Smoky Roasted Tomato Basil (Print version)

A comforting blend of smoky roasted tomatoes and fresh basil enriched with creamy notes.

# Ingredient List:

→ Vegetables

01 - 3.3 pounds ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 garlic cloves, unpeeled
04 - 1 red bell pepper, seeded and quartered

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon sea salt

→ Liquids

09 - 3 cups vegetable broth
10 - 1 teaspoon balsamic vinegar

→ Herbs & Finishing

11 - 1 cup fresh basil leaves, packed
12 - 1/4 cup heavy cream or coconut cream (optional)

# How To Make It:

01 - Set the oven temperature to 425°F (220°C).
02 - Place tomatoes cut side up, onion quarters, unpeeled garlic, and red bell pepper pieces on a large baking sheet. Drizzle with olive oil, then season with smoked paprika, sea salt, and black pepper.
03 - Roast the vegetables for 35 to 40 minutes until tomatoes caramelize and soften, turning red bell pepper once midway.
04 - Allow roasted vegetables to cool slightly, then peel the garlic cloves.
05 - Transfer roasted vegetables and their juices to a large pot. Add the vegetable broth and balsamic vinegar.
06 - Heat over medium until simmering, then maintain simmer for 10 minutes to blend flavors.
07 - Add fresh basil leaves, then blend the mixture to a smooth consistency using an immersion blender or countertop blender in batches.
08 - Stir in heavy cream or coconut cream, if using. Adjust taste with salt and pepper as needed.
09 - Ladle into bowls, garnish with extra basil leaves and a drizzle of olive oil, serve warm.

# Expert Advice:

01 -
  • The roasting stage does all the heavy lifting—you get restaurant-quality depth without any complicated technique.
  • It tastes even better the next day, making it perfect for meal prep or feeding unexpected guests.
  • You can easily make it vegan or dairy-free by swapping one ingredient, no fussing required.
02 -
  • Don't skip the roasting step or try to speed it up—this is where all the flavor comes from, and rushing it means a flat, watery soup.
  • Taste before you serve, because roasting affects how much salt everything needs differently each time, depending on your vegetables and oven.
  • If your blender struggles with hot soup, let it cool slightly first or blend in smaller batches—safety matters more than speed.
03 -
  • If you can't find ripe tomatoes, good quality canned tomatoes work beautifully here—roast them right alongside the fresh vegetables for depth.
  • The smoked paprika is non-negotiable, but if you have smoked salt instead of regular salt, use that and reduce the paprika slightly to avoid overdoing it.

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