Creamy Roasted Tomato Basil Soup
A deeply flavorful, comforting soup made by caramelizing fresh tomatoes, onions, and garlic in the oven, then blending them with fragrant fresh basil and a rich splash of cream. The ultimate classic pairing for a gooey grilled cheese sandwich.
Equipment
- Baking sheet
- Parchment paper
- Large pot or Dutch oven
- Blender or immersion blender
Ingredients
Roasting Ingredients
- 3 lbs Roma tomatoes — Halved lengthwise
- 1 large Yellow onion — Peeled and cut into wedges
- 6 cloves Garlic — Peeled
- 3 tablespoons Olive oil — Divided use
- 1.5 teaspoons Kosher salt — Plus more to taste
- 0.5 teaspoons Black pepper — Freshly cracked
Soup Base & Finishings
- 2 cups Vegetable broth — Use low sodium if preferred
- 1 cup Fresh basil leaves — Loosely packed, plus extra for garnish
- 0.5 cup Heavy cream — Can substitute with half-and-half
- 0.25 teaspoon Crushed red pepper flakes (optional) — For a slight kick
Roasting Ingredients
| 3 lbs | Roma tomatoes | Halved lengthwise |
| 1 large | Yellow onion | Peeled and cut into wedges |
| 6 cloves | Garlic | Peeled |
| 3 tablespoons | Olive oil | Divided use |
| 1.5 teaspoons | Kosher salt | Plus more to taste |
| 0.5 teaspoons | Black pepper | Freshly cracked |
Soup Base & Finishings
| 2 cups | Vegetable broth | Use low sodium if preferred |
| 1 cup | Fresh basil leaves | Loosely packed, plus extra for garnish |
| 0.5 cup | Heavy cream | Can substitute with half-and-half |
| 0.25 teaspoon | Crushed red pepper flakes (opt.) | For a slight kick |
Instructions
-
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
~5 minUsing parchment paper makes cleanup significantly easier. -
Place the halved tomatoes, onion wedges, and peeled garlic cloves onto the baking sheet. Drizzle evenly with olive oil and generously season with kosher salt and black pepper. Toss to coat, then arrange the tomatoes cut-side up.
~5 minKeep the garlic cloves tucked slightly under the tomatoes to prevent them from burning. -
Roast in the preheated oven for 40 minutes, or until the tomatoes are collapsed and the onions are deeply caramelized.
~40 minThe caramelization process is key to the soup's deep, sweet flavor. -
Carefully transfer the roasted vegetables and all their accumulated juices from the baking sheet into a large pot or Dutch oven.
~2 min -
Add the vegetable broth and crushed red pepper flakes (if using) to the pot. Bring to a gentle simmer over medium heat. Let simmer for 5 minutes to meld the flavors.
~5 min -
Turn off the heat. Stir in the fresh basil leaves. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer the mixture in batches to a stand blender, blending until smooth, then return to the pot.
~5 minIf using a stand blender, be sure to remove the center cap of the lid and cover with a towel to allow steam to escape. -
Stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with a drizzle of cream and fresh basil leaves, alongside a hot grilled cheese sandwich.
~2 minDo not boil the soup after adding the cream to prevent separation.
Tips & Storage
- Use the best quality, ripest tomatoes you can find for the sweetest flavor.
- For an extra rich pairing, try a grilled cheese made with sharp cheddar, gruyere, and a sourdough loaf.
- If your tomatoes are slightly out of season and lacking sweetness, add a pinch of sugar during the blending stage to balance the acidity.
- Storage: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. To freeze, omit the heavy cream, freeze for up to 3 months, thaw overnight, and stir in the cream when reheating.