Ingredients
6 large tomatoes, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
½ cup heavy cream
Salt and pepper to taste
Fresh basil for garnish
Instructions
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Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
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Sauté the Onion and Garlic: While the tomatoes are roasting, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes, until softened and fragrant.
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Combine the Tomatoes and Broth: Once the tomatoes are roasted, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes.
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Puree the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a blender. Blend until smooth, then return it to the pot.
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Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
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Serve: Serve the soup hot, garnished with fresh basil for an aromatic finish.
Notes
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Vegan Option: Use coconut milk or cashew cream instead of heavy cream for a vegan version.
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Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
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Roast Other Vegetables: You can also add roasted carrots, bell peppers, or onions for an extra flavor boost.
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Cheesy: Stir in some shredded Parmesan cheese for an extra creamy and cheesy twist.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat on the stove, adding a little broth or cream as needed to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American, Comfort Food
- Diet: Gluten Free
