Silky smooth Italian-style soup with caramelized roasted tomatoes, garlic, and fresh basil blended into a comforting bowl.
# What You'll Need:
→ Roasted Vegetables
01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
→ Soup Base
07 - 2 cups vegetable broth, low sodium
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional
10 - 1 teaspoon sugar, optional
→ Garnish
11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves
13 - Croutons or toasted bread, optional
# How to Make It:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper. Arrange halved tomatoes, onion quarters, and garlic cloves on the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
02 - Roast for 35 to 40 minutes until tomatoes are caramelized and onions are tender.
03 - Transfer roasted vegetables and all juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
04 - Stir in fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to meld flavors.
05 - Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender and return to the pot.
06 - Taste and adjust seasoning as needed. For a silkier texture, strain through a fine sieve.
07 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.
