and top each serving with fresh basil leaves for garnish. Serve warm and enjoy your comforting tomato soup.

Notes

• For a vegan version, substitute heavy cream with coconut cream or cashew cream and use vegetable broth instead of chicken broth.
• You can omit the sugar if your tomatoes are very sweet.
• Be careful when blending hot soup; blend in small batches to avoid splattering.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Keywords: Tomato Soup, Roasted Tomato Soup, Creamy Tomato Soup, Homemade Soup, Comfort Food, Basil Soup