This homemade soup is thick and full of flavor thanks to oven-roasted tomatoes, garlic and onions. Made from scratch soup is the best, hands down and this recipe is perfect proof. Any variety of fresh tomatoes will work, but Roma tomatoes provide a nice sturdy base.
5garlic clovesabout two tablespoons of chopped garlic
salt and pepper to taste
2, 28ouncecans crushed tomatoes with basilI use Muir Glen organic brand
1, 32ouncecarton of organic vegetable broth
1cupfresh basilroughly chopped
1tablespoonplus 1 teaspoon salt
⅛teaspooncayenne pepperto taste, or leave it out because this adds noticeable "kick" to your soup
¼cupheavy whipping cream
Dried basil and grated parmesan cheese for garnish.
Preheat oven to 450°
Spray a 13 x 9 baking sheet with Pam. Place tomatoes, garlic and onions on the baking sheet and brush with 2 tablespoons of olive oil. Season lightly with salt and pepper. Bake for 45-60 minutes in hot oven or until everything is roasted and sizzling and tomatoes have started to blister. (The cooking time will be shorter if you use a different variety of tomatoes. But either way, this smells SO great while it's roasting in the oven!)
Combine all ingredients except whipping cream in a large stock pot, use an immersion blender and mix everything together to create the perfect tomato soup texture. Bring to a low boil, reduce heat and allow to simmer for 20-30 minutes. Add whipping cream and heat gently before serving. Garnish with dried or fresh basil and grated parmesan cheese.
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