Description
This roasted tomato soup shines with caramelized plum tomatoes, sweet sautéed mirepoix and fragrant basil. Creamy texture balanced by oregano, basil, and a touch of red pepper heat makes every bowl irresistibly comforting.
Ingredients
- 2 pounds plum tomatoes
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 carrot
- 1 celery stalk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Handful fresh basil leaves
Instructions
- Preheat the oven to 425°F. Cut the tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 25 minutes.
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Dice the onion, carrot, and celery, then add to the pot and sauté for 5 minutes.
- Mince the garlic and add to the pot along with dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
- Add the roasted tomatoes to the pot and pour in the vegetable broth. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
- Return the soup to low heat, stir in the heavy cream, and adjust seasoning with salt and black pepper.
- Ladle the soup into bowls and garnish each with fresh basil leaves before serving.
Notes
- For extra depth, use a mix of plum and cherry tomatoes.
- Soup can be made vegan by substituting coconut milk for heavy cream.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Allow soup to cool before freezing in freezer-safe containers.