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Easy Creamy Garden Tomato Soup with Basil Oil

creamy garden tomato soup - featured image
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A simple, comforting tomato soup made with roasted fresh tomatoes and finished with a vibrant basil oil. This recipe captures the taste of summer in a bowl and is perfect for using up garden tomatoes.

Ingredients

Scale
  • 3 pounds fresh ripe tomatoes, halved (Roma or vine-ripened work best)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano (optional)
  • 1 cup vegetable broth (or chicken broth if not vegetarian)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (only if tomatoes are not sweet)
  • 1 cup fresh basil leaves, packed
  • 1/3 cup olive oil (extra virgin)
  • 1 small clove garlic
  • Pinch of salt
  • Squeeze of lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Halve the tomatoes and place them cut-side up on the baking sheet. Scatter the chopped onion and smashed garlic cloves around them. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and oregano if using. Toss gently to coat.
  3. Roast for 35-40 minutes until the tomatoes are soft, blistered, and starting to caramelize. The garlic should be golden and fragrant.
  4. Transfer all roasted tomatoes, onions, and garlic to a large pot. Add the vegetable broth and tomato paste.
  5. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally. Taste and add sugar if needed.
  6. Remove from heat. Use an immersion blender to blend until completely smooth. If using a countertop blender, work in batches and let steam escape.
  7. Return the pot to low heat. Stir in the heavy cream and warm through for 2-3 minutes. Do not let it boil. Adjust salt and pepper to taste.
  8. While the soup simmers, make the basil oil: Combine basil leaves, 1/3 cup olive oil, 1 small garlic clove, a pinch of salt, and a squeeze of lemon juice in a small food processor. Pulse until finely chopped and vibrant green. Do not over-blend.
  9. Serve immediately: Ladle soup into bowls and drizzle with basil oil. Garnish with extra basil leaves if desired.

Notes

Do not skip the roasting step—it deepens the flavor. Watch the garlic so it doesn’t burn. Add cream to warm soup and do not boil after adding. The soup thickens as it sits; thin with broth when reheating. Basil oil is best used within 2 days.

Nutrition

Keywords: tomato soup, creamy tomato soup, garden tomato soup, basil oil, summer soup, easy soup recipe, roasted tomato soup

Find it online: https://piperplate.com/easy-creamy-garden-tomato-soup-with-basil-oil/