Oh, you guys, there’s just something magical about a really good bowl of soup, isn’t there? Especially when it’s a chilly evening and you’re craving something warm, comforting, and just bursting with flavor. That’s exactly how I felt last week. The air got this sudden crispness, and all I could think of was a big, cozy bowl of homemade soup. But not just any soup, my friends. I wanted something with depth, something a little special.

And that’s where this incredible Roasted Tomato Basil Soup with Cream comes in! Trust me, this isn’t your average canned tomato soup. We’re talking about sweet, caramelized tomatoes and garlic, roasted until they’re absolutely perfect, then blended with fresh basil and just the right touch of cream. It creates this silky, rich, and unbelievably flavorful soup that just hugs you from the inside out. It’s surprisingly easy to make, and the taste? Pure heaven. You’re going to want to make this again and again, I promise!

Why You’ll Love This Roasted Tomato Basil Soup with Cream

Okay, so why *this* Roasted Tomato Basil Soup with Cream? Because it’s not just a recipe; it’s an experience! Seriously, if you’re looking for a soup that’s easy to make, packed with incredible flavor, and super versatile, this is it. It’s got that comforting, creamy texture that just melts in your mouth, and the aroma alone will make your kitchen smell like a five-star restaurant. You’ll be reaching for this recipe again and again, trust me.

The Irresistible Charm of Roasted Tomato Basil Soup

The secret is in the roasting, my friends! Roasting those tomatoes and garlic brings out a deep, sweet, almost caramelized flavor that you just can’t get any other way. It gives this Roasted Tomato Basil Soup an incredible richness, and then that kiss of cream at the end? Oh, it just takes it to a whole new level of comforting deliciousness.

Essential Ingredients for Roasted Tomato Basil Soup with Cream

Alright, let’s talk ingredients! Because even though this Roasted Tomato Basil Soup with Cream tastes super fancy, you really only need a handful of simple, good-quality things to make it sing. No crazy, hard-to-find stuff here, just pantry staples and fresh goodness. Getting these right is key to that amazing flavor we’re going for.

2 lbs ripe tomatoes, halved
1 large onion, quartered
3 cloves garlic, unpeeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 cups vegetable broth
1/2 cup fresh basil leaves, packed
1/4 cup heavy cream

Key Components for Your Roasted Tomato Basil Soup

The stars of this show are definitely those beautiful, ripe tomatoes – they bring all the sweetness! And please, don’t skimp on the fresh basil; it’s what gives this soup its bright, herbaceous pop. And that heavy cream? It’s going to give us that dreamy, velvety texture that makes this soup so utterly irresistible.

Crafting Your Perfect Roasted Tomato Basil Soup with Cream

Okay, now for the fun part: making this magic happen! Don’t be intimidated, it’s really quite straightforward, and the payoff is huge. We’re going to take those simple ingredients and transform them into the most unbelievably flavorful Roasted Tomato Basil Soup with Cream you’ve ever had. Just follow along, and you’ll be spooning up comfort in no time. Precision isn’t as important as patience and a little love here!

Step-by-Step Guide to Roasted Tomato Basil Soup

First things first, let’s get that oven preheated to a nice hot 400°F (200°C). You want it good and ready to roast. While it’s heating up, grab a big baking sheet – the bigger the better, so your veggies have room to breathe and roast, not steam. Now, take your halved tomatoes, quartered onion, and those unpeeled garlic cloves and toss them all on the baking sheet. Drizzle them generously with olive oil, sprinkle on the salt and pepper, and give everything a good mix with your hands. Get in there! You want everything nicely coated.

Pop that sheet into the hot oven and let the roasting magic begin! You’re looking for about 30-35 minutes. How do you know when they’re done? The tomatoes will be soft and slightly shriveled, the onions will be tender and sweet, and you’ll see some lovely caramelization around the edges. That browning is where all that incredible flavor comes from, so don’t rush it!

Blending and Finishing Your Creamy Tomato Basil Soup

Once your roasted veggies are out of the oven and just cool enough to handle, carefully peel the skins off those roasted garlic cloves. They should slide right out! Transfer all those beautiful, sweet roasted vegetables into a large pot. Pour in your vegetable broth and bring it all to a gentle simmer over medium heat. Let it bubble just a little, just enough to warm everything through and let those flavors mingle.

Now, for the basil! Stir in your fresh basil leaves. If you have an immersion blender, this is its moment to shine! Stick it right into the pot and blend until your soup is silky smooth. If you don’t have one, no worries! Carefully transfer the soup in batches to a regular blender. Just be super careful, hot liquids expand, so don’t fill it too full, and hold the lid down tight with a towel. Once it’s smooth, pour it back into the pot.

Finally, the cream! Stir in that lovely heavy cream. Heat it gently, just until it’s warmed through. This is super important: do not boil the soup after adding the cream, or it might curdle. Nobody wants that! Give it a taste, adjust the salt if needed, and serve it hot. Oh, it’s just the best, isn’t it?

Pro Tips for the Best Roasted Tomato Basil Soup

Alright, you’ve got the basics down, but if you want to take your Roasted Tomato Basil Soup with Cream from “really good” to “out-of-this-world amazing,” I’ve got a few little secrets for you. These are the things I’ve learned over countless batches that just make all the difference. Don’t skip them if you want that truly show-stopping bowl of soup!

Elevating Your Roasted Tomato Basil Soup

First up, if you can find them, try using fire-roasted tomatoes! They add an unbelievable depth of smoky flavor that just sings with the basil. And remember, that cream is totally adjustable! Start with the amount I recommend, but if you like it extra rich and luscious, go ahead and add a little more. Trust your taste buds!

Frequently Asked Questions About Roasted Tomato Basil Soup

I know when you’re trying a new recipe, especially one as delicious as this Roasted Tomato Basil Soup, you might have a few questions. Don’t worry, I’ve got you covered! Here are some of the things I get asked most often about making this creamy tomato soup:

Common Queries for Roasted Tomato Basil Soup

Can I make this Roasted Tomato Basil Soup vegan? Absolutely! It’s super easy to make this soup vegan. Just swap out the heavy cream for full-fat coconut milk or your favorite unsweetened, unflavored plant-based cream. The flavor will be slightly different, but still utterly delicious and creamy! Just make sure your vegetable broth is also vegan.

How do I store leftover Roasted Tomato Basil Soup? This soup stores beautifully! Once it’s completely cooled, transfer it to an airtight container and pop it in the refrigerator for up to 3 days. It can even be frozen for up to 3 months! Just thaw it in the fridge overnight before gently reheating on the stovetop.

Can I add other vegetables to this creamy tomato soup? Oh, for sure! While the classic Roasted Tomato Basil Soup is amazing as is, you could totally roast some bell peppers or even a carrot or two along with the tomatoes and onion. It’ll add even more depth and sweetness. Just make sure they’re cut to a similar size so they roast evenly.

Troubleshooting Your Roasted Tomato Basil Soup

What if my soup is too thin? If your Roasted Tomato Basil Soup turns out a little thinner than you’d like, don’t fret! You can simmer it gently on the stovetop for a bit longer, allowing some of the liquid to evaporate. Or, for a quick fix, you can mix a teaspoon of cornstarch with a tablespoon of cold water, stir it into the simmering soup, and cook for another minute or two until it thickens. Just be careful not to add too much at once!

My soup isn’t flavorful enough, what happened? Sometimes, tomatoes can vary in sweetness and intensity. If your creamy tomato soup tastes a bit bland, try adding a pinch more salt. A tiny splash of balsamic vinegar or a squeeze of fresh lemon juice can also brighten up the flavors beautifully without making it taste sour. And remember, that roasting step is key for flavor development, so make sure your veggies get nicely caramelized!

Storing and Reheating Your Roasted Tomato Basil Soup

Okay, so you’ve made a big batch of this amazing Roasted Tomato Basil Soup, and maybe you have some glorious leftovers (lucky you!). You want to make sure you store it properly so every spoonful is just as delicious as the first. We’re talking about keeping that creamy tomato soup fresh and safe!

Keeping Your Roasted Tomato Basil Soup Fresh

Once your soup has cooled completely (and I mean completely!), transfer it to an airtight container. It’ll stay lovely in the refrigerator for up to 3 days. If you want to keep it longer, this soup freezes beautifully! Just pop it into freezer-safe containers or bags, and it’ll be good for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and then gently reheat on the stovetop.

Nutritional Information for Roasted Tomato Basil Soup

Just so you know, here’s a rough idea of the nutritional breakdown for this delicious Roasted Tomato Basil Soup. Keep in mind, these numbers are estimates and can totally vary depending on the exact ingredients and brands you use. So, think of it as a helpful guide, not a strict rule!

Share Your Roasted Tomato Basil Soup Experience

Well, there you have it, my friends! My absolute favorite Roasted Tomato Basil Soup with Cream recipe. I truly hope you give this a try and fall in love with it just like I have. When you do make it, please, oh please, come back and tell me all about it in the comments below! Did you add extra basil? Did you use fire-roasted tomatoes? I want to know! And if you loved it, don’t forget to leave a star rating. It helps other soup lovers find this recipe. Plus, tag me on social media if you share your creamy tomato soup masterpiece – I’d absolutely love to see your creations!

Roasted Tomato Basil Soup with Cream: 1 unbelievable comforting bite

Author: goforecipes.com
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and flavorful roasted tomato basil soup, enriched with a touch of cream for a silky smooth finish.

Ingredients

Scale

2 lbs ripe tomatoes, halved
1 large onion, quartered
3 cloves garlic, unpeeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 cups vegetable broth
1/2 cup fresh basil leaves, packed
1/4 cup heavy cream

Instructions

Preheat oven to 400°F (200°C).
On a baking sheet, toss tomatoes, onion, and garlic with olive oil, salt, and pepper.
Roast for 30-35 minutes, or until vegetables are tender and slightly caramelized.
Remove garlic skins. Transfer roasted vegetables to a large pot.
Add vegetable broth to the pot. Bring to a simmer.
Stir in fresh basil leaves.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
Stir in heavy cream. Heat gently until warmed through. Do not boil after adding cream.
Serve hot.

Notes

For a richer flavor, use fire-roasted tomatoes.
Adjust the amount of cream to your preference.
Garnish with extra fresh basil or a swirl of cream.
Soup can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 12g
Sodium: 750mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 6g
Cholesterol: 25mg

Keywords: roasted tomato soup, basil soup, creamy tomato soup, vegetarian soup