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Ingredients
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Soup Ingredients
Method
Preparation Instructions
Roast 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 sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes until they are caramelized and softened.
Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
Combine and Simmer
Add the roasted tomatoes to the pot along with the vegetable broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes. Season with salt, pepper, and stir in the fresh basil leaves.
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Blend until creamy and return to the pot.
Serve
Ladle the soup into bowls and serve hot, drizzled with coriander crème fraîche.