Creamy Roasted Tomato Basil Soup
Roasted canned tomatoes develop deep, caramelized flavor in this silky soup balanced with fresh basil, aromatics, and cream. The roasting step concentrates tomato essence while evaporating excess liquid, creating richness without long simmering. Perfect for lunch, light dinner, or starter course year-round. This version prioritizes intensity through high-heat roasting rather than extended cooking, delivering restaurant-quality depth in under an hour.
Ingredients
- 2 28 oz cans whole tomatoes, peeled, drained
- 2 Tbsp oil
- 2 Tbsp unsalted butter
- ½ medium yellow onion
- 2 carrots, shredded (about 1/2 cup)
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tsp chicken bouillon, or salt, optional(optional)
- 2 Tbsp basil, chopped, dried or fresh
- 2 Tbsp tomato paste
- ½ cup heavy cream
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Drain canned tomatoes through a strainer over a bowl, pressing gently to extract juice. Reserve all juice and discard seeds.
- 3
Spread tomatoes on a prepared rimmed baking sheet, drizzle with oil, and roast for 25-30 minutes until charred slightly and liquid evaporates.
- 4
Melt butter in a large soup pot over medium heat. Add onion, carrot, and garlic, stirring frequently for about 5 minutes until softened.
- 5
Add chicken broth, reserved tomato juices, chicken bouillon or salt, and basil. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes.
- 6
Transfer roasted tomatoes to pot. Add tomato paste and simmer for 10 minutes.
- 7
Puree soup using an immersion blender. If using a regular blender, work in batches filling pitcher no more than one-third full.
- 8
Return pureed soup to pot and stir in heavy cream. Heat gently without boiling.
- 9
Season to taste with salt and pepper and serve.
Tips
Roasting tomatoes in the oven is critical: it concentrates flavor by evaporating water and caramelizing sugars, creating depth that simmering alone cannot achieve.
When using a regular blender for hot soup, fill the pitcher only one-third full and cover the lid with a kitchen towel to prevent steam burns and splattering.
Add cream off heat or at very low temperature. Boiling breaks down cream proteins and can cause separation or curdling.
Good to Know
Refrigerate covered up to 4 days. Freezes well up to 3 months; thaw overnight and reheat gently on stovetop, stirring occasionally.
Prepare through pureeing step, refrigerate, and add cream just before serving to prevent separation.
Ladle into bowls. Garnish with fresh basil chiffonade, croutons, crispy pancetta, or a drizzle of basil oil. Pairs well with crusty bread or grilled cheese sandwich.
Common Mistakes
Do not skip the drain-and-press step on canned tomatoes to avoid watery soup.
Do not roast tomatoes beyond 30 minutes; longer roasting risks burning and bitter flavor.
Do not boil soup after adding cream to avoid curdling.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Use about 3 pounds ripe tomatoes, halved, and roast at 375 degrees for 35-40 minutes. You may need to roast in two batches. Fresh tomatoes will yield slightly more liquid; simmer longer to concentrate flavor or drain excess liquid before blending.
What if I don't have an immersion blender?
Transfer soup to a regular blender in batches, filling the pitcher only one-third full. Cover the lid loosely with a kitchen towel and pulse carefully, venting steam between pulses. Alternatively, use a potato ricer or food mill for a chunkier texture.
How long can I keep leftover soup and can I freeze it?
Refrigerate in an airtight container up to 4 days. Freezes well up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop without boiling. Add fresh cream after reheating for best texture.