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Creamy Roasted Tomato Basil Soup

A warm, rich soup full of fresh flavor made with roasted tomatoes and sweet onions, finished with heavy cream for smoothness.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds tomatoes Use fresh, ripe tomatoes for best flavor.
  • 1 sweet onion sweet onion Chop into large chunks for roasting.
  • 3 Tbsp olive oil For roasting the vegetables.
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp freshly ground black pepper Adjust to taste.
  • 1 Tbsp minced garlic Enhances the flavor.
  • 1/2 Tbsp sugar Balances acidity; omit if tomatoes are sweet.
  • 1 Tbsp fresh basil, finely chopped Or use 1 tsp dried basil.
  • 1/4 tsp oregano Adds depth of flavor.
  • 2 cups chicken broth Use low-sodium for a healthier option.
  • 1 Tbsp concentrated tomato paste Enhances the tomato flavor.
  • 1/2 cup heavy cream For a rich, creamy finish.

Method
 

Preparation
  1. Preheat oven to 400°F. Line a baking sheet with foil.
  2. Cut tomatoes and onion into large chunks, place on baking sheet and drizzle with olive oil, salt, and pepper.
  3. Roast in the oven on the highest rack for about 45 minutes.
Blending and Cooking
  1. Transfer the roasted onions and tomatoes to a blender, making sure to get all the juices and oil from the pan. Add minced garlic, sugar, basil, and oregano and puree until smooth.
  2. Pour the puree into a large pot, add chicken broth and tomato paste, and whisk together.
  3. Bring mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for 10 minutes.
  4. Drizzle in the heavy cream, stir, and bring back to a simmer.
Serving
  1. Serve hot in bowls garnished with Parmesan cheese, croutons, more basil, or an extra drizzle of heavy cream.

Notes

For a healthier version, use low-fat milk or Greek yogurt instead of heavy cream. Store cooled soup in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.