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.
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!