Delightful Creamy Roasted Tomato & Basil Soup Recipe

Imagine a velvety bowl of creamy roasted tomato and basil soup that hugs your insides like a warm blanket on a chilly day. The rich aroma of roasted tomatoes mixed with fragrant basil wafts through the kitchen, instantly elevating your mood and making you feel like a gourmet chef. This magical concoction can turn an ordinary lunch into a five-star experience—perfect for impressing friends or simply indulging in some well-deserved self-care.

You know those days when the weather is gloomy and all you crave is something comforting? That’s when this creamy roasted tomato and basil soup comes into play. The first time I whipped this up was during one such dreary afternoon. My friends gathered around, skeptical at first but soon transformed into enthusiastic spoon-wielders battling over the last drops in the pot. Trust me; it’s not just food—it’s an experience!

Sharing this delightful recipe brings back memories of laughter-filled dinners where everyone reached for seconds—and sometimes thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Tomatoes: Go for vine-ripened tomatoes; their sweetness will shine through in your soup.
• Fresh Basil: Use aromatic fresh basil; it adds a fragrant punch that dried herbs just can’t match.
• Onion: A medium yellow onion works best; its sweetness caramelizes beautifully during roasting.
• Garlic: Fresh garlic cloves bring depth; don’t shy away from using extra for a more robust flavor.
• Heavy Cream: For that luscious creaminess; half-and-half can work if you’re looking to lighten things up.
• Vegetable Broth: Homemade or store-bought works; choose low-sodium for better control over saltiness.
• Olive Oil: A good quality olive oil enhances taste; it’s also great for drizzling on top before serving.
• Salt and Pepper: Essential seasonings to elevate flavors; adjust them according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat the Oven and Prepare Ingredients: Start by preheating your oven to 400°F (200°C). While that’s heating up, chop your tomatoes, onion, and garlic—these will roast together beautifully.

Roast Your Vegetables: Spread chopped tomatoes, onion slices, and garlic cloves on a baking sheet. Drizzle generously with olive oil and sprinkle salt and pepper over everything. Roast for about 25-30 minutes until they’re golden brown.

Blend the Magic Together: Once your veggies are perfectly roasted, let them cool slightly before transferring them to a blender. Add fresh basil leaves along with vegetable broth and blend until silky smooth.

Add Creaminess Galore!: Pour your blended mixture back into the pot over medium heat. Stir in heavy cream gradually until you reach your desired level of creaminess—taste as you go!

Season and Serve!: Taste your soup again; add more salt or pepper if needed. Ladle into bowls and finish off with extra fresh basil or a drizzle of olive oil—your taste buds will thank you!

Enjoy Every Spoonful!: Grab a cozy blanket because once you take that first spoonful of creamy roasted tomato and basil soup, you won’t want to leave your spot on the couch!

This creamy roasted tomato and basil soup is not only delicious but also brings people together—just be prepared to share!

Perfecting the Cooking Process

Start by roasting your tomatoes and garlic to enhance their natural sweetness. While they roast, sauté onions and basil for aromatic depth. Finally, blend everything together for a creamy finish.

Add Your Touch

Feel free to customize your soup! Add a splash of cream for richness or toss in some cooked pasta for heartiness. Fresh herbs can brighten the flavor even more.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. To reheat, warm it gently on the stove, stirring occasionally until heated through.

Sharing this delightful creamy roasted tomato and basil soup with friends always leads to smiles and requests for seconds—a true crowd-pleaser in every sense!

FAQ

Can I freeze creamy roasted tomato and basil soup?

Yes, it freezes well! Just store it in airtight containers.

What if I don’t have fresh basil?

Dried basil works fine; just use one-third of the amount.

Is there a vegan version of this soup?

Absolutely! Use almond milk or coconut cream instead of dairy cream.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Creamy Roasted Tomato & Basil Soup

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• Author: Sophie
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Indulge in this velvety, rich creamy roasted tomato and basil soup that warms your soul with every spoonful. Perfect for chilly days or as a comforting meal any time.

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Ingredients

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• 2 lbs ripe tomatoes, halved
• 1 medium yellow onion, quartered
• 4 cloves garlic, peeled
• 1/4 cup olive oil
• 1 cup heavy cream
• 3 cups low-sodium vegetable broth
• 1 cup fresh basil leaves
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Chop the tomatoes, onion, and garlic.
2. Spread the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until golden brown.
3. Allow the vegetables to cool slightly before transferring them to a blender. Add fresh basil and vegetable broth; blend until smooth.
4. Pour the blended mixture back into a pot over medium heat. Gradually stir in heavy cream until you reach your desired creaminess.
5. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra basil or a drizzle of olive oil.

Notes

• For added richness, consider using a splash of cream or toss in some cooked pasta for heartiness.
• Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 6g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 40mg