Name: Tomato Basil Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 2
Ingredients: 3 pounds plum or Roma tomatoes, cored and halved -; 6 garlic cloves, smashed -; 4 tablespoons olive oil, divided -; 1-1/2 teaspoons salt, divided -; 1/2 teaspoon pepper, divided -; 1/2 medium onion, chopped -; 1 teaspoon dried oregano -; 1/8 teaspoon cayenne pepper -; 2 cups reduced-sodium vegetable broth -; 2 cups loosely packed basil leaves -; 1/2 cup half-and-half cream -; Fresh cracked pepper -

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Basil Soup

1. 3 pounds plum or Roma tomatoes, cored and halved -

2. 6 garlic cloves, smashed -

3. 4 tablespoons olive oil, divided -

4. 1-1/2 teaspoons salt, divided -

5. 1/2 teaspoon pepper, divided -

6. 1/2 medium onion, chopped -

7. 1 teaspoon dried oregano -

8. 1/8 teaspoon cayenne pepper -

9. 2 cups reduced-sodium vegetable broth -

10. 2 cups loosely packed basil leaves -

11. 1/2 cup half-and-half cream -

12. Fresh cracked pepper -

How to cook deliciously - Tomato Basil Soup

1. Stage

Preheat oven to 400°. Place tomatoes and garlic on a greased 15x10x1-in. baking sheet. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Roast until tomatoes have burst and are caramelized, about 1 hour.

2. Stage

Heat remaining 2 tablespoons oil in a Dutch oven or stock pot. Add onion; cook until tender, 3-4 minutes. Stir in dried oregano, cayenne, remaining 1 teaspoon salt and 1/4 teaspoon pepper. Add roasted tomatoes and garlic, stock and fresh basil; simmer 15-20 minutes. Add cream.

3. Stage

Using an immersion blender; puree to desired consistency. Serve soup in bowls; garnish with fresh cracked pepper.