Creamy Tomato and Basil Soup

Why This Recipe is a Keeper!

Remember that tomato soup from when you were a kid? This Creamy Tomato and Basil Soup is nothing like that.

This version is rich and creamy with layers of authentic tomato flavor! Roasting the tomatoes caramelizes their natural sugars, bringing out a sweet complexity that transforms every spoonful into something cozy, comforting, and grown-up.

This creamy tomato basil soup recipe is:

• A healthy-ish indulgence! This lush tomato soup recipe is comforting without feeling heavy.
• Perfect year-round! Although fresh summer tomatoes can’t be beat, roasting tomatoes brings out their natural sweetness, so you can enjoy this easy tomato soup recipe any time of year.
• Make ahead! Can be made two to three days ahead of time.
• Freezer-friendly! Freeze with or without the cream. Although some separation may take place, low heat and slow and steady whisking brings this lovely tomato soup back together again.

How to Make creamy tomato and basil soup:

Recipe Ingredients:

Here’s everything you’ll need to make this roasted creamy tomato soup. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Tomatoes: You’ll need 3 1/2 to four pounds of ripe tomatoes. I used a combination of round, plum, and grape tomatoes.
• White Rice: White rice helps to thicken the soup without using a starch such as flour or cornstarch. I used converted (parboiled) rice because that’s what I usually have on hand, but you can use plain white rice or arborio. Be sure to simmer the soup long enough so the rice is extremely soft.
• Fresh Basil and Thyme: Fresh basil is essential, but you can use dried thyme in a pinch.
• Chicken Broth: Can also use chicken stock or vegetable broth for a vegetarian version.
• Heavy Cream: Use either heavy cream or whipping cream. By government labeling standards, heavy cream must contain at least 36% milk fat and is often called heavy whipping cream. Whipping cream, on the other hand, has a slightly lower milk fat content—typically between 30% and 36%—and is sometimes labeled as light whipping cream. To make the soup dairy-free, use your favorite dairy or creamer alternative.

1. Cut tomatoes into large chunks, removing the seeds if possible. Place on a 21 x 15-inch baking sheet, along with the onion, carrots and garlic. Drizzle with the olive oil, toss to coat, and season with salt and black pepper to taste.

2. Roast for 30 to 35 minutes or until the tomatoes are very soft, the onions are browned, and the carrots are soft. Remove any tomato skins that are easy to peel off.

3. Transfer to a Dutch oven or other soup pot, using a rubber scraper to get every drop.

4. Add the chicken or vegetable broth, the rice, and thyme sprigs. Bring to a boil, reduce the heat to medium-low, and simmer for 15 to 20 minutes or until the liquid is slightly reduced and the rice is extremely soft.

5. Remove the thyme springs and let them cool to the touch. Scrape any leaves remaining on the stems back into the soup. Discard stems.

6. Add the chopped fresh basil and heavy cream.

7. Using an immersion blender, puree the soup until very smooth. Alternatively, puree in a blender until smooth.

8. Adjust seasoning with salt, pepper and sugar if needed. Serve, garnished with cream, crushed red pepper flakes and croutons if desired.

Serve this with a grilled cheese sandwich as a throwback to your youth, or top it with some croutons.

Chef Tips and Tricks:

• Don’t skip the roasting process! Roasting concentrates the sweetness and deepens flavor.
• The tomato skins should slip off easily after roasting, so try to remove as much as possible.
• Fresh basil should always be added at the end of cooking to preserve its bright flavor.
• For your next dinner party, up the elegance factor by topping this roasted creamy tomato soup with shrimp, crab, or lobster.

Recipe FAQs: