4.9 from 24 votes
Creamy Roasted Tomato Soup with Basil
Roasted Tomato Basil Soup - This easy recipe features roasted tomatoes, fresh basil, and heavy cream for a rich and creamy tomato soup.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 309 kcal
Course:
Soup
Cuisine:
Italian , American
Ingredients
- 3 pounds plum or Roma tomatoes
- 1 large sweet onion
- 1 head garlic, 10-14 cloves
- 3 tablespoons olive oil
- 32 ounce vegetable broth
- 1 bay leaf
- 2 fresh springs rosemary (or 1 tsp dried crushed rosemary)
- 1 teaspoon smoked paprika
- ½ cup heavy cream
- ¼ cup fresh chopped basil leaves
- 1 tablespoon granulated sugar (optional, as needed)
- salt and pepper
Instructions
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Cut the tomatoes in half. Cut the onion into large wedges (peels on to protect the underside.) Then cut off the top of the head of garlic so that all the cloves are exposed. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet. Drizzle with olive oil and salt and pepper liberally.
- Roast in the oven for 35-45 minutes, until the tomatoes are very soft and the onions are crispy around the edges.
- Carefully remove the papery charred onion skins, and garlic skins. Use tongs to move the roasted produce to the blender. Add the juices. Cover and puree until smooth. (NOTE: Hot items in the blender can pop the top off, due to extra pressure. Place a dish towel over the blender lid to be safe.)
- Set a 5-6 quart pot over medium heat. Add the tomato puree, vegetable broth, bay leaf, rosemary, and smoked paprika. Bring to a simmer, and simmer uncovered for 20 minutes, stirring occasionally.
- Use tongs to remove the rosemary and bay leaf. (If you don’t like the texture of cooked rosemary leaves, you can puree the soup base again.)
- Stir in the heavy cream and chopped basil. Taste, then salt and pepper as needed. If the soup tastes too acidic, stir in 1 tablespoon sugar. Serve warm.
Cup of Yum
Notes
- When tomatoes are out of season, they are often more acidic than sweet. If needed, add a little sugar to the soup to balance the flavor.
Nutrition Information
Serving
1.5cups
Calories
309kcal
(15%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
943mg
(39%)
Potassium
938mg
(27%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
4080IU
(82%)
Vitamin C
51mg
(57%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 309
% Daily Value*
| Serving | 1.5cups | |
| Calories | 309kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 943mg | 39% |
| Potassium | 938mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 4080IU | 82% |
| Vitamin C | 51mg | 57% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.