Description
A velvety smooth and deeply flavorful tomato soup made with oven-roasted tomatoes, garlic, and fresh herbs, finished with a touch of cream for richness.
Ingredients
Scale
For the Crust:
- 2 lbs ripe Roma tomatoes, halved
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, 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 olive oil and season with oregano, thyme, salt, and pepper. Roast for 25-30 minutes until vegetables are soft and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
- Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully blend in batches in a countertop blender. Stir in the heavy cream and fresh basil. Warm through over low heat for 2-3 minutes. Adjust seasoning and serve.
Notes
You can customize the seasonings to taste.