Tomato Basil Soup

A rich, velvety tomato soup made from oven-roasted tomatoes and finished with fresh basil and a swirl of cream. Roasting the tomatoes first caramelizes their sugars for a soup with far more depth than one made from raw tomatoes alone.

By YumYum Editorial · Soups & Stews

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 6

Ingredients

• 3 lbs ripe roma tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, unpeeled
• 4 tbsp olive oil, divided
• to taste Salt and black pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 3 cups vegetable broth
• 1 tbsp tomato paste
• 1/2 cup heavy cream
• 1 cup fresh basil leaves, plus more for garnish
• 1 tsp sugar (if needed, to balance acidity)

Instructions

1. Preheat oven to 425°F (220°C). Arrange tomatoes, onion, and garlic cloves on a sheet pan. Drizzle with 3 tbsp olive oil, season with salt, pepper, and red pepper flakes if using.
2. Roast 30-35 minutes until the tomatoes are collapsed and lightly charred at the edges.
3. Let cool slightly, then squeeze the roasted garlic out of its skins. Transfer everything, including any accumulated juices, to a large pot.
4. Add the vegetable broth and tomato paste. Bring to a simmer and cook 10 minutes.
5. Puree the soup with an immersion blender until smooth (or in batches in a stand blender), then pass through a fine-mesh sieve for an ultra-silky texture if desired.
6. Return to low heat, stir in the heavy cream and fresh basil, and simmer 5 minutes. Add sugar if the tomatoes taste too acidic.
7. Season with salt and pepper to taste.
8. Ladle into bowls, drizzle with the remaining olive oil, and garnish with torn basil leaves.