Creamy Roasted Tomato Soup with Basil
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Creamy Roasted Tomato Soup Recipe with Basil – This creamy tomato soup recipe features roasted tomatoes, fresh basil, and heavy cream for an incredibly rich and satisfying flavor. It’s easy to make ahead of time and delicious to enjoy throughout the week!
Roasted Tomato Soup Mashup
Tomato soup is one of those comfort foods that I could eat any time of year. It doesn’t matter if it’s hot or cold outside, a winter night or summer afternoon, there is just something about bright, zesty tomato soup that I find absolutely irresistible.
Typically, there are two main types of tomato soup: one made with fresh tomatoes and basil, and the other with roasted tomatoes and heavy cream.
After years of switching back and forth between these two variations, I finally decided it was time to try a bold combination with my favorite elements of both soups.
Folks, this Creamy Roasted Tomato Soup with Basil recipe is way overdue yet still so worth the wait.
The Best Roasted Tomato Soup with Basil Recipe
I love the deeply sweet, smoky essence of roasted tomatoes, onions, and garlic in classic roasted tomato soup. Roasting all of the veggies beforehand (not just the tomatoes) helps to bring all of the best attributes right to the forefront.
Lighter, vibrant tomato and basil soup features delightful pops of freshness, which wonderfully complement the flavorful roasted vegetables. These two recipes are a match made in tomato heaven!
The soup then is taken to a whole new level of rich, creamy perfection with the addition of heavy cream. This recipe has just the right amount to achieve the most delightfully smooth texture without making the soup too heavy. If there is such a thing.
Seriously, why did I not come up with this recipe sooner?
What Ingredients You Need
This is a great recipe for using an abundance of garden fresh tomatoes, yet overall requires only a handful of wholesome items.
Here are the ingredients in our Creamy Roasted Tomato Soup Recipe with Basil:
- Plum Tomatoes or Roma tomatoes
- Sweet onion
- Garlic Cloves
- Olive oil
- Vegetable broth
- Seasonings and Herbs – bay leaf, rosemary, paprika, and basil
- Heavy cream
- Sugar – optional, as needed
- Salt and pepper
How to Make Tomato Soup
1. First, roast the veggies on a sheet pan. Preheat the oven to 425 degrees F and set out a large rimmed baking sheet.
2. Next, prepare the tomatoes, onion, and garlic. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet and drizzle generously with olive oil, salt, and pepper.
3. Roast in the oven until the tomatoes are very soft and the onions are crispy around the edges.
4. Carefully remove the papery charred onion skins, and garlic skins, and transfer the roasted produce to a blender. Add the juices from the baking sheet, cover, and blend/puree until smooth.
Pro Tip: Hot items in the blender can pop the top off, due to extra pressure. Place a dish towel over the blender lid to be safe. You can use an immersion blender in the pot if you want a thicker soup consistency.
Get the Complete (Printable) Roasted Tomato Basil Soup Recipe Below. Enjoy!
5. To a large pot set on medium heat on the stovetop, add the tomato puree, vegetable broth, bay leaf, rosemary, and smoked paprika. Simmer uncovered for 20 minutes, stirring occasionally.
6. Use tongs to remove the rosemary and bay leaf.
7. Lastly, stir in the heavy cream and chopped fresh basil leaves. Taste, and salt and pepper as needed. If the soup tastes too acidic, stir in a spoonful of sugar.
How to Serve This Soup
On a chillier night, or for a heartier lunch, try a warm cup of tomato basil soup with a Perfect Grilled Cheese Sandwich for some serious comfort food goodness.
Frequently Asked Questions
Do Leftovers of this Soup Keep Well?
Yes! The flavors actually become even more robust as this soup sits. It can be kept in an airtight container in the fridge for up to 4 days. Reheat in a microwave-safe bowl.
Because of the heavy cream, I do not recommend freezing.
Can I Make a Vegan Creamy Tomato Soup with Basil?
It’s easy to make this a vegan tomato soup recipe! Replace the heavy cream with vegan cashew cream for the creamiest soup with little change to the original flavor.
Is This Recipe Paleo and/or Keto?
Why yes, this Roasted Tomato Basil Soup recipe is keto-friendly and low carb as-is!
To make paleo, simply swap the heavy cream for canned unsweetened coconut milk.
Can I Use Other Tomatoes?
I prefer to use Roma tomatoes for this recipe for the natural sweetness they have, but you can use what tomatoes you have on hand, whether it’s cherry tomatoes or heirloom tomatoes.
Looking for More Savory Soup Recipes?
- Nana’s EPIC Creamy Potato Soup
- Philly Cheese Steak Soup
- Vegetarian Navy Bean Soup
- Beer Cheese Soup
- Buffalo Cauliflower Soup
- Roasted Red Bell Pepper Soup
Check the printable recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, cholesterol, sodium, and fiber percentages.
Creamy Roasted Tomato Soup with Basil
- 3 pounds plum or roma tomatoes
- 1 large sweet onion
- 1 head garlic, 10-14 cloves
- 3 tablespoons olive oil
- 32 ounce vegetable broth
- 1 bay leaf
- 2 fresh springs rosemary (or 1 tsp dried crushed rosemary)
- 1 teaspoon smoked paprika
- ½ cup heavy cream
- ¼ cup fresh chopped basil leaves
- 1 tablespoon granulated sugar (optional, as needed)
- salt and pepper
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Cut the tomatoes in half. Cut the onion into large wedges (peels on to protect the underside.) Then cut off the top of the head of garlic so that all the cloves are exposed. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet. Drizzle with olive oil and salt and pepper liberally.
- Roast in the oven for 35-45 minutes, until the tomatoes are very soft and the onions are crispy around the edges.
- Carefully remove the papery charred onion skins, and garlic skins. Use tongs to move the roasted produce to the blender. Add the juices. Cover and puree until smooth. (NOTE: Hot items in the blender can pop the top off, due to extra pressure. Place a dish towel over the blender lid to be safe.)
- Set a 5-6 quart pot over medium heat. Add the tomato puree, vegetable broth, bay leaf, rosemary, and smoked paprika. Bring to a simmer, and simmer uncovered for 20 minutes, stirring occasionally.
- Use tongs to remove the rosemary and bay leaf. (If you don’t like the texture of cooked rosemary leaves, you can puree the soup base again.)
- Stir in the heavy cream and chopped basil. Taste, then salt and pepper as needed. If the soup tastes too acidic, stir in 1 tablespoon sugar. Serve warm.
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