Creamy Roasted Tomato Basil Soup
Introducing a culinary classic that embodies comfort and warmth: Creamy Roasted Tomato Basil Soup. This velvety concoction starts with ripe tomatoes, roasted to perfection to bring out their natural sweetness and depth of flavor. Blended to a silky consistency and infused with aromatic basil, this soup is a symphony of rich, savory goodness. Get ready to savor a bowlful of pure comfort that will have you coming back for more.
WHY SHOULD YOU EAT CREAMY ROASTED TOMATO BASIL SOUP?
- Packed with Fresh Flavor: Roasting the tomatoes brings out their natural sweetness, perfectly balancing the fresh basil for a flavor-packed bowl of comfort.
- Rich and Creamy Texture: Blended with cream, this soup is silky smooth, making it the ultimate comfort food, especially on chilly days.
- Nutrient-Rich: Tomatoes are loaded with antioxidants, like vitamin C and lycopene, making this soup as nutritious as it is delicious!
STAR-STUDDED INGREDIENTS:
- 4 lbs. Tomatoes (quartered) – Fresh, ripe tomatoes are quartered to bring out their natural sweetness and juicy flavor, forming the heart of this soup.
- 1 ½ lbs. Red Bell Peppers (about 3 peppers, cleaned and halved) – Adds a sweet, roasted flavor and bright color to the soup, balancing the acidity of the tomatoes.
- 1 Cup Onion (1 medium, chopped) – A medium onion brings subtle sweetness and depth, enhancing the savory notes of the soup.
- 2 Tsp Garlic (about 8 cloves) – These cloves add a fragrant and slightly spicy flavor, blending well with the roasted tomatoes and peppers.
- 4 Cups Chicken Stock – Provides a rich base, adding a savory, full-bodied flavor that brings everything together.
- 1 Tsp Smoked Paprika – Lends a warm, smoky flavor to the soup, elevating the roasted vegetables with a hint of earthiness.
- 2/3 Cup Heavy Cream – Adds a creamy, velvety texture that balances the tanginess of the tomatoes and enhances richness.
- 1/3 Cup Fresh Basil (chopped) – Fresh basil infuses the soup with a burst of herbal, slightly sweet flavor that complements the tomatoes beautifully.
- Salt and Pepper (to taste) – Enhances the flavors of the ingredients, allowing you to adjust seasoning to your preference.
HOW TO PREPARE CREAMY ROASTED TOMATO BASIL SOUP?
- Prepare the Tomatoes and Red Peppers:
Preheat your oven to 425°F (220°C). Wash and core the tomatoes, then cut them in half. Place them on a baking sheet. Cut the red peppers in half, remove the seeds and stem, and place them on the same baking sheet.
- Roast the Vegetables:
Drizzle the tomatoes and red peppers with a bit of olive oil and season with salt and pepper. Roast in the preheated oven for about 25-30 minutes or until they are softened and slightly caramelized. - Sauté Onion and Garlic:
While the tomatoes and peppers are roasting, heat a large Dutch oven medium heat. Add a bit of olive oil. Add finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. - Add the Roasted Vegetables and Chicken Stock:
Once the tomatoes and peppers are done roasting, transfer them to the pot with the onions and garlic and add the chicken stock. Use an immersion blender and blend until smooth. - Season and Simmer:
Season the soup with smoked paprika, salt, and pepper to taste. Moreover, allow the soup to simmer over low heat for about 20-30 minutes to meld the flavors. - Add Basil and Heavy Cream:
Stir in the fresh chopped basil and pour in the heavy cream and stir until well combined. This step adds creaminess and a luxurious texture to the soup. - Season and Serve:
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Ladle the creamy roasted tomato basil soup into bowls and garnish with additional fresh basil leaves, if desired.
FAQ – FREQUENTLY ASKED QUESTIONS:
You can use fresh ripe tomatoes, such as Roma or vine-ripened tomatoes, or canned whole tomatoes for convenience.
Roast the tomatoes for about 25-30 minutes at 400°F (200°C) until they are soft and slightly caramelized.
No, you do not need to peel the tomatoes. The skin will blend into the soup and can add texture. But another option is once the tomatoes are roasted the skin pulls off very easily and you can discard it then if you don’t like the texture of the skin.
Yes, substitute heavy cream with coconut milk or a dairy-free cream alternative for a creamy texture without dairy.
ROASTED CREAMY TOMATO SOUP ADD-INS AND VARIATIONS:
- Coconut Milk for Heavy Cream: For a dairy-free version, substitute coconut milk or any plant-based cream for heavy cream.
- Fresh Thyme or Oregano for Basil: Switch out the fresh basil for fresh thyme or oregano to create a different herb profile. These herbs add an earthy flavor that complements roasted tomatoes well.
- Parmesan Cheese: Stir in freshly grated Parmesan cheese for a rich, savory twist. It enhances the creaminess and adds a subtle umami flavor.
- Spicy Kick: Add red pepper flakes or a pinch of cayenne pepper for a bit of heat. This variation is perfect if you like a spicy undertone in your soup.
- Vegetable or Chicken Broth: Use vegetable broth instead of chicken broth for a vegetarian version, or chicken broth for a richer taste. Both work well to add depth to the soup’s base.
WHAT TO SERVE WITH CREAMY ROASTED TOMATO BASIL SOUP?
Creamy oven-roasted tomato basil soup is the perfect cozy meal for the fall and winter seasons. It pairs beautifully with a classic grilled cheese sandwich or crusty bread, both ideal for dipping into the warm, rich soup. A simple side salad with fresh greens and a light vinaigrette adds a refreshing contrast and balances the creaminess. For a heartier spread, try it with a baked potato or simple pasta dish—both make this comforting soup a complete and satisfying cold-weather meal.
HOW do you store and reheat leftover tomato soup?
To store leftover creamy tomato soup, let it cool to room temperature before transferring it to an airtight container. Keep it in the fridge for up to 4 days. When reheating, warm it gently on the stove over low to medium heat, stirring occasionally to maintain its creamy texture. If the soup has thickened in the fridge, add a splash of cream or broth. You can also microwave it in 1-minute intervals, stirring in between until heated through.
Can leftover tomato soup be frozen for later?
Yes, you can freeze leftover creamy tomato soup, though keep in mind that creamy soups may sometimes separate when thawed due to the dairy. To freeze, let the soup cool completely, then pour it into freezer-safe containers, leaving a bit of room for expansion. Freeze for up to 3 months. When ready to enjoy, thaw it in the fridge overnight. Reheat on the stove over low heat, stirring continuously; if it appears separated, whisk it gently or add a splash of cream to restore smoothness.
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Creamy Roasted Tomato Basil Soup
Equipment
- Large Dutch Oven
Ingredients
- 4 lbs. Tomato (quartered)
- 1 ½ lbs. Red Bell Pepper (3 Peppers)(cleaned and halved)
- 1 Cup Onion (1 medium)(chopped)
- 2 Tsp Garlic (8 cloves)
- 4 Cups Chicken Stock
- 1 Tsp Smoked Paprika
- 2/3 Cup Heavy Cream
- 1/3 Cup Basil (chopped)
- Salt and Pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Tomatoes and Red Peppers: Wash and core the tomatoes, then cut them in half. Place them on a baking sheet. Cut the red peppers in half, remove the seeds and stem, and place them on the same baking sheet,
- Roast the Vegetables: Drizzle the tomatoes and red peppers with a bit of olive oil and season with salt and pepper. Roast in the preheated oven for about 25-30 minutes or until they are softened and slightly caramelized.
- Sauté Onion and Garlic: While the tomatoes and peppers are roasting, heat a large pot over medium heat. Add a bit of olive oil. Add finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Roasted Vegetables and Chicken Stock: Once the tomatoes and peppers are done roasting (you can pull off the tomato and pepper skins at this point if you desire), transfer them to the pot with the onions and garlic and add the chicken stock. Use an immersion blender and blend until smooth.
- Season and Simmer: Season the soup with smoked paprika, salt, and pepper to taste. Allow the soup to simmer over low heat for about 20-30 minutes to meld the flavors.
- Add Fresh Basil: Just before serving, stir in the fresh chopped basil. This adds a bright, herbaceous note to the soup.
- Add Heavy Cream: Pour in the heavy cream and stir until well combined. This step adds creaminess and a luxurious texture to the soup
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper, if needed.
- Serve: Ladle the creamy roasted tomato basil soup into bowls and garnish with additional fresh basil leaves, if desired.
OMG. I LOVE IT
Glad you enjoyed it!
It is delicious !!
I am glad you enjoyed it!