Cream of Tomato Basil Soup
made with
On-The-Vine Tomatoes
Serves: 4
Prep time: 15 min
Total time: 1 hr 15 min
Warm up on chilly days with this cozy, creamy and aromatic soup featuring fresh on-the-vine tomatoes.
Ingredients
2 lbs — on-the-vine tomatoes, cored and quartered
1 — large yellow onion, chopped
1 — red bell pepper, chopped
3 — garlic cloves, peeled, left whole
1 tbsp — oregano, dried
2 tbsp — olive oil
½ cup — fresh basil leaves, chopped
1 cup — vegetable broth
½ cup — heavy cream
Sea salt and freshly cracked pepper to taste
Instructions
Preheat oven to 450°F.
Prep the tomatoes, onion, peppers and garlic and arrange on a baking sheet. Toss with oregano, olive oil and salt and pepper. Roast for 40 minutes until the vegetables are tender.
Cool for 5 to 10 minutes. Transfer everything, including accumulated juices, and the fresh basil to a blender or food processor and puree until smooth.
Transfer to a large saucepan over medium heat. Stir in the broth and bring it up to a gentle simmer. Reduce the heat to low and stir in the heavy cream. Simmer for another 5-7 minutes. Season with salt pepper.
Garnish with more basil and serve with croutons and Parmigiano Reggiano cheese.
