Nothing beats a warm bowl of creamy tomato soup on a chilly day. This recipe uses roasted tomatoes for extra depth.
Preheat oven to 400°F.
Place tomatoes, onion and garlic on a baking sheet, drizzle with olive oil.
Roast for 25 minutes until soft and slightly charred.
Transfer roasted vegetables to a pot, add broth.
Blend until smooth with an immersion blender.
Stir in heavy cream and season with salt and pepper.
Garnish with fresh basil and serve hot.
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