Creamy Vegetarian Tomato Soup
A rich and creamy vegetarian tomato soup made with ripe tomatoes, aromatic vegetables, garlic, and herbs. Smooth, comforting, and easy to make, this Italian-inspired soup is perfect with crusty bread or a grilled cheese sandwich.
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
- Preheat your oven to 400-degrees
- prepare the vegetables by cleaning them and cutting into large dice.
- 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.
- 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.
- use an emersion blender or food processer and blend until smooth.
- Adjust your seasonings, ladle into soup bowls top with fresh basil leaves.
Notes
Let the tomatoes simmer before blending. This gives the vegetables and herbs time to develop a deeper flavor. For the creamiest texture, use an immersion blender directly in the pot and add the cream at the end.