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Roasted Tomato & Sweet Basil Velouté

A luxurious, velvety soup featuring caramelized roasted tomatoes and aromatic fresh basil. Unlike standard versions, this recipe focuses on building deep umami through oven-roasting, resulting in a vibrant, restaurant-quality bowl that balances natural sweetness with a peppery herbal finish.

Course Lunch
Cuisine Italian, Vegetarian
Keyword Fresh Basil, Creamy, Roasted Tomato
Prep Time 10 minutes
Cook Time 45 minutes
Roasting Duration 35 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 180 kcal

Ingredients

  • 1.5 kg Vine-Ripened Tomatoes Roma or Plum work best; halved lengthwise for roasting.
  • 1 large White Onion Peeled and cut into thick wedges.
  • 4 cloves Garlic Leave in skins while roasting to prevent burning.
  • 3 tbsp Extra Virgin Olive Oil Use a high-quality oil for the best flavor profile.
  • 500 ml Vegetable Stock Use low-sodium to better control the final seasoning.
  • 1 large bunch Fresh Basil Leaves only; keep a few small leaves aside for garnish.
  • 2 tsp Balsamic Vinegar Adds depth and balances the tomato acidity.
  • 60 ml Heavy Cream Optional; substitute with coconut milk for a vegan version.
  • To Taste - Sea Salt & Black Pepper Freshly cracked pepper is highly recommended.

Instructions

  1. Prep & Roast:

    Preheat your oven to 200°C. On a large baking sheet, toss the halved tomatoes, onion wedges, and unpeeled garlic cloves with olive oil, salt, and pepper. Arrange tomatoes cut-side up to concentrate the sugars. Roast for 35–40 minutes until the skins are charred and the onions are soft.

  2. Release the Flavor:

    Remove the tray from the oven. Squeeze the roasted garlic out of its papery skins into your stockpot. Use a spatula to transfer the tomatoes, onions, and all the golden juices from the tray into the pot.

  3. Simmer:

    Pour in the vegetable stock and balsamic vinegar. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes. This allows the roasted flavors to meld into the liquid.

  4. The Fresh Infusion:

    Turn off the heat. Stir in the fresh basil leaves. Let them steep in the hot liquid for 1 minute—this ensures the "Fresh Basil Aroma" remains bright and peppery rather than cooked off.

  5. The Velvet Blend:

    Using an immersion blender, blitz the soup until completely smooth. For a professional Smooth, Flavorful Soup, pass the liquid through a fine-mesh sieve to remove any remaining seeds or skin fragments.

  6. The Final Touch:

    Stir in the heavy cream (if using) for a luxurious finish. Taste and add a final pinch of salt or a crack of black pepper if needed. Serve in warmed bowls.

Recipe Notes

Serving & Presentation

  • The Cream Swirl: Drizzle a teaspoon of heavy cream or olive oil in a spiral to contrast the deep red color.

  • Basil Chiffonade: Top with thinly sliced fresh basil ribbons at the very last second to release their peak aroma.

  • The Rim Garnish: Serve with a parmesan crisp or a toasted sourdough soldier resting on the edge of the bowl for texture.

  • Clean Lines: Use a wide, white bowl and wipe the edges for a professional, "fine-dining" look.

  • Temperature Tip: Always serve in pre-warmed bowls to maintain the soup's velvety consistency.