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Roasted Tomato Basil Soup

Roasted tomato basil soup with caramelized tomatoes, blended smooth, then simmered with cream and fresh basil for a silky finish. Oven-roasting brings deep, slightly charred edges, making this a comforting Italian-American main-dish soup.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes
  • 3 lb Roma or vine tomatoes Halved.
Garlic
  • 1 head garlic Halved crosswise.
Onion
  • 1 onion Quartered.
Olive oil
  • 0.25 cup olive oil Divided; use 1/4 cup for roasting.
  • 0.0833333333 cup olive oil Divided; remaining amount for finishing if needed (to total 1/3 cup).
Broth
  • 2 cup chicken or vegetable broth Choose chicken or vegetable.
Heavy cream
  • 1 cup heavy cream For creaminess.
Fresh basil
  • 1 cup fresh basil leaves Packed.
Balsamic vinegar
  • 2 tbsp balsamic vinegar
Oregano
  • 1 tsp dried oregano
Sugar
  • 0.5 tsp sugar Balances acidity.
Salt and pepper
  • Salt To taste.
  • pepper To taste.
Serving bread
  • 1 Grilled cheese croutons or crusty bread For serving.

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  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 dried oregano.
  3. Roast for 35-40 minutes until the tomatoes are caramelized and slightly charred at the edges, using a visible browned surface as your cue.
Blend into a smooth soup
  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.
Finish with basil and cream
  1. Stir in the heavy cream and fresh basil, then simmer for 10 minutes.
  2. Add the sugar, then season with salt and pepper to taste.
  3. Serve hot with grilled cheese croutons or crusty bread on the side.

Notes

Pro tip: blend thoroughly while the soup is hot for the creamiest texture, and simmer just until basil is vibrant green. Refrigerate in a sealed container for up to 4 days; freeze only the soup base (without the cream) for up to 2 months, then reheat and stir in cream and basil after thawing for best texture. For a lighter option, replace heavy cream with full-fat coconut milk for a dairy-free, still-creamy result.