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Easy Creamy Roasted Tomato Basil Soup with Fresh Tomatoes

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This creamy roasted tomato basil soup with fresh tomatoes is a comforting, velvety soup made by roasting fresh tomatoes, garlic, and onions, then blending with fresh basil and cream. It’s simple, delicious, and perfect for meal prep.

Ingredients

Scale
  • 3 pounds fresh Roma tomatoes, halved lengthwise
  • 1 large yellow onion, roughly chopped
  • 6 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon red pepper flakes (optional)
  • 2 cups vegetable broth (or chicken broth)
  • ½ cup heavy cream
  • 1 cup fresh basil leaves, packed
  • 2 tablespoons unsalted butter
  • Optional garnishes: extra basil, a drizzle of cream, crusty bread, or shaved Parmesan

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Halve the tomatoes lengthwise and arrange cut-side up on the baking sheet. Tuck the garlic cloves and chopped onion around the tomatoes.
  2. Drizzle everything with olive oil, then sprinkle with salt, pepper, and red pepper flakes if using. Toss gently to coat, then spread into an even layer. Roast for 40-45 minutes, until the tomatoes are soft, wrinkled, and starting to caramelize around the edges. The garlic should be golden and soft.
  3. While the vegetables roast, melt the butter in a large pot or Dutch oven over medium heat. Add the roasted tomatoes, onions, and garlic directly from the baking sheet, scraping every last bit of caramelized juices into the pot. Let everything sizzle together for 2-3 minutes, stirring occasionally.
  4. Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away for 15 minutes.
  5. Remove the pot from the heat. Add the fresh basil leaves—they’ll wilt immediately from the residual heat. Using an immersion blender, blend until the soup is completely smooth. If using a countertop blender, work in batches, filling no more than halfway, and hold the lid down with a towel.
  6. Return the pot to low heat. Stir in the heavy cream slowly. Taste and adjust seasoning. Heat gently for 2-3 minutes, but don’t let it boil.
  7. Ladle the soup into bowls. Garnish with extra basil, a drizzle of cream, or crusty bread. Serve hot.

Notes

Don’t skip the roasting step—it caramelizes the tomatoes and deepens the flavor. If using a countertop blender, let the soup cool for 10 minutes before blending and only fill halfway to avoid splattering. Do not boil after adding cream to prevent curdling. The soup tastes even better the next day.

Nutrition

Keywords: tomato soup, roasted tomato basil soup, creamy tomato soup, fresh tomato soup, easy tomato soup, vegetarian soup, gluten-free soup

Find it online: https://livelybite.com/easy-creamy-roasted-tomato-basil-soup-with-fresh-tomatoes/