Description

A cozy and classic tomato soup that goes far beyond the ordinary. Roasted tomatoes, garlic, and onions bring deep, caramelized flavor, while fresh basil adds a bright finish. This creamy (yet dairy-optional) soup is comforting, versatile, and incredibly satisfying—perfect for chilly evenings or lazy Sunday lunches. Whether paired with grilled cheese or sipped on its own, this soup is guaranteed to warm you from the inside out.

Ingredients

2 lbs fresh ripe tomatoes (or 1 can San Marzano whole tomatoes)
1 large yellow onion, sliced
5–6 garlic cloves, whole (skin on)
3 tbsp olive oil
3 cups vegetable broth
1 tbsp tomato paste
1 tsp sugar
Salt and black pepper, to taste
Red pepper flakes (optional)
Fresh basil, a handful
Heavy cream or coconut milk (optional, for garnish)

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Instructions

Preheat oven to 400°F (200°C). Place halved tomatoes, onion slices, and garlic cloves on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes.
Remove garlic skins and transfer roasted vegetables to a soup pot. Add tomato paste and cook for 2–3 minutes.
Pour in the broth, sugar, and red pepper flakes (if using). Simmer for 10–15 minutes.
Blend until smooth with an immersion or countertop blender.
Stir in basil leaves. Add cream or coconut milk if desired.
Taste and adjust seasoning. Serve hot.

Notes

For the best texture, strain the soup after blending.
Add grilled cheese croutons or Parmesan crisps for a delicious twist.
Use canned tomatoes in the off-season for convenience.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting & Blending
Cuisine: American