Creamy Roasted Tomato Basil Soup
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free
Ingredients
Scale
- 3 lbs Ripe Roma tomatoes, halved lengthwise
- 1 large Yellow onion, wedged
- 6 cloves Garlic, peeled
- 3 tbsp Extra virgin olive oil
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 2 cups Vegetable broth
- 1 cup Fresh basil leaves, packed
- 1/2 cup Heavy cream (or full-fat coconut milk)
- 1 tbsp Balsamic vinegar
- 1/2 tsp Red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). On a large sheet pan, toss the halved tomatoes, onion wedges, and whole garlic cloves with olive oil, salt, and pepper. Arrange the tomatoes cut-side up. Roast for 40 to 45 minutes until the tomatoes are charred on the edges and the onions are soft.
- Transfer the roasted tomatoes, onions, garlic, and all the juices from the sheet pan into a large pot or Dutch oven. Add the vegetable broth and bring the mixture to a gentle simmer over medium heat. Let it cook for about 10 minutes to allow the flavors to meld together.
- Add the fresh basil leaves to the pot. Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. If you prefer a completely smooth soup, you can transfer it in batches to a standard high-speed blender, but be careful when blending hot liquids.
- Stir in the heavy cream and balsamic vinegar. Taste the soup and add more salt or pepper if needed. If you like a bit of heat, stir in the red pepper flakes. Heat through for another 2 minutes, then serve warm.