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Creamy Roasted Tomato Basil Soup from Scratch

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Calories: 220
Ingredients Method Nutrition

Ingredients
  

Sheet Pan Roasted Vegetables
  • 3 lbs Roma tomatoes ripe and firm, washed and sliced in half lengthwise (about 10 to 12 tomatoes)
  • 1 large yellow onion peeled and cut into 1/2-inch wedges
  • 8 cloves garlic peeled (or 1 whole head with top sliced off wrapped in foil)
  • 3 tbsp extra virgin olive oil for drizzling and caramelizing
  • 1 tsp kosher salt draws out tomato juices
  • 1/2 tsp freshly cracked black pepper for warm pungent heat
  • 1/2 tsp dried oregano subtle earthy herb note
Soup Simmer & Velvety Finish
  • 3 cups low-sodium vegetable broth or halal chicken bone broth for deeper savory foundation
  • 1 cup fresh sweet basil leaves loosely packed, vibrant Italian Genovese basil
  • 1/2 cup heavy cream or full-fat coconut cream for dairy-free
  • 1/3 cup Parmigiano-Reggiano freshly grated for savory umami depth
  • 1 tsp honey or light brown sugar, perfectly balances tomato natural acidity
  • 1 tbsp unsalted butter swirled in at the end for glossy satin emulsion
Crispy Artisan Grilled Cheese Pairing
  • 4 slices artisan sourdough bread thick sliced, crusty and airy
  • 1 cup sharp cheddar cheese freshly shredded
  • 1/2 cup whole milk mozzarella cheese shredded, for irresistible gooey cheese pull
  • 2 tbsp softened salted butter for golden pan crust

Method
 

Roast the Tomatoes, Garlic & Onions
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Arrange the halved Roma tomatoes cut-side up along with the onion wedges and garlic cloves in a single layer.
  2. Drizzle generously with 3 tablespoons of extra virgin olive oil, then season evenly with kosher salt, black pepper, and dried oregano. Roast in the preheated oven for 40 to 45 minutes, until the tomatoes have softened, released their sweet juices, and developed slightly blistered, caramelized edges.
Simmer the Soup Base
  1. Carefully transfer all the roasted tomatoes, onions, garlic, and every single drop of flavorful roasted sheet pan juices into a large Dutch oven or soup pot set over medium heat.
  2. Pour in 3 cups of low-sodium broth and add 1 teaspoon of honey. Bring the soup to a gentle simmer for 10 minutes to allow the roasted flavors to marry together.
Blend into Velvety Silk
  1. Remove the pot from the heat source. Add 1 cup of fresh sweet basil leaves. Using a stainless steel immersion hand blender, puree the soup directly in the pot until luxuriously smooth and velvety. (Alternatively, blend in batches in a countertop blender with the lid vent open and covered with a clean kitchen towel).
  2. Return to low heat. Stir in 1/2 cup heavy cream, 1/3 cup freshly grated Parmigiano-Reggiano, and 1 tablespoon unsalted butter until melted into a silky, glossy soup. Taste and adjust seasoning with additional salt or pepper as desired.
Grill the Artisan Sandwiches
  1. While the soup rests, heat a cast iron skillet over medium heat. Spread softened butter on one side of each sourdough bread slice. Place two slices buttered-side down in the pan, pile generously with shredded sharp cheddar and mozzarella, and top with the remaining bread slices, buttered-side up.
  2. Cook for 3 to 4 minutes per side until golden brown, crispy, and the cheese is thoroughly melted. Slice diagonally into dipping soldiers.
Garnish & Serve Warm
  1. Ladle the hot roasted tomato basil soup into bowls. Swirl each bowl with a splash of heavy cream, a grind of black pepper, and fresh baby basil leaves. Serve immediately alongside warm, crispy grilled cheese sandwiches for the ultimate comforting dip.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 16gProtein: 5gFat: 16gSaturated Fat: 7gCholesterol: 35mgSodium: 480mgPotassium: 620mgFiber: 4gSugar: 9gVitamin A: 92500IUVitamin C: 31.4mgCalcium: 1400mgIron: 0.3mg

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