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Roasted Tomato Basil Soup

Roasted tomato basil soup made with caramelized, slightly charred tomatoes, blended smooth, and simmered with heavy cream for a silky texture. Finished with fresh basil and balsamic for a tangy, savory Italian-American flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
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
Broth
  • 2 cup chicken or vegetable broth
Heavy cream
  • 1 cup heavy cream
Fresh basil
  • 1 cup fresh basil leaves, packed
Balsamic vinegar
  • 2 tbsp balsamic vinegar
Oregano
  • 1 tsp dried oregano
Sugar
  • 0.5 tsp sugar
Salt and pepper
  • Salt and pepper to taste
Serving
  • 1 Grilled cheese croutons or crusty bread for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the vegetables
  1. Preheat the oven to 425°F. Arrange the tomatoes, garlic, and onion on a rimmed baking sheet.
  2. Drizzle with 1/4 cup olive oil, then season with salt, pepper, and oregano. Toss lightly so the surfaces are coated.
  3. Roast for 35-40 minutes until caramelized and slightly charred at the edges. The tomatoes should look collapsed and browned in spots.
Blend and simmer
  1. Squeeze the roasted garlic from the skins into a large pot. Add all roasted vegetables to the same pot.
  2. Add the broth and balsamic vinegar. Blend smooth with an immersion blender until no chunks remain.
  3. Stir in the heavy cream and fresh basil. Simmer for 10 minutes, stirring occasionally so the basil stays bright.
Season and serve
  1. Add the sugar and season with salt and pepper. Taste and adjust until the flavor balances sweet, tangy, and savory.
  2. Serve immediately with grilled cheese croutons or crusty bread. Add a swirl of cream if desired and ladle while hot.

Notes

Roast deeper caramelization by spreading tomatoes cut-side down with space between pieces; crowding steams them instead of browning. Store leftovers in an airtight container in the fridge up to 4 days and reheat gently (do not boil) to keep the soup silky. Freezing is not recommended because dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream.