Roasted Tomato Soup Recipe

Cooking Instructions

1. 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 olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until caramelized.

2. 2

   Sauté the Vegetables

   In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

3. 3

   Combine Ingredients

   Add the roasted tomatoes to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to blend the flavors.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches. Be careful as the soup will be hot.

5. 5

   Add Cream and Basil

   Stir in the heavy cream and chopped basil leaves. Allow the soup to heat through for another 5 minutes.

6. 6

   Serve

   Taste and adjust seasoning with more salt and pepper if needed. Serve warm, garnished with additional basil if desired.