Description
Warm up with this slow-roasted tomato and basil soup, a comforting dish that’s perfect for cozy nights at home. Packed with flavor, this recipe transforms simple ingredients into a rich and satisfying meal.
Ingredients
– 2 pounds ripe tomatoes, halved
– 1 large onion, chopped
– 4 cloves garlic, peeled
– 3 tablespoons olive oil
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup fresh basil leaves
– 1 teaspoon sugar
– 1 cup heavy cream (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the halved tomatoes, chopped onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 30-35 minutes until the tomatoes are soft and slightly caramelized.
4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and basil leaves.
5. Let the mixture simmer for 20 minutes, allowing the flavors to meld.
6. Use an immersion blender to puree the soup until smooth. If a creamier texture is desired, stir in the heavy cream.
7. Adjust the seasoning with additional salt, pepper, and sugar as needed.
8. Serve warm, garnished with fresh basil if desired.