Longhorn Roasted Tomato Basil Soup Recipe
Roasted tomato basil soup is one of those homey recipes that captures the essence of fresh, simple ingredients coming together.You get a burst of flavor from the mixup of ripe tomatoes, fresh basil, and a touch of garlic, all roasted to perfection.Adding some heavy cream at the end gives it that luscious finish, making it irresistibly creamy without overshadowing the tomatoes.What I love most about this soup is how versatile it is—you can adjust the spices, add a dash of cayenne for heat, or keep it traditional.
Ingredients
- 3 lbs. Tomatoes fresh, halved
- 2 tbsp Olive Oil
- 1 Onion chopped
- 4 cloves Garlic minced
- 2 cups Chicken Broth
- 1 cup Basil Leaves
- 1 tbsp Sugar
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F.
- Place the halved tomatoes on a baking sheet lined with parchment paper.
- Drizzle olive oil over the tomatoes and season with salt and pepper.
- Roast the tomatoes for about 30-35 minutes until they are slightly charred and caramelized.
- This step brings out a deep, rich flavor in the tomatoes.
- In a large pot, heat a bit more olive oil over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the minced garlic and cook for another 2 minutes, ensuring it doesn't burn.
- Add the roasted tomatoes along with their juices to the pot.
- Pour in the chicken broth and add basil leaves and sugar.
- Allow the soup to simmer for 15-20 minutes to let the flavors meld.
- Use an immersion blender to puree the soup until smooth.
- If you're using a regular blender, let the soup cool slightly before blending in batches.
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