Description
A rich, velvety soup made by roasting cherry tomatoes, garlic, and onions to concentrate flavor, then blending with fresh basil and finishing with cream and butter. It is a make-ahead friendly, vegetarian dish that tastes restaurant-quality.
Ingredients
- 3 pounds cherry or grape tomatoes
- 8–10 garlic cloves, unpeeled
- 1 medium red onion, quartered
- 3 tablespoons extra virgin olive oil
- 1 large bunch fresh basil (about 2 cups packed)
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon balsamic vinegar or lemon juice (optional, for acidity)
- Fresh basil leaves for garnish
- Crème fraîche or sour cream for serving
- Croutons or grilled cheese croutons for serving
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Place tomatoes, quartered red onion, and unpeeled garlic cloves on the sheet pan. Drizzle with olive oil and toss to coat. Season with salt and pepper.
- Spread ingredients in a single layer and roast for 45-60 minutes until tomatoes are blistered and dark, onions are soft and golden, and garlic is squishy.
- Let the roasted vegetables cool for 5 minutes. Squeeze the roasted garlic out of its skins and discard the skins.
- Transfer roasted tomatoes, onions, garlic, and juices to a blender. Add the fresh basil.
- Blend on high until completely smooth. Taste and adjust seasoning if needed.
- Pour the blended mixture into a large pot or Dutch oven. Add the broth and bring to a gentle simmer over medium-low heat.
- Reduce heat to low. Stir in the heavy cream and butter, whisking until melted and the soup is glossy.
- Simmer for 2-3 minutes to meld flavors. If too thick, add more broth; if too thin, simmer longer.
- Ladle into warm bowls. Garnish with crème fraîche, a drizzle of olive oil, cracked black pepper, and fresh basil leaves. Serve immediately.
Notes
For a vegan version, substitute heavy cream with full-fat coconut milk or blended soaked cashews, and use olive oil instead of butter. Roasting the garlic in its skins prevents burning and adds sweetness. If using a standard blender, vent the lid and cover with a towel to avoid steam explosions. The soup can be made up to 3 days in advance; add cream and butter just before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 14
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 4
- Protein: 6
Keywords: tomato basil soup, roasted tomato soup, creamy soup, vegetarian soup, party appetizer, make ahead soup, comfort food