Creamy Roasted Tomato Basil (Print Version)
Rich, velvety tomato basil soup with roasted vegetables and cream.
# What You'll Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, halved
02 - 1 large onion, chopped
03 - 4 cloves garlic, peeled
04 - 1 large carrot, peeled and sliced
→ Liquids
05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream
→ Herbs & Seasonings
07 - 1/2 cup fresh basil leaves, plus more for garnish
08 - 2 tablespoons olive oil
09 - 1 teaspoon sugar (optional)
10 - Salt and pepper to taste
→ For Serving
11 - Crusty bread or grilled cheese sandwiches (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange tomatoes (cut side up), onion, garlic, and carrot on the baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 30 minutes until vegetables are soft and slightly caramelized.
03 - Transfer roasted vegetables (including any juices) to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
04 - Add basil leaves. Use an immersion blender to puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
05 - Stir in the cream. Taste and adjust seasoning, adding sugar if needed to balance acidity.
06 - Heat gently for 5 minutes. Serve hot with additional fresh basil and bread, if desired.
# Expert Advice:
01 -
- The roasting process concentrates the tomato flavor into something deep and sweet.
- It comes together quickly but tastes like it simmered all day long.
02 -
- Let the vegetables cool slightly before blending to avoid hot splatters.
- Do not add the fresh basil before blending or it will turn brown.
03 -
- Use a mix of heirloom and cherry tomatoes for the most complex flavor.
- Squeeze the roasted garlic out of the skins before blending for easier processing.