Creamy Roasted Tomato Basil (Printable Version)
Rich, velvety soup with roasted tomatoes and fresh basil.
# What You 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 - 1 teaspoon sugar (optional)
09 - Salt and pepper to taste
10 - 2 tablespoons olive oil
→ For Serving
11 - Crusty bread or grilled cheese sandwiches (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange tomatoes, onion, garlic, and carrot on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until vegetables are soft and slightly caramelized.
03 - Transfer roasted vegetables and any juices to a large pot. Add 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 Tips:
01 -
- The roasting process concentrates the tomato flavor into something deep and complex.
- It comes together quickly but tastes like it simmered all day long.
02 -
- Do not skip the sugar if your tomatoes taste too acidic.
- A blender creates a smoother texture than an immersion blender if you do not mind the extra cleanup.
03 -
- Coconut cream works surprisingly well if you need a dairy-free option.
- Add a pinch of red pepper flakes before roasting for a gentle kick of heat.