Creamy Tomato Basil Soup

Name: Creamy Tomato Basil Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1000 g Plum tomatoes; Onion × 2; 8 cloves Garlic; 800 ml Vegetable stock; 160 ml Heavy cream; 20 g Fresh basil; 4 tbsp Olive oil; 8 g Salt; 4 g Black pepper; 20 ml Balsamic Vinegar; 8 g Sugar

55 min · Easy · Serves 4

370 kcal per serving · 5g protein

Velvety roasted tomato soup finished with cream and torn basil. Elevated comfort food — perfect with a grilled cheese on the side.

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Ingredients

1000 g Plum tomatoes
Onion × 2
8 cloves Garlic
800 ml Vegetable stock
160 ml Heavy cream
20 g Fresh basil
4 tbsp Olive oil
8 g Salt
4 g Black pepper
20 ml Balsamic Vinegar
8 g Sugar

Method

Preheat oven

Preheat oven to 220°C.
Halve the tomatoes onto a tray

Halve plum tomatoes and place cut-side up on a lined tray with quartered onion and whole garlic cloves (skin on). Drizzle with olive oil, season with salt and pepper.
Roast 30 minutes

Roast 30 minutes until charred in spots and soft.
Squeeze garlic out of skins

Squeeze garlic out of skins into a pot.
Add roasted tomatoes

Add roasted tomatoes, onion, and all juices from the tray.
Pour in vegetable stock

Pour in vegetable stock.
Blend until smooth

Blend smooth with an immersion blender (or in batches in a jug blender).
Bring to a gentle simmer

Bring to a gentle simmer.
Stir in balsamic and sugar

Stir in the balsamic vinegar and the sugar to balance the acidity.
Simmer 5 minutes

Simmer 5 minutes. Reduce heat to low and stir in cream.
Keep it below a boil

Do not boil after adding cream.
Taste and season

Taste and season generously.
Ladle into bowls

Ladle into bowls. Top with torn basil leaves, a drizzle of olive oil, and a crack of black pepper. A swirl of extra cream on top is optional but beautiful.