Creamy Tomato Basil Soup

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Prep Time 10

Cook Time 35

Total Time 45

Servings 4 servings

Calories 240

Ingredients

2 lbs ripe tomatoes, halved or 2 cans whole peeled tomatoes
1 medium onion, roughly chopped
5 cloves garlic, peeled
3 tbsp olive oil
2 cups vegetable or chicken broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, plus more for garnish
1 tsp sugar optional, to balance acidity
Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Place the tomatoes cut-side up on a baking sheet with the onion and garlic. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until soft and slightly caramelized.
Transfer the roasted tomatoes, onion, and garlic to a large pot. Add the broth and bring to a simmer over medium heat for 5 minutes.
Add the fresh basil and use an immersion blender to blend until completely smooth. Alternatively, blend in batches in a standard blender.
Stir in the heavy cream. Taste and adjust the seasoning, adding a pinch of sugar if the soup tastes too acidic.
Serve hot, garnished with fresh basil and a drizzle of cream.

Notes

Roasting the tomatoes concentrates their flavor and adds sweetness — don't skip it. If fresh tomatoes aren't in season, use two 14 oz cans of whole peeled tomatoes and roast them the same way. For dairy-free, swap the cream for full-fat coconut milk. When blending hot liquid, fill the blender no more than halfway and hold the lid down with a towel.