An easy and creamy roasted tomato basil soup full of incredible flavours, refreshingly rich filled with fresh basil, roasted tomatoes, roasted garlic and just the hint of right spices.
Course: Appetizer, Soup, starter
Cuisine: American
Keyword: soup, soups
Servings: 4
Author: Mullai Madavan
Ingredients
Ingredients for roasting
1cupYellow Onionroughly chopped
3large Tomatoessliced
6clovesGarlic
1pinchSalt
1/4teaspoonFresh ground black pepper
2tablespoonOlive oil
Ingredients for saute
1/2cup Basil Leaves fresh basil leaves with stalks
1/2teaspoonDry Thyme leaves
3teaspoonButter
2teaspoonOlive oil
1/4cupTomato paste
3/4teaspoonSalt
1/2teaspoonFresh ground black pepper
1/4cupHeavy cream
1cupWater / Veg Stock / Chicken Stock
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped yellow onions, halved tomatoes and garlic cloves on the baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for 30 to 45 minutes.
Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Keep this puree aside.
Heat Butter and Olive oil in a pan. Add in this puree along with tomato paste.
Bring it to a boil adding fresh basil leaves, dried thyme, salt and fresh pepper.
Simmer for 10 minutes adding fresh cream.
Creamy roasted tomato basil soup is ready to be served.
Notes
Use Light or Thick coconut milk for a creamy vegan soup. Use Whole dairy milk / heavy cream for a creamy texture. Parmesan cheese, for more flavor. Adding extra tablespoon or two of butter, for more richer flavor. You add oregano in the place of thyme.