There's nothing quite like a bowl of roasted tomato soup to warm your soul when the weather is cold! This recipe features the rich, sun-kissed flavors of Campari tomatoes, coupled with garlic, onion, and a medley of herbs.
½cupfresh basilloosely packed plus more for serving
Instructions
Roast the veggies
Heat oven to 450°F.
Cut the tomatoes in half and add to either a large casserole dish or a deep baking dish along with the onion and garlic. Drizzle evenly with the olive oil and season with salt, oregano and smoked paprika. Bake for 30 minutes, tossing half way.
Make the soup
Transfer the roasted veggies with their juices to a pot along with the basil. Blend until smooth with an immersion blender or add to a blender and blend until smooth. Add the broth and heavy cream, stir to combine.
Season and serve
Taste the soup and adjust the seasoning to your liking.
Ladle soup into a bowl, garnished with chopped basil. You can serve alongside grilled cheese or a side salad, and enjoy!