Creamy Tomato Soup

A white bowl filled with creamy orange tomato soup, garnished with thin strips of fresh green basil, sits on a wooden board.

This Creamy Tomato Basil Soup is packed with sweet roasted tomatoes, caramelized onions, and garlic for deep, rich flavor. A splash of heavy cream and fresh basil make it smooth, silky, and absolutely irresistible!

Course Main Course

Cuisine American

Keyword creamy tomato basil soup

Prep Time 15

Cook Time 15

Roast time 15

Total Time 45

Servings

Calories 182kcal

Author Lisa O'Driscoll

Ingredients

3 pounds ripe Roma tomatoes halved
1 small yellow onion sliced
4-6 garlic cloves peeled
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
3 cups chicken broth
½ cup heavy cream
½ cup fresh basil leaves loosely packed

Instructions

Preheat the oven to 425°F.
Arrange the tomatoes, onion slices, and peeled garlic on a large baking sheet.
3 pounds ripe Roma tomatoes, 1 small yellow onion, 4-6 garlic cloves
Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Toss lightly to coat.
3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning
Roast for 30-35 minutes until the tomatoes are softened and slightly caramelized.
Transfer the roasted vegetables and all juices to a large pot.
Pour in the chicken broth and bring to a gentle simmer over medium heat for 10 minutes.
3 cups chicken broth
Take off heat and add the fresh basil leaves and sugar if using.
½ cup fresh basil leaves
Use an immersion blender to blend the soup until smooth. You can also carefully transfer the soup to a blender in batches.
Stir in the heavy cream and cook for another 2-3 minutes until warmed through.
½ cup heavy cream
Taste and adjust the seasoning if needed before serving.

Notes

Leave a little space between the tomatoes: Vegetables packed tightly together will steam instead of developing those lightly caramelized edges.
Scrape the baking sheet with a silicone spatula: The browned juices stuck to the pan contain some of the richest tomato flavor in the entire recipe.
Choose an enameled or stainless steel pot: Acidic tomatoes can sometimes pick up a metallic taste from reactive cookware such as uncoated aluminum.
Taste the soup after adding the cream: Cream softens both saltiness and acidity, so the final seasoning may need a small adjustment.
Dried basil: Basil gives the soup the most flavor. You can use dried basil if you don’t have fresh; use about 1 ½ to 2 teaspoons.
Refrigerator: Allow the soup to cool, then transfer it to an airtight container. Refrigerate it for up to four days and reheat it gently on the stove or in the microwave.
Freezer: Cool the soup completely and freeze it in airtight containers for up to three months. Leave a little room at the top of each container for expansion.

Nutrition