Description
A simple recipe for creamy roasted tomato soup.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper.
- Roast for 30-40 minutes, or until tomatoes are softened and slightly caramelized.
- Let cool slightly.
- Transfer roasted vegetables to a blender. Add vegetable broth.
- Blend until smooth.
- Pour soup into a pot. Stir in heavy cream.
- Heat gently. Do not boil.
- Season with salt and pepper.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- You can add a pinch of sugar to balance the acidity of the tomatoes.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Roasting
- Cuisine: American