Roasted Tomato Basil Soup

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Roast the Vegetables:
    • Place the halved tomatoes, quartered onion, and garlic cloves on a large baking sheet.
    • Drizzle with olive oil and season with salt, pepper, and crushed red pepper flakes (if using).
    • Toss the vegetables to coat them evenly, then arrange them in a single layer.
    • Roast in the preheated oven for 30-35 minutes, until the tomatoes are soft and slightly caramelized.
  3. Blend the Soup:
    • Transfer the roasted tomatoes, onions, and garlic to a large pot.
    • Add the vegetable broth and fresh basil leaves.
    • Use an immersion blender to blend the soup until smooth, or carefully transfer the mixture to a blender in batches and blend until smooth.
  4. Simmer and Season:
    • Place the pot on the stove over medium heat.
    • Stir in the balsamic vinegar and bring the soup to a gentle simmer.
    • Cook for 10 minutes to allow the flavors to meld.
    • If desired, stir in the heavy cream for a richer soup.
  5. Adjust Seasoning and Serve:
    • Taste the soup and adjust the seasoning with more salt and pepper if needed.
    • Serve the soup hot, garnished with fresh basil leaves.
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