Creamy Roasted Tomato Basil Soup
Creamy Roasted Tomato Basil Soup is one of my ultimate comfort foods. Pair it with a hot grilled cheese and you’ve stolen my heart. Whether it’s enjoyed with a slice of cheesy garlic toast, a nice melt-y grill cheese sandwich or all by its self, this soup will satisfy and comfort your inner most foodie desires. Seriously! It’s a great pick any night, but especially when tomatoes are fresh from the garden. Either way, you can’t go wrong with this creamy, herb-filled tomato soup full of delicious roasted tomatoes.
When I make this, I make a HUGE batch and freeze the leftovers. The printable recipe below will not make as much as the step-by-step pictures show unless you double the recipe. Just a heads up. 🙂
Start by rinsing and cutting the tomatoes in half (or leave whole if they are cherry tomatoes). Give each tomato half a little squeeze over your sink or garbage to seed it. Place tomatoes cut side down on a cookie sheet. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. They are ready for the oven.
Here’s how the smaller tomatoes look before and after roasting.
Next, quarter the onions and separate the garlic cloves. I would recommend leaving the cloves in their skin until after roasting to keep in some of the moisture. Drizzle the onions with olive oil and sprinkle with salt and pepper. Roast onions, garlic and tomatoes at 400 degrees for 25-35 minutes until onions edges and tomato skins begin to blacken.
Once the veggies and garlic are roasted to your liking, pull the tomato skins off. They should slip right off. If only small tomatoes are used, feel free to skip this step.
Now it’s blender time or immersion blending time (if you have one). Blend tomatoes, onions and garlic until smooth. If you prefer chunkier tomato soup, feel free to pulse until the desired consistency is met. Pour into your stock pot. Simmer.
While the tomato base is simmering, blend fresh basil until smooth. Add to the simmering tomato base.
Now here’s the tricky part. Adding salt and sugar. Depending on how ripe (or not) the tomatoes are, sugar will probably be needed. Start by adding a teaspoon at a time until the desired flavor is achieved. Add salt (start with 1 teaspoon and go from there). You can always add more seasoning and sugar but you can’t take it away. Also, another note on the salt, right before finishing the soup, grated Parmesan cheese will be added which is salty in nature.
Lastly, add the grated Parmesan cheese and cream.
Soup is done! If you’re like me, you’ll serve it hot with a side of cheesy garlic toast that’s ready to be dipped. YUMMMMM!
Added bonus with this soup, it’s freezer friendly! So, if you’re like me and end up with leftovers, freeze it for a quick and easy meal later.
Creamy Roasted Tomato Basil Soup
- 7-8 large tomatoes halved and seeded
- 1 large onion quartered, (2 small onions)
- 8-10 cloves garlic
- 2 Tablespoons olive oil
- 1 cup packed fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1 cup cream
- sugar to taste
- salt and pepper to taste
Place halved tomatoes on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Place quartered onions and garlic cloves (still in skion cookie. Drizzle onions with olive oil and sprinkle with salt and pepper.
Roast tomatoes, onions and garlic at 400 degrees for 25-35 minutes until tomato skins and onion edges begin to blacken.
Once roasted, pull tomato skins off, they should slip right off.
Blend tomatoes, onions and garlic in blender or using an immersion blender until pureed.
Pour into stock pot and simmer on low while preparing basil.
Place basil in blender and puree. Add to simmering tomato base.
Add sugar (1 teaspoon at a timuntil desired flavor is reached.
Add Parmesan cheese and cream. Simmer 5-10 minutes.
Add salt and pepper to taste.
Depending on how ripe, or not, the tomatoes are, the amount of sugar will vary.
What do you like to pair with your tomato soup?