Description

A delicious, restaurant-quality creamy roasted tomato basil soup that is ready in under an hour. This one-pan meal uses roasted cherry tomatoes and fresh basil for deep flavor, making it perfect for busy weeknights.

Ingredients

Scale

2 pounds cherry or grape tomatoes
6–8 cloves garlic, peeled
3 tablespoons extra virgin olive oil
1 cup fresh basil, packed
2 cups vegetable or chicken broth (low-sodium)
1/2 cup heavy cream or coconut cream
Salt and black pepper to taste
Optional: Red pepper flakes

Instructions

Preheat oven to 400°F (200°C).
Toss tomatoes and peeled garlic cloves with olive oil, salt, and pepper on a large sheet pan. Spread in a single layer.
Roast for 25-30 minutes until tomatoes are bursting, wrinkled, and slightly charred, and garlic is soft and golden.
While tomatoes roast, heat a large pot over medium heat.
Transfer roasted tomatoes and garlic to a blender (or use an immersion blender in the pot). Add fresh basil and blend until smooth.
Pour the blended mixture into the large pot. Add vegetable broth and stir well.
Bring to a gentle simmer and cook for 5 minutes to meld flavors.
Stir in heavy cream (or coconut cream). Taste and adjust seasoning with salt and pepper.
Serve hot, topped with a drizzle of olive oil, sour cream or yogurt, and fresh basil leaves.

Notes

Do not crowd the tomatoes on the pan to ensure proper roasting and caramelization. Use fresh basil for best flavor; dried basil is not recommended. If the soup is too thick, add more broth. If too thin, simmer longer. For a vegan version, use coconut cream. The soup can be made ahead and freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 12
Sodium: 450
Fat: 10
Saturated Fat: 6
Carbohydrates: 18
Fiber: 3
Protein: 4

Keywords: tomato soup, basil soup, roasted tomato soup, creamy soup, one pan meal, easy dinner, weeknight dinner, vegetarian soup, gluten-free soup