Name: Tomato Basil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 lbs Roma tomatoes, halved; 2 tbsp Olive oil; 1 large Yellow onion, diced; 4 cloves Garlic cloves, minced; 2 cups Vegetable broth; 0.5 cup Fresh basil leaves, packed; 0.5 cup Heavy cream; 1 tsp Sea salt; 0.5 tsp Cracked black pepper

"Indulge in the velvety texture of home-roasted tomatoes blended with fragrant garden basil and a hint of rich cream. This elevated classic transforms simple ingredients into a sophisticated, soul-warming meal perfect for any season."

1 Ingredients

Qty	Item
3 lbs 1360 g	Roma tomatoes, halved
2 tbsp 30 ml	Olive oil
1 large 150 g	Yellow onion, diced
4 cloves 12 g	Garlic cloves, minced
2 cups 480 ml	Vegetable broth
0.5 cup 20 g	Fresh basil leaves, packed
0.5 cup 120 ml	Heavy cream
1 tsp 6 g	Sea salt
0.5 tsp 1 g	Cracked black pepper

2 Instructions

Preheat your oven to 400°F (200°C). Arrange halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper; roast for 30 minutes until softened and slightly charred.

In a large Dutch oven or pot, heat the remaining olive oil over medium heat. Sauté the diced onion for 5-7 minutes until translucent and sweet.

Add the minced garlic to the onions and cook for an additional 60 seconds until fragrant, being careful not to burn the garlic.

Pour in the roasted tomatoes (including all the flavorful juices from the pan) and the vegetable broth. Bring the mixture to a gentle simmer for 10 minutes.

Stir in the fresh basil leaves. Use an immersion blender to puree the soup directly in the pot until completely smooth. For an extra silky texture, you can pass it through a fine-mesh sieve.

Lower the heat and stir in the heavy cream. Taste and adjust seasonings with extra salt or pepper if needed. Serve immediately with a garnish of fresh basil or a side of grilled cheese.

·
For a deeper flavor profile, add a splash of balsamic vinegar right before serving.
·
To make this recipe vegan, substitute the heavy cream with full-fat coconut milk or a cashew-based cream.
·
If your tomatoes are too acidic, add a teaspoon of sugar or honey to balance the flavors during the simmering stage.

? Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes, you can substitute two 28-ounce cans of whole peeled tomatoes. Skip the roasting step and simmer them directly with the broth and sautéed aromatics.

How long does this soup last in the fridge?

This soup can be stored in an airtight container in the refrigerator for up to 4 to 5 days.

Can I freeze tomato basil soup?

Yes, it freezes beautifully. However, it is best to freeze the soup before adding the heavy cream. Add the cream when reheating for the best texture.

What are the best tomatoes to use for soup?

Roma or San Marzano tomatoes are ideal because they have a high flesh-to-seed ratio and provide a rich, thick base.

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