Creamy Roasted Tomato-Basil Soup

Creamy roasted tomato-basil soup is a savory soup of roasted fresh tomatoes, onions and garlic blended together with cream. The texture is smooth and creamy while having chunks of tomatoes and lots of fresh basil bits.

4.80 from 5 votes

Print Pin Save

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: -8 servings

Calories: 232kcal

Author: Pat Nyswonger

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
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 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°

Recommended Products

AmazonBasics Nonstick Carbon Steel Half Baking Sheet - 2-Pack

AmazonBasics Enameled Cast Iron Dutch Oven - 6-Quart, Blue

Mueller Ultra-Stick 500 Watt 9-Speed Powerful Immersion Multi-Purpose Hand Blender Heavy Duty Pure Copper Motor Brushed Stainless Steel Finish Includes Whisk Attachment

Nutrition