Ingredients:
- 2 lbs fresh tomatoes (Roma or vine-ripened), halved
- 1 small onion, quartered
- 4 cloves garlic, peeled
- 1 medium carrot, chopped
- 1 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried basil (or 1 tbsp fresh basil)
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional, for heat)
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- 1 tsp sugar (optional, to balance acidity)
- 2 tbsp butter (for extra richness, optional)
Instructions:
Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss the tomatoes, onion, garlic, and carrot with olive oil, salt, and pepper.
- Roast for about 25-30 minutes, until tomatoes are soft and slightly charred.
Blend the Roasted Veggies:
- Transfer the roasted vegetables to a blender (or use an immersion blender in a pot).
- Add dried basil, oregano, red pepper flakes, and 1 cup of the broth. Blend until smooth.
Simmer the Soup:
- Pour the blended mixture into a pot over medium heat.
- Add the remaining broth and sugar (if using). Let it simmer for 5-10 minutes.
Make it Creamy:
- Stir in the heavy cream and butter (if using) and let it heat through for another 2-3 minutes.
- Taste and adjust seasoning if needed.
Serve & Enjoy:
- Garnish with fresh basil and grated Parmesan if desired.
- Serve hot with crusty bread or grilled cheese for the ultimate comfort meal! 🍅🔥🥣
