American
Roasted Tomato Basil Soup
Oven-roasted tomatoes blended with softened aromatics, vegetable broth, fresh basil, and a modest pour of cream for concentrated flavor and a velvety finish.
6 servings · 20 minutes prep · 70 minutes cook
Ingredients
Roasted Tomatoes
- 4 pounds Roma tomatoes, halved lengthwise
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
- 3/4 teaspoon black pepper, divided
Soup Base
- 1 large yellow onion, diced
- 1 medium carrot, diced
- 4 garlic cloves, sliced
- 2 tablespoons tomato paste
- 3 cups low-sodium vegetable broth
- 1 1/2 cups loosely packed basil leaves, plus 6 to 8 tender stems if available, use 6 to 8 tender stems from the measured bunch; omit stems if unavailable
- 1/2 cup heavy cream
- 1 teaspoon red wine vinegar, optional, as needed, optional, only if needed
Directions
Roast the Tomatoes
- Heat the oven to 425°F / 220°C. Arrange the tomatoes, cut-side up in an uncrowded single layer on a large rimmed half-sheet pan; use a second rimmed pan if needed rather than crowding them. Drizzle with half the olive oil and season with half the salt and pepper.
- Roast until collapsed, browned at the edges, and surrounded by thick rather than watery juices, 35 to 45 minutes. Scrape the tomatoes and all pan juices into a bowl.
Build and Simmer
- Heat the remaining oil in a Dutch oven over medium. Add the onion and carrot and cook until soft and lightly golden, 8 to 10 minutes. Add the garlic for 1 minute, then cook the tomato paste until brick red, 2 minutes.
- Add the roasted tomatoes, broth, reserved stems from the basil, and remaining salt and pepper. Simmer partly covered for 15 minutes, then remove the basil stems.
Blend and Finish
- Remove the pot from direct heat. Keeping the immersion blender head submerged, purée until velvety. Stir in the cream and return to low heat just until steaming; do not boil hard.
- Tear in most of the basil leaves and blend briefly, leaving tiny green flecks. Taste, adding the optional red-wine vinegar only if the tomatoes need brightness. Ladle into bowls and finish with the remaining basil.
