Description
This creamy tomato soup recipe is a perfect quick and easy weeknight dinner. Featuring roasted fresh tomatoes blended with aromatic garlic and onions, the soup is enriched with heavy cream for a velvety texture and garnished with fresh basil for a burst of flavor. It’s comforting, flavorful, and wholesome, ready in just about 45 minutes.
Ingredients
Scale
Vegetables
- 2 pounds Fresh Tomatoes (Ripe, halved and roasted)
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 1 handful Fresh Basil (Roughly chopped, for garnish)
Liquids & Oils
- 4 cups Vegetable Broth (Low-sodium recommended)
- 1 cup Heavy Cream (For creaminess)
- 2 tablespoons Olive Oil (For sautéing and roasting)
Seasonings
- Salt, to taste
- Black Pepper, to taste
Instructions
- Prepare the Tomatoes: Preheat your oven to 400°F (200°C). Wash and cut the tomatoes in half, then place them cut side up on a baking sheet.
- Roast the Tomatoes: Drizzle the halved tomatoes with olive oil and sprinkle with salt and pepper. Roast them for 25-30 minutes until they are softened and caramelized.
- Sauté Onion: In a large pot over medium heat, heat olive oil. Add the finely chopped onion and sauté for 5-7 minutes, until translucent.
- Add Garlic: Add the minced garlic to the pot and sauté for 1-2 minutes more, being careful not to burn it.
- Combine Tomatoes and Broth: Add the roasted tomatoes to the pot along with the vegetable broth. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15-20 minutes to blend the flavors.
- Puree the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy.
- Add Cream: Return the pureed soup to the pot over low heat. Stir in the heavy cream until fully incorporated and heated through.
- Season Soup: Taste and season the soup with additional salt and black pepper as needed. Heat for another 5 minutes over low heat.
- Garnish and Serve: Stir in chopped fresh basil just before serving. Serve the soup hot, garnished with extra basil or a drizzle of olive oil for an added touch.
Notes
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and ensure vegetable broth is vegan.
- Use low-sodium vegetable broth to control salt content.
- If you prefer a chunkier texture, blend only half the soup.
- Roasting tomatoes enhances their natural sweetness and adds depth to the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream.
