Creamy roasted tomato basil soup—done in 30 minutes, packed with flavor, and silky smooth. This cozy classic is perfect for chilly nights, lazy Sundays, or impressing guests with zero stress.
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rich roasted tomato basil soup velvety soulful and done in 30 minutes first we’re going to have our tomatoes add some garlic and onion coat it all in olive oil salt and pepper then roast it at 425° F for 25 minutes we want that char after which we’re going to blend it with some broth oregano sugar and if you like a kick some chili flakes get that nice and smooth then we’re going to simmer it with some cream and fresh basil don’t rush it let it melt together and finally pour it hot finish with some balsamic dip some grilled cheese or if you’re feeling extra saucy go straight spoon like and follow for more soup season because in my book it’s never
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🍅 Roasted Tomato Basil Soup
Creamy, cozy, 30-minute classic
Ingredients:
2 lbs ripe tomatoes (Roma or vine), halved
1 large yellow onion, chopped
6 cloves garlic, peeled
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp cracked black pepper
1 tsp sugar (optional, to balance acidity)
1 tsp dried oregano
1/4 tsp red chili flakes (optional)
2 cups vegetable broth
1/2 cup heavy cream (or coconut cream for dairy-free)
1 cup fresh basil leaves, loosely packed
1 tsp balsamic vinegar (optional, for brightness)
Instructions:
1. Roast the Aromatics (15–20 min):
Preheat oven to 425°F (220°C).
On a sheet tray, toss tomatoes, onion, and garlic with olive oil, salt, and pepper.
Roast for 20 minutes, or until tomatoes blister and start to caramelize.
2. Blend Until Smooth (2–3 min):
Transfer roasted mix to a blender.
Add broth, sugar, oregano, chili flakes, and basil.
Blend until velvety smooth.
3. Simmer & Finish (5–10 min):
Pour into a saucepan, add cream, and bring to a low simmer for 5–10 minutes.
Stir in balsamic vinegar, taste and adjust salt.
4. Serve:
Ladle into bowls and top with fresh basil, a drizzle of cream, or a side of grilled cheese.