Description
A creamy, comforting tomato basil soup made with roasted tomatoes, fresh basil, and a touch of cream. Perfect for cozy winter dinners or simple lunches.
Ingredients
2 lb ripe Roma or plum tomatoes, halved
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carrot, diced
1 tbsp tomato paste
4 cups vegetable or chicken broth
½ cup heavy cream
½ cup fresh basil, chopped
Salt and pepper to taste
Pinch of sugar (optional)
Instructions
Preheat oven to 400°F. Toss tomatoes with olive oil, salt, and pepper. Roast 25 minutes.
In a pot, heat olive oil and sauté onion until translucent. Add garlic and cook briefly.
Add carrot and tomato paste, cook 2 minutes.
Add roasted tomatoes and broth. Simmer 20 minutes.
Blend until smooth, then stir in cream and basil.
Adjust seasoning and serve with extra basil and a drizzle of cream.
Notes
For extra richness, add a sprinkle of parmesan before serving.
Substitute cashew cream for a dairy-free option.
Store in the fridge up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1bowl
- Calories: 260
- Sugar: 8
- Sodium: 710
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 6
- Cholesterol: 30