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Ingredients
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Soup Ingredients
Method
Soup Preparation
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until caramelized.
- 2
Sauté the Aromatics
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes. Add minced garlic and sauté for another 1-2 minutes.
- 3
Combine Ingredients
Once the tomatoes are roasted, add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- 5
Add Basil and Cream
Stir in the fresh basil leaves and, if desired, the heavy cream. Simmer for an additional 5 minutes.
- 6
Serve
Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot in cups or bowls.