Creamy Roasted Tomato Basil Soup (Print Version)
Velvety roasted tomato basil soup with cream, ideal for cozy meals.
# What You Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, halved
02 - 1 large onion, chopped
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 large carrot, peeled and sliced
→ Liquids
06 - 3 cups vegetable broth
07 - 1/2 cup heavy cream
→ Herbs & Seasonings
08 - 1/2 cup fresh basil leaves, plus more for garnish
09 - 1 teaspoon sugar (optional, to taste)
10 - Salt and pepper, to taste
→ For Serving
11 - Crusty bread or grilled cheese sandwiches (optional)
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Arrange tomatoes (cut side up), onion, garlic, and carrot on the baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 30 minutes until vegetables are soft and slightly caramelized.
03 - Transfer roasted vegetables (including any juices) to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
04 - Add basil leaves. Use an immersion blender to puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
05 - Stir in the cream. Taste and adjust seasoning, adding sugar if needed to balance acidity.
06 - Heat gently for 5 minutes. Serve hot with additional fresh basil and bread, if desired.
# Expert Tips:
01 -
- It transforms simple ingredients into something incredibly luxurious.
- The roasting process brings out a natural sweetness you just cannot get from simmering alone.
02 -
- Do not rush the roasting step because the char is where the flavor lives.
- Let the soup cool slightly before blending to avoid a hot mess in the kitchen.
03 -
- Strain the soup through a sieve for the absolute smoothest texture.
- Heirloom tomatoes offer the most complex flavor profile.