Description
A deliciously simple and comforting roasted tomato soup made with caramelized Campari tomatoes, garlic, and onions, blended smooth and finished with fresh basil and cream for a rich, flavorful bowl perfect for any occasion.
Ingredients
Scale
Vegetables
- 4 pounds Campari tomatoes
- 1 large onion
- 12 cloves garlic
- ½ cup fresh basil
Seasonings and Oils
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
Liquids
- 1 cup vegetable broth
- ¼ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Tomatoes and Vegetables: Wash and halve the Campari tomatoes. Cut the onion into pieces and halve the garlic cloves. Place all these on a baking sheet and drizzle with olive oil to promote caramelization.
- Season: Sprinkle the kosher salt, oregano, and smoked paprika evenly over the vegetables and toss to ensure all pieces are well-coated with the seasoning and oil.
- Roast: Roast the mixture in the oven for about 30 minutes until the tomatoes and other vegetables are soft and caramelized. Stir halfway through to ensure even roasting.
- Blend Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth and blend the mixture until smooth using an immersion blender, creating a velvety soup base.
- Finish Soup: Stir in the heavy cream and fresh basil. Heat gently on the stovetop, allowing flavors to meld before serving your creamy and aromatic roasted tomato soup.
Notes
- Use fresh, ripe Campari tomatoes for the best flavor and natural sweetness.
- Adjust the amount of smoked paprika to suit your taste, or substitute with regular paprika for a milder flavor.
- For a vegan version, substitute heavy cream with coconut cream or cashew cream.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or grilled cheese for a comforting meal.
