Roasted Tomato Soup Recipe

Directions

1. 1

   Prepare the Tomatoes

   Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and black pepper.

2. 2

   Roast the Tomatoes

   Roast the tomatoes in the preheated oven for 25-30 minutes or until they are caramelized and slightly charred.

3. 3

   Sauté the Aromatics

   While the tomatoes are roasting, heat the remaining olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5-7 minutes.

4. 4

   Combine Ingredients

   Once the tomatoes are roasted, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer.

5. 5

   Blend the Soup

   Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, be careful with hot liquids.

6. 6

   Finish the Soup

   Stir in crème fraîche and fresh basil leaves. Adjust seasoning with salt and pepper to taste. Heat through for a couple of minutes.

7. 7

   Serve

   Ladle the soup into bowls and garnish with additional crème fraîche and basil if desired.