Print

Creamy Roasted Tomato Basil Soup with Roasted Garlic

A close-up of a bowl of vibrant orange roasted tomato soup topped with fresh basil chiffonade and cracked black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this restaurant-style roasted tomato soup at home. Roasting the tomatoes and garlic deepens the flavor, resulting in a rich, velvety, and comforting bowl perfect for a cozy dinner.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, left unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes, onion quarters, and unpeeled garlic cloves on a large baking sheet.
  3. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper. Toss gently to coat.
  4. Roast for 30 to 35 minutes, or until the tomatoes are slightly caramelized and soft.
  5. Remove from the oven. Squeeze the roasted garlic pulp out of the skins into a small bowl. Discard the skins.
  6. Transfer the roasted tomatoes, onion, and roasted garlic pulp to a large pot or Dutch oven.
  7. Add the vegetable broth and sugar, if using. Bring the mixture to a simmer over medium heat.
  8. Simmer for 10 minutes to allow the flavors to meld.
  9. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  10. Return the pureed soup to the pot over low heat. Stir in the heavy cream and chopped fresh basil. Heat through gently; do not boil after adding cream.
  11. Taste and adjust seasoning with more salt or pepper if needed.
  12. Serve your flavorful tomato soup hot, perhaps with grilled cheese sandwiches or Gruyère toasts.

Notes

  • For an even silkier smooth tomato soup texture, press the pureed soup through a fine-mesh sieve before adding the cream.
  • You can make this roasted tomato soup recipe ahead of time; cool completely, then store in an airtight container in the refrigerator for up to 3 days.
  • This recipe pairs well with crispy Gruyère toasts for dipping.

Nutrition

Find it online: https://hearthbite.com/roasted-tomato-soup-recipe-creamy-garlic/