Ingredients
Here’s what you’ll need to bring this delicious soup to life:
- 2 pounds ripe tomatoes, halved
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
- Optional: 1 teaspoon sugar (if tomatoes are very acidic)
The beauty of this recipe lies in its flexibility. Feel free to substitute ingredients based on what you have on hand, just as my abuela would have done. If you’re out of fresh basil, a teaspoon of dried basil can work in a pinch, though nothing beats the fragrance of fresh leaves.
Instructions
Ready to dive into the cooking process? Here’s how you can make this flavorful soup:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the halved tomatoes on the baking sheet, cut side up. Drizzle with 2 tablespoons of olive oil and sprinkle with salt. Roast for 25-30 minutes until the tomatoes are soft and slightly charred.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the roasted tomatoes, including any juices from the baking sheet, into the pot. Pour in the vegetable broth and let it simmer for about 10 minutes.
- Remove the pot from heat and stir in the fresh basil leaves. Let the mixture cool slightly before blending.
- Using an immersion blender (or a regular blender in batches), blend the soup until smooth. Return to low heat, stir in the cream, and adjust seasoning with salt and pepper. Add sugar if needed.
- Simmer gently for another 5 minutes before serving hot.
Remember, cooking should be as much about intuition as it is about instructions. Let your senses guide you, just as my abuela taught me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International