A massive upgrade from the canned version. Fresh tomatoes, onions, and garlic are roasted until caramelized and sweet, then blended with broth and finished with heavy cream and fresh basil. Perfect for grilled cheese dipping.
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10 items
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place halved tomatoes, onion quarters, and garlic cloves on the sheet. Drizzle with olive_oil, salt, and pepper.
for 30-40 minutes until vegetables are soft and charred in spots.
Transfer the vegetables and any juices into a large pot or blender.
Add the vegetable_broth. Step: If using a pot, use an immersion blender to puree until smooth. If using a standard blender, blend in batches (venting steam) then return to pot.
Bring the soup to a over medium heat. Stir in the fresh_basil (save some for garnish) and blend again briefly if you want the basil fully incorporated, or just chop and stir in.
heat to low and stir in the heavy_cream. for 2 minutes. Taste and adjust seasoning.
Serve hot with crusty bread or grilled cheese.
