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Roasted Tomato Basil Soup

Roasted tomato basil soup with deep caramelized flavor—roasted tomatoes, garlic, and onion are blended smooth and finished with heavy cream and fresh basil. Velvety texture from immersion blending plus a quick simmer for bold, balanced taste.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Roasted tomatoes
  • 3 lb Roma or vine tomatoes Halved.
Garlic and onion
  • 1 garlic Halved crosswise.
  • 1 onion Quartered.
Olive oil
  • 0.25 cup olive oil Reserved for roasting (1/4 cup).
Broth
  • 2 cup chicken or vegetable broth
Cream
  • 1 cup heavy cream
Basil
  • 1 cup fresh basil leaves Packed.
Balsamic vinegar
  • 2 tbsp balsamic vinegar
Oregano
  • 1 tsp dried oregano
Sugar and seasoning
  • 0.5 tsp sugar
  • salt and pepper To taste.
Serving
  • 1 Grilled cheese croutons or crusty bread

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the tomatoes
  1. Preheat the oven to 425°F and arrange the tomatoes, garlic, and onion on a rimmed baking sheet.
  2. Drizzle with 1/4 cup olive oil, then season with salt, pepper, and oregano until the vegetables are evenly coated.
  3. Roast for 35-40 minutes, until caramelized and slightly charred at the edges.
Blend and simmer
  1. Squeeze the roasted garlic from its skins, then transfer all roasted vegetables to a large pot.
  2. Add the broth and balsamic vinegar, then blend smooth with an immersion blender.
  3. Stir in the heavy cream and fresh basil, then simmer for 10 minutes.
  4. Add the sugar and season with salt and pepper to taste.
Serve
  1. Serve hot with grilled cheese croutons or crusty bread.

Notes

For the smoothest texture, blend while the soup is still hot and pulse just enough to remove big chunks. Store leftovers in the refrigerator up to 4 days; rewarm gently over low heat to keep the cream from separating. Freezing is not recommended because the dairy can break after thawing. For a lighter option, use half-and-half instead of heavy cream (texture stays creamy but slightly thinner).