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There’s something truly magical about a bowl of creamy tomato soup. It evokes memories of cozy afternoons spent with loved ones, the comforting aroma wafting through the house, and the satisfaction of a simple yet delicious meal. The first time I made this Creamy Roasted Tomato & Basil Bliss, I was transported back to my childhood, where every bowl of soup felt like a warm embrace. The sun was setting, casting a golden hue in my kitchen, and as I roasted the tomatoes, the sweet scent filled the air, wrapping around me like a comforting hug. This recipe is not just a dish; it’s an experience—a culinary journey that celebrates the delightful flavors of ripe tomatoes and fresh basil.

Creamy Roasted Tomato and Basil Soup

Experience the warmth and comfort of creamy roasted tomato soup with this delightful recipe. Filled with ripe tomatoes, fragrant basil, caramelized onions, and garlic, this dish brings back wonderful memories and creates new ones. With easy-to-follow steps, you'll enjoy a rich and luscious bowl of soup that’s perfect for family gatherings or cozy nights in. Elevate your meal with crusty bread or a grilled cheese sandwich, and indulge in every delicious spoonful. Enjoy the journey of flavor and nostalgia!
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Ingredients
  

2 lbs ripe tomatoes, quartered

1 large onion, coarsely chopped

4 cloves garlic, peeled

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon dried thyme

1 teaspoon smoked paprika

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

1/2 cup fresh basil leaves, plus additional for garnish

1 tablespoon balsamic vinegar (optional)

Instructions
 

Prepare the Tomatoes: Begin by preheating your oven to 400°F (200°C). On a large baking sheet, arrange the quartered tomatoes, coarsely chopped onion, and peeled garlic cloves in a single layer. Drizzle with the olive oil, then season generously with salt, pepper, dried thyme, and smoked paprika. Use your hands or a spatula to toss the vegetables until they are evenly coated in the oil and seasonings.

    Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 30-35 minutes. They should become soft and slightly caramelized, releasing their natural sweetness. Once roasted, remove the sheet from the oven and let the mixture cool for a few minutes.

      Blend the Soup: After the roasted vegetables have cooled a bit, transfer them to a blender. Pour in the vegetable broth, add the fresh basil leaves, and include the balsamic vinegar if you choose to use it. Blend until the mixture is smooth and creamy. If your blender is small, you may need to blend in batches.

        Heat the Soup: Pour the blended tomato mixture into a large pot set over medium heat. Stir in the heavy cream (or coconut cream) and heat the soup gently until it reaches a simmer. Taste the soup and adjust the seasoning to your liking by adding more salt, pepper, or extra herbs as preferred.

          Serve: Serve the creamy roasted tomato and basil soup hot, ladling it into bowls. For an elegant finish, garnish each bowl with additional fresh basil leaves and a drizzle of olive oil. This soup pairs beautifully with crusty bread or a grilled cheese sandwich for a comforting and fulfilling meal.

            Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4-6