Roasted Tomato Basil Soup (Printable Version)

Rich, velvety soup featuring oven-roasted tomatoes, aromatic garlic, sweet onions, and fresh basil blended into silky Italian perfection.

# What You'll Need:

→ Roasted Vegetables

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups low-sodium vegetable broth
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional
10 - 1 teaspoon sugar, optional

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves
13 - Croutons or toasted bread, optional

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange halved tomatoes, onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 35 to 40 minutes until tomatoes are caramelized and onions are tender.
04 - Transfer roasted vegetables and any juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
05 - Stir in fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to combine flavors.
06 - Use an immersion blender to puree soup until smooth. Alternatively, blend in batches in a countertop blender and return to pot.
07 - Taste and adjust seasoning as needed. For silkier texture, strain through a fine sieve.
08 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Tips:

01 -
  • Roasting the garlic whole in their skins makes them buttery and sweet which is the real secret to that restaurant quality depth.
  • It is naturally thick and luscious without needing a ton of heavy cream so you can feel good about having a second bowl.
02 -
  • Discarding the blackened tomato skins might seem intuitive but keeping them in provides those tiny flecks of deep flavor that define a great roast.
  • If your tomatoes are particularly acidic a tiny pinch of sugar acts like a magic wand to balance the entire pot.
03 -
  • Always roast your garlic in the center of the tray so the tomato juices protect it from becoming bitter and hard.
  • Blending the soup while it is still very hot helps emulsify the olive oil and butter for a more stable and creamy result.
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