Deeply flavored tomato soup made by roasting tomatoes until caramelized, then blended into a smooth, velvety purée with cream and herbs.
Roast tomatoes cut-side down for maximum caramelization and deeper flavor development. Balsamic vinegar adds subtle sweetness and acidity; taste before adding if you prefer a purely savory profile.
For a lighter version, substitute half-and-half or whole milk for the heavy cream. The soup can be made 1 day ahead; store in an airtight container in the refrigerator and reheat gently over medium heat.
Ingredients
Scale
Measurement units
- 3 lb Roma tomatoes
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- 4 garlic cloves
- 1 medium yellow onion
- 2 cups vegetable broth
- ½ cup heavy cream
- 8 leaves fresh basil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp balsamic vinegar (for depth and brightness)
Ingredients
Scale
Measurement units
- 3 lb Roma tomatoes
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- 4 garlic cloves
- 1 medium yellow onion
- 2 cups vegetable broth
- ½ cup heavy cream
- 8 leaves fresh basil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp balsamic vinegar (for depth and brightness)
Instructions
Roast the tomatoes
Preheat oven to 325°F.
Arrange 3 lb halved Roma tomatoes (3 lb) cut-side down on a rimmed baking sheet. Drizzle with olive oil (2 tablespoon) and season with salt and pepper.
Roast for 50–60 minutes, until tomato skins are darkened and flesh is very soft and beginning to caramelize at the edges.
Equipment: rimmed baking sheet
Sauté aromatics
While tomatoes roast, warm olive oil (1 tablespoon) in a large pot over medium heat.
Add 1 medium diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
Equipment: large pot
Combine and simmer
Transfer roasted tomatoes and any pan juices to the pot with onion and garlic.
Pour in vegetable broth (2 cup) and stir to combine.
Bring to a gentle simmer over medium heat and cook for 5 minutes to meld flavors.
Equipment: large pot
Blend the soup
Using an immersion blender, purée the soup until completely smooth, working in batches if needed.
Stir in heavy cream (½ cup) until fully incorporated.
If using, add balsamic vinegar (1 tablespoon) and stir well.
Equipment: immersion blender
Finish and serve
Taste and adjust seasoning with salt and pepper.
Gently reheat over medium heat if needed, stirring occasionally, until steaming.
Ladle soup into bowls and top each with torn fresh basil and a drizzle of olive oil.
Before you cook
Cook notes
- • Roast tomatoes cut-side down for maximum caramelization and deeper flavor development.
- • The soup can be made 1 day ahead; store in an airtight container in the refrigerator and reheat gently over medium heat.
- • For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- • Balsamic vinegar adds subtle sweetness and acidity; taste before adding if you prefer a purely savory profile.
- • Fresh basil stirred in at the end preserves its bright herbal note; do not cook it with the soup.
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