Creamy Roasted Tomato and Basil Soup

Preheat your oven to 400°F (200°C). Halve the Roma tomatoes and chop the onion into wedges. Peel the garlic cloves.

💡 Tip: For deeper flavor, consider roasting a whole head of garlic alongside the tomatoes and onions, then squeezing the softened cloves into the soup later.

On a large baking sheet, toss the tomatoes, onion, and garlic with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.

💡 Tip: Ensure the vegetables are not overcrowded on the baking sheet to allow for proper caramelization.

Roast for 25-30 minutes, or until the tomatoes are softened and slightly charred, and the onions are tender.

💡 Tip: Keep an eye on the garlic to prevent it from burning; it may be done slightly before the tomatoes and onions.

In a large pot or Dutch oven, melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the roasted vegetables and cook for 2-3 minutes, stirring occasionally.

💡 Tip: Using a combination of butter and olive oil adds richness and prevents the butter from burning too quickly.

Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat and let it cook for 10 minutes to allow the flavors to meld.

💡 Tip: If you prefer a less intense tomato flavor, you can use half vegetable broth and half water.

Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Add the fresh basil leaves. Blend until very smooth. For an ultra-velvety texture, pass the soup through a fine-mesh sieve.

💡 Tip: If using a standard blender, blend in batches and do not overfill to avoid accidents. Vent the lid slightly to allow steam to escape.

Return the puréed soup to the pot. Stir in the heavy cream and optional sugar. Heat gently over low heat, stirring, until warmed through. Do not boil after adding the cream.

💡 Tip: Adjust seasoning with additional salt and pepper to your preference. A pinch of sugar can help balance the acidity of the tomatoes.

Serve hot, garnished with a drizzle of cream, extra basil leaves, or a sprinkle of croutons.

💡 Tip: This soup pairs wonderfully with grilled cheese sandwiches or a crusty baguette.