Creamy Tomato Soup: A Quick and Easy Weeknight Dinner
This creamy tomato soup is a comforting dish that warms both the body and the soul, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Large Pot
- Baking Sheet
- Immersion Blender
Ingredients
Ingredients
- 2 pounds Fresh Tomatoes Ripe tomatoes, halved and roasted.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 4 cups Vegetable Broth Low-sodium recommended.
- 1 cup Heavy Cream For creaminess.
- 2 tablespoons Olive Oil For sautéing.
- to taste Salt
- to taste Black Pepper
- 1 handful Fresh Basil Roughly chopped, for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Prepare your tomatoes by washing and cutting them in half. Place them cut side up on a baking sheet.
- Drizzle the halved tomatoes with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until softened and caramelized.
- In a large pot over medium heat, add olive oil. Once hot, add chopped onion and sauté for 5-7 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
- Add the roasted tomatoes to the pot, along with the vegetable broth. Stir to combine.
- Bring to a gentle boil, then reduce heat and let simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a countertop blender in batches.
- Return the soup to the pot over low heat and stir in the heavy cream until fully incorporated.
- Season with additional salt and pepper to taste, and heat through for another 5 minutes.
- Stir in chopped fresh basil just before serving. Serve hot, garnished with extra basil or a drizzle of olive oil.
Notes
Leftover soup can be stored in an airtight container for up to five days. Reheat gently on the stovetop.