Ingredients
Scale
- 3 pounds ripe tomatoes (halved if small, quartered if large)
- 2 medium carrots (chopped)
- ½ medium onion (sliced)
- 4 cloves garlic (halved)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 4 cups vegetable broth
- ¼ cup fresh basil (plus more for serving)
- ½ cup heavy cream
- ¼ cup tomato paste (optional if your tomatoes are not very ripe)
Instructions
- Preheat your oven to 450°F.
- To a large bowl, add the tomatoes, carrots, onion, garlic, olive oil, salt, black pepper, and dried herbs. Toss to coat evenly, then transfer to a large, rimmed baking sheet.
- Roast for 40-45 minutes until the tomatoes and onions are charred. If the onions start burning, remove them early.
- Transfer the roasted vegetables to a large pot. Add the broth and fresh basil. Blend until smooth.
- Bring to a boil, then reduce heat to low.
- Stir in the heavy cream and cook for 1 minute.
- Adjust flavor with tomato paste if needed.
- Serve topped with fresh basil.
Notes
- No need to peel or deseed the tomatoes.
- Use ripe, flavorful tomatoes for best results.
- If soup tastes watery, simmer longer to reduce.
- Add a pinch of baking soda to reduce acidity without sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg