Name: Creamy Roasted Tomato Soup with Basil and Parmesan Recipe
Prep time: 5 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 lbs ripe tomatoes, halved lengthwise if small/medium, or quartered if large; 1 large yellow onion, quartered and separated into smaller pieces; 8 garlic cloves, peeled and ends trimmed; 3 Tbsp extra-virgin olive oil; 2 tsp fine sea salt, plus more to taste; ¼ tsp freshly ground black pepper, plus more to taste; 2 tsp sugar, plus more to taste; 2 cups chicken stock, or vegetable stock for vegetarian; ½ cup heavy cream, plus more to taste; ½ cup freshly grated Parmesan cheese, plus more for serving; 4 Tbsp chopped fresh basil, plus more for serving, or 2 tsp dried basil; 2 Tbsp tomato paste

Description

This Roasted Tomato Soup is a creamy, comforting dish bursting with fresh tomato flavor and enhanced by the rich caramelization of roasted vegetables. Paired perfectly with grilled cheese sandwiches, it’s an ideal meal for family gatherings or cozy nights in, delivering both delicious taste and satisfying warmth.

Ingredients

Vegetables

3 lbs ripe tomatoes, halved lengthwise if small/medium, or quartered if large
1 large yellow onion, quartered and separated into smaller pieces
8 garlic cloves, peeled and ends trimmed

Seasonings & Oils

3 Tbsp extra-virgin olive oil
2 tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
2 tsp sugar, plus more to taste

Liquids & Dairy

2 cups chicken stock, or vegetable stock for vegetarian
½ cup heavy cream, plus more to taste
½ cup freshly grated Parmesan cheese, plus more for serving

Herbs & Others

4 Tbsp chopped fresh basil, plus more for serving, or 2 tsp dried basil
2 Tbsp tomato paste

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Instructions

Roast: Preheat your oven to 400°F. Arrange the cut tomatoes, onions, and garlic cloves cut side up in a single layer on a rimmed baking sheet. Drizzle them evenly with olive oil and season with ½ teaspoon of sea salt and freshly ground black pepper. Roast for 45 to 50 minutes until the edges begin to brown and the vegetables are caramelized. Once done, set aside to cool for 10 minutes.
Blend (First Batch): Transfer half of the roasted tomato mixture into a blender or food processor. Add 1 cup of the broth and 2 tablespoons of chopped fresh basil. Blend until the mixture is completely smooth. Pour this puree into a large soup pot or Dutch oven and set aside.
Blend (Second Batch): Add the remaining roasted tomato mixture, along with any juices collected on the baking sheet, to the blender. Include the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth, then transfer to the pot with the first puree.
Simmer: Place the pot over medium heat and bring the soup to a gentle simmer. Stir in the heavy cream, Parmesan cheese, tomato paste, sugar, and the remaining 1½ teaspoons of sea salt. Keep stirring to melt the cheese evenly into the soup. Taste and adjust seasoning as needed with more cream, sugar, salt, or black pepper. Once satisfied, garnish with additional fresh basil and Parmesan cheese, and serve warm.

Notes

Tomato acidity varies seasonally and by ripeness; adjust sugar and cream levels at the end to balance the soup’s flavor accordingly.
If using dried basil, allow the soup to simmer for 10-15 minutes to soften the herb before adding cream and Parmesan cheese.
Make-Ahead Tips: Refrigerate leftovers in airtight containers for up to 5 days.
Freeze cooled soup in airtight, freezer-safe containers with headspace for up to 3 months; thaw overnight in the refrigerator.
Reheat gently on the stovetop until warm throughout (165°F) or in a microwave covered to prevent spattering.

Prep Time: 5 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting and Stovetop
Cuisine: American