It is soup season and this homemade roasted and creamy tomato basil soup is perfect for when the weather gets cool and you want to cuddle up with a bowl of soup and relax.
Preheat your oven to 425°
Dice tomatoes and red bell pepper and place on a baking sheet.
Drizzle the tomatoes with balsamic vinegar and 1 tbsp minced garlic, salt and pepper to taste.
Cook the tomatoes for 20-30 minutes in the oven. Broil for 5 minutes at the end of the cooking time for a char.
While the tomatoes are cooking, add the olive oil and butter to a hot Dutch Oven.
Add in the rest of the garlic and the diced onions and cook until the onions are softening.
Mix in the tomato paste and fresh basil.
When the roasted tomatoes are done, mix them into the Dutch Oven.
Pour in your chicken or vegetable broth and heavy cream, salt, and pepper to taste.
Allow to simmer for a few minutes.
Either use an immersion blender or a normal blender, and blend the creamy tomato basil soup until it is a smooth consistency.
Serve with croutons and parmesan cheese and enjoy!