Roasted Tomato Basil Soup
Experience the ultimate comfort of this silky, vibrant tomato basil soup, crafted by slow-roasting garden-fresh tomatoes and onions to unlock a natural, jammy sweetness. This Mediterranean-inspired recipe transforms simple, wholesome ingredients into a luxurious, velvety bowl of warmth. It is a foolproof, nutrient-dense meal that pairs perfectly with a crisp grilled cheese sandwich, making it an ideal choice for a cozy, healthy, and deeply flavorful dinner that proves homemade is always best.
- Prep Time: 15
- Cook Time: 55
- Total Time: 70
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
3 lbs fresh roma tomatoes, halved
1 large yellow onion, quartered
6 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups vegetable broth
1 cup fresh basil leaves, packed
1/2 cup heavy cream
1/4 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place tomatoes, onion, and garlic on a large parchment-lined baking sheet.
Drizzle with olive oil and season generously with salt and pepper.
Roast for 45 minutes until the vegetables are soft, golden, and slightly caramelized.
Transfer the roasted vegetables and all pan juices into a large pot or Dutch oven.
Add the vegetable broth and fresh basil, then simmer for 10 minutes.
Use an immersion blender to process the mixture until completely smooth and velvety.
Stir in the heavy cream and red pepper flakes, heating through for an additional 2 minutes.
Taste and adjust salt and pepper if needed before serving warm.
Notes
For a deeper smoky flavor, add a pinch of smoked paprika. To keep this vegan, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.