About this recipe
Roasting the tomatoes first concentrates the sweetness. Basil and a measured pour of cream keep it classic without turning heavy.
The pot makes four bowls. The published numbers include the cream; skip it or swap coconut milk if you need dairy-free, and know the macros will change.
Romas roast down cleaner than juicy slicing tomatoes. If that is all you have, roast a little longer and drain before blending.
ROAST
Step 1
Heat the oven to 425°F.
Step 2
Toss tomatoes, onion, and garlic with olive oil and salt on a sheet pan. Roast at 425°F until caramelized at the edges, 25 to 30 minutes.
BLEND AND FINISH
Step 3
Transfer roasted vegetables to a blender with broth and basil. Vent the lid for steam.
Step 4
Blend until completely smooth.
Step 5
Pour into a saucepan and simmer gently over medium-low for 5 minutes to marry flavors.
Step 6
Stir in cream off the heat (or off a hard boil). Season with salt and pepper, ladle into bowls, and serve.
Tips
Roast tomatoes until the edges darken. Pale tomatoes make a flat, watery soup.
Blend in batches if needed, and vent the lid so steam does not blow the top.
Stir cream in off a hard boil so it stays silky instead of splitting.
Swaps
Heavy creamFull-fat coconut milk
Same volume. Soup becomes dairy-free with a mild coconut note.
Roma tomatoesCanned whole peeled tomatoes (drained)
Skip the long roast; broil briefly for char, then blend.
Equipment
rimmed sheet pan · blender or immersion blender · saucepan
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