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Creamy Roasted Tomato Basil Soup

A rich, comforting bowl of roasted tomato soup garnished with fresh basil and parmesan cheese. Perfect for a cozy dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Appetizer, Main Course, Soup
Cuisine: American, Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3 lbs fresh tomatoes halved (Roma or vine-ripened)
  • 1 large yellow onion peeled and cut into wedges
  • 1 head garlic top sliced off
  • 0.25 cup extra virgin olive oil
  • 1 tsp sea salt plus more to taste
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp red pepper flakes optional
  • 2 cups vegetable broth
  • 0.5 cup fresh basil leaves loosely packed
  • 0.5 cup heavy cream or full fat coconut milk
Garnish
  • 2 tbsp Parmesan cheese freshly grated
  • 1 sprig fresh basil
  • 1 drizzle olive oil

Equipment

  • Baking sheet
  • Parchment paper
  • Heavy-bottomed pot or Dutch oven
  • Immersion blender or stand blender

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place halved tomatoes, onion wedges, and the garlic head on the baking sheet. Drizzle with olive oil, salt, pepper, and red pepper flakes. Toss to coat.
  3. Roast for 40-45 minutes until tomatoes are blistered and onions are caramelized. Let cool slightly.
  4. Squeeze the roasted garlic out of its skin. Transfer tomatoes, onions, garlic, and pan juices to a large pot.
  5. Add vegetable broth and fresh basil. Simmer on low heat for 10 minutes.
  6. Use an immersion blender to puree the soup until smooth and creamy.
  7. Stir in heavy cream and heat gently for 2 minutes (do not boil). Add salt and pepper to taste.
  8. Serve hot, garnished with grated parmesan cheese, fresh basil, and a drizzle of olive oil.

Notes

For a vegan version, omit the parmesan and swap the heavy cream for full-fat canned coconut milk. Serve with a crispy grilled cheese sandwich.