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The Ultimate Creamy Roasted Tomato Soup with Roasted Garlic and Basil

A close-up of a bowl of vibrant orange roasted tomato soup, swirled with cream and topped with fresh green herbs.
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You can make restaurant-quality, deeply flavored roasted tomato soup at home. Roasting the tomatoes and garlic intensifies the sweetness, creating a rich, velvety soup perfect for a comforting dinner.

Ingredients

Scale
  • 2.5 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 1 whole head of garlic, top sliced off
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or substitute for a lighter version)
  • 1/2 cup fresh basil leaves, packed
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the halved tomatoes, onion quarters, and the whole head of garlic (drizzled with a little olive oil) onto a large baking sheet.
  3. Drizzle the tomatoes and onions with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
  4. Roast for 35 to 45 minutes, or until the tomatoes are slightly charred and softened. The garlic should be very soft when squeezed.
  5. Remove from the oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins into a bowl.
  6. Transfer the roasted tomatoes, onions, roasted garlic, and any pan juices to a large pot or Dutch oven.
  7. Add the vegetable broth and bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
  8. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  9. Return the pureed soup to the pot. Stir in the heavy cream and fresh basil leaves. Heat gently until warmed through; do not boil after adding the cream.
  10. Taste the soup. Add the optional sugar if the tomatoes are too acidic.
  11. Serve your rich flavorful soup hot, perhaps with grilled cheese sandwiches for dunking.

Notes

  • For an extra layer of flavor, roast the vegetables with a sprig of fresh thyme. Remove the thyme before blending.
  • If you want a thicker, richer soup, use less broth initially and add more until you reach your desired consistency.
  • You can make this a vegan soup by substituting the heavy cream with full-fat coconut milk or cashew cream.

Nutrition

Find it online: https://kitchenican.com/roasted-tomato-soup-recipe-creamy-garlic/