A cozy, flavorful delight offering comfort with every spoonful. This soup transforms simple roasted tomatoes into a luxurious dish.
Ingredients
Scale:
2 pounds Fresh tomatoes (preferably Roma or vine-ripened)
3 tablespoons Olive oil
4 Garlic cloves, minced
4 cups Vegetable broth
1 cup Heavy cream
1 cup Fresh basil leaves, packed
Salt to taste
Pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Wash and cut the tomatoes in half. Place them cut-side up on a baking sheet.
Drizzle the tomatoes with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, until the tomatoes are caramelized and slightly charred.
While the tomatoes roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Remove the roasted tomatoes from the oven and add them to the pot with the sautéed garlic.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
Add the fresh basil leaves and heavy cream to the pot. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with extra basil leaves or a drizzle of cream.
