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Roasting the tomatoes first, instead of just simmering them raw, is what concentrates their natural sugars and deepens the flavor before the soup even hits the pot. Finished with cream and fresh basil, it turns into the rich, velvety version of tomato soup that pairs perfectly with a classic grilled cheese sandwich.
Per serving
220kcal
Calories
4g
Protein
15g
Prep Time
10 min
Cook Time
40 min
Servings
4 people
Difficulty
easy
Carbs
17g
Fat
3g
Fiber
9g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F).
Halve the tomatoes and place them cut side up on a baking sheet with the garlic cloves.
Drizzle with olive oil, season with salt and pepper, and roast for 25 to 30 minutes, until softened and slightly charred at the edges.
In a large pot, melt the butter over medium heat and sauté the diced onion until translucent, about 5 minutes.
Add the roasted tomatoes and garlic, along with the vegetable broth.
Bring to a simmer and cook for 10 minutes.
Blend the soup until smooth using an immersion blender or a countertop blender.
Return to the pot, stir in the heavy cream and fresh basil, and warm through without boiling.
Season to taste and serve hot, garnished with a swirl of cream and a basil leaf.
Roast the Tomatoes First: This step concentrates their sweetness and adds a subtle caramelized flavor that boiling alone can't replicate. Blend Until Fully Smooth: A high powered blender or a thorough pass with an immersion blender gives this soup its signature velvety, restaurant style texture. Add Cream Off the Boil: Stirring cream in once the soup is off high heat, or at a gentle simmer, helps prevent it from separating or curdling.
Yes, canned whole peeled tomatoes work well, especially outside of tomato season, though you can skip the roasting step and instead simmer them longer to build flavor.
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