Creamy vegetarian tomato soup

Creamy vegetarian tomato soup

This creamy roasted tomato soup is made with fresh tomatoes, onions, carrots, garlic, and fresh basil. The tomatoes and vegetables are roasted first, which concentrates their flavor and brings out their natural sweetness. Everything is then blended until smooth and finished with a little cream for a rich, velvety texture.

This is a simple soup, but roasting the vegetables makes a noticeable difference in the flavor. It’s a great way to use fresh summer tomatoes and can be served as a light lunch, first course, or easy dinner. I like to serve it with crusty bread, homemade croutons, or a grilled cheese sandwich.

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Serving suggestions for this creamy vegetarian tomato soup

There are so many ways to serve this creamy tomato soup. For a simple bowl, I like to finish it with fresh basil, freshly cracked black pepper, and a drizzle of cream. Homemade croutons add a nice crunch, while a little grated Parmesan is also delicious.

For me, tomato soup and grilled cheese are hard to beat. Serve the soup with a crisp, buttery grilled cheese or warm garlic bread for an easy lunch or dinner. If you’re serving it to guests, pour it into small cups and serve it as a starter.

You can also adjust the soup to suit your taste. Add red pepper flakes for a little heat, more basil for a stronger herb flavor, or an extra splash of cream if you prefer a richer soup. It’s a simple recipe that you can easily make your own.

Ingredients

  • 2 Lbs. ripe tomatoes (Roma or vine ripened )
  • 1 red bell pepper
  • 2 peeled carrots
  • 2 celery stalks
  • 1 large onion quartered
  • 4 gloves peeled garlic
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 3 cups vegetable or chicken stock
  • 1 cup heavy cream
  • fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 400-degrees
  2. prepare the vegetables by cleaning them and cutting into large dice.
  3. place the tomatoes, celery, onion, garlic, red bell pepper and carrots in an oven poof dish. drizzle with the olive oil , salt and pepper to taste, and roast for 25-35 minutes until caramelized.
  4. Then add the roasted vegetables to a a stock pot or Dutch oven add the stock and cream and simmer over low heat for 10 minutes.
  5. use an emersion blender or food processer and blend until smooth.
  6. Adjust your seasonings, ladle into soup bowls top with fresh basil leaves. ENJOY!!!!