Description
A rich and creamy tomato basil soup that combines roasted tomatoes and garlic with fresh basil and a touch of cream for a comforting and flavorful dish perfect for any season.
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
- 1/4 cup (25g) grated Parmesan cheese for serving
- 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 on a baking sheet along with the peeled garlic cloves. Drizzle with olive oil, then roast for 25-30 minutes until they are soft and slightly caramelized.
- Sauté Onion: In a large pot over medium heat, sauté the diced onion in olive oil until translucent and fragrant, about 5-7 minutes.
- Add Roasted Ingredients and Simmer: Add the roasted tomatoes and garlic to the pot, along with the vegetable or chicken broth, sugar, tomato paste, dried oregano, and bay leaf. Bring to a simmer and cook for 15 minutes to meld the flavors.
- Puree the Soup: Remove the bay leaf, add the fresh basil leaves, and use an immersion blender to puree the soup until smooth and creamy.
- Season and Add Cream: Season with salt and freshly ground black pepper to taste. For an extra creamy texture, stir in the heavy cream or half-and-half if using.
- Serve: Ladle the hot soup into bowls, garnish with fresh basil leaves, a drizzle of olive oil, grated Parmesan cheese, and croutons for added texture and flavor.
Notes
- Use ripe tomatoes for the best natural sweetness and flavor.
- For a vegan version, omit the cream and Parmesan or substitute with plant-based alternatives.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the thickness of the soup by adding more or less broth according to your preference.
- Adding tomato paste enhances the depth of tomato flavor but can be omitted if preferred.
