Description
This Creamy Tomato Basil Soup is a comforting and flavorful recipe featuring roasted tomatoes and garlic blended into a smooth, velvety soup. Enhanced with fresh basil, a touch of cream, and a hint of Parmesan, this soup offers a perfect balance of fresh and rich flavors, ideal for a cozy meal.
Ingredients
Scale
Roasted Tomato and Garlic
- 2 pounds (about 900g) ripe tomatoes, halved
- 4 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
Soup Base
- 1 medium onion, diced
- 2 cups (480ml) vegetable or chicken broth
- 1 teaspoon sugar
- 1 large handful fresh basil leaves (plus extra for garnish)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Finishing Touches
- 1/4 cup (60ml) heavy cream or half-and-half (optional)
- 1/4 cup (25g) grated Parmesan cheese, for serving
- Croutons, for garnish
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Roast Tomatoes and Garlic: Halve the tomatoes and place them on a baking sheet along with the peeled garlic cloves. Drizzle with olive oil and roast for 25-30 minutes until they’re soft and caramelized.
- Sauté Onions: While the tomatoes roast, heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5-7 minutes.
- Combine and Simmer: Add the roasted tomatoes and garlic to the pot along with 2 cups of broth, sugar, tomato paste, dried oregano, and bay leaf. Bring to a simmer and cook for 15 minutes to meld the flavors.
- Blend Soup: Add fresh basil leaves to the pot. Use an immersion blender to puree the soup until smooth and creamy.
- Season and Add Cream: Taste and season with salt and freshly ground black pepper as desired. If you prefer a creamier texture, stir in the heavy cream or half-and-half now.
- Serve: Ladle the hot soup into bowls, garnish with fresh basil leaves, a drizzle of olive oil, grated Parmesan cheese, and croutons for added texture.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- For a dairy-free version, omit the cream and Parmesan cheese or use plant-based alternatives.
- If fresh basil is unavailable, you can use 1 teaspoon dried basil, but fresh basil gives the best flavor.
- Roasting the tomatoes enhances sweetness and depth of flavor in the soup.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
