Oven-Roasted Creamy Tomato Basil Soup

Ingredients

- 4 large tomatoes, quartered
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried thyme

Instructions

1. Preheat the Oven
Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables
On a large baking sheet, arrange the quartered tomatoes, chopped onion, and garlic cloves. Drizzle the olive oil over the vegetables, then sprinkle with salt and black pepper. Toss to coat evenly.

3. Roast the Vegetables
Place the baking sheet in the preheated oven. Roast for 30-35 minutes (PT35M), until the tomatoes are soft and slightly browned.

4. Simmer the Broth
In a large pot, bring 2 cups of vegetable broth to a simmer over medium heat.

5. Combine and Blend
Add the roasted vegetables to the pot. Use an immersion blender to puree the mixture until smooth. If you do not have an immersion blender, carefully transfer the mixture to a countertop blender in batches and blend until smooth before returning it to the pot.

6. Add Cream and Herbs
Pour in 1 cup of heavy cream, stirring to combine. Add the chopped basil and dried thyme. Simmer the soup for another 10 minutes (PT10M) on low heat, allowing the flavors to meld together.

7. Adjust Seasoning
Taste the soup and adjust the seasoning, adding more salt and pepper if necessary.

8. Serve
Serve hot, garnished with extra basil leaves if desired.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT45M
45 minutes

Total Time

- PT55M
55 minutes

Type of Dish

- Lunch

Keywords

- Tomato Basil Soup
- Creamy Soup
- Roasted Vegetables
- Homemade Soup
- Comfort Food
- Lunch Recipe
- Vegetarian Soup
- Basil Recipes
- Easy Soup Recipe
- Fresh Tomatoes Recipe

Recipe Yield

- Serves 4 adults

Calories

- Total: 1000 calories (250 calories per serving)

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