If you have a craving for something cozy, comforting, and bursting with fresh, vibrant flavors, you simply have to try this Creamy Roasted Tomato Soup with Basil and Parmesan Recipe. It’s a luscious bowl of velvety tomato goodness, brightened by fragrant basil and enriched with the irresistible creaminess of Parmesan cheese. Every spoonful feels like a warm hug, making it perfect for chilly days or whenever you need a quick bowl of happiness. The roasting process transforms simple tomatoes and onions into a deep, rich base that’s both savory and slightly sweet, while the cream and cheese bring that dreamy texture that’ll have you coming back for more.
Ingredients You’ll Need
This soup may taste complex and indulgent, but the ingredients list is wonderfully straightforward. Each component plays a key role in building layers of flavor, from the juicy roasted tomatoes to the fresh basil and sharp Parmesan, while the chicken or vegetable stock creates the perfect cooking base.
- 3 lbs ripe tomatoes: Using ripe tomatoes is essential for that naturally sweet and tangy flavor that shines after roasting.
- 1 large yellow onion: Adds a mellow sweetness and depth once roasted alongside the tomatoes.
- 8 garlic cloves: Roasting garlic softens its pungency and adds a gentle, caramelized sweetness.
- 3 Tbsp extra-virgin olive oil: Helps everything roast beautifully and infuses the soup with a subtle fruity richness.
- 2 tsp fine sea salt: Enhances all the flavors, with extra added as needed.
- ¼ tsp freshly ground black pepper: Gives just the right amount of mild heat and complexity.
- 2 cups chicken or vegetable stock: Provides the savory liquid foundation that balances the soup.
- 4 Tbsp chopped fresh basil: Brings fresh, peppery herbal notes that brighten the richness.
- ½ cup heavy cream: Adds luscious creaminess that makes this soup truly indulgent.
- ½ cup freshly grated Parmesan cheese: A flavorful, nutty addition that melts into pure comfort.
- 2 Tbsp tomato paste: Intensifies the tomato flavor and deepens the color.
- 2 tsp sugar: Balances the natural acidity and heightens the roasted sweetness.
How to Make Creamy Roasted Tomato Soup with Basil and Parmesan Recipe
Step 1: Roast the Vegetables for Maximum Flavor
Begin by preheating your oven to 400°F. Arrange your halved or quartered tomatoes, quartered onion pieces, and whole garlic cloves on a rimmed baking sheet with the cut sides facing up. Drizzle them generously with the olive oil and sprinkle with half a teaspoon of salt and some freshly ground pepper. This roasting step is the heart of the Creamy Roasted Tomato Soup with Basil and Parmesan Recipe; it deepens flavors, softens the veggies, and brings out the natural sweetness as those edges brown to perfection. Roast everything for 45 to 50 minutes until you see a beautiful caramelization starting to happen.
Step 2: Blend the First Half of the Roasted Mixture
Once roasted and slightly cooled, it’s time to blend. Add half of the roasted tomatoes, onions, and garlic into the blender along with one cup of your stock and two tablespoons of fresh basil. Blend to a smooth, velvety puree. Transfer this into a large pot or Dutch oven, setting the flavorful base aside while you blend the rest.
Step 3: Blend the Remaining Roasted Vegetables
Repeat the blending process with the remaining roasted veggies, including any delicious juices captured on the pan, adding the remaining cup of stock and basil. This two-part blending allows you to capture every bit of roasted flavor and ensures a perfectly smooth texture for your soup.
Step 4: Simmer and Enrich Your Soup
Bring the combined purees to a gentle simmer on medium heat. Stir in the heavy cream, freshly grated Parmesan, tomato paste, sugar, and the remaining 1½ teaspoons of salt. Keep stirring to melt the cheese evenly throughout the soup for that wonderfully creamy consistency. Don’t forget to taste along the way and adjust salt, pepper, cream, or sugar to suit your preferences. This finishing step is what elevates the Creamy Roasted Tomato Soup with Basil and Parmesan Recipe from simple to spectacular.
How to Serve Creamy Roasted Tomato Soup with Basil and Parmesan Recipe
Garnishes
When it comes to garnishing this soup, less truly is more. A sprinkling of extra freshly chopped basil and a handful of grated Parmesan right before serving adds not only a pop of color but also amplifies the fresh, cheesy flavors you’ve lovingly built. If you’re feeling fancy, a drizzle of good-quality olive oil or a spoonful of crème fraîche can be beautiful finishing touches.
Side Dishes
This soup pairs wonderfully with crusty bread for dunking, whether it’s a rustic sourdough or a warm garlic baguette. For a heartier pairing, grilled cheese sandwiches with melty cheddar or mozzarella are absolute soulmates here. Light salads, like arugula with lemon vinaigrette, also contrast the rich soup beautifully, making for a balanced meal.
Creative Ways to Present
Presentation is all about sharing joy. Serve this soup in charming ramekins or colorful bowls to brighten your table. You might also pour it into hollowed-out bread bowls for a fun, edible serving vessel. For a party, use small shot glasses or mini bowls as a delightful appetizer, garnished with a tiny basil leaf and a Parmesan crisp for an elegant touch.
Make Ahead and Storage
Storing Leftovers
This Creamy Roasted Tomato Soup with Basil and Parmesan Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the fresh flavors. When ready to enjoy again, simply warm gently on the stove to avoid curdling the creamy texture.
Freezing
Freezing is a convenient option, but keep in mind the cream and Parmesan can change texture slightly after thawing. To freeze, cool the soup completely and transfer it to freezer-safe containers, leaving some room at the top to expand. It will keep well for up to 3 months, making it a perfect make-ahead meal on busy days.
Reheating
When reheating, do so gently on low to medium heat and stir frequently. Adding a splash of fresh stock or cream while warming will help restore the creamy texture and freshness of the dish. Avoid boiling as this can cause the dairy to separate. Watching it carefully ensures every reheated bowl tastes just as wonderful as when freshly made.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable stock instead of chicken, and swap the cream and Parmesan for plant-based alternatives like coconut cream and nutritional yeast or vegan Parmesan to keep it creamy and flavorful.
What kind of tomatoes work best?
Ripe, juicy tomatoes are best for roasting. Roma or plum tomatoes work wonderfully because they have fewer seeds and a more concentrated flavor, but any ripe tomato will do.
Why roast the tomatoes instead of just cooking them?
Roasting caramelizes the natural sugars in the tomatoes and onions, developing deeper, richer flavors that you just can’t get from boiling or sautéing alone. It’s a game changer!
Is there a way to make this soup thinner?
Yes! Simply add more stock or a splash of water while blending or simmering to reach your desired consistency without sacrificing flavor.
Can I prepare this soup in advance for a crowd?
Definitely. The soup keeps well and can be made a day or two ahead to allow flavors to meld. Just reheat gently before serving, and garnish fresh for the best presentation.
Final Thoughts
This Creamy Roasted Tomato Soup with Basil and Parmesan Recipe combines simplicity with spectacular taste in every comforting spoonful. It’s one of those dishes that feels like a secret treasure once you discover how easy it is to bring restaurant-quality comfort to your table. Whether you’re serving it for a cozy night in or impressing guests with homemade goodness, it’s sure to become a beloved favorite. Go ahead, gather your ingredients and treat yourself to a bowl of this heartwarming soup—you won’t regret it!
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Creamy Roasted Tomato Soup with Basil and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Tomato Soup features rich, caramelized tomatoes, onions, and garlic roasted to perfection before being blended into a creamy, flavorful soup. Enhanced with fresh basil, Parmesan cheese, and a touch of cream, this comforting soup is perfect for a cozy meal and serves six people.
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)
Pantry & Seasonings
- 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 Tbsp tomato paste
- 2 tsp sugar (plus more to taste)
Liquids & Dairy
- 2 cups chicken stock (or vegetable stock for vegetarian)
- 4 Tbsp chopped fresh basil (plus more for serving, or 2 tsp dried)
- ½ cup heavy cream (plus more to taste)
- ½ cup freshly grated Parmesan cheese (plus more for serving)
Instructions
- Roast: Preheat your oven to 400°F (200°C). Arrange the halved or quartered tomatoes, quartered onions, and garlic cloves cut side up on a rimmed baking sheet in a single layer. Drizzle them evenly with the olive oil, then season with ½ teaspoon of sea salt and ¼ teaspoon of black pepper. Roast in the oven for 45 to 50 minutes until the edges of the tomatoes and onions have browned and caramelized. Remove from the oven and let cool for 10 minutes.
- Blend First Half: Transfer half of the roasted tomato mixture into a blender or food processor. Add 1 cup of chicken or vegetable stock and 2 tablespoons of chopped fresh basil. Blend until smooth and then pour this puree into a large soup pot or Dutch oven.
- Blend Second Half: Add the remaining roasted tomato mixture and any juices collected on the baking sheet to the blender along with the remaining 1 cup of stock and 2 tablespoons of basil. Blend until smooth and transfer this second batch to the soup pot, combining both purees.
- Simmer: Place the pot on the stovetop over medium heat and bring the soup to a gentle simmer. Stir in the heavy cream, freshly grated Parmesan cheese, tomato paste, sugar, and the remaining 1½ teaspoons of salt. Stir continuously to ensure the cheese melts evenly throughout the soup. Taste and adjust the seasoning with extra cream, sugar, salt, or pepper to your liking.
- Serve: Ladle the soup into bowls and garnish with additional fresh basil and Parmesan cheese. Serve warm for a delicious and comforting meal.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Use dried basil if fresh is not available; use 2 teaspoons instead of 4 tablespoons.
- Adjust the sugar to balance the acidity of the tomatoes based on their ripeness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a smoother texture, strain the soup through a fine mesh sieve after blending.
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