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Ingredients
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Base Ingredients
Seasonings
Finishing Touches
Method
Preparation
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for 30-35 minutes until caramelized.
- 2
Prepare the Vegetables
While the tomatoes are roasting, chop the onion, carrot, and garlic cloves. Set aside.
Cooking
- 3
- 4
Combine and Simmer
Once the tomatoes are roasted, add them to the pot along with the vegetable broth, dried basil, dried thyme, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Blending and Finishing
- 5
Blend the Soup
Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, be sure to allow the steam to escape and blend in batches if necessary.
- 6
Add Cream and Serve
Stir in the heavy cream and adjust seasoning with salt and pepper to taste. Garnish with fresh basil leaves before serving.
