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Cozy Creamy Roasted Tomato Fall Soup with Garlic & Basil

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A rich and creamy roasted tomato soup that feels like a meal without being heavy. The roasting process brings out natural sweetness and depth, making it perfect for fall.

Ingredients

Scale
  • 2 pounds Roma tomatoes, halved lengthwise
  • 1 whole head garlic, top sliced off
  • 1 large yellow onion, quartered
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 1/2 cup heavy cream
  • 2 cups low-sodium vegetable broth
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Halve the Roma tomatoes lengthwise and place them cut-side up on the baking sheet. Quarter the yellow onion and add it to the sheet. Slice the top off the whole head of garlic to expose the cloves, drizzle with a little olive oil, wrap it in foil, and place it on the sheet as well.
  3. Drizzle the tomatoes and onions with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and red pepper flakes if using. Toss gently to coat. Roast for 35-40 minutes, until the tomatoes are shriveled and caramelized, and the onions are soft and golden. The garlic should be soft and squeezable when done.
  4. Let the roasted vegetables cool for about 5 minutes.
  5. Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins. Discard the skins.
  6. Transfer the roasted tomatoes, onions, and garlic to a blender. Add the fresh basil and 1 cup of vegetable broth. Blend until completely smooth. Start on low speed and gradually increase to high. If the mixture is too thick, add more broth a little at a time.
  7. Pour the blended mixture into a large pot or Dutch oven over medium heat. Add the remaining 1 cup of vegetable broth and stir to combine. Bring to a gentle simmer, then reduce the heat to low.
  8. Stir in the heavy cream and balsamic vinegar. Taste and adjust seasoning with salt and pepper. Simmer for another 5 minutes, stirring occasionally, until heated through. Don’t let it boil after adding the cream.
  9. Serve immediately. Ladle into bowls and garnish with fresh basil leaves and a drizzle of olive oil or cream.

Notes

For a dairy-free version, swap heavy cream with full-fat canned coconut milk. The soup tastes even better the next day. If using a countertop blender, let the soup cool slightly and blend in batches to avoid accidents. Don’t overcrowd the baking sheet to ensure proper caramelization.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, fall soup, vegetarian soup, gluten-free soup, easy soup recipe

Find it online: https://prismtaste.com/cozy-creamy-roasted-tomato-fall-soup-with-garlic-and-basil/