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Creamy Roasted Tomato Basil Soup (One Pot, Easy Recipe)

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This creamy roasted tomato basil soup is made in one pot with simple ingredients. Roasting the tomatoes deepens the flavor, creating a smoky sweetness that pairs perfectly with fresh basil and a touch of cream.

Ingredients

Scale
  • 2 pounds Roma tomatoes, halved lengthwise
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, peeled and left whole
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 3 tablespoons olive oil, divided
  • 2 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and halve the Roma tomatoes. Place them cut-side up on a large baking sheet or in an oven-safe Dutch oven. Tuck the whole garlic cloves and roughly chopped onion around the tomatoes. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt, and toss gently to coat. Spread everything in a single layer.
  3. Roast for 35-40 minutes until the tomatoes are wrinkled and slightly charred around the edges, and the onions and garlic are soft and golden.
  4. Remove from the oven and let cool slightly. Transfer the roasted vegetables to a large pot (if not already in one). Add the fresh basil leaves, balsamic vinegar, remaining 1/2 teaspoon of salt, and pepper. Pour in the vegetable broth.
  5. Using an immersion blender, blend the mixture directly in the pot until completely smooth. Alternatively, blend in batches in a regular blender, filling no more than halfway and holding the lid with a towel.
  6. Place the pot over medium heat. Stir in the heavy cream and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally.
  7. Turn off the heat and stir in the tablespoon of butter until melted and fully incorporated. Taste and adjust seasoning as needed.
  8. Serve immediately, garnished with fresh basil leaves, a swirl of extra cream or olive oil, and freshly cracked black pepper.

Notes

Don’t skip the roasting step—it’s essential for deep flavor. For a vegan version, use full-fat coconut milk and dairy-free butter. For a thicker soup, use less broth or add a peeled potato to the roasting pan. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: tomato soup, roasted tomato soup, basil soup, creamy tomato soup, one pot soup, easy soup recipe, comfort food, vegetarian soup

Find it online: https://coracooks.com/creamy-roasted-tomato-basil-soup-one-pot-easy-recipe/