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The magic of this creamy roasted tomato soup lies in its simplicity and the freshness of its ingredients. Here’s what you’ll need:

Creamy Roasted Tomato Soup

Warm up this fall with a comforting bowl of creamy roasted tomato soup, a cozy embrace for your senses. Bursting with the rich flavors of roasted ripe tomatoes, aromatic herbs, and a splash of cream, this dish is not just a classic but a modern twist on a beloved comfort food. The simple preparation involves roasting fresh ingredients to enhance their natural sweetness, resulting in a velvety and satisfying soup. Enjoy it solo or with a classic grilled cheese for the ultimate indulgence. Dive into this delicious recipe and embrace the joy of seasonal cooking!
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Ingredients
  

2 pounds ripe tomatoes, halved

1 medium onion, quartered

6 cloves garlic, peeled

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried basil

1 teaspoon sugar (to balance acidity)

4 cups vegetable broth or chicken broth

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

Fresh basil leaves, for garnish

Balsamic glaze, for drizzling (optional)

Instructions
 

Prep the Tomatoes: Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the halved tomatoes, quartered onion, and peeled garlic cloves in a single layer. Drizzle them evenly with olive oil and season with salt, black pepper, dried basil, and sugar to enhance the natural sweetness of the tomatoes.

    Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 30-35 minutes. They should be tender and caramelized, with the tomatoes releasing their juices and becoming beautifully soft.

      Blend the Soup: After roasting, transfer the vegetables to a large pot. Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer over medium heat. Using an immersion blender, carefully purée the soup until it's velvety smooth. If you prefer a countertop blender, let the mixture cool slightly to prevent splattering, and blend in batches.

        Add Creaminess: Stir in the heavy cream (or coconut cream) and allow the soup to warm through, avoiding a full boil to keep the cream from curdling. Taste and adjust the seasoning with additional salt and black pepper if needed.

          Serve and Garnish: Ladle the soup into warm bowls. Garnish with fresh basil leaves, and if desired, drizzle a little balsamic glaze over the top for an extra layer of flavor that perfectly complements the roasted tomatoes.

            Enjoy! For a delightful meal, pair your creamy roasted tomato soup with crusty bread or a gooey grilled cheese sandwich.

              Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 4-6