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Creamy Roasted Tomato Soup with Easy Basil Oil

creamy roasted tomato soup - featured image
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This creamy roasted tomato soup is simple, honest food that tastes like you spent hours in the kitchen. Roasted tomatoes bring deep sweetness, milk and butter make it velvety, and fresh basil oil adds a vibrant finish.

Ingredients

Scale
  • 3 pounds ripe Roma or vine tomatoes, halved lengthwise
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup vegetable or chicken broth
  • ½ cup whole milk
  • 2 tablespoons unsalted butter
  • 1 cup fresh basil leaves, tightly packed
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Arrange halved tomatoes, quartered onion, and whole garlic cloves on the sheet. Drizzle with 3 tablespoons olive oil, then sprinkle with salt, pepper, oregano, and red pepper flakes (if using). Toss gently to coat, then spread into a single layer with cut sides of tomatoes facing up.
  3. Roast for 35-40 minutes until tomatoes are soft and starting to caramelize around the edges, and onions are tender and slightly browned.
  4. Transfer roasted vegetables to a large pot or Dutch oven. Add 1 cup broth. Use an immersion blender to puree until smooth. (Alternatively, let cool 5 minutes, then blend in batches in a countertop blender.)
  5. Place pot over medium-low heat. Stir in whole milk and butter, whisking until butter is fully melted and incorporated. Taste and adjust seasoning. Heat gently for 5 minutes, stirring occasionally. Do not let boil.
  6. While soup heats, make basil oil: Combine basil leaves, ½ cup olive oil, and ¼ teaspoon salt in a small food processor. Pulse until basil is finely chopped and oil is bright green.
  7. Ladle soup into bowls. Drizzle generously with basil oil. Swirl gently if desired. Serve immediately with crusty bread or focaccia.

Notes

For a vegan version, swap butter for 2 tablespoons olive oil and use full-fat coconut milk or unsweetened oat milk. For a spicy kick, add a halved jalapeño to the baking sheet. Soup can be frozen for up to 3 months. Basil oil is best used within 24 hours.

Nutrition

Keywords: creamy tomato soup, roasted tomato soup, basil oil, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://platebelle.com/creamy-roasted-tomato-soup-with-easy-basil-oil/