Description
Creamy Roasted Tomato Soup with Basil is a comforting and flavorful soup made with oven-roasted tomatoes, garlic, and onions blended with fresh basil and cream for a rich, velvety finish.
Ingredients
Units
Scale
- 2 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- 1/4 cup fresh basil leaves
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 30–35 minutes until vegetables are soft and slightly caramelized.
- Transfer roasted vegetables to a blender or pot. Add vegetable broth and blend until smooth (work in batches if necessary).
- Pour the blended soup into a pot and bring to a gentle simmer.
- Stir in heavy cream (or coconut milk) and chopped basil. Simmer for 5 more minutes.
- Taste and adjust seasoning, adding sugar if needed.
- Serve hot, garnished with extra basil or a swirl of cream.
Notes
- Use San Marzano or Roma tomatoes for best flavor.
- For a vegan version, use coconut milk instead of cream.
- Pairs beautifully with grilled cheese or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg