Creamy Tomato Basil Soup

By Chef B. Boukim

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves 4

Ingredients

• 1 kg Ripe tomatoes, halved
• 1 large Yellow onion, chopped
• 5 Garlic cloves, smashed
• 1 cup packed Fresh basil leaves
• 2 cups Vegetable broth
• 1/3 cup Heavy cream
• 3 tbsp Olive oil
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• to taste Kosher salt and black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a rimmed baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes until softened and slightly caramelized.
2. While the tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook until softened, about 6-8 minutes.
3. Add the smashed garlic and dried oregano. Cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring continuously to caramelize.
4. When the tomatoes are done roasting, let them cool for 5 minutes, then peel off and discard the skins. Add the roasted tomatoes and all their pan juices to the pot.
5. Pour in the vegetable broth and stir to combine. Bring to a gentle simmer and cook for 10 minutes. Add half the basil leaves and simmer for 2 more minutes until wilted.
6. Remove from heat. Using an immersion blender, puree the soup until completely smooth. For an extra silky texture, strain through a fine-mesh sieve.
7. Return to low heat. Stir in the heavy cream and warm gently — do not boil after adding the cream. Taste and season with salt and pepper.
8. Ladle into warm bowls and garnish with the remaining fresh basil leaves, a drizzle of cream, and a crack of black pepper. Serve with crusty bread or a grilled cheese sandwich.