Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the quartered tomatoes, chopped onion, and minced garlic on a rimmed baking sheet.
- Drizzle with olive oil and season generously with salt and pepper. Toss to coat.
Roasting
- Roast for 25 to 30 minutes, until the tomatoes are soft and beginning to caramelize.
Simmering
- Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes to meld the flavors.
Blending
- Stir in the fresh basil leaves. Use an immersion blender to purée until smooth, or cool slightly and blend in batches in a countertop blender.
- Return the blended soup to the pot. Stir in the heavy cream and warm through gently.
Serving
- Taste and adjust seasoning with salt and pepper.
- Serve warm, garnished with extra basil, a drizzle of cream, or crunchy croutons.
Nutrition
Notes
Serve in shallow bowls with a swirl of cream and whole basil leaves for contrast. It pairs well with grilled cheese or a crisp green salad. Freezing advice: Omit fresh basil when freezing and add fresh leaves when reheating.