Creamy Roasted Tomato Basil Soup
Is creamy the next big thing in soups, or is it the return of a classic? Many wonder if creamy soups are too rich or unhealthy. But what if I told you that the perfect creamy soup can be light, nutritious, and incredibly flavorful? This Creamy Roasted Tomato Basil Soup proves that creamy doesn’t have to mean heavy or unhealthy. It’s a delicious balance of rich flavor and nutritional benefits that will revolutionize your soup game.
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Serves: 4-6
Calories: ~280 per serving
Difficulty: Easy
Creamy Roasted Tomato Basil Soup ingredients
- 4 large ripe tomatoes (preferably heirloom varieties for complex flavors)
- 2 large yellow onions, caramelization key to depth
- 4 cloves garlic, roasted for sweetness
- 1 tbsp olive oil (extra virgin recommended)
- 8 oz fresh basil leaves (about 1 bunch)
- 1 cup heavy cream (or Greek yogurt for lighter option)
- 1/2 cup vegetable broth (low sodium preferred)
- 1 tsp red pepper flakes (optional, for heat)
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese (optional, for garnish)
Substitutions: For a vegan version, swap heavy cream with cashew cream. Cherry tomatoes work well too, just adjust cooking time. Basil can be substituted with 1 tsp dried, but fresh is always better.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Wash and halve the tomatoes, leaving the skin on for roasting. In a bowl, toss the tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 45 minutes.
Step 2: Sauté Aromatics
While tomatoes roast, dice onions and crush garlic. In a separate large skillet, melt 1 tbsp olive oil over medium heat. Sauté onions until golden brown (about 20 minutes). Add garlic and cook for another 2 minutes until fragrant.
Step 3: Combine and Simmer
Add sautéed onions to the roasted tomatoes. Stir in the basil leaves and vegetable broth. Simmer uncovered for 15 minutes, stirring occasionally. This allows flavors to meld beautifully.
Step 4: Blend the Soup
Transfer the tomato-basil mixture to a blender (in batches) and puree until completely smooth. For a creamier texture, you can add an extra layer of basil leaves to the blender before blending.
Pro tip: Work in small batches to avoid hot soup splashing out of the blender. Place a kitchen towel over the blender lid for safety.
Step 5: Finish with Cream
Return the blended soup to the skillet. Stir in heavy cream (or Greek yogurt) and red pepper flakes if using. Heat gently over low heat for 5 minutes, but do not boil. Season with salt and pepper to taste.
Nutritional Information
Per Serving:
- Calories: ~280
- Carbohydrates: 15g (5% RDA)
- Protein: 8g (14% RDA)
- Fat: 22g (34% RDA)
- Fiber: 3g (12% RDA)
- Sodium: 800mg (33% RDA)
- Vitamin C: 35% RDA
- Calcium: 10% RDA
This soup provides a balanced macronutrient profile with heart-healthy fats from the cream, protein from the broth, and complex carbohydrates from the tomatoes.
Healthier Alternatives for the Recipe
Want to make this soup even healthier? Here are some creative swaps:
- Swap heavy cream: Blend in soaked cashews or use full-fat coconut milk for a lighter creamy texture
- Whole wheat croutons: For garnish instead of traditional croutons
- Tomato puree: Use leftover tomato puree from a previous recipe as a base
- Herb-infused oil: Substitute olive oil with basil-infused oil for extra flavor without added sodium
- Gluten-free: Ensure all broth and other ingredients are certified gluten-free
- Dairy-free: Use cashew cream instead of dairy-based cream
Serving Suggestions
Elevate this delicious soup with these pairing ideas:
- Croutons: Make your own with olive oil, garlic powder, and dried herbs
- Garnish: Sprinkle fresh basil leaves and a dollop of Greek yogurt
- Grilled bread: Serve with a side of toasted artisan bread
- Salad: Pair with a simple arugula salad topped with shaved Parmesan
- Cheese: Add a small grating of Parmesan or Pecorino cheese
- Meat: Serve alongside grilled chicken or fish for a complete meal
Common Mistakes to Avoid
- Over-blending: If you blend too vigorously, you’ll end up with a paste rather than soup
- Not roasting tomatoes: Roasting develops deep flavors that can’t be achieved otherwise
- Too much basil: 4-6 basil leaves are plenty; adding more will overpower the soup
- Boiling the soup: Gentle simmer maintains texture and prevents separation
- Using low-quality broth: High-quality broth makes a significant difference in flavor
Storing Tips for the Recipe
Make ahead and store properly:
- Refrigeration: Store in airtight containers for 3-4 days
- Freezing: Freeze portions in freezer-safe containers for up to 3 months
- Best time to freeze: Freeze after blending but before adding cream
- Thawing: Refrigerate overnight before serving
- Reheating: Add a splash of broth or water when reheating to restore consistency
- Prep ahead: Roast tomatoes the day before to save time
Conclusion
The Creamy Roasted Tomato Basil Soup is more than just a recipe – it’s a culinary experience. With its rich flavors, beautiful color, and comforting texture, this soup brings together simplicity and sophistication. Whether you’re a soup connoisseur or just starting to explore the world of creamy soups, this recipe offers a perfect balance of taste and nutrition.
Have you tried this soup before? What’s your favorite way to enjoy it? Share your thoughts and variations in the comments below!
Creamy Roasted Tomato Basil Soup is the perfect base for other delicious recipes.
For more soup inspiration and recipe ideas, check out our collection of Creamy Roasted Tomato Basil Soup alternatives.
Tips for success: Use the freshest ingredients possible, don’t rush the roasting process, and adjust seasonings to your taste. Each bowl tells a story of flavor and care.
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