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Roasted Tomato Basil Soup

This roasted tomato basil soup features ripe tomatoes caramelized through roasting, blended into a smooth, velvety purée. The process involves roasting, blending, and simmering to develop a rich, smoky flavor with a fresh basil aroma, resulting in a vibrant, slightly thick soup with a silky texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds ripe tomatoes halved for roasting
  • 4 cloves garlic whole, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 cup fresh basil leaves packed
  • 1 cup vegetable broth or chicken broth
  • 1/4 cup heavy cream optional, for serving

Equipment

  • Baking sheet
  • Blender
  • Large Pot
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes and unpeeled garlic cloves on a large baking sheet, drizzling with olive oil and sprinkling with salt and pepper. Roast until the tomatoes are deeply caramelized and starting to burst, about 35-40 minutes, filling your kitchen with a fragrant aroma.
  2. Once roasted, let the tomatoes and garlic cool slightly. Squeeze the roasted garlic out of their skins into a blender, discarding the skins. Add the roasted tomatoes to the blender along with the basil leaves.
  3. Puree the mixture until smooth and vibrant red, reminiscent of sunshine. If needed, blend in batches for a silky, even consistency, ensuring no chunks remain.
  4. Transfer the blended tomato mixture to a large pot and stir in the vegetable broth. Bring it to a gentle simmer over medium heat, allowing the flavors to meld and the soup to warm through, about 10 minutes.
  5. Taste the soup and adjust seasoning with more salt or pepper if desired. For a creamier finish, stir in the heavy cream just before serving, allowing it to heat gently without boiling.
  6. Serve the soup hot, garnished with additional basil leaves or a drizzle of cream if you like. The result is a velvety, smoky tomato soup with a bright herbal note and a smooth, inviting appearance.

Notes

Ensure the tomatoes are thoroughly roasted for maximum flavor. Adjust seasoning to suit your taste, and add cream for richness if desired. Leftovers can be stored in the fridge for up to 2 days and reheated gently.