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Creamy Tomato Basil Soup with Fresh Garden Tomatoes

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This creamy tomato basil soup transforms fresh garden tomatoes into a velvety, comforting bowl of goodness. Roasting the tomatoes and garlic unlocks incredible sweetness, while a touch of heavy cream and fresh basil creates a perfectly balanced, unforgettable soup.

Ingredients

Scale
  • 3 pounds fresh garden tomatoes (about 6–8 medium), cored and halved
  • 1 large yellow onion, roughly chopped
  • 6–8 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 cup vegetable broth, warmed
  • ½ cup packed fresh basil leaves, plus more for garnish
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar (optional, if tomatoes need sweetness)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Arrange tomato halves cut-side up on the baking sheet. Add chopped onion and whole garlic cloves. Drizzle with olive oil, season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat and spread in a single layer.
  3. Roast for 35-40 minutes until tomatoes are caramelized and garlic is soft and golden. Let cool for 5 minutes on the baking sheet.
  4. While vegetables roast, warm vegetable broth in a small saucepan over low heat.
  5. Transfer roasted vegetables to a large pot or Dutch oven. Add warm broth and butter.
  6. Blend until smooth using an immersion blender, or in batches in a countertop blender (remove center cap and cover with a towel to release steam).
  7. Return blended soup to pot (if using countertop blender) and place over medium-low heat. Stir in heavy cream, basil, balsamic vinegar, and red pepper flakes (if using). Simmer gently for 10 minutes, stirring occasionally. Taste and adjust seasoning with additional salt, pepper, and sugar if needed.
  8. Remove from heat and let rest for 5 minutes. Serve hot, garnished with fresh basil, a drizzle of cream, and black pepper.

Notes

Don’t skip roasting—it deepens flavor. For a vegan version, use olive oil instead of butter and full-fat coconut milk instead of cream. Soup tastes even better the next day. To freeze, omit cream and add after thawing and reheating.

Nutrition

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

Find it online: https://elaraeats.com/creamy-tomato-basil-soup-with-fresh-garden-tomatoes/