Description
Experience comfort and flavor with every sip of this Creamy Roasted Tomato and Basil Soup. Perfect for chilly days, this soup comes together effortlessly, offering a rich taste that will make you want to savor every spoonful.
Ingredients
– 2 pounds ripe tomatoes, halved
– 1 large onion, chopped
– 4 cloves garlic, crushed
– 3 tablespoons olive oil
– Salt and pepper to taste
– 1 cup vegetable broth
– 1 cup heavy cream
– 1 cup fresh basil leaves, chopped
– 1 tablespoon balsamic vinegar
Instructions
1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, arrange the halved tomatoes, chopped onion, and crushed garlic. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 25-30 minutes, until the tomatoes are caramelized and the onions are tender.
4. Transfer the roasted vegetables to a blender, adding in the vegetable broth. Blend until smooth.
5. Pour the blended mixture into a pot and stir in the heavy cream. Heat over medium-low heat until warmed through.
6. Stir in the chopped basil and balsamic vinegar. Adjust seasoning with more salt and pepper, if needed.
7. Serve hot, garnished with a few extra basil leaves.