Creamy Roasted Tomato and Basil Soup
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 30-40 minutes until the tomatoes are caramelized.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 5 minutes.
- Add the roasted tomatoes (including any juices) and vegetable broth to the pot. Bring to a simmer and let it cook for 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be careful with the hot liquid.
- Stir in the heavy cream, chopped basil, and red pepper flakes. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes to let the flavors meld together.
- Serve the creamy roasted tomato and basil soup hot, garnished with additional fresh basil leaves and a drizzle of olive oil.
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