Description
This soup packs a punch of smoky roasted tomatoes, mingled with garlicky depth and a creamy swirl that smooths every sip. Fragrant basil brightens the rich, velvety texture for a soul-warming bowl.
Ingredients
- 2 pounds tomatoes, halved
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat the oven to 400°F.
- Arrange the halved tomatoes, chopped onion, and minced garlic on a baking sheet and drizzle with olive oil.
- Roast in the oven for 25 minutes or until the tomatoes are soft and slightly charred.
- Transfer the roasted vegetables to a blender and add salt, pepper, sugar, and vegetable broth, then blend until smooth.
- Pour the blended mixture into a large pot and heat over medium heat until it begins to simmer.
- Stir in the heavy cream and chopped basil, then simmer for an additional 5 minutes.
- Remove from heat and serve hot.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a thinner soup, add more vegetable broth until desired consistency is reached.
- Garnish with fresh basil leaves or a drizzle of cream before serving.
- To enhance flavor, roast cherry tomatoes for added sweetness.