Description
A comforting and flavorful roasted tomato basil soup, enriched with a touch of cream for a silky smooth finish.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 large onion, quartered
- 3 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, packed
- 1/4 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss tomatoes, onion, and garlic with olive oil, salt, and pepper.
- Roast for 30-35 minutes, or until vegetables are tender and slightly caramelized.
- Remove garlic skins. Transfer roasted vegetables to a large pot.
- Add vegetable broth to the pot. Bring to a simmer.
- Stir in fresh basil leaves.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
- Stir in heavy cream. Heat gently until warmed through. Do not boil after adding cream.
- Serve hot.
Notes
- For a richer flavor, use fire-roasted tomatoes.
- Adjust the amount of cream to your preference.
- Garnish with extra fresh basil or a swirl of cream.
- Soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 25mg
Keywords: roasted tomato soup, basil soup, creamy tomato soup, vegetarian soup