Classic Tomato Soup

• 3 pounds ripe Roma tomatoes, halved
• 1 large yellow onion, quartered
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups vegetable broth
• 1 cup heavy cream (or coconut cream for vegan)
• ¼ cup fresh basil leaves, plus more for garnish
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar (optional)
• 2 tablespoons butter

Instructions

1. 1

   Roast the Vegetables

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Arrange the halved Roma tomatoes cut-side up on the baking sheet, along with the quartered onion and peeled garlic cloves. Drizzle everything generously with olive oil and season with salt and pepper. Toss gently to coat, then arrange the tomatoes cut-side up again. Roasting the vegetables caramelizes their natural sugars and develops incredible depth of flavor that forms the foundation of this soup.

2. 2

   Slow Roast for Flavor

   Roast the vegetables for 40-45 minutes, until the tomatoes are slightly charred on the edges and the onions are soft and golden. The garlic should be golden and fragrant. The longer roasting time allows the tomatoes to concentrate their flavor and develop a subtle sweetness. Check halfway through and rotate the pan if needed for even roasting. The kitchen will smell absolutely incredible during this step.

3. 3

   Blend the Base

   Transfer all the roasted vegetables, including any juices that have accumulated on the baking sheet, to a large pot or Dutch oven. Add the vegetable broth and fresh basil leaves. Using an immersion blender, carefully blend the mixture until completely smooth. Alternatively, transfer in batches to a stand blender, but be sure to vent the lid and cover with a towel to prevent hot soup from splattering. Blend until velvety smooth with no chunks remaining.

4. 4

   Add Cream and Seasonings

   Place the pot over medium heat and bring the soup to a gentle simmer. Stir in the heavy cream and butter, allowing them to melt and incorporate fully. Add the balsamic vinegar - this adds a subtle depth and brightness that makes the tomato flavor really pop. Taste the soup and adjust seasonings. If the tomatoes were not perfectly ripe or seem slightly acidic, add the optional teaspoon of sugar to balance the flavors.

5. 5

   Simmer and Perfect

   Allow the soup to simmer gently for 10-15 minutes, stirring occasionally. This helps all the flavors meld together and allows the soup to reach the perfect consistency. If the soup seems too thick, add a splash more broth to thin it. If it seems too thin, continue simmering to reduce. The finished soup should coat the back of a spoon and have a luxuriously creamy texture.

6. 6

   Serve with Style

   Ladle the hot soup into warmed bowls. Create an elegant presentation by adding a swirl of cream to each bowl, then using a toothpick or knife to create a decorative pattern. Garnish with fresh basil leaves and a crack of black pepper. Serve immediately alongside crusty bread or the classic pairing - a buttery grilled cheese sandwich. The combination of hot, creamy soup and melted cheese is pure comfort food heaven.

Nutrition Facts

Per serving (approximate values)