Description

This Homemade Roasted Tomato Soup is a rich, creamy, and comforting bowl of goodness made from fresh roasted tomatoes, sautéed onions, garlic, and vegetable broth, finished with a touch of heavy cream and fresh basil. Perfect for a cozy meal, this soup balances the natural sweetness of roasted tomatoes with savory aromatics for a satisfying and flavorful experience.

Ingredients

Vegetables

6 large tomatoes, halved
1 onion, chopped
2 cloves garlic, minced

Liquids & Fats

1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream

Seasonings

Salt and pepper to taste
Fresh basil for garnish

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Instructions

Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet, drizzle them evenly with olive oil, and roast for 25-30 minutes until they become soft and lightly caramelized, enhancing their natural sweetness.
Sauté the Onion and Garlic: While the tomatoes roast, heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until softened and fragrant, forming a flavorful base for the soup.
Combine the Tomatoes and Broth: Once roasted, transfer the tomatoes into the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for about 10 minutes to meld the flavors.
Puree the Soup: Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender, puree until smooth, then return it to the pot for further cooking.
Add Cream and Season: Stir in the heavy cream, then season the soup with salt and pepper according to your taste. Allow the soup to simmer for an additional 5 minutes to blend all flavors harmoniously.
Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves. Serve immediately for a warm, aromatic finish.

Notes

For a vegan version, substitute the heavy cream with coconut cream or cashew cream.
To intensify the tomato flavor, you can add a splash of balsamic vinegar before serving.
Use a high-quality olive oil for both roasting and sautéing to enhance the flavor.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
If using canned tomatoes, reduce the vegetable broth slightly to maintain soup consistency.