Description
This Creamy Tomato Basil Soup is a comforting and flavorful dish featuring roasted tomatoes, garlic, and fresh basil blended into a smooth, velvety soup with an optional touch of cream. Perfect as a starter or a light meal, it combines fresh ingredients with simple techniques to create a classic homemade tomato soup with depth and richness.
Ingredients
Scale
Roasted Vegetables
- 2 pounds (about 900g) ripe tomatoes, halved
- 4 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
Soup Base
- 1 medium onion, diced
- 2 cups (480ml) vegetable or chicken broth
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
Herbs and Seasoning
- 1 large handful fresh basil leaves, plus extra for garnish
- Salt and freshly ground black pepper, to taste
Optional Creaminess and Garnish
- 1/4 cup (60ml) heavy cream or half-and-half (optional)
- 1/4 cup (25g) grated Parmesan cheese, for serving
- Croutons, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Roast Tomatoes and Garlic: Halve the 2 pounds of ripe tomatoes and place them cut-side up on a baking sheet alongside the peeled garlic cloves. Drizzle with 2 tablespoons of extra virgin olive oil, then roast in the oven for 25 to 30 minutes until the tomatoes are soft and slightly caramelized.
- Sauté Onions: In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5-7 minutes.
- Add Roasted Vegetables and Broth: Add the roasted tomatoes and garlic to the pot along with 2 cups of vegetable or chicken broth, 1 teaspoon of sugar, 1 tablespoon of tomato paste, 1 teaspoon dried oregano, and 1 bay leaf. Bring to a simmer and cook gently for 15 minutes to meld flavors.
- Blend the Soup: Remove the bay leaf. Add a large handful of fresh basil leaves then use an immersion blender to puree the soup directly in the pot until smooth and creamy.
- Season and Add Cream: Season the soup with salt and freshly ground black pepper to taste. If desired, stir in 1/4 cup of heavy cream or half-and-half to add richness and creaminess.
- Serve: Ladle the hot soup into bowls. Garnish with extra fresh basil leaves, a drizzle of olive oil, grated Parmesan cheese, and croutons if desired. Serve immediately and enjoy!
Notes
- For a vegan version, omit the cream and Parmesan cheese or use plant-based alternatives.
- Using fresh, ripe tomatoes is essential for the best flavor; however, canned whole peeled tomatoes can be substituted if needed.
- To make this soup smoother, strain through a fine-mesh sieve before serving.
- The tomato paste deepens the flavor but can be adjusted according to taste.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
