Creamy Roasted Tomato Basil Soup
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Croutons and fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes until softened and slightly charred.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant, about 5 minutes.
- Add the roasted tomatoes (along with any juices) to the pot. Stir in the vegetable broth and fresh basil leaves. Simmer for 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious as the soup will be hot.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
- Serve the creamy roasted tomato basil soup hot, garnished with croutons and fresh basil leaves.
- Enjoy this comforting and flavorful soup!
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