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Creamy Roasted Tomato Basil Soup – Easy 30-Minute Recipe

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A velvety, rich tomato soup with deep roasted flavor, made in under 30 minutes. Perfect for cozy nights, this simple recipe uses canned tomatoes, fresh basil, and cream for a restaurant-quality bowl of comfort.

Ingredients

Scale
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 4 cloves garlic, peeled
  • 1 medium yellow onion, quartered
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 cup vegetable broth or chicken broth
  • ½ cup heavy cream (room temperature)
  • ¼ cup fresh basil leaves, packed
  • 1 teaspoon sugar (optional, if tomatoes are acidic)
  • Fresh basil leaves, chiffonade (for garnish)
  • Extra cream or crème fraîche (for garnish, optional)
  • Croutons or crusty bread (for serving, optional)
  • Freshly grated Parmesan cheese (for garnish, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Open the cans of whole peeled tomatoes and drain slightly, keeping about half the juice. Spread the tomatoes on the prepared baking sheet, breaking them up slightly with your hands. Add the whole garlic cloves and quartered onion. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.
  3. Roast for 20-25 minutes, until the tomatoes are caramelizing around the edges and the garlic is soft and golden. The onions should be tender and slightly charred.
  4. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the roasted vegetables directly from the baking sheet, scraping up any browned bits. Cook for 2 minutes, stirring to meld flavors.
  5. Pour in the vegetable or chicken broth and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally. If the tomatoes taste acidic, add the optional sugar.
  6. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a countertop blender, let the soup cool for 5 minutes, then blend in batches, filling the blender no more than halfway each time. Hold the lid firmly with a towel.
  7. Return the blended soup to the pot (if using a countertop blender) and place over low heat. Stir in the heavy cream and fresh basil leaves. Taste and adjust seasoning with more salt or pepper if needed. Heat gently for 2-3 minutes, but do not let it boil.
  8. Serve immediately, ladled into bowls. Garnish with fresh basil chiffonade, a drizzle of cream, or a sprinkle of Parmesan. Serve with crusty bread or a grilled cheese sandwich.

Notes

Don’t skip the roasting step—it adds deep, caramelized flavor. Use room-temperature cream to prevent curdling. Let the garlic get slightly golden for a nutty sweetness. Season in layers, tasting after blending. The soup tastes even better the next day. For a vegan version, swap butter for olive oil and use full-fat coconut milk instead of heavy cream. To make it thicker, let it simmer uncovered after blending or add a grated potato before blending. If freezing, do so before adding the cream for best texture.

Nutrition

Keywords: tomato soup, roasted tomato soup, creamy tomato soup, basil soup, easy soup recipe, 30-minute meal, comfort food, fall soup, winter soup

Find it online: https://daintydine.com/creamy-roasted-tomato-basil-soup-easy-30-minute-recipe/