Roasted Tomato Basil Recipe

Preheat and prepare tomatoes

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Arrange halved tomatoes cut-side up along with whole garlic cloves and chopped carrot and onion. Drizzle 2 tablespoons olive oil over vegetables and season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 30-35 minutes, until tomatoes are caramelized at the edges and vegetables are softened.

Sauté tomato paste and deglaze

While vegetables roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add tomato paste and cook, stirring, 1 minute to caramelize slightly. This deepens flavor.

Combine and simmer

When roasted vegetables are done, transfer tomatoes, roasted garlic (squeeze from skins), onions, and carrots to the pot with the tomato paste. Add vegetable or chicken stock, dried oregano, remaining salt and pepper, and sugar if using. Bring to a gentle boil, then reduce heat and simmer 15 minutes to allow flavors to meld.

Blend until smooth

Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer soup in batches to a countertop blender and puree, then return to pot. If the soup is too thick, add up to 1/2 cup more stock or water to reach desired consistency.

Add basil and cream

Lower heat to low. Stir in packed fresh basil leaves, butter, and heavy cream or half-and-half (if using). Cook gently 3–5 minutes, stirring, until basil is wilted and the soup is warmed through. For a brighter basil flavor, reserve a tablespoon of finely chopped basil to add just before serving. Taste and adjust seasoning with salt and pepper.

Optional final blend

For an ultra-smooth, vibrant green-hinted soup, quickly use an immersion blender for 10–20 seconds after adding basil to incorporate it fully. Do not over-blend if you prefer flecks of basil.

Toss and bake croutons

Preheat oven to 375°F (190°C) or use oven while soup cooks. In a bowl, toss bread cubes with 2 tablespoons olive oil, garlic powder, dried thyme or Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing halfway, until golden brown and crisp. Cool slightly before serving.

Ladle soup into warm bowls. Top each bowl with a generous handful of house croutons. Garnish with chiffonade basil, a sprinkle of grated Parmesan, and a light drizzle of olive oil if desired. Serve immediately.