This delightfully rich and tasty Creamy Roasted Tomato Basil Soup is the best ever way to enjoy your homemade tomato soup! The flavor combination is absolutely divine and it's an incredibly easy soup to make as a hearty lunch or part of a weeknight family dinner!
10Roma tomatoes(halved and roasted, or use 2 cans of fire-roasted tomatoes)
1Tbspbasil(or use 1 ½ tablespoons of dried basil)
2 ½cupschicken broth
each, salt & pepper(to taste)
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Place your sliced Roma tomatoes onto a baking sheet and use a broiler to blacken the tomatoes. Turn to get all sides nicely browned, about 15-20 minutes.
Heat a large saucepan or stockpot to medium-high heat with the olive oil. Once the oil is shimmering or slightly smoking, add the diced shallot and minced garlic. Saute until the shallot becomes translucent and it is beginning the get tender and fragrant.
Transfer the roasted tomatoes into the saucepan with the shallots and garlic. Stir to combine and break apart the pieces with a spoon or spatula while cooking. *You can also use the canned fire-roasted tomatoes with excellent results.
Add the grated carrot and saute until the carrots soften or about 2-3 minutes.
Add the broth and fresh basil, then stir to mix with the sauteed vegetables and tomatoes. Bring the soup to a boil, then reduce heat to low and simmer for 10-15 minutes.
Use an immersion blender to puree the soup until you reach your desired consistency. For a super smooth soup, strain the blended tomato soup through a fine-mesh sieve or cheesecloth.
Taste and season with salt and pepper, then add the heavy cream. Stir until well combined, then cover and simmer for 2-3 minutes to fully heat cream and combine flavors.
Serve immediately with freshly grated Parmesan, Romano, or Asiago cheese. Fresh basil or parsley, croutons, and cubed grilled cheese or crusty French bread are also great with this tasty soup!