Description
A rich and velvety soup made with tomatoes and garlic roasted to caramelized perfection, blended until smooth with cream and fresh basil.
Ingredients
Scale
For the Crust:
- 2 lbs ripe Roma tomatoes, halved
- 1 large head of garlic, top sliced off
- 1 medium yellow onion, quartered
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with 2 tbsp olive oil and season with oregano, salt, and pepper. Roast for 30 minutes until vegetables are soft and slightly charred.
- Squeeze the roasted garlic cloves from their skins into a large pot. Add the roasted tomatoes and onion along with any juices from the pan. Pour in the vegetable broth and bring to a simmer for 10 minutes.
- Use an immersion blender to puree the soup until completely smooth. Stir in the heavy cream and fresh basil. Heat through for 2-3 minutes, then adjust seasoning with salt and pepper before serving.
Notes
You can customize the seasonings to taste.