Roasted Tomato and Basil Soup
Instructions
- 1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Place halved tomatoes cut-side up on the baking sheet. Add quartered onion pieces and unpeeled garlic cloves around the tomatoes.
- 3
Drizzle everything with olive oil and season generously with salt and pepper. Roast for 35-40 minutes until tomatoes are caramelized and edges are slightly charred.
- 4
Remove from oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins.
- 5
Transfer all roasted vegetables and any pan juices to a large pot. Add vegetable broth and bring to a simmer over medium heat.
- 6
Add fresh basil leaves, reserving a few for garnish. Simmer for 5 minutes to allow flavors to meld.
- 7
Using an immersion blender (or working in batches with a regular blender), blend the soup until completely smooth.
- 8
Stir in heavy cream and sugar. Taste and adjust seasoning with salt and pepper as needed.
- 9
Simmer for another 5 minutes, then serve hot garnished with fresh basil leaves and a drizzle of cream if desired.
Chef's Note
"The key to this soup's deep, rich flavor is properly roasting the tomatoes until they develop those beautiful caramelized edges. Don't rush this step - the extra roasting time transforms ordinary tomatoes into something spectacular. For a vegan version, simply substitute the heavy cream with coconut milk."
