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Description
A comforting and flavorful tomato soup made from scratch using fresh, roasted tomatoes, carrots, onions, and garlic, finished with fresh basil and cream.
Ingredients
- 3 pounds ripe tomatoes (halved if small, quartered if large)
- 2 medium carrots (chopped)
- ½ medium onion (sliced)
- 4 cloves garlic (halved)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 4 cups vegetable broth
- ¼ cup fresh basil (plus more for serving)
- ½ cup heavy cream
- ¼ cup tomato paste (optional if your tomatoes are not very ripe)
Instructions
- Preheat your oven to 450°F.
- To a large bowl, add the tomatoes, carrots, onion, garlic, olive oil, salt, black pepper, and dried herbs. Toss to the vegetables coat evenly, then transfer to a large, rimmed baking sheet.
- Roast for 40-45 minutes until the tomatoes and onions are charred. If the onions start getting burned, remove them from the oven and set aside.
- Transfer the roasted vegetables to a large pot. Add the tomatoes and fresh basil. Use a blender or hand blender to blend the mixture until smooth and creamy. Bring to a boil, then reduce to the lowest setting.
- Stir in the heavy cream and cook for 1 minute.
- Give the tomato soup a taste. If the tomato flavor isn’t as strong as you’d like, try adding up to ¼ cup of tomato paste. I’ve found that winter tomatoes sometimes need a little boost in flavor.
- Ladle into serving bowls and top with more fresh basil. Enjoy!
Notes
- If the onions start getting burned during roasting, remove them from the oven and set aside.
- Tomato paste can be added for a stronger tomato flavor, especially if using winter tomatoes.
- Garnish with extra fresh basil before serving.