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Creamy Roasted Tomato Soup with Basil

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Creamy Roasted Tomato Soup with Basil is a rich and velvety soup made from slow-roasted tomatoes, garlic, and onions blended with fresh basil and finished with a touch of cream. It’s the perfect comfort food, especially when paired with grilled cheese.

Ingredients

Scale
  • 2 pounds ripe tomatoes, halved
  • 1 small onion, quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 cups vegetable broth
  • 1/2 cup fresh basil leaves
  • 1/2 cup heavy cream or coconut cream
  • 1 tablespoon tomato paste (optional, for depth)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Arrange tomatoes, onion, and garlic on the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–35 minutes until softened and caramelized.
  3. Transfer roasted vegetables and juices to a large pot. Add vegetable broth and tomato paste (if using). Simmer for 10 minutes.
  4. Add fresh basil, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
  5. Stir in cream and adjust seasoning with more salt and pepper if needed. Warm through.
  6. Serve hot, garnished with extra basil or a drizzle of cream.

Notes

  • For a vegan version, use coconut cream instead of heavy cream.
  • Add a pinch of red pepper flakes for a subtle kick.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://ukfinda.com/creamy-roasted-tomato-soup-with-basil/