Creamy Roasted Tomato Basil (Printer-Friendly)
Rich, smooth tomato basil soup with roasted vegetables and cream.
# What You'll Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, halved
02 - 1 large onion, chopped
03 - 4 cloves garlic, peeled
04 - 1 large carrot, peeled and sliced
→ Liquids
05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream
→ Herbs & Seasonings
07 - 1/2 cup fresh basil leaves, plus more for garnish
08 - 1 teaspoon sugar (optional, to taste)
09 - Salt and pepper, to taste
→ Other
10 - 2 tablespoons olive oil
11 - Crusty bread or grilled cheese sandwiches (optional)
# How to Make It:
01 - Preheat oven to 425°F. 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 Advice:
01 -
- Roasting the vegetables first adds a deep sweetness you cannot get from stovetop cooking alone.
- It comes together quickly but tastes like it simmered all day long.
02 -
- Straining the soup through a sieve takes extra effort but guarantees a restaurant quality texture.
- Adding the cream at the end prevents it from separating or curdling under high heat.
03 -
- Do not rush the roasting step because those browned bits are where the flavor lives.
- Taste the soup before adding the cream as seasoning adjustments are easier to make beforehand.