Preheat oven to 400°F (200°C). Halve the tomatoes and place them on a baking sheet.
Drizzle the tomatoes with olive oil, and season with salt, pepper, and minced garlic. Roast for 30 minutes, or until softened.
In a large pot, heat the vegetable broth over medium heat. Add the roasted tomatoes (including any juices from the baking sheet) to the pot.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a regular blender, being careful to vent the lid to prevent splattering. Blend until smooth.
Stir in the heavy cream and chopped fresh basil. Heat through, but do not boil.
Season with salt, pepper, and a splash of balsamic vinegar to taste. Serve hot.
Garnish with extra basil leaves or a swirl of cream, if desired.
This soup is absolutely amazing! The combination of roasted tomatoes, cream, and basil is perfect. It's a true comfort food classic!
It was okay. I'd probably try a different recipe next time, but it wasn't bad. The basil flavor was a bit overpowering.
This recipe is a keeper! So creamy and flavorful. The roasted tomatoes give it such a rich taste. I've already made it twice this month.
The soup was good, but it needed a little something extra. Maybe a pinch of sugar to balance the acidity. I might try it again.
This is a fantastic base recipe. I added some sauteed onions and carrots to the tomatoes while roasting for extra flavor. Turned out great!
