Roasted Tomato Soup is an indulgent heart-warming treat for the cooling weather of the fall season! It’s perfectly rich and creamy and will instantly lift your spirits and fill your stomach!
Welcome to soup season! I absolutely LOVE the season where it’s cool outside and one of the BEST ways to warm yourself up is by making a batch of soup and slowly eating it in a large mug or a soup bowl with a handle on it. It’s one of the most relaxing, heart warming meals to have!
Obviously there is nothing quite like the classic tomato soup. It reminds us all of childhood, eating it after coming inside from playing in the snow. In my case, at least.
This is a roasted, grown up version of that soup. Roasting the tomatoes and the garlic in the oven, caramelizing the onions, and using fresh basil adds several layers of unbelievable depth and flavor.
This is definitely not tomato soup out of a can.
What’s Inside Roasted Tomato Basil Soup?
- Tomatoes
- Onions
- Garlic
- Basil
- Heavy Cream
- Water
- Tomato Paste
- Olive Oil
- Salt
- Pepper
- Sugar (optional)
How to Make:
- Pre-heat your oven to 400 degrees F.
- Slice your tomatoes in half and place on a baking sheet cut side up.
- Peel and wash the garlic and place on baking sheet with tomatoes.
- Generously coat the tomatoes and garlic in olive oil, salt, and pepper.
- Place baking sheet in oven and roast for 40-45 minutes.
- Slice the onions into crescent shapes.
- While the tomatoes are roasting, heat a skillet with olive oil over medium-high heat.
- Put the onions into the skillet and cook until they are caramelized, stirring every few minutes, roughly 20 minutes (I like to add in a pinch of sugar around the 10 minute mark).
- When the onions and tomatoes & garlic are finished cooking, let cool for a while (around 10 minutes) then place into a blender carafe along with the basil and tomato paste and blend until completely smooth.
- Place mixture into a large pot, add in the cream and water.
- Taste mixture to see if any additional salt or pepper is needed, and add if needed (I added about 1 tsp extra of salt and 1/4 tsp of pepper).
- Bring to a boil.
- Once boiling, lower to a simmer and let simmer for an additional 10-15 until soup has thickened.
- Let cool off to desired eating temperature.
- Serve, and enjoy!
Equipment Used for Roasted Tomato Basil Soup:
PrintRoasted Tomato Soup
This is seriously the BEST tomato soup EVER!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour, 10 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Roast/Simmer
- Cuisine: American/Italian
Ingredients
- 3 lbs of Tomatoes
- 1 large Yellow Onion
- 6 cloves of Garlic
- 1/4 cup of Basil, fresh
- Olive Oil (as needed for sautéing)
- 1.5 cups of Heavy Cream
- 1/2 cup of Water
- 2 tbsp of Tomato Paste
- 1 tsp of Salt (plus more for tomatoes and garlic)
- 1/4 tsp of Pepper (plus more for tomatoes and garlic)
- Pinch of Sugar (optional)
Instructions
- Pre-heat the oven to 400 degrees F.
- Slice the tomatoes in half, and place cut side up on a baking sheet.
- Peel the garlic, wash, and place on baking sheet along with the tomatoes.
- Generously coat the tomatoes and garlic in olive oil, salt, and pepper (see note).
- Place in oven and roast for 40-45 minutes.
- While the tomatoes and garlic are roasting, prepare the onions.
- Slice the onions into crescent shapes.
- Heat a skillet with oil over medium-high heat.
- Put the onions in and cook until caramelized, stirring frequently, roughly 20 minutes (I like to add in a pinch of sugar around the 10 minute mark. This is optional!).
- When the tomatoes, garlic, and onions are finished cooking, let cool for about 10 minutes.
- Place cooled tomatoes, garlic, onions along with the basil and tomato paste into a blender carafe and blend until completely smooth.
- Pour mixture into a large pot and add in the cream and water.
- Add in the salt and pepper.
- Bring mixture to a boil and then lower to a simmer.
- Simmer for about 10-15 more minutes, until soup has thickened, stirring occasionally.
- Let cool to desired eating temperature.
- Serve and enjoy!!
Notes
Sprinkle desired amount of salt and pepper onto tomatoes and garlic. This is not the amount that is listed in the ingredient list, this is just enough to coat them for the roasting process.
