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Creamy Roasted Tomato Basil Soup: The Best Easy Recipe

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This creamy roasted tomato basil soup has that perfect balance—rich enough to feel indulgent, but light enough that you don’t regret the second bowl. The roasting step transforms ordinary tomatoes into something rich, sweet, and deeply flavorful without any complicated techniques or hard-to-find ingredients.

Ingredients

Scale
  • 2 pounds ripe Roma tomatoes, halved lengthwise
  • 1 medium yellow onion, cut into 8 wedges
  • 4 cloves garlic, peeled and left whole
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 cup vegetable broth
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, packed, plus more for garnish
  • 1 tablespoon tomato paste (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a baking sheet with parchment paper.
  2. Halve 2 pounds of Roma tomatoes lengthwise. Cut 1 medium yellow onion into 8 wedges. Peel 4 garlic cloves and leave them whole.
  3. Place the tomatoes (cut-side up), onion wedges, and garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Toss gently until coated, then spread in a single layer with tomatoes cut-side up.
  4. Roast for 35-40 minutes until tomatoes are wrinkled and slightly charred around the edges, onions are soft and golden, and garlic is tender.
  5. While vegetables roast, place a large pot or Dutch oven over medium heat. Add 2 tablespoons of unsalted butter and melt completely.
  6. Transfer roasted vegetables to the pot with melted butter, scraping up any caramelized bits from the baking sheet. Stir and cook for 2 minutes.
  7. Pour in 1 cup of vegetable broth and stir in 1 tablespoon of tomato paste if using. Bring to a gentle simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
  8. Remove pot from heat. Use an immersion blender to blend until completely smooth, about 30-45 seconds. (Alternatively, let cool 10 minutes and blend in batches in a countertop blender.)
  9. Return pot to low heat. Add ½ cup of heavy cream and ¼ cup of packed fresh basil leaves. Stir gently until basil wilts and cream is incorporated, about 2 minutes. Taste and adjust seasoning.
  10. Serve immediately, garnished with extra basil leaves, a drizzle of cream, or red pepper flakes if desired.

Notes

Don’t overcrowd the baking sheet—give tomatoes space to roast rather than steam. For milder garlic flavor, wrap garlic cloves in foil with olive oil before roasting. If soup is too thick, thin with extra broth or water. Let soup rest 5 minutes before serving for flavors to meld. For make-ahead, stir in fresh basil just before serving as basil flavor fades over time.

Nutrition

Keywords: creamy tomato basil soup, roasted tomato soup, easy tomato soup, homemade tomato soup, vegetarian soup, comfort food

Find it online: https://elaraeats.com/creamy-roasted-tomato-basil-soup-the-best-easy-recipe/