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Roasted Tomato Basil Soup

Rich, creamy roasted tomato soup with fresh basil, perfect for cold days and comfort food cravings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 3 pounds Roma tomatoes halved lengthwise
  • 1 large yellow onion quartered
  • 6 cloves garlic peeled
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
Soup Base
  • 2 cups chicken broth low-sodium
  • 0.25 cup fresh basil leaves plus extra for garnish
  • 0.5 cup heavy cream
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tsp dried oregano

Equipment

  • Large rimmed baking sheet
  • Large soup pot or Dutch oven
  • Immersion blender
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Arrange halved tomatoes cut-side up on baking sheet. Add quartered onion and garlic cloves around tomatoes.
  3. Drizzle with olive oil and season with salt and pepper, ensuring all vegetables are well-coated.
  4. Roast for 35-40 minutes until tomatoes are caramelized and onions are golden brown.
  5. Transfer roasted vegetables and juices to a large soup pot or Dutch oven.
  6. Add chicken broth, basil leaves, tomato paste, brown sugar, and oregano to the pot.
  7. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  8. Blend with immersion blender until desired consistency is reached.
  9. Stir in heavy cream and simmer 5 minutes more. Adjust seasoning with salt and pepper.
  10. Serve hot garnished with fresh basil, croutons, and olive oil drizzle.

Notes

Soup can be made 3 days ahead and refrigerated. Freezes well for up to 3 months. For dairy-free version, substitute coconut milk for heavy cream.