Roasted Tomato Basil Soup

Ingredients

• 2 lbs Roma tomatoes
• 1 medium Yellow onion
• 4 Garlic cloves
• 1/2 cup Fresh basil leaves (packed)
• 3 tablespoons Olive oil
• 4 cups Vegetable broth (low sodium)
• 1 teaspoon Dried oregano
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black pepper (or to taste)
• 1 teaspoon Sugar (optional, to balance acidity)
• 1/4 cup Heavy cream (optional, for added creaminess (can substitute with coconut cream for dairy-free))

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Cut tomatoes in half and onion into quarters. Place them on a baking sheet along with garlic cloves (unpeeled).

3. 3

   Drizzle with olive oil, salt, pepper, and oregano. Toss to coat.

4. 4

   Roast for 30 minutes, or until tomatoes are softened and slightly caramelized.

5. 5

   Let cool slightly, then peel the garlic cloves.

6. 6

   Transfer the roasted vegetables to a blender or food processor. Add vegetable broth and balsamic vinegar.

7. 7

   Blend until smooth. If using an immersion blender, blend directly in the pot.

8. 8

   Pour the soup into a large pot and bring to a simmer over medium heat. Stir in the fresh basil and sugar (if using).

9. 9

   Simmer for 5 minutes to allow the flavors to meld. Stir in heavy cream (if using).

10. 10

    Taste and adjust seasonings as needed. Serve hot.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.