Description
A rich and creamy tomato basil soup made by roasting ripe tomatoes and garlic, then blending them with fresh basil and a touch of cream, perfect for a comforting meal any time of year.
Ingredients
Scale
Main Ingredients
- 2 pounds (about 900g) ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 medium onion, diced
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 2 cups (480ml) vegetable or chicken broth
- 1 teaspoon sugar
- 1 large handful fresh basil leaves (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (60ml) heavy cream or half-and-half (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
For Serving
- 1/4 cup (25g) grated Parmesan cheese
- Croutons for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Roast tomatoes and garlic: Cut the tomatoes in half and place them cut-side up on a baking sheet with the peeled garlic cloves. Drizzle with olive oil. Roast for 25-30 minutes until vegetables are tender and slightly caramelized.
- Sauté onion: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5-7 minutes.
- Combine ingredients and simmer: Add the roasted tomatoes and garlic to the pot along with 2 cups of broth, sugar, tomato paste, dried oregano, and bay leaf. Bring to a simmer and cook for 15 minutes to allow flavors to meld.
- Blend soup: Remove the bay leaf. Add fresh basil leaves to the pot. Use an immersion blender to puree the soup until smooth and creamy.
- Season and add cream: Season the soup with salt and freshly ground black pepper to taste. Stir in the heavy cream or half-and-half if using, to add richness.
- Serve: Ladle the hot soup into bowls. Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, grated Parmesan cheese, and croutons for added texture and flavor.
Notes
- For a vegan version, omit heavy cream and use vegetable broth.
- Tomato paste intensifies the tomato flavor and adds depth.
- If you prefer a chunkier soup, blend less or pulse the immersion blender.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Use ripe, juicy tomatoes for the best flavor.
