Creamy Tomato Basil Soup

55 min · Easy · Serves 4

320 kcal per serving · 8g protein

Velvety roasted tomato soup finished with cream and torn basil. Elevated comfort food — perfect with a grilled cheese on the side.

Ingredients

• 1000 g Plum tomatoes
• Onion × 2
• 8 cloves Garlic
• 800 ml Vegetable stock
• 160 ml Heavy cream
• 20 g Fresh basil
• 4 tbsp Olive oil
• 8 g Salt
• 4 g Black pepper
• 20 ml Balsamic Vinegar
• 8 g Sugar

Method

1. Preheat oven

   

   Preheat oven to 220°C.

2. Halve plum tomatoes and place

   Halve plum tomatoes and place cut-side up on a lined tray with quartered onion and whole garlic cloves (skin on). Drizzle with olive oil, season with salt and pepper.

3. Roast 30 minutes

   

   Roast 30 minutes until charred in spots and soft.

4. Squeeze garlic out of skins

   Squeeze garlic out of skins into a pot.

5. Add roasted tomatoes

   Add roasted tomatoes, onion, and all juices from the tray.

6. Pour in vegetable stock

   Pour in vegetable stock.

7. Blend smooth with an immersion

   

   Blend smooth with an immersion blender (or in batches in a jug blender).

8. Bring to a gentle simmer

   Bring to a gentle simmer.

9. Stir in balsamic vinegar

   Stir in balsamic vinegar and a pinch of sugar to balance acidity.

10. Simmer 5 minutes

    

    Simmer 5 minutes. Reduce heat to low and stir in cream.

11. Do not boil after adding

    Do not boil after adding cream.

12. Taste and season

    Taste and season generously.

13. Ladle into bowls

    

    Ladle into bowls. Top with torn basil leaves, a drizzle of olive oil, and a crack of black pepper. A swirl of extra cream on top is optional but beautiful.