6 ripe fresh tomatoes
1 cup fresh basil, packed
1 large onion, diced
4 cloves garlic, minced
4 cups vegetable broth
1/2 cup light cream
2 tablespoons olive oil
Salt and pepper to taste
Preheat your oven to 400°F (200°C).
Halve the tomatoes and place them cut-side up on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Roast the tomatoes for about 20-25 minutes until they’re caramelized and their juices are bubbling.
While the tomatoes roast, heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
Once the tomatoes are done, add them along with their juices to the pot. Pour in the vegetable broth and bring to a simmer.
Stir in the fresh basil and let the soup simmer for 10-15 minutes to meld the flavors.
Using an immersion blender, blend the soup until smooth. If you’re using a standard blender, let the soup cool slightly before blending in batches.
Stir in the light cream and heat gently until warmed through. Adjust the seasonings with salt and pepper as needed.
Ladle the soup into bowls, garnishing with fresh basil and a drizzle of olive oil if desired. Enjoy it with crusty bread or a simple salad for a complete meal!
