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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 oven to 450°F.
- Combine tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and oregano in a bowl. Toss until coated.
- Transfer to a baking sheet and roast for 40-45 minutes until charred.
- Blend the roasted mixture in a pot with fresh basil until smooth.
- Bring the blended soup to a gentle boil, stir in heavy cream, and let cook for a minute.
- Serve in bowls, garnished with additional basil.
Notes
Use ripe, seasonal tomatoes for the best flavor.
Adjust herbs and seasoning to your taste, and feel free to add a kick with red pepper flakes.
Leftovers can be stored in the fridge for up to 5 days or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 8
- Sodium: 600
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
- Cholesterol: 20