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Cozy Creamy Roasted Tomato Basil Soup

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A quick and easy 30-minute soup made with roasted Roma tomatoes, fresh basil, and a touch of cream. Perfect for cozy nights, this comforting soup delivers deep, sweet flavor with simple ingredients.

Ingredients

Scale
  • 2 pounds Roma tomatoes, halved
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced
  • 2 cups vegetable broth
  • ¼ cup heavy cream
  • ¼ cup fresh basil leaves, packed
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon sugar (optional)
  • Croutons or crusty bread (for serving, optional)
  • Fresh basil or parsley (for garnish, optional)
  • Grated Parmesan cheese (for serving, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Halve 2 pounds of Roma tomatoes lengthwise and arrange them cut-side up on the baking sheet. Tuck the 4 peeled garlic cloves in between the tomato halves. Drizzle everything with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt and ½ teaspoon of black pepper. Toss gently with your hands to coat, then rearrange them cut-side up again.
  3. Roast for 20-25 minutes until the tomatoes are soft, slightly wrinkled, and starting to caramelize around the edges. The garlic should be golden and tender.
  4. While the tomatoes roast, start the base. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
  5. Add the roasted tomatoes and garlic to the pot with the onions. Stir together and let it cook for 1 minute.
  6. Pour in 2 cups of vegetable broth and ¼ cup of packed fresh basil leaves. Stir well, scraping up any brown bits from the bottom of the pot. Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes.
  7. Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  8. Return the pot to low heat and stir in ¼ cup of heavy cream. Add a pinch of red pepper flakes and 1 teaspoon of sugar if needed. Taste and adjust salt and pepper.
  9. Serve immediately. Ladle the soup into bowls and garnish with fresh basil, a drizzle of cream, or a sprinkle of Parmesan. Serve with crusty bread or croutons for dipping.

Notes

For a vegan version, swap butter for olive oil and use full-fat coconut milk instead of heavy cream. The soup tastes even better the next day as flavors meld. If using a regular blender, let soup cool slightly and blend in batches to avoid splattering.

Nutrition

Keywords: tomato basil soup, roasted tomato soup, creamy tomato soup, easy soup recipe, 30-minute soup, comfort food, vegetarian soup

Find it online: https://snappyspoon.com/cozy-creamy-roasted-tomato-basil-soup-easy-30-minute-recipe/