Creamy Tomato Basil Soup
This Italian-inspired tomato basil soup is a perfect blend of rich tomato flavor and fresh basil, creating a comforting and nutritious dish.Ready in just 1 hour, it serves 4 and can be enjoyed as an appetizer or main course.
Ingredients
- 2 pounds about 900g ripe tomatoes, halved
- 4 cloves garlic peeled
- 1 medium onion diced
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 2 cups 480ml vegetable or chicken broth
- 1 teaspoon sugar
- 1 large handful fresh basil leaves plus extra for garnish
- Salt and freshly ground black pepper to taste
- ¼ cup 60ml heavy cream or half-and-half (optional)
Optional additions:
- 1 tablespoon tomato paste for deeper flavor
- 1 teaspoon dried oregano
- 1 bay leaf
- ¼ cup 25g grated Parmesan cheese for serving
- Croutons for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut 2 pounds of tomatoes in half, place them on a baking sheet with 4 peeled garlic cloves, drizzle with olive oil, and roast for 25-30 minutes.
- In a large pot, sauté 1 diced onion in olive oil until translucent.
- Add the roasted tomatoes and garlic, 2 cups of broth, and 1 teaspoon of sugar. Simmer for 15 minutes.
- Add a handful of fresh basil leaves and use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste. If desired, stir in 1/4 cup of cream.
- Serve hot, garnished with fresh basil leaves and a drizzle of olive oil.