Roasted Cream of Tomato Soup
This roasted tomato soup is rich and flavorful, with a creamy texture achieved without excessive cream. Roasting the tomatoes brings out their natural sweetness, creating a comforting and healthy soup.
Ingredients
- •3 lb Roma Tomatoes (halved)
- •1.5 medium Yellow Onion (chopped)
- •6 cloves Garlic (minced)
- •3 tbsp Olive Oil
- •6 cups Vegetable Broth (low sodium)
- •0.5 cup Fresh Basil (chopped, plus extra for garnish)
- •0.75 cup Heavy Cream (optional, can substitute with cashew cream or coconut milk for a vegan option)
- •1 tsp Salt (to taste)
- •0.5 tsp Black Pepper (freshly ground, to taste)
- •1 tsp Sugar (optional, to balance acidity)
Instructions
- 1.
Preheat oven to 400°F (200°C).
Time: 5 min • Temperature: 400°F°F - 2.
In a large bowl, toss the halved tomatoes, chopped onion, and minced garlic with olive oil, salt, and pepper.
Time: 5 min - 3.
Spread the vegetables in a single layer on a baking sheet.
Time: 2 min - 4.
Roast for 40 minutes, or until the tomatoes are softened and slightly caramelized.
Time: 40 min - 5.
Transfer the roasted vegetables to a large pot or Dutch oven.
Time: 2 min - 6.
Add the vegetable broth and bring to a simmer.
Time: 5 min - 7.
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
Time: 5 min - 8.
Stir in the chopped fresh basil and sugar (if using).
Time: 1 min - 9.
Stir in the heavy cream (or cashew cream/coconut milk) until well combined. Heat through gently.
Time: 5 min - 10.
Taste and adjust seasoning as needed.
Time: 1 min
Tips
- 💡For a richer flavor, add a tablespoon of tomato paste to the roasting vegetables.
- 💡Garnish with a swirl of cream, a sprinkle of fresh basil, or croutons before serving.
Recipe from TheCookbook.ai
Created by Shannon Williams