Ingredients
Scale
For the Soup:
- 3 lbs ripe tomatoes (Roma or heirloom work best)
- 4 cloves garlic (peeled)
- 1 large onion (diced)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable broth (or chicken broth for non-vegetarian)
- 1/2 cup fresh basil leaves (packed, plus more for garnish)
- 1/2 cup heavy cream (optional, for creaminess)
Optional Garnishes:
- Fresh basil leaves
- Shredded Parmesan cheese
- Drizzle of olive oil or balsamic glaze
- Croutons
Instructions
1. Roast the Tomatoes:
- Preheat your oven to 400°F (200°C).
- Slice the tomatoes in half and place them cut-side up on a baking sheet lined with parchment paper.
- Scatter the garlic cloves among the tomatoes. Drizzle everything with 2 tbsp olive oil, and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes, or until the tomatoes are soft and slightly charred at the edges.
2. Sauté the Aromatics:
- In a large pot, heat the remaining 1 tbsp olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
3. Blend the Soup:
- Add the roasted tomatoes, garlic, and their juices into the pot with the onions.
- Toss in the fresh basil leaves.
- Using an immersion blender (or a regular blender in batches), puree the mixture until smooth.
4. Simmer and Season:
- Add the vegetable broth to the pot and bring to a simmer over medium heat.
- Adjust the seasoning with additional salt and pepper if needed.
- (Optional) Stir in the heavy cream for a richer texture. Simmer for another 5-10 minutes.
Notes
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals.