Creamy Tomato and Basil Soup

4.75 from 8 votes

Creamy Tomato and Basil Soup is light, yet comforting, and perfect for transitioning into fall. However, you’ll want to make this tomato soup year-round! Roasting the tomatoes intensifies their natural sweetness, making every spoonful rich with flavor, even when they’re out of season.

Prep Time15

Cook Time1

Total Time1 15

Course: Soups and Stews

Cuisine: French / Italian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

3 1/2 - 4 pounds tomatoes mix of vine-ripened, plum and grape or cherry tomatoes
1 large onion cut into large wedges or chunks
2 large carrots (1/2 pound) cut into 1/2-inch wide 1 to 2-inch pieces
15-18 cloves garlic (a handful)
1/2 cup olive oil
Salt and freshly ground black pepper to taste
4 cups chicken or vegetable broth
2 tablespoons uncooked white rice
3 sprigs fresh thyme
1 cup chopped fresh basil leaves
1/2 cup heavy cream plus more for swirling in if desired
Pinch sugar if needed
Crushed red pepper flakes optional
Croutons optional

Instructions

Preheat oven to 450 degrees. 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.
Roast for 30-35 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.
Transfer to a Dutch oven or other soup pot, using a rubber scraper to get every drop.
Add the chicken or vegetable broth, the rice, and thyme sprigs. Bring to a boil, reduce the heat to medium-low, and simmer for 15-20 minutes or until the liquid is slightly reduced and the rice is extremely soft.
Remove the thyme springs and let them cool to the touch. Scrape any leaves remaining on the stems back into the soup. Discard stems.
Add the chopped fresh basil and heavy cream. Using an immersion blender, puree the soup until very smooth, or puree in a blender until smooth.
Adjust seasoning with salt, pepper and sugar if needed.
Serve, garnished with cream, crushed red pepper flakes and croutons if desired.

Notes

Recipe from September 2020, retested and updated.

SUBSTITUTIONS:

You can use canned tomatoes, but it will be a different type of tomato soup without the fresh tomato flavor and roasted intensity.
I used converted (parboiled) rice, but you can use plain white rice or arborio. Just be sure it gets good and soft before pureeing.
To make the soup dairy-free, use your favorite dairy or creamer alternative.

TIP:

Up the elegance factor with shrimp as the garnish, some crab, or even some lobster.

MAKE AHEAD:

Can be made two to three days ahead of time and refrigerated.
When ready to serve, reheat on the stovetop, stirring often until heated through.
Leftovers can be reheated in the microwave.

FREEZER-FRIENDLY:

Cool completely, then place in an airtight container (or containers) in the desired quantity.
Thaw in the refrigerator or in the microwave. Reheat on low on the stovetop, stirring often, until the soup smooths out and comes together.
If you plan ahead, leave the cream out and add it when thawed and reheated.

Nutrition