Creamy Roasted Tomato Soup Flavorful and Easy Recipe

Ingredients

• 2 pounds ripe tomatoes, quartered
• 1 unit onion, coarsely chopped
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 3 cups vegetable broth
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 unit Fresh basil leaves for garnish
• 1 unit Croutons (optional for topping)

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, spread the quartered tomatoes, chopped onion, and whole garlic cloves. Drizzle with olive oil, and season with salt, pepper, dried basil, and sugar. Toss everything together to combine.
3. Roast in the preheated oven for 25-30 minutes, or until the tomatoes are caramelized and softened, stirring halfway through.
4. Remove the baking sheet from the oven and let it cool slightly.
5. Transfer the roasted vegetables to a blender or a large pot. If using a blender, add the vegetable broth (adjust quantity depending on desired thickness). Blend until smooth. If using a pot, use an immersion blender to puree the mixture.
6. Stir in the heavy cream (or coconut cream) into the pureed soup. Heat on medium-low on the stove until warmed through. Adjust seasoning to taste.
7. Serve the soup hot, garnished with fresh basil leaves and croutons if desired.