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Creamy Roasted Tomato Basil Soup

A heartwarming soup that blends ripe tomatoes and fresh basil, creating a creamy and rich dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Italian
Calories: 185
Ingredients Method Notes

Ingredients
  

Tomatoes and Base Ingredients
  • 3 pounds ripe tomatoes, halved and with seeds removed The star of the dish providing natural sweetness.
  • 28 ounces canned whole peeled tomatoes Provides an excellent base with a rich, concentrated taste.
Flavor Enhancers
  • 1/4 cup olive oil Adds depth and a silky texture.
  • 2 tablespoons olive oil To sauté the onions.
  • 1.5 teaspoons kosher salt Enhances the natural flavors.
  • 12-14 cranks freshly-ground black pepper Brings warmth and mild kick.
  • 1/4 teaspoon red pepper flakes Adds a hint of heat.
Vegetables
  • 1 large yellow onion, coarsely chopped Adds sweetness when caramelized.
  • 6 cloves garlic, minced Provides a savory base.
Herbs and Broth
  • 2-3 cups fresh basil leaves, roughly torn Adds fragrant, herbal freshness.
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme Adds earthy depth.
  • 4 cups low-sodium chicken or vegetable broth Creates the soup's creamy consistency.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) for roasting the tomatoes.
  2. In a large bowl, combine halved tomatoes with 1/4 cup of olive oil, kosher salt, and black pepper. Toss until well coated.
Roasting
  1. Spread the tomato halves on a rimmed baking sheet in a single layer and roast for about 35 minutes, until slightly caramelized.
Cooking
  1. In a Dutch oven, warm the remaining 2 tablespoons of olive oil over medium heat. Add chopped onions and cook until softened, about 5 minutes.
  2. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
  3. Add canned tomatoes, roasted tomatoes, fresh basil, thyme, and broth to the pot. Stir everything together well.
  4. Bring to a boil, then reduce heat and simmer uncovered for 40-50 minutes.
Blending and Serving
  1. Use an immersion blender or carefully transfer the soup in batches to a standard blender to puree until smooth.
  2. Ladle the creamy soup into bowls and serve warm, garnished with additional basil if desired.

Notes

For extra flavor, roast garlic alongside the tomatoes. For a chunkier texture, blend only half of the soup. Consider adding cream or Greek yogurt for richer texture.