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Roasted Tomato Basil Soup

Roasted tomato basil soup with caramelized tomato, garlic, and onion blended smooth for a silky texture. Oven-roasted flavors plus a balsamic finish make this creamy soup feel rich without needing flour.
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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: 385
Ingredients Equipment Method Notes

Ingredients
  

Roasted vegetables
  • 3 lb Roma or vine tomatoes halved
  • 1 garlic 1 head, halved crosswise
  • 1 onion large, quartered
  • 0.25 cup olive oil for drizzling
  • 2 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 0.5 tsp sugar
  • 0.25 salt to taste
  • 0.25 pepper to taste
Soup base
  • 2 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup fresh basil leaves packed
Serving
  • 1 grilled cheese croutons or crusty bread for serving

Equipment

  • 1 sheet pan
  • 1 immersion blender
  • 1 large pot

Method
 

Roast the tomatoes and aromatics
  1. Preheat oven to 425F. Arrange tomatoes, garlic, and onion on a rimmed baking sheet.
  2. Drizzle with 1/4 cup olive oil. Season with salt, pepper, and oregano.
  3. Roast 35-40 minutes until caramelized and slightly charred at edges. Keep an eye on the corners so they darken without burning.
Blend and simmer
  1. Squeeze roasted garlic from skins. Transfer all roasted vegetables to a large pot.
  2. Add broth and balsamic vinegar. Blend smooth with an immersion blender.
  3. Stir in heavy cream and fresh basil leaves. Simmer 10 minutes until hot and lightly thickened.
  4. Add sugar, then taste and season with salt and pepper. Stir until fully dissolved and the flavor balances.
Serve
  1. Ladle soup into bowls. Serve with grilled cheese croutons or crusty bread.

Notes

For the smoothest texture, blend while the soup is still hot and add brief bursts with the immersion blender until completely silky. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove, not a hard boil, to keep the cream stable. Freezing is not recommended because the cream may separate when thawed. For a dairy swap, use full-fat canned coconut milk instead of heavy cream for a similar creamy finish.