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Creamy tomato soup with fresh basil
Simple and delicious tomato soup with fresh basil

Roasted Tomato Basil Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
The soul of this soup is the natural sweetness of ripe tomatoes and the interplay of acids. The secret lies in slowly roasting the tomatoes to coax out deep, caramel notes before adding liquid. Fresh basil and cream blend into the hot soup like a warm hug – a simple yet elegant start to any meal.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Heavy-bottomed Pot
  • Sharp Knife and Cutting Board
  • Immersion Blender
  • Fine Mesh Strainer
  • Wooden Spoon

Allergen Information

⚠️ Milk
⚠️ Wheat (if using croutons)

Instructions

1 ✓

Prep veggies: wash tomatoes, core and quarter them. Dice onion finely, crush or slice garlic.

Tip: Use ripe, soft tomatoes for the most intense flavor and sugar content.
2 ✓

Heat olive oil in a pot over medium heat, add onion. Sauté slowly until fully soft and translucent.

Tip: Sweat the onion, don't brown it heavily. High heat can make it bitter.
3 ✓

Add garlic, stir, and once fragrant (30 secs), add tomatoes.

Tip: Garlic burns in seconds, so add it just before the wet ingredients.
4 ✓

Sauté tomatoes 5-7 mins until skins peel and juices thicken.

Tip: This concentrates flavors. Water evaporates, sugars caramelize.
5 ✓

Add broth, salt, pepper, sugar. Simmer 15-20 mins until tomatoes fall apart.

Tip: Sugar rounds out the sharp acid edges of the tomato.
6 ✓

Remove from heat. Add half the basil, blend until smooth.

Tip: Keep blender submerged to avoid splashes.
7 ✓

For restaurant quality, strain through a mesh sieve to remove skins/seeds.

Tip: This makes the soup incredibly silky.
8 ✓

Return to heat, add cream, warm through but do not boil.

Tip: Cream fats bind flavors and soften acidity.
9 ✓

Serve topped with fresh basil, cheese, and croutons.

Tip: Crunchy toppings add excitement to creamy soups.

Recipe FAQ

Too sour?
Tomato acidity varies. Add a pinch of sugar or baking soda to neutralize acids.
Can I use canned tomatoes?
Yes, in winter they are better than tasteless fresh ones. Choose high-quality crushed or whole canned tomatoes.
Storage?
Keeps in fridge for 3-4 days. Reheat gently; do not boil vigorously if cream is added.

Ingredients

  • 2 lbs Ripe Tomatoes
  • 1 medium Onion
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 3 cups Vegetable Broth
  • 1 bunch Fresh Basil
  • 1/2 cup Heavy Cream
  • 1 pinch Salt
  • 1 pinch Freshly Ground Black Pepper
  • 1 tsp Sugar
  • 1/4 cup Grated Parmesan (optional)
  • 1/2 cup Croutons (optional)