Creamy Roasted Tomato Basil (Printable)
Velvety roasted tomato and basil blend with a touch of cream.
# What You'll Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, halved
02 - 1 large onion, chopped
03 - 4 cloves garlic, peeled
04 - 1 large carrot, peeled and sliced
→ Liquids
05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream
→ Herbs & Seasonings
07 - 2 tablespoons olive oil
08 - 1/2 cup fresh basil leaves, plus more for garnish
09 - 1 teaspoon sugar (optional, to taste)
10 - Salt and pepper, to taste
→ For Serving
11 - Crusty bread or grilled cheese sandwiches (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange tomatoes (cut side up), onion, garlic, and carrot on the baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 30 minutes until vegetables are soft and slightly caramelized.
03 - Transfer roasted vegetables (including any juices) to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
04 - Add basil leaves. Use an immersion blender to puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
05 - Stir in the cream. Taste and adjust seasoning, adding sugar if needed to balance acidity.
06 - Heat gently for 5 minutes. Serve hot with additional fresh basil and bread, if desired.
# Expert Tips:
01 -
- The depth of flavor from roasting creates a restaurant quality taste with very little effort
- It freezes beautifully so you can always have comfort food ready in a pinch
02 -
- Be careful when blending hot liquids as steam can build up pressure and cause a mess
- Sieving the soup takes an extra minute but makes the texture incredibly refined
03 -
- Do not skip the sugar if your tomatoes taste too acidic as it balances the entire dish
- Let the soup cool slightly before blending to avoid splattering hot liquid everywhere