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Creamy Roasted Tomato Soup with Garlic and Basil

Creamy roasted tomato soup with garlic and basil gets its deep flavor from tomatoes and onion roasted until soft with browned edges. Blend the vegetables with broth until smooth, then finish with cream and fresh basil.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb tomatoes ripe, halved
  • 1 yellow onion medium, cut into wedges
  • 1 garlic large head, top 1/4 inch sliced off to expose cloves
  • 2 tbsp olive oil
  • 1 tsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups low-sodium vegetable broth
  • 0.75 cup heavy cream
  • 0.5 cup fresh basil leaves packed, chopped

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 5-quart pot
  • 1 immersion blender

Method
 

  1. Preheat the oven to 425°F and set out an 18x13-inch rimmed baking sheet.
  2. Arrange the tomatoes and onion on the baking sheet, drizzle with 2 tablespoons olive oil, and season with the salt and pepper.
  3. Set the garlic cut side up on a piece of foil, drizzle with 1 teaspoon olive oil, and wrap it in the foil.
  4. Place the wrapped garlic on the baking sheet.
  5. Roast for 35 to 45 minutes, until the tomatoes are soft with browned edges, the onion is tender, and the garlic is soft.
  6. Transfer the tomatoes, onion, and pan juices to a 5-quart pot.
  7. Unwrap the garlic and squeeze the cloves into the pot.
  8. Add the broth and bring to a simmer over medium heat; simmer for 10 minutes.
  9. Blend the soup with an immersion blender until smooth.
  10. Stir in the heavy cream and basil.
  11. Heat gently for 2 to 3 minutes without boiling.

Notes

For the deepest flavor, roast until the tomato edges are browned and the garlic is soft. Refrigerate leftovers for up to 4 days; freeze yes, preferably before adding the cream, then stir in cream when reheating. For a dairy-free version, use coconut cream in place of heavy cream.