An easy, creamy, rich, flavorful roasted tomato basil soup recipe that tastes like it's been simmering all day. This soup is perfect for dipping grilled cheese or topping with croutons.
Start by placing your tomatoes, onion, and garlic on a sheet pan. Drizzle them with olive oil and season with salt and pepper. Toss them around in olive oil and seasonings until they are fully coated.
Roast the vegetables in the oven for 30 minutes. Remove from the oven and set aside.
Place a dutch oven (or stockpot) on the stove over medium heat. Add the roasted vegetables.
Add in the San Marzano tomatoes, basil, thyme, sugar, stock (or broth), and tomato paste.
Bring to a boil and turn down to a simmer. Let the soup simmer for about 20 minutes.
Using an immersion blender, blend the soup until it's smooth and creamy. Allow it to simmer for about 10 more minutes.
If using, add in the heavy cream and stir to combine. Top with additional fresh basil if you want and serve with your favorite soup or sandwich!
Notes
You may be tempted to use parchment paper on your sheet pan when roasting your vegetables for easier clean-up. I recommend roasting them directly on the pan so that you can pour the juices into the stockpot.