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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup with caramelized tomatoes, roasted garlic, and a smooth immersion-blended finish. Simmered with heavy cream and fresh basil for a silky, deeply red bowl of comfort, great with grilled cheese croutons.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

3 pounds Roma or vine tomatoes, halved
  • 3 lb Roma or vine tomatoes Halved before roasting.
1 head garlic, halved crosswise
  • 1 garlic Halve crosswise so cut sides roast well.
1 large onion, quartered
  • 1 onion Quarter for even roasting.
1/3 cup olive oil, divided
  • 0.333 cup olive oil Divide: drizzle for roasting plus a little for serving if desired.
2 cups chicken or vegetable broth
  • 2 cup chicken or vegetable broth Use low-sodium if preferred; adjust salt at the end.
1 cup heavy cream
  • 1 cup heavy cream Add after blending for a creamy texture.
1 cup fresh basil leaves, packed
  • 1 cup fresh basil leaves Pack the cup for strong basil flavor.
2 tablespoons balsamic vinegar
  • 2 tbsp balsamic vinegar Stir in with broth to brighten the roasted flavor.
1 teaspoon dried oregano
  • 1 tsp dried oregano Season the vegetables before roasting.
1/2 teaspoon sugar
  • 0.5 tsp sugar Balances acidity after roasting.
Salt and pepper to taste
  • 0.25 salt Add gradually to taste after simmering.
  • 0.25 black pepper Add gradually to taste after simmering.
Grilled cheese croutons or crusty bread for serving
  • 1 grilled cheese croutons or crusty bread Serve on the side or as topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the tomatoes
  1. Preheat oven to 425F and arrange tomatoes, garlic, and onion on a rimmed baking sheet.
  2. Drizzle with 1/4 cup olive oil and season with salt, pepper, and dried oregano.
  3. Roast 35-40 minutes until caramelized and slightly charred at the edges.
Blend and simmer
  1. Squeeze roasted garlic from skins, then transfer all roasted vegetables to a large pot.
  2. Add chicken or vegetable broth and balsamic vinegar, then blend smooth with an immersion blender.
  3. Stir in heavy cream and fresh basil, then simmer 10 minutes.
Finish and serve
  1. Add sugar, then season with salt and black pepper to taste.
  2. Serve hot with grilled cheese croutons or crusty bread.

Notes

For the silkiest texture, blend in short pulses and keep the immersion blender submerged to avoid splatter. Refrigerate in a covered container up to 4 days; reheat gently over low heat (do not boil) to preserve the creamy finish. Freezing is not recommended because cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer just until warmed through.