Roasted Tomato Soup
This flavorful roasted tomato soup combines the sweetness of oven-caramelized tomatoes with the creamy richness of basil-infused cream. Perfectly balanced, it offers a delightful contrast of warm, comforting textures and fresh, vibrant flavors.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 head garlic, top sliced off
- 3 tablespoons olive oil, for roasting
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup vegetable broth
- 1/2 cups heavy cream, or coconut cream for dairy-free
- 1 cup fresh basil leaves, plus extra for garnish
Directions
Preheat your oven to 400°F (200°C). Halve the tomatoes and place them on a baking sheet.
Place the garlic head in the center of the tray. Drizzle the tomatoes and garlic with olive oil, then sprinkle with salt and pepper.
Roast in the preheated oven for 30-35 minutes. The tomatoes should be soft and caramelized at the edges.
Remove the tray from the oven and allow to cool slightly. Transfer the roasted tomatoes and garlic to a blender, adding vegetable broth and fresh basil. Blend until smooth.
Return the blended mixture to the pot over low heat. Stir in the heavy cream and heat until warmed through, but do not boil.
Ladle the steaming soup into bowls. Garnish with additional fresh basil and a drizzle of olive oil, if desired.