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 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.
Best tomato soup recipe I've ever tried. The creaminess is perfect, and the roasted tomatoes really elevate the flavor. Highly recommended!
Easy to make and tastes great. I paired it with grilled cheese, as suggested. The basil adds a lovely freshness.
This recipe is a game changer! The texture is so smooth, and the flavor is incredible. The hint of balsamic is genius. My family loved it!
It was okay. I found the flavor a little bland, even though I roasted the tomatoes for a good amount of time. Maybe more basil would help?
