Creamy Roasted Tomato Basil Soup

Ingredients

• 3 pounds fresh Roma (plum) tomatoes, halved lengthwise
• 1 large yellow onion, cut into wedges
• 8 cloves garlic, unpeeled
• 3 tablespoons extra-virgin olive oil
• 1.5 teaspoons kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 1 can (14 ounces) whole peeled San Marzano tomatoes with juices
• 2 cups low-sodium vegetable or chicken broth
• 1 cup fresh basil leaves, packed
• 1/3 cup heavy whipping cream
• 1 tablespoon balsamic vinegar
• 1 teaspoon granulated sugar (optional, to balance acid)
• Shaved parmesan and sourdough croutons, for serving

• 1.4kg fresh plum tomatoes, halved
• 1 large brown onion, cut into wedges
• 8 garlic cloves, unpeeled
• 45ml extra-virgin olive oil
• 9g kosher salt, divided
• 2g black pepper
• 400g canned whole plum tomatoes with juice
• 480ml vegetable or chicken stock
• 25g fresh basil leaves
• 80ml double cream
• 15ml balsamic vinegar
• 4g sugar (optional)
• Parmesan shavings and croutons, to serve

Instructions

1. Roast the Vegetables

   Preheat oven to 425°F (220°C / 200°C fan). Line a large rimmed baking sheet with parchment paper. Arrange halved tomatoes cut-side up along with onion wedges and unpeeled garlic cloves. Drizzle with olive oil, 1 teaspoon salt, and black pepper. Roast for 30 to 35 minutes until tomatoes are collapsed, edges are charred, and onions are soft.

   Visual Cue Collapsed, blistered tomatoes with black caramelized spots.

2. Squeeze Garlic and Simmer

   Squeeze the soft roasted garlic cloves out of their papery skins into a large pot. Add roasted tomatoes, onions, any pan juices from the baking sheet, canned San Marzano tomatoes, and vegetable broth. Bring to a gentle simmer for 10 minutes.

   Visual Cue Simmering rustic tomato stew releasing sweet roasted garlic aroma.

3. Blend Until Silky

   Stir in the fresh basil leaves. Transfer soup in batches to a high-speed blender (fill only halfway and vent the blender lid with a clean kitchen towel) or use an immersion hand blender directly in the pot. Puree for 1 to 2 minutes until completely smooth and velvety.

   Texture Cue Uniform, vibrant orange-red puree with no visible chunks.

4. Finish with Cream and Vinegar

   Return pureed soup to the pot over low heat. Stir in heavy cream and balsamic vinegar. Taste and adjust with remaining salt, pepper, and sugar if tomatoes are tart. Simmer for 2 minutes.

   Visual Cue Sauce takes on a rich, glossy coral color.

5. Garnish and Serve

   Ladle into warm bowls. Drizzle each bowl with a swirl of heavy cream, a ribbon of extra virgin olive oil, and top with fresh basil leaves and cracked black pepper.

   Texture Cue Velvety, creamy, comforting, sweet and savory.