Description
A comforting, velvety creamy tomato basil soup made with roasted tomatoes, garlic, onion, and fresh basil. The addition of heavy cream (or coconut milk for a dairy-free option) makes it irresistibly smooth and indulgent.
Ingredients
- 2 lbs fresh tomatoes (Roma or vine-ripened), halved
- 1 whole head of garlic
- 1 small onion, chopped
- 2 tbsp olive oil
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- ¼ cup fresh basil leaves
- Salt and black pepper to taste
- ½ tsp red pepper flakes (optional, for heat)
Instructions
- Roast the Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Place the halved tomatoes and the entire head of garlic (cut off the top to expose the cloves) on a baking sheet. Drizzle the olive oil over the tomatoes and garlic, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are softened and slightly charred, and the garlic is fragrant and tender.
- Cook the Onions: While the tomatoes and garlic are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes, until softened and translucent.
- Combine the Roasted Tomatoes and Garlic: Once the tomatoes and garlic are roasted, remove them from the oven. Squeeze the roasted garlic out of its skin and add it to the pot with the cooked onions. Add the roasted tomatoes (you can leave the skins on for a chunkier texture or peel them off for a smoother soup).
- Simmer the Soup: Add the vegetable or chicken broth to the pot and stir to combine. Bring the mixture to a simmer, and cook for 10-15 minutes to allow the flavors to meld together.
- Blend the Soup: Once the soup has simmered, remove it from the heat and use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Add the Cream and Seasonings: Return the soup to the pot if using a regular blender. Stir in the heavy cream (or coconut milk), and add the fresh basil leaves. Gently tear the basil leaves into the soup for extra flavor. Taste and adjust seasoning with more salt, pepper, and red pepper flakes (if you like heat).
- Serve: Serve the soup hot, garnished with extra fresh basil or a drizzle of cream. Pair with a grilled cheese sandwich for a classic combo!
Notes
- Vegan Version: Use coconut milk for a creamy, dairy-free version.
- Chunky Tomato Soup: For a chunkier texture, blend only half of the soup and leave some of the roasted tomatoes intact.
- Spicy Tomato Soup: Add more red pepper flakes or a diced fresh chili pepper for added heat.
- Herb Variations: Swap basil for thyme or oregano for a different flavor profile.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freezes well for up to 3 months.
- Reheating: Reheat on the stovetop over low heat, adding a little water or broth to thin if needed.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
