The Ultimate Comfort Soup
This creamy roasted tomato basil soup is made by roasting fresh tomatoes until caramelized and sweet, then blending them with aromatics, fresh basil, and a swirl of cream. It is worlds better than anything from a can and takes only 45 minutes start to finish.
Ingredients
- 2 lbs Roma or plum tomatoes, halved
- 1 head garlic (top cut off)
- 1 medium onion, quartered
- 3 tablespoons olive oil
- Salt and black pepper
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- ½ cup heavy cream
- 1 teaspoon sugar (optional)
- Red pepper flakes for heat
Instructions
- Roast: Preheat oven to 400°F. Place tomatoes (cut side up), onion, and garlic head on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast 35–40 minutes until caramelized.
- Blend: Squeeze roasted garlic cloves out of skins. Transfer roasted tomatoes, garlic, and onion to a blender. Add broth and basil. Blend until very smooth. (Use an immersion blender in the pot if preferred.)
- Finish: Pour soup into a pot over medium heat. Stir in cream. Taste and adjust salt, pepper, and sugar.
- Serve hot with crusty bread or a classic grilled cheese sandwich.
Make Ahead & Storage
This soup keeps well in the refrigerator for 5 days or the freezer for 3 months. Reheat on the stovetop and add a splash of cream to refresh it.
Nutrition (per serving)
- Calories: 220
- Protein: 4g
- Carbohydrates: 18g
- Fat: 15g