Description
Make a comforting, velvety soup using roasted tomatoes and fresh basil. This recipe is quick enough for a weeknight dinner.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, packed
- 1 teaspoon sugar (optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
- Roast for 30 to 35 minutes, until the tomatoes are slightly charred and soft.
- Remove the garlic skins. Place the roasted vegetables (tomatoes, onion, and garlic) into a large pot or Dutch oven.
- Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the mixture to a standard blender to blend until completely smooth.
- Return the soup to the pot over low heat. Stir in the heavy cream and fresh basil leaves. Heat through gently, but do not boil.
- If the tomatoes were slightly acidic, stir in the sugar now. Taste and adjust salt and pepper as needed.
- Serve hot with croutons or grilled cheese dippers.
Notes
- For an extra smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
- If you do not have fresh basil, you can add a small amount of dried basil during the simmering stage, but fresh is recommended for the best flavor.
- This soup pairs well with a simple grilled cheese sandwich for dipping.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 45