Creamy Roasted Tomato Basil Soup
Tomato basil soup meets creamy comfort in this easy homemade version that's perfect for cozy nights.
Servings: 4 servings
Ingredients
- 2 ½ pounds Roma tomatoes, halved
- 1 yellow onion, peeled and quartered
- 6 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 cups vegetable broth
- ½ cup heavy cream
- ¼ cup fresh basil leaves, packed
- 1 tablespoon sugar (optional)
- Parmesan cheese, for topping (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place halved tomatoes, onion quarters, and garlic cloves on the sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 40-45 minutes, until tomatoes are caramelized.
- Transfer roasted vegetables to a large pot. Add vegetable broth.
- Simmer over medium heat for 10 minutes.
- Use an immersion blender to puree until smooth (or use a countertop blender).
- Stir in heavy cream and basil. Simmer for 5 more minutes.
- Season to taste and add sugar if tomatoes are too acidic.
- Serve hot with a sprinkle of Parmesan cheese if desired.