Directions
- Roast Vegetables
Preheat oven to 400°F (200°C). Toss quartered tomatoes and onion with olive oil and garlic on a baking sheet. Roast for 45 minutes until caramelized.
- Blend Soup
Transfer the roasted vegetables to a blender. Add fresh basil. Blend until completely smooth.
- Simmer
Pour the soup into a pot. Stir in the cream and gently heat over medium-low. Do not boil. Season with salt and pepper before serving.
Nutritions
- Calories:250 kcal
- Fat:15g
- Vitamin C:40%
A rich and creamy tomato soup made from slow-roasted tomatoes and basil for a burst of deep, savory flavor. Perfect with grilled cheese.
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