Fakeout Kitchen

Creamy Tomato Basil Soup

A comforting classic that brings the taste of summer garden tomatoes into a cozy bowl.

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Ingredients

  • 2 lbs ripe tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup fresh basil leaves
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Store-bought vegetable broth → Organic homemade vegetable broth — Commercial broths often contain excessive sodium, MSG, and synthetic preservatives.
  • Conventional heavy cream → Organic grass-fed heavy cream — Ensures the dairy is produced without synthetic hormones or antibiotics and remains free from stabilizers.
  • Conventional tomatoes → Organic heirloom tomatoes — Avoids systemic pesticides used in industrial farming and ensures non-GMO seeds for a richer flavor profile.

Instructions

  1. Preheat oven to 400°F and place tomatoes on a baking sheet, drizzling with olive oil.
  2. Roast the tomatoes for 30 minutes until they are soft and slightly charred.
  3. Transfer the roasted tomatoes (including juices) into a large pot along with the minced garlic and vegetable broth.
  4. Simmer over medium heat for 10 minutes, then stir in the fresh basil leaves.
  5. Use an immersion blender to puree the mixture until completely smooth.
  6. Stir in the heavy cream and simmer for another 2-3 minutes.
  7. Season with salt, black pepper, and red pepper flakes before serving warm.

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