Description
This easy tomato soup features fresh tomatoes, carrots, onions, garlic, and basil. Roasted to deepen their flavor and blended until creamy, it’s the perfect cozy meal with a grilled cheese sandwich.
Ingredients
3 pounds ripe tomatoes (halved if small, quartered if large)
2 medium carrots (chopped)
½ medium onion (sliced)
4 cloves garlic (halved)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
4 cups vegetable broth
¼ cup fresh basil (plus more for serving)
½ cup heavy cream
¼ cup tomato paste (optional)
Instructions
1. Preheat your oven to 450°F.
2. Add tomatoes, carrots, onion, garlic, olive oil, salt, black pepper, and dried oregano to a large bowl. Toss to coat.
3. Transfer vegetables to a large, rimmed baking sheet.
4. Roast for 40-45 minutes, until tomatoes and onions are slightly charred. Remove onions early if they begin to burn.
5. Transfer roasted vegetables to a large pot.
6. Add the broth and fresh basil to the pot.
7. Blend the mixture using a regular or immersion blender until smooth and creamy.
8. Bring the soup to a boil, then reduce heat to low.
9. Stir in the heavy cream and cook for 1 minute.
10. Taste the soup; if needed, stir in up to ¼ cup tomato paste for extra tomato flavor.
11. Ladle into bowls, garnish with more fresh basil, and serve.
Notes
Use ripe summer tomatoes for the best flavor.
If using winter tomatoes, tomato paste helps boost richness.
Heavy cream adds creaminess, but can be omitted for a lighter version.
Pairs beautifully with grilled cheese sandwiches.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.