Creamy Tomato Basil Soup
Rich, creamy tomato basil soup made with fresh roasted tomatoes, garlic, basil, and cream. This cozy soup is perfect for chilly nights and simple to prepare in under 1 hour.
Equipment
- baking sheet for roasting vegetables
- large pot
- Immersion blender or standard blender
- knife and cutting board for prep
- ladle for serving
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 1 carrot, chopped
- 4 large ripe tomatoes, halved
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- ½ cup heavy cream or coconut milk
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
- Optional: pinch of sugar
Instructions
- Preheat oven to 400°F. Place fresh tomatoes, onions, garlic, and carrots on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes.
- Transfer roasted vegetables to a large pot. Add crushed tomatoes and vegetable broth.
- Blend until smooth with immersion blender.
- Bring to a simmer for 15–20 minutes. Stir occasionally.
- Add cream and fresh basil. Stir to combine.
- Adjust seasoning and serve hot.
Notes
For a vegan version, use coconut milk instead of heavy cream.
Add red pepper flakes or smoked paprika for extra flavor.
Soup stores well in fridge for 4–5 days or freezer up to 3 months.
Add red pepper flakes or smoked paprika for extra flavor.
Soup stores well in fridge for 4–5 days or freezer up to 3 months.
Nutrition
Calories: 210kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 580mgPotassium: 620mgFiber: 4gSugar: 7gVitamin A: 4200IUVitamin C: 28mgCalcium: 70mgIron: 2mg