Description
This homemade roasted tomato basil soup is the ultimate cozy comfort food, perfect for warming up on chilly days. Made with fresh tomatoes, basil, garlic, and a hint of cream, it’s irresistibly creamy, flavorful, and easy to make in under an hour. Serve it with a grilled cheese sandwich for a classic and satisfying meal!
Ingredients
Scale
- 3 pounds tomatoes, fresh, cut into 2” pieces
- ½ onion, diced (1 cup)
- 5 cloves garlic, peeled and chopped
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh basil
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 Tablespoon granulated sugar
- 1 quart vegetable broth
- Optional: ¼ to ½ cup heavy cream
Instructions
- Preheat oven to 450°F. Grease a large baking sheet lightly and set aside.
- In a large bowl, toss tomatoes, onion, and garlic with olive oil, salt, and pepper until evenly coated.
- Spread mixture in a single layer on the prepared baking sheet. Roast for 15 minutes, then stir and roast an additional 15 minutes. Broil for 3 minutes at the end to lightly char some tomatoes.
- Transfer the roasted tomatoes, onion, and garlic to a high-powered blender. Add fresh basil and blend on high until smooth, about 50 seconds.
- In a large pot over medium-high heat, melt the butter, then whisk in the flour and cook until golden brown, about 30-60 seconds.
- Add vegetable broth and sugar, whisking to combine. Pour in the blended tomato mixture, and if desired, add ¼ to ½ cup heavy cream.
- Simmer over medium-low heat for 15 minutes. Taste and adjust salt and pepper as needed.
- Serve warm, garnished with croutons, chopped fresh basil, or a drizzle of cream if desired.
Notes
- Tomatoes: Choose vine-ripened or naturally sweet tomatoes for the best flavor.
- Onion: Use a sweet white or yellow onion for subtle sweetness.
- Butter & Flour: To make this gluten-free, use a gluten-free all-purpose flour blend.
- Heavy Cream: For a lighter option, substitute with whole milk or half-and-half.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5-7 days, or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 111kcal
- Sugar: 7g
- Sodium: 653mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 8g