Description
A comforting and flavorful Creamy Tomato Basil Soup made with roasted tomatoes and garlic, fresh basil, and a touch of cream for smooth richness. This easy-to-make soup blends roasted vegetables with aromatic herbs to create a deliciously satisfying meal perfect for any season.
Ingredients
Scale
Roasted Vegetables
- 2 pounds (about 900g) ripe tomatoes, halved
- 4 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
Soup Base
- 1 medium onion, diced
- 2 cups (480ml) vegetable or chicken broth
- 1 teaspoon sugar
- 1 large handful fresh basil leaves (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
Finishing Touches
- 1/4 cup (60ml) heavy cream or half-and-half (optional)
- 1/4 cup (25g) grated Parmesan cheese, for serving
- Croutons, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Roast Tomatoes and Garlic: Cut the ripe tomatoes in half and place them on a baking sheet along with peeled garlic cloves. Drizzle with 2 tablespoons of olive oil. Roast for 25-30 minutes until tomatoes are soft and caramelized.
- Sauté Onion: In a large pot, heat additional olive oil and sauté the diced onion until it becomes translucent and fragrant, about 5-7 minutes.
- Combine Ingredients: Add the roasted tomatoes and garlic from the oven into the pot with the onions. Pour in 2 cups of vegetable or chicken broth, add 1 teaspoon of sugar, 1 tablespoon of tomato paste, dried oregano, and bay leaf. Bring the mixture to a simmer and cook for 15 minutes, allowing flavors to meld.
- Blend Soup: Remove the bay leaf. Add a large handful of fresh basil leaves and use an immersion blender to puree the soup until it is completely smooth and creamy.
- Season and Finish: Season the soup with salt and freshly ground black pepper to taste. Stir in 1/4 cup of heavy cream or half-and-half if desired for a richer texture.
- Serve: Ladle the hot soup into bowls, garnish with extra fresh basil leaves, a drizzle of olive oil, grated Parmesan cheese, and croutons on top for added texture and flavor.
Notes
- Roasting the tomatoes and garlic intensifies the flavors, adding depth to the soup.
- You can use vegetable broth for a vegetarian version or chicken broth for a richer taste.
- For a vegan option, omit the cream and Parmesan cheese or use vegan alternatives.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Adjust the thickness by adding more broth if you prefer a lighter consistency.
