A rich and creamy roasted tomato soup infused with fresh basil, perfect for a comforting meal.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 400°F (200°C).
Arrange the halved tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Roast in the preheated oven for 25-30 minutes until the tomatoes are caramelized and tender.
Transfer the roasted vegetables to a large pot. Add the vegetable broth, tomato paste, and basil leaves.
Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend in batches.
Stir in the heavy cream and adjust seasoning with additional salt, pepper, and sugar if needed.
Simmer for another 5 minutes before serving hot.

For a vegan version, substitute heavy cream with coconut milk or a plant-based cream.
Adjust the thickness of the soup by adding more or less vegetable broth.
Top with extra basil or a swirl of cream for garnish.