Go Back

Roasted Tomato Basil Soup

Roasted tomato basil soup with caramelized, slightly charred tomatoes blended smooth for a velvety texture. Finished with heavy cream, fresh basil, and a balsamic hint for a classic Italian-American bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

tomatoes
  • 3 lb Roma or vine tomatoes halved
garlic
  • 1 head garlic halved crosswise
onion
  • 1 large onion quartered
olive oil
  • 0.33 cup olive oil divided; drizzle 1/4 cup before roasting
broth
  • 2 cup chicken or vegetable broth
heavy cream
  • 1 cup heavy cream
basil
  • 1 cup fresh basil leaves packed
balsamic vinegar
  • 2 tbsp balsamic vinegar
dried oregano
  • 1 tsp dried oregano
sugar
  • 0.5 tsp sugar
salt and pepper
  • 1 salt and pepper to taste
grilled cheese croutons or bread
  • 1 grilled cheese croutons or crusty bread for serving

Equipment

  • 1 sheet pan
  • 1 immersion blender

Method
 

Roast the tomatoes and aromatics
  1. Preheat oven to 425F. Arrange tomatoes, garlic, and onion on a rimmed baking sheet.
  2. Drizzle with 1/4 cup olive oil, then season with salt, pepper, and dried oregano. Toss lightly so the vegetables are evenly coated.
  3. Roast 35-40 minutes until caramelized and slightly charred at the edges. Keep roasting until the tomatoes look collapsed and browned.
Blend and finish the soup
  1. Squeeze roasted garlic from skins, then transfer all roasted vegetables to a large pot. Scrape any browned bits from the baking sheet into the pot.
  2. Add broth and balsamic vinegar, then blend smooth with an immersion blender. Blend until the soup looks fully silky with no tomato chunks.
  3. Stir in heavy cream and fresh basil, then simmer 10 minutes. Let it gently bubble while the basil darkens slightly.
  4. Add sugar, then season with salt and pepper to taste. Taste and adjust so the flavor is balanced rather than sharp.
  5. Serve with grilled cheese croutons or crusty bread. Ladle into bowls and add the bread on the side.

Notes

Pro tip: roast until the tomatoes are deeply caramelized and the edges are visibly charred—this is where the soup’s rich flavor comes from. Store covered in the refrigerator up to 4 days; reheat gently over low heat, adding a splash of broth if needed. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half or a plant-based cream substitute and simmer 10 minutes as written.