Creamy Roasted Tomato Soup
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes until the tomatoes are caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the roasted tomatoes, dried basil, dried oregano, and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful as the soup will be hot.
- Stir in the heavy cream and season with salt and pepper to taste.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
- Serve the creamy roasted tomato soup hot, garnished with fresh basil leaves.
- Enjoy!
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