Description
This Creamy Roasted Tomato Soup is a heartwarming bowl of comfort, made with roasted Roma tomatoes and infused with sautéed onions, garlic, and basil. A gourmet yet simple homemade meal.
Ingredients
2 lbs (1 kg) Roma tomatoes, halved
1 large onion, finely chopped
4 garlic cloves, minced
3 tablespoons olive oil, divided
Salt and pepper to taste
4 cups (1 l) chicken or vegetable broth
¼ cup (6 g) fresh basil leaves, chopped
1 teaspoon sugar, optional
½ teaspoon baking soda, optional
½ cup (125 ml) heavy cream, optional
Fresh basil leaves, for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes on a baking sheet.
3. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
4. Roast for 25-30 minutes or until tomatoes are soft and slightly caramelized.
5. While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot over medium heat.
6. Add the chopped onion and garlic and sauté gently for 5-7 minutes until soft and translucent.
7. Continue cooking for another 5 minutes until the onions and garlic start to caramelize.
8. Add the roasted tomatoes and broth to the pot with the onions and garlic.
9. Bring to a simmer over medium heat and cook for 10 minutes.
10. Stir in chopped basil, sugar (if using), and baking soda (if using).
11. Use an immersion blender or transfer to a blender to puree the soup until smooth.
12. Return the soup to the heat and stir in the heavy cream (if using).
13. Cook for an additional 5 minutes, or until heated through.
14. Adjust seasoning as needed and serve hot, garnished with fresh basil leaves.
Notes
Sugar and baking soda are optional but help to balance and reduce acidity.
Use vegetable broth for a vegetarian version.
Heavy cream adds richness but can be omitted for a lighter soup.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Soup can be frozen for up to 2 months. Thaw and reheat gently on the stove.