Roasted Tomato Basil Soup
Roasted, velvety, and the ultimate comfort. Forget canned tomato soup — roasting the tomatoes first gives this soup an incredible depth of flavor that's truly next level.
Soups & Stews · Prep 10 min · Cook 40 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 1 kg Roma tomatoes, halved
- 6 cloves garlic, whole
- 1 large onion, quartered
- 3 tbsp olive oil
- 500 ml vegetable broth
- 1 large bunch fresh basil
- 60 ml heavy cream, optional
Way Better Than the Can
I have nothing against canned tomato soup. But this? This is on a completely different level. Roasting the tomatoes concentrates their sweetness and adds these beautiful caramelized notes that you just can't get any other way.
How to Make It
Arrange halved tomatoes, garlic cloves, and onion quarters on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast at 200°C/400°F for 30 minutes until charred and bubbling.
Transfer everything to a pot, add the broth and most of the basil. Blend until smooth (immersion blender is perfect here). Stir in a splash of cream if you like.
Garnish with a swirl of cream, fresh basil leaves, and croutons.
Tina's Tips
- Char the tomatoes — those blackened edges add incredible flavor, don't be afraid of color
- San Marzano or Roma tomatoes work best — they're meatier with less water
- A grilled cheese sandwich on the side is non-negotiable
- This freezes beautifully — make a big batch
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