Roasted Tomato Soup with Basil and Heavy Cream
Roasted Tomato Soup with basil, garlic, and heavy cream, with ingredients and step-by-step instructions from @chefzealand's TikTok video.
Ingredients list
soupeasylunchdinnerday to dayaffordable>60minmeal prep
Produce
8 Roma tomatoes
1 large Red onion
2 heads of garlic
1/2 cup fresh basil
Dairy & Pantry
Olive oil to coat
Salt and pepper to cover
4 tbsp cold butter
1 tbsp Balsamic vinegar
1 cup Veggie stock
1/2 cup Heavy cream
Salt and pepper to taste
Heavy cream to garnish
Cooking steps
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the vegetables by cutting the Roma tomatoes in half (remove bottoms) and halving the red onion. Peel the garlic heads. Arrange them on a baking tray.
- Drizzle with olive oil and generously season with salt and black pepper.
- Roast in the preheated oven for approximately one hour until everything is nicely roasted.
Blending
- Transfer the roasted tomatoes, onions, and garlic into a blender.
- Add the veggie stock, fresh basil, and balsamic vinegar. Blend the mixture until smooth.
- While blending, add the cold butter to help emulsify the soup.
- Finally, mix in the heavy cream.
Serving
- Pour the soup into bowls.
- Garnish with a swirl of extra heavy cream and a sprig of fresh basil. Enjoy immediately with your favorite grilled cheese sandwich.
