Garden tomatoes, red onion and garlic make up the base of this roasted tomato basil soup. The oven is the chef for this recipe, leaving you with almost no hands on time and a delicious, comfort food meal that the whole family will love.
Why You'll Love This Recipe
Very little hands on time - All you need to do is chop up a few veggies and arrange them on a baking sheet. Once everything is in the oven, the roasting is what really brings out the wonderful flavor of this tomato soup.
Great for garden harvest season - Tomatoes are usually in surplus once August and September roll around. Roasted tomato basil soup is one recipe that highlights your homegrown tomatoes.
Freezes really well - Put the finished soup in ziplock freezer bags or a freezer safe container to eat at a later time. It makes a super quick, very easy meal for Sunday afternoons, busy weeknights, or a wholesome lunch for littles.
Pairs well with so many side dishes - Steamed broccoli, steamed carrots, homemade caesar salad, simple homemade garlic bread, easy homemade no knead bread, fluffy dinner rolls to name just a few.
Packed with nutrients and health benefits - Tomatoes protect cells, lower blood pressure and promote heart health. Onion and garlic also promote a healthy gut and reduce inflammation. Cheese and dairy add high quality protein as well as calcium and vitamin D.
Ingredients You'll Need
Large tomatoes - Fresh tomatoes are what you'll need for this recipe. This recipe uses large slicing tomatoes but you can also use roma tomatoes.
Yellow onion - Honestly, use whatever onion you have on hand. A white onion or purple would still do very well in this soup.
Chicken or vegetable broth- If you don't have either of these ingredients you can also use water. Your soup may lack in some flavor, though.
Fresh basil leaves
Whole head of garlic
Heavy cream
Cream cheese - Trust me, it adds extra depth to the creaminess which is really what makes this roasted tomato basil soup come together!
Honey or brown sugar- You can also use white sugar or maple syrup. I like to use honey as a natural sweetener, or maple syrup.
Shredded parmesan (optional)
Salt - Redmond Real salt is what I used in my home for literally everything. Wether I'm cooking or baking, this salt is my go to.
Freshly ground black pepper
Olive oil
Tools you'll need
As part of Amazon Associates, this section may contain affiliate links which means we make a small commission on qualifying purchases. Learn more in our privacy policy.
Baking sheet
Chopping knife - CutCo is my absolute favorite knife company! We're not sponsored by them, but I will never stop raving about their high quality knives. They even give you free lifetime warranty on knives that are damaged!
How To Make Roasted Tomato Basil Soup
See the recipe card below for exact measurements and instructions.
First, quarter large tomatoes and a yellow onion. Also, slice ¼ inch off the top of 2 heads of garlic. Arrange them on a baking sheet and drizzle them with olive oil. Generously sprinkle with salt and freshly ground black pepper.
Roast in a preheated oven at 400 degrees Farenheit for 30-4o minutes, until the tomatoes are blistered.
Once they're done roasting, add them to a dutch oven. You'll need to squeeze the garlic out of the bulb. Also add chicken broth, fresh basil leaves, heavy cream and honey. Use an immersion blender to blend everything until mostly smooth.
Bring the roasted tomato basil soup to a low boil and reduce the heat to let it simmer. Simmer for 30 minutes or more for optimal flavor. Just before serving, add in softened cream cheese and blend to combine.
Top with freshly grated parmesan cheese and fresh basil leaves!
Love This Recipe?!
We'd be honored if you gave this recipe 5 stars and left us a comment below! Also, don't forget to save this recipe on Pinterest so you can easily find it whenever you need a cozy meal idea. We're so thankful for your support of our blog!
How to Store Roasted Tomato Basil Soup
Roasted tomato basil soup will stay fresh in the fridge for up to 5 days. Store it in an airtight container, preferably a non toxic food container.
This soup will stay fresh in the freezer for 3-6 months. Store it in a freezer safe bag or container. When you're ready to eat it, simply put it in the fridge to thaw and then reheat it on the stove. You may need to add extra cream to restore some creaminess.
FAQs
What to add to tomato basil soup to make it better?
- Roasted garlic and onion for additional depth of flavor
- Softened cream cheese for creaminess
- Heavy cream or milk for creaminess
- Shredded parmesan cheese
- Honey or brown sugar for sweetness
What is the best recipe for tomato and basil soup?
- On a baking sheet, arrange large tomatoes, quartered along with a whole head of garlic with ¼ inch cut off the top and one yellow onion quartered. Drizzle with olive oil, salt and pepper. Roast at 400 degrees Farenheit for 30-40 minutes.
- Add chicken broth and the roasted veggies to a large dutch oven along with fresh basil leaves. Bring to a low boil and reduce the heat to simmer. Use an immersion blender to blend everything until mostly smooth.
- Add in heavy cream, softened cream cheese and honey as well as more salt and fresh ground black pepper. Stir until smooth and bring to a simmer. Simmer for 30 minutes or more. Enjoy with crusty bread!
Can I make tomato and basil soup without cream?
Yes, you can use full fat canned coconut milk as a dairy free alternative to cream in tomato basil soup.
Roasted Tomato Basil Soup
A roasted tomato basil soup recipe that requires almost no hands on time! You'll love the creamy, rich flavor of this classic comfort food dish.
Ingredients
- 4 lbs large tomatoes
- 2 heads of garlic with ¼ inch cut off of the tops
- 1 yellow onion quartered
- ½ cup packed fresh basil leaves
- 2 cups of chicken broth
- ⅔ cup heavy cream
- 5 oz softened cream cheese
- 2 TBS honey or brown sugar
- 1.5 tbs salt
- Freshly ground black pepper
- Shredded parmesan (optional)
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 400° degrees Farenheit and line a baking sheet with aluminum foil.
- Arrange the quartered tomatoes and onion along with the 2 heads of garlic on the baking sheet. Drizzle with olive oil and generously sprinkle with salt and pepper. Then, use your hands to make sure everything is coated well. 4 lbs tomatoes, 1 yellow onion, 2 heads garlic
- Roast the veggies for 30-40 minutes or until the tomatoes are very blistered.
- Once the veggies are done roasting, add them to a large dutch oven, squeezing the roasted garlic out of the bulb, along with 2 cups of chicken broth, heavy cream, honey and fresh basil leaves. You can also add a pinch of red pepper flakes if you so desire. 2 cups chicken broth, ½ cup packed fresh basil leaves, ⅔ cup heavy cream, 2 tbs honey
- Use an immersion blender to blend everything together until there's no large chunks left. Bring to a low boil and then reduce the heat to low to let it simmer. Simmer for 30 minutes or more for the best flavor. Optional: If you want a smoother soup, blend everything in a blender and then strain it off using a large mesh strainer. Then, put it in a dutch oven and heat up.
- Finally, stir in the softened cream cheese and blend to combine. Top with grated parmesan cheese and fresh basil!
Notes
- If you're using an immersion blender like I did, make sure to use a deep stock pot or dutch oven because this can get quite messy.
- The longer you simmer the more flavor you'll get in your soup. Personally, I think the flavor is even better the next day!
- You can freeze this as a meal option for a later date. Just make the recipe as is, allow to fully cool and then put in a freezer-safe container. You can also use gallon bags to optimize freezer space.
- Don't add the cream cheese too early. Simmering cream cheese can cause it to curd.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 42mgSodium: 378mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 5g
Nutrition information is automatically calculated and should only be used as an estimate.
Leave a Reply