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.
- 4-6 Large Tomatoes
- 1 Red Bell Pepper
- 1-2 tbsp Balsamic Vinegar
- 2 tbsp Minced Garlic
- 2 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream
- Fresh Basil
- 1 Onion- Diced
- 1 tbsp Olive Oil
- 1 tbsp Butter
- Salt & Pepper to Taste
- 1 small can Tomato Paste
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Preheat your oven to 425°
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Dice tomatoes and red bell pepper and place on a baking sheet.
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Drizzle the tomatoes with balsamic vinegar and 1 tbsp minced garlic, salt and pepper to taste.
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Cook the tomatoes for 20-30 minutes in the oven. Broil for 5 minutes at the end of the cooking time for a char.
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While the tomatoes are cooking, add the olive oil and butter to a hot Dutch Oven.
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Add in the rest of the garlic and the diced onions and cook until the onions are softening.
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Mix in the tomato paste and fresh basil.
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When the roasted tomatoes are done, mix them into the Dutch Oven.
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Pour in your chicken or vegetable broth and heavy cream, salt, and pepper to taste.
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Allow to simmer for a few minutes.
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Either use an immersion blender or a normal blender, and blend the creamy tomato basil soup until it is a smooth consistency.
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Serve with croutons and parmesan cheese and enjoy!