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Creamy Roasted Tomato Basil Soup with Roasted Garlic

A vibrant bowl of roasted tomato soup topped with a swirl of cream, fresh basil leaves, and cracked black pepper.
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This recipe delivers a rich, velvety roasted tomato soup with deep flavor from slow-roasted tomatoes and garlic. It is a comforting, restaurant-quality dish perfect for cozy evenings.

Ingredients

Scale
  • 1.4 kg fresh tomatoes, cut into large pieces
  • 1 large onion, roughly chopped
  • 6 cloves garlic, left whole with skin on
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh basil leaves
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or more for extra richness)
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the tomatoes, chopped onion, and whole garlic cloves with olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer.
  3. Roast for 35 to 45 minutes, or until the tomatoes are softened and slightly caramelized. The garlic skins should be browned.
  4. Remove the baking sheet from the oven. Squeeze the soft, roasted garlic pulp out of the skins into a bowl. Discard the skins.
  5. Transfer the roasted vegetables and the roasted garlic pulp to a large pot or Dutch oven. Add the broth and sugar, if using.
  6. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow the flavors to meld.
  7. Stir in the fresh basil leaves. Remove the pot from the heat.
  8. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  9. Return the pureed soup to the pot over low heat. Stir in the heavy cream until fully incorporated and heated through. Do not boil after adding cream.
  10. Taste and adjust seasoning with more salt and pepper if needed. Serve this best homemade tomato soup hot, perhaps with grilled cheese sandwiches for dunking.

Notes

  • For an extra gourmet tomato soup texture, press the blended soup through a fine-mesh sieve before adding the cream.
  • If you want a quicker weeknight soup, you can skip roasting the vegetables and use high-quality canned crushed tomatoes, but roasting provides superior depth of flavor.
  • Pair this soup with crispy Gruyère toasts for an elevated experience.

Nutrition

Find it online: https://cookincorner.com/roasted-tomato-soup-recipe-creamy-velvety/