Roasted Tomato Basil Soup

This roasted tomato basil soup gets its flavor from oven-roasted tomatoes, garlic, and carrots, plus a savory boost from Dijon mustard, tomato paste, and balsamic vinegar. It's creamy from whole milk and Parmesan, with no heavy cream needed.

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Course: Side Dish, Soup

Cuisine: American

Keyword: roasted tomato basil soup, roasted tomato soup

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: - 6 servings (6 cups)

Calories: 322kcal

Author: Lyn Croyle

Equipment

Ingredients

3 tablespoons olive oil divided
4 cups halved and seeded Roma tomatoes or grape tomatoes
5 cloves garlic peeled
1 teaspoon salt divided + plus more to taste
½ teaspoon dried basil
1 medium onion chopped
1 cup chopped carrots
4 cups 1 quart low-sodium vegetable or chicken broth
1 teaspoon smooth Dijon mustard
2 tablespoons tomato paste
1 cup whole milk
1 cup shredded Parmesan cheese preferably freshly grated
⅓ cup chopped or chiffonade fresh basil leaves
2 teaspoons balsamic vinegar
Black pepper to taste
Optional toppings: fresh basil balsamic glaze, croutons, grated parmesan cheese, and/or red chili flakes

Instructions

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Add the tomatoes, garlic cloves, ¼ teaspoon salt, and basil to a mixing bowl. Drizzle with 1 tablespoon olive oil. Toss until evenly coated.
Pour the tomatoes onto the prepared baking sheet and bake for 25-30 minutes or until they have split and are aromatic. Remove the tomatoes from the oven and set aside.
While the tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots, and sauté for 7-8 minutes until the onions are tender and lightly golden.
Pour in the broth and increase the heat to medium-high. Once simmering, reduce the heat to medium and simmer for 10 minutes.
Add the roasted tomatoes, Dijon mustard, tomato paste, and the remaining ¾ teaspoon salt to the pot. Return to a simmer and cook for 10 more minutes.
Turn off the heat. Pour in the milk and very carefully transfer the soup to a high-speed blender. Blend with the lid vented until smooth or your desired consistency (alternatively, you can also blend the soup in the pot with an immersion blender).
Carefully return the soup to the pot. Stir in the parmesan cheese over low heat for 3-5 minutes or until smooth and creamy.
Stir in the basil leaves and balsamic. Season to taste with salt and pepper and serve hot topped with fresh basil, balsamic glaze, croutons, grated parmesan cheese, and/or red chili flakes.

Recipe Tips

Use freshly grated Parmesan if you can. The pre-shredded kind is coated in a starch that can leave your soup a little grainy.
Keep the heat low once you add the milk and Parmesan, and don't let the soup boil. Boiling dairy is the quickest way to end up with a curdled or grainy texture.
Taste and season right at the end. Broth brands vary a lot in saltiness, so hold off on your final salt and pepper until everything else is in the pot.
Want it extra creamy? Swap the whole milk for up to ½ cup of heavy cream or half-and-half.

Nutrition