This creamy roasted tomato soup is rich, velvety, and packed with fresh tomato flavor. Served with crispy garlic toast and fresh basil, it’s the ultimate comforting meal for lunch, dinner, or a cozy evening at home.

Ingredients

• 2 lbs (900 g) ripe tomatoes, halved
• 1 medium onion, chopped
• 4 garlic cloves
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh basil leaves

For Garnish

• Extra virgin olive oil
• Heavy cream
• Fresh basil ribbons
• Black pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Place tomatoes, onion, and garlic on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 30–35 minutes until caramelized.
5. Transfer vegetables to a large pot.
6. Add vegetable broth and sugar.
7. Simmer for 10 minutes.
8. Blend until completely smooth using an immersion blender.
9. Stir in the heavy cream and cook for 2–3 more minutes.
10. Adjust seasoning if needed.
11. Serve hot with a swirl of cream, a few drops of olive oil, and fresh basil on top.

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Servings

6 servings