Description
This creamy roasted tomato soup is a soul-warming dish that highlights the deep, caramelized flavors of vine-ripened tomatoes and garlic. By oven-roasting the vegetables, you unlock a natural sweetness that perfectly balances the bright acidity of the tomatoes. Finished with a touch of heavy cream and fresh herbs, this velvety soup is a comforting, high-quality meal that is simple to prepare yet feels completely elevated and professional.
Ingredients
3 pounds plum or roma tomatoes, halved
1 large sweet onion, cut into wedges
1 head garlic, top cut off
3 tablespoons extra virgin olive oil
32 ounces vegetable broth
1 sprig fresh rosemary
1/2 cup heavy cream
1/4 cup fresh basil leaves
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Place tomatoes, onion wedges, and the head of garlic on a large rimmed baking sheet.
Drizzle with olive oil and season generously with salt and pepper.
Roast for 45 minutes until the vegetables are softened and slightly charred.
Remove garlic from its skin and combine roasted vegetables in a large pot with vegetable broth and rosemary.
Bring to a simmer for 10 minutes, then remove the rosemary sprig.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and fresh basil, then adjust seasoning before serving.
Notes
For a silky smooth texture, you can pass the blended soup through a fine-mesh sieve.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes beautifully for up to 3 months without the cream; add cream upon reheating.