Creamy Roasted Tomato Basil Soup

Summer is in full swing and so are the fresh tomatoes which are perfect for this Creamy Roasted Tomato Basil Soup. The ultimate comfort food especially when you pair it with a hot grilled cheese.

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 innermost 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.  Just a heads up. The step-by-step pictures are from when I tripled the recipe.  The printable recipe will make about 4 servings. 🙂  You can find the full printable recipe here–> 

Here’s a quick video to show you how easy this soup is to make.  I used my BlendTec blender (which I love) to finish the soup.  I was quick and easy!

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!

An 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.

Need a quick dessert to go with your tomato soup? Try one of these:

Looking for other delicious soup recipes? Check out this rich Crockpot French Onion Soup or this hearty Slow Cooker Rosemary Beef Stew.

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*This post was sponsored by BlendTec but all opinions here are my own.  I only support/promote products I love.