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Ultra close-up macro of velvety orange-red creamy roasted tomato basil soup swirling with heavy cream and fresh green basil

Creamy Roasted Tomato Basil Soup

Velvety, silky smooth homemade tomato soup bursting with the rich, caramelized depth of oven-roasted tomatoes, sweet yellow onions, and whole roasted garlic. Blended with fragrant garden basil and finished with a swirl of rich heavy cream and nutty parmesan cheese. The quintessential rainy day comfort lunch served with crispy golden grilled cheese dippers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Calories: 210
Ingredients Method Nutrition

Ingredients
  

Roasted Tomato & Aromatic Base
  • 3 lbs ripe Roma tomatoes (or 2 cans 28-oz whole peeled San Marzano tomatoes), halved lengthwise
  • 1 large sweet yellow onion, coarsely diced
  • 6 cloves fresh garlic, peeled and smashed
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted European butter
  • 1 tsp fine sea salt (adjust to taste)
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes (for subtle warmth)
Simmering Liquids & Finishing Cream
  • 2 cups low-sodium vegetable broth (or wholesome halal chicken bone broth)
  • 1 cup fresh sweet Italian basil leaves, tightly packed
  • 1/2 cup heavy whipping cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tsp granulated cane sugar (optional, to balance tomato acidity)
For Serving & Dippers
  • 6 sandwiches golden artisan sourdough grilled cheese dippers, sliced into crunchy finger batons
  • 2 tbsp fresh basil chiffonade and extra virgin olive oil drizzle

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for effortless cleanup.
  2. Arrange the halved tomatoes cut-side up on the sheet pan alongside the diced yellow onion and smashed garlic cloves. Drizzle generously with 3 tablespoons of extra virgin olive oil and season evenly with sea salt, black pepper, and dried oregano.
  3. Roast in the oven for 25 to 30 minutes, until the tomatoes are tender, caramelized, and slightly blistered around the edges and the garlic is soft and fragrant.
  4. In a large Dutch oven or heavy-bottomed stockpot over medium heat, melt the unsalted butter. Carefully transfer the hot roasted tomatoes, onions, garlic, and all accumulated pan juices into the pot.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover partially, and let simmer for 10 minutes to allow all the caramelized flavors to meld together.
  6. Remove the pot from the heat. Add the packed fresh basil leaves and the optional teaspoon of sugar.
  7. Using an immersion hand blender directly in the pot (or working in batches with a high-speed countertop blender), puree the soup until completely velvety, silky, and uniform.
  8. Return the pot to low heat. Stir in the heavy cream and freshly grated Parmigiano-Reggiano cheese, stirring continuously until the cheese melts seamlessly into the bisque.
  9. Taste and adjust seasoning with additional sea salt, cracked black pepper, or a pinch of red pepper flakes as desired.
  10. Ladle into warm soup bowls. Garnish with a swirl of heavy cream, a drizzle of good olive oil, fresh basil chiffonade, and serve immediately alongside crunchy golden grilled cheese dippers.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 14gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 38mgSodium: 490mgPotassium: 580mgFiber: 3gSugar: 8gVitamin A: 2150IUVitamin C: 28mgCalcium: 130mgIron: 1.8mg

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