Description
Make a rich and velvety soup by roasting tomatoes and basil before blending them into a creamy texture.
Ingredients
Scale
- 3 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil leaves, packed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon sugar (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
- Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
- Remove from the oven. Squeeze the roasted garlic pulp from the skins into a large pot or Dutch oven.
- Add the roasted tomatoes and onions to the pot.
- Pour in the vegetable broth. Bring the mixture to a simmer over medium heat.
- Remove the pot from the heat. Stir in the fresh basil leaves.
- Use an immersion blender or carefully transfer the soup in batches to a standard blender. Blend until completely smooth.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream and sugar, if using. Heat through gently without boiling.
- Taste and adjust seasoning before serving.
Notes
- For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.
- Serve with grilled cheese sandwiches for a classic pairing.
- If you prefer a less rich soup, substitute half-and-half for the heavy cream.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 30