Creamy Roasted Tomato Soup

Name: Creamy Roasted Tomato Soup
Cook time: 60 min
Yield: 4 servings
Ingredients: 2 pounds ripe tomatoes; 4 cloves garlic; 2 tablespoons olive oil; 0 salt to taste; 0 black pepper to taste; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 large onion thinly sliced; 2 cups vegetable broth; 0.25 cup fresh basil leaves; 1 tablespoon balsamic vinegar optional; 0.25 cup heavy cream optional; 0 salt to taste; 0 black pepper to taste; 1 teaspoon sugar optional; 0 fresh basil leaves for garnish; 0 olive oil for drizzling (optional); 0 crème fraîche optional

A velvety, flavorful tomato soup made with roasted tomatoes, caramelized onions, and a touch of cream. Perfect as a starter or light meal.

Cook time: 60 minutes

Servings: 4

Ingredients

2 pounds ripe tomatoes
4 cloves garlic
2 tablespoons olive oil
0 salt to taste
0 black pepper to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion thinly sliced
2 cups vegetable broth
0.25 cup fresh basil leaves
1 tablespoon balsamic vinegar optional
0.25 cup heavy cream optional
0 salt to taste
0 black pepper to taste
1 teaspoon sugar optional
0 fresh basil leaves for garnish
0 olive oil for drizzling (optional)
0 crème fraîche optional

Instructions

Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet along with the garlic cloves. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 30-35 minutes, until the tomatoes are soft and slightly caramelized.
While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20 minutes. If the onions start to brown too quickly, reduce the heat.
Once the tomatoes are roasted, transfer them and the garlic to the pot with the caramelized onions. Add the vegetable broth, fresh basil, and balsamic vinegar (if using). Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender in batches. If the soup is too thick, add a bit more broth until you reach your desired consistency.
Bring the blended soup to a gentle simmer over medium heat. Stir in the heavy cream for a richer texture and taste, or leave it out for a lighter version. Season with salt, pepper, and sugar (if needed) to taste. Simmer for 5 more minutes to let the flavors meld.
Ladle the soup into bowls and garnish with fresh basil leaves. For an extra gourmet touch, drizzle with a bit of olive oil or basil oil and add a dollop of crème fraîche or a swirl of cream. Enjoy!