Description
This rich and velvety roasted tomato basil soup is the perfect balance of smoky, savory flavors with a hint of fresh basil. Roasting the tomatoes brings out their natural sweetness, and the addition of cream makes this soup indulgently smooth and comforting.
Ingredients
Scale
- 2 1/2 pounds ripe Roma or plum tomatoes, halved
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28 oz) can whole peeled tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup fresh basil leaves, packed
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1/2 cup heavy cream or 1/3 cup coconut cream (for a dairy-free option)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved Roma tomatoes, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until the tomatoes are soft and caramelized, and the onions are tender.
- Once roasted, transfer the tomatoes, onion, and garlic to a large pot. Add the canned whole peeled tomatoes, vegetable broth, basil leaves, and oregano. Bring to a simmer over medium heat, cooking for 10 minutes.
- Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth and creamy.
- Stir in the red pepper flakes (if using) and heavy cream or coconut cream. Continue to cook for 5 minutes to heat through.
- Taste and adjust seasoning with more salt, pepper, or herbs if necessary.
- Serve hot, garnished with extra fresh basil or a drizzle of cream if desired.
Notes
- For a smoother soup, you can strain it after blending to remove any remaining skins or seeds from the tomatoes.
- If you prefer a dairy-free version, coconut cream gives the soup a rich, tropical twist.
- For extra flavor, you can add a splash of balsamic vinegar or a sprinkle of Parmesan cheese when serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Oven, Stovetop
- Cuisine: Italian