When it’s cold and snowy, nothing sounds better to me than a big bowl of toasty tomato soup.
When it’s homemade, you add in fresh basil, the tomatoes are perfectly roasted, and it’s served with a gooey cream cheese – I’m convinced there’s nothing better.
The secret to the taste of this tomato soup is the roasted tomatoes and onions. It creates a more robust flavor that you can really taste in the soup.
How to make roasted tomato basil soup
Step 1: Preheat oven to 400 degrees. Line a baking sheet with foil.
Step 2: Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste. Toss with olive oil, then bake for 20-25 minutes, until tender.
Step 3: In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
Step 4: Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn’t boil).
Step 5: Serve warm. We like to serve ours with freshly grated parmesan, chopped fresh basil, and a side of grilled cheese.
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