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Creamy Roasted Tomato Basil Soup with Parmesan

Close-up of a bowl of rich tomato basil soup topped with shredded Parmesan and herbs.
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Make a rich, velvety tomato basil soup using roasted tomatoes for deep flavor. This easy recipe is perfect for a quick weeknight dinner.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, packed
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon sugar (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
  4. Remove the garlic skins. Place the roasted vegetables into a large pot or Dutch oven.
  5. Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender). Blend until completely smooth and creamy. Work in batches if using a standard blender, venting the lid to allow steam to escape.
  7. Return the pureed soup to the pot over low heat. Stir in the heavy cream, fresh basil, and Parmesan cheese. Add sugar if the tomatoes taste acidic.
  8. Heat through for 5 minutes, but do not boil. Taste and adjust seasoning if needed.
  9. Serve hot, garnished with extra Parmesan cheese and fresh basil.

Notes

  • For the best texture, use an immersion blender directly in the pot to avoid transferring hot liquid.
  • This soup pairs well with a classic grilled cheese sandwich for dipping.
  • If you do not have fresh basil, use 1 teaspoon of dried basil, added during the simmering stage.

Nutrition

Find it online: https://delishdreams.com/creamy-roasted-tomato-basil-soup/