Creamy Tomato Basil Soup Recipe
A rich and comforting tomato basil soup with a creamy finish, perfect for a cozy meal.
Ingredients
Vegetables
- 2 pounds ripe tomatoes, halved
- 4 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 1 medium onion, diced
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar
- 1 large handful fresh basil leaves (plus extra for garnish)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf bay leaf
- to taste Salt and freshly ground black pepper
- 1/4 cup heavy cream or half-and-half (optional)
- 1/4 cup grated Parmesan cheese, for serving
Garnishes
- for garnish Croutons
Instructions
- Preheat oven to 400°F (200°C). Roast halved tomatoes and garlic for 25-30 minutes.
- Sauté diced onions in olive oil until translucent, about 5-7 minutes.
- Add roasted tomatoes, garlic, broth, sugar, tomato paste, oregano, and bay leaf. Simmer for 15 minutes.
- Puree the soup with basil leaves until smooth. Season with salt and pepper. Stir in cream if desired.
- Ladle into bowls, garnish with basil, Parmesan, a drizzle of olive oil, and croutons.
Notes
For a richer flavor, roast the tomatoes longer or add a splash of balsamic vinegar.