Description
Indulge in this velvety, rich creamy roasted tomato and basil soup that warms your soul with every spoonful. Perfect for chilly days or as a comforting meal any time.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled
- 1/4 cup olive oil
- 1 cup heavy cream
- 3 cups low-sodium vegetable broth
- 1 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Chop the tomatoes, onion, and garlic.
- Spread the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until golden brown.
- Allow the vegetables to cool slightly before transferring them to a blender. Add fresh basil and vegetable broth; blend until smooth.
- Pour the blended mixture back into a pot over medium heat. Gradually stir in heavy cream until you reach your desired creaminess.
- Adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra basil or a drizzle of olive oil.
Notes
- For added richness, consider using a splash of cream or toss in some cooked pasta for heartiness.
- Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg