Can I make this Creamy Tomato Basil Soup (Roasted Tomatoes) dairy-free?

Absolutely! Simply substitute the heavy cream with an equal amount of full-fat coconut milk for a rich and creamy dairy-free version.

Do I have to roast the tomatoes?

While you don't *have* to, roasting is highly recommended as it concentrates the tomato flavor and adds a wonderful sweetness and depth that boiling or simmering alone cannot achieve for this Creamy Tomato Basil Soup (Roasted Tomatoes).

How can I make this soup spicier?

For a touch of heat, you can add a pinch of red pepper flakes when roasting the vegetables, or stir in a dash of cayenne pepper after blending.

What kind of tomatoes are best for this recipe?

Roma tomatoes are excellent for roasting due to their lower water content, resulting in a more concentrated flavor. However, any ripe, flavorful tomato will work well.

Creamy Tomato Basil Soup for Savory Bliss.

Description

This Creamy Tomato Basil Soup with Roasted Tomatoes is a comforting and zesty dish, perfect for a cozy meal. Roasting the tomatoes enhances their natural sweetness and deepens the flavor of the soup.

Ingredients

Scale

2.5 lbs Roma tomatoes, halved
1 medium yellow onion, roughly chopped
4 cloves garlic, peeled
1/4 cup extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
4 cups vegetable broth
1 (14.5 oz) can diced tomatoes (fire-roasted if available)
1/2 cup fresh basil leaves, packed
1/4 cup heavy cream (or coconut milk for dairy-free)
Optional toppings: croutons, a swirl of cream, fresh basil leaves

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
On the prepared baking sheet, toss the halved Roma tomatoes, chopped onion, and peeled garlic cloves with extra virgin olive oil, salt, and black pepper. Spread them out in a single layer.
Roast for 30-40 minutes, or until the tomatoes are soft and slightly caramelized.
Carefully transfer the roasted vegetables to a large pot or Dutch oven.
Add the vegetable broth and canned diced tomatoes to the pot. Bring the mixture to a simmer over medium heat.
Reduce heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld.
Remove the pot from the heat. Add the fresh basil leaves to the soup.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. (Be cautious when blending hot liquids).
Stir in the heavy cream (or coconut milk). Taste and adjust seasoning as needed.
Serve hot, garnished with optional toppings like croutons, a swirl of cream, or fresh basil leaves.

Notes

For extra depth of flavor, you can add a tablespoon of balsamic vinegar to the roasted vegetables before roasting.
If you prefer a chunkier soup, blend only half of the soup and leave the rest as is.
This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
Adjust the amount of heavy cream to your preference for creaminess.
Using fire-roasted diced tomatoes adds an extra smoky flavor.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 250-300
Sugar: 10-15g
Sodium: 500-600mg
Fat: 18-22g
Saturated Fat: 5-7g
Unsaturated Fat: 13-15g
Trans Fat: 0g
Carbohydrates: 20-25g
Fiber: 5-7g
Protein: 4-6g
Cholesterol: 15-20mg