This creamy basil roasted tomato soup is pure summer in a bowl! Roasted garden tomatoes, fresh basil, and charred sweet corn pack in so much incredible flavor.
Am I breaking any rules by throwing a soup in your face while we’re in the thick of July?
If so then so be it. This roasted tomato soup is way too freaking amazing to wait for a cooler day. We’re all about that garden goodness this week, btw.
So what that means is just that basic summer things like ‘maters, basil, and sweet corn are taking center soup stage today.
Be excited, guys. This is one tomato soup for the record books.
The majority of this soup is made up of (hold on, shock of the century) tomatoes, BUT we’re doing it old-school today and the only can we’ll be breaking open will be a can of tomato paste to thicken things up later. What you need to know about the tomatoes….—>
- They are roasted WHOLE with amazing things like olive oil, garlic, salt, pepper, etc.
- Once the roast job is over it’s into the blender with all of ’em and some chicken broth. Strain the tomatoes and discard the solids (trust me on this, it makes for the SMOOTHEST soup ever) and then it’s just tomato soup 101 from there on out.
- Tomato paste + our roasted tomato puree gets brought to a low simmer then throw in some half-and-half for some subtle creaminess, a pile of fresh minced basil, a few seasonings, and hey, why not some gorgeous charred corn while we’re in this glorious summer mood??
Ooh yes. It’s grilled cheese and roasted tomato soup on the foreseeable menu future, guys.
Honestly, you’re not gonna believe how much powerful summer flavor is packed into this innocent looking soup. You will NOT even care if it’s 90 degrees outside, cause you’ve got soup to demolish. ???
Creamy Basil Roasted Tomato Soup with Charred Corn
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- 3 lbs (about 12 medium) fresh tomatoes, cored (Roma or Betterboys both work great)
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon coconut sugar (or brown sugar)
- 1 (6 oz) can tomato paste
- 1/2 cup half and half cream
- 1/4 cup minced fresh basil
- 1 tablespoon butter
- 3 ears corn, husks and silk removed and corn cut off cob
- Place cored tomatoes on a baking sheet and arrange cloves of garlic inside of a few tomatoes. Drizzle tomatoes with olive oil and season with salt and pepper. Roast tomatoes at 375F 35-40 minutes or until tomatoes are very soft and beginning to burst. Cool slightly
- Place tomatoes in a high-speed blender and pour chicken broth over top. Blend tomatoes on a low speed, slowly increasing to high until tomatoes are completely smooth. Strain tomato mixture through a fine-mesh sieve and discard solids.
- Place strained tomato mixture in a medium saucepan over medium-high heat and add sugar and tomato paste. Bring soup to a low simmer over medium-high heat, then reduce heat to low and add cream, milk, basil, and salt and pepper to taste. Let cook over low 10 minutes, covered.
- Meanwhile heat butter in a small skillet over medium-high heat. Add corn and stir occasionally until corn begins to char slightly, about 8 minutes.
- Serve soup hot with charred corn on top. Enjoy!