Slow-Roasted Tomato and Basil Soup with Crème Fraîche
Rich and velvety tomato soup made from slow-roasted tomatoes, fresh basil, and finished with a swirl of crème fraîche. This french-inspired soups ready in about 70 minutes pairs halved ripe plum tomatoes, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, halved ripe plum tomatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, chopped yellow onion
- 4 cloves, minced garlic cloves
- 3 cups vegetable broth
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup crème fraîche
Instructions
- Step 1: Preheat oven to 375°F. Toss 2 lbs halved ripe plum tomatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread cut side up on a baking sheet and roast for 45 minutes until tomatoes are soft and caramelized.
- Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped yellow onion and sauté for 6-7 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add the roasted tomatoes along with their juices to the pot. Pour in 3 cups vegetable broth and bring to a simmer. Cook for 10 minutes to meld flavors.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil. Using an immersion blender, puree the soup until smooth and velvety.
- Step 5: Serve hot with a generous swirl of 1/2 cup crème fraîche on top for richness and a fresh basil leaf garnish if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Basil Soup with Crème Fraîche take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Tomato and Basil Soup with Crème Fraîche?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved ripe plum tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Basil Soup with Crème Fraîche?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Tomato and Basil Soup with Crème Fraîche for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Tomato and Basil Soup with Crème Fraîche?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
