Roasted tomato basil soup combines smoky, oven-roasted tomatoes, sweet onions, and fresh basil in a creamy, comforting bowl. This soup recipe is easy to make ahead and perfect for batch cooking.
Here is Why This Creamy Roasted Tomato Soup Recipe Works
Smoky Goodness: Roasting the tomatoes and garlic adds a rich, smoky depth that takes this soup way beyond your standard canned stuff.
Easy-to-Find Ingredients: No fancy ingredients here. Just tomatoes, garlic, onions, and a little pantry magic to make it all sing.
Creamy Without the Curdle: With a quick tempering trick, you’ll get a creamy texture without worrying about curdled soup.
Customizable Sweetness: A touch of honey (or sugar, if you prefer) gives just the right balance, letting those tomatoes shine even if they’re a little on the tart side.
The Ingredients
- Produce: Tomatoes, onions, garlic, fresh basil leaves
- Pantry: Olive oil, chicken broth, tomato paste, diced tomatoes, honey
- Seasonings: Sea salt, black pepper
- Dairy: Heavy cream
Variations
Spicy Roasted Red Pepper Tomato Soup: Add some roasted red peppers and a pinch of red pepper flakes for a hint of heat and smoky flavor.
Creamy Tomato Parmesan Basil Soup: Stir in some freshly grated Parmesan cheese along with the cream.
Roasted Garlic and White Bean Tomato Soup: Blend in 1 cup of cooked white beans for extra creaminess. No need for extra cream!
Smoky Chipotle Tomato Soup: Add 1-2 chopped chipotle peppers in adobo sauce and a teaspoon of smoked paprika.
Tips for Success
- Let the tomatoes, onions, and garlic get a bit charred. It deepens the flavor and gives the soup a subtle smokiness.
- Temper the Cream: To avoid curdling, warm up the cream with a little hot soup before adding it to the pot.
- Go Easy on the Blending: Use an immersion blender if possible. If using a traditional blender, don’t overfill it. Process in batches for safety.
- Add honey or sugar in small amounts and taste as you go to balance any tartness in the tomatoes.
Storage
Fridge: To store leftover roasted tomato soup, let it cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 3 days.
For freezing: Pour the cooled soup into freezer-safe containers leaving a bit of space at the top for expansion. Freeze for up to 6 months.
Reheat: Warm the soup gently in a pot over low heat, stirring occasionally. If it separates slightly after freezing, just give it a good stir or a quick blend. Avoid boiling to prevent the cream from curdling.
Roasted Tomato and Garlic Soup
This roasted tomato basil soup brings cozy, homemade comfort with simple ingredients and rich, smoky flavor. Perfect for weeknights or freezing for later, it’s an easy favorite that always hits the spot!
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Creamy Roasted Tomato Soup
Ingredients
- 3 pounds fresh tomatoes cut in half
- 2 medium onions cut into quarters
- 1 large head of garlic with the top sliced off
- 3 tablespoons olive oil
- Salt and pepper
- 4 cups chicken broth
- 3 tablespoons tomato paste
- 1 can 15 oz diced tomatoes
- 2 teaspoons honey
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup heavy cream
- 1 cup packed fresh basil leaves, chopped
For the Garnish:
- Heavy cream
- Fresh basil sprigs
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the tomatoes, onions and garlic on the baking sheet. Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
- Transfer the baking sheet to the oven and roast for 35-40 minutes, a little charring is ok, it adds a nice smoky essence. When roasted, transfer to a workspace and cool. Remove the garlic and pick or squeeze out the roasted cloves onto the baking sheet.
- Transfer all the roasted vegetables to a Dutch oven or large soup pot set over medium heat. Add the chicken broth and stir in the tomato paste. Bring to a boil, reduce to low and simmer for 15 minutes. Remove from the heat and cool for 10-15 minutes.
- Using an immersion blender, puree the mixture until smooth. Or if you do not have an immersion blender, you can puree the vegetables, in batches, in a blender, then transfer the puree back into the cooking pot and stir in the diced tomatoes and the honey then season it with salt and pepper.
- Simmer the soup over low heat until hot.
- Temper the cream: Place the cream in a bowl and pour 1/2 cup of the hot soup into the cream while stirring constantly. Stir the tempered/warmed cream into the soup along with the chopped basil. Taste and adjust the seasoning.
- Ladle the soup into bowls, garnish with a drizzle of cream and fresh basil sprigs to each serving.
Notes
- Ripe, soft tomatoes are best for tomato soup. To ripen quickly, place in a paper bag with a banana for a day or so before making your soup.
- For easy clean-up, when roasting the vegetables, line a baking sheet with parchment paper.
- Use an enamel coated Dutch oven or stainless steel pot. Do not use a cast iron or aluminum pot as the acid in the tomatoes can react with metal.
- We used a small appetizer fork to pick out the roasted cloves of garlic
- Tomato paste is a flavor-booster. It is thick and can be easily stirred into the soup by first mixing it in a dish with some of the hot tap water.
- An immersion/ stick blender is a wonderful tool. A blender can be substituted but the soup should be processed in batches. Process the batches with the blender container no more than 3/4 full.
- Sweetness can enhance the tomato flavor. We used a little honey but sugar is ok
- To keep a creamy soup from curdling, do not boil the soup, keep the temperature under 180°
Nutrition
