Creamy Roasted Tomato and Basil Soup — A Classic Italian Recipe

Tomato soup is one of the most beloved dishes of Mediterranean cuisine — simple, warm and full of flavor. This creamy version with oven-roasted tomatoes and fresh basil brings a depth of aroma that no rushed soup can match.

Roasting in the oven draws out the tomatoes’ natural sweetness and gives the soup a rich character, while the cream makes the texture soft and velvety. It is the ideal recipe for autumn days, when the weather cools and the body craves something warm and tasty. No special skill is needed: just follow the steps in order and the soup will be ready in about an hour.

This soup is also a smart choice for family tables, as it is made with simple, affordable ingredients easily found at any market. The roasted tomatoes add natural sweetness, the cream makes it milder, while fresh basil adds the characteristic Mediterranean aroma that makes this dish so special. Serve it with toasted bread and you will have a complete, satisfying meal for the whole family.

Ingredients (for 4 servings)

• 1.2 kg well-ripened tomatoes (or 2 cans of 400 g whole tomatoes)
• 1 medium onion, finely chopped
• 3 garlic cloves
• 750 ml vegetable stock
• 200 ml cooking cream
• 1 bunch of fresh basil
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• Salt and black pepper to taste

Preparation steps

1. Heat the oven to 200°C. Cut the tomatoes in halves, place them in a tray together with the unpeeled garlic, drizzle with olive oil, salt and pepper, and roast for 25–30 minutes until softened and golden.
2. In a pot, sauté the onion with a little olive oil over medium heat until softened, about 5 minutes.
3. Add the roasted tomatoes and the garlic squeezed from their skins, the vegetable stock and the sugar. Let it simmer over low heat for 15 minutes.
4. Blend with a hand blender until it becomes a soft, uniform cream. Add the cooking cream and most of the basil leaves (keep a few for decoration).
5. Taste for salt and pepper. Serve warm, with a drizzle of olive oil and fresh basil leaves on top. It pairs wonderfully with toasted bread or croutons.

Preparation time: 15 minutes. Cooking time: 45 minutes. Servings: 4.