Creamy Tomato Soup

Method

1. 1. Roast the Tomatoes:
      • Preheat the oven to 200°C (400°F). Place the halved ripe tomatoes on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes or until the tomatoes are soft and slightly caramelized.
   2. Sauté Aromatics:
      • In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
   3. Combine Ingredients:
      • Add the roasted tomatoes, canned diced tomatoes, vegetable broth, sugar, dried basil, and dried oregano to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld.
   4. Blend the Soup:
      • Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy. Be cautious while blending hot liquids; blend in small batches if using a traditional blender.
   5. Add Cream:
      • Return the blended soup to the pot. Stir in the heavy cream and heat the soup gently over low heat. Taste and adjust the seasoning with salt and pepper if needed.
   6. Serve:
      • Ladle the creamy tomato soup into bowls. Garnish with fresh basil leaves and, if desired, sprinkle croutons on top for a delightful crunch.

   Pro Tips

   • Tomato Selection: Opt for ripe, juicy tomatoes for the best flavor. Vine-ripened or heirloom varieties work exceptionally well.
   • Texture Mastery: Blend the soup until silky smooth for that luxurious mouthfeel. Strain it for an even finer texture, if desired.
   • Garnish Creativity: Experiment with garnishes; try croutons, grated Parmesan, or a drizzle of high-quality olive oil for added depth.
   • Make-Ahead Magic: This soup tastes even better the next day. Prepare it in advance and let the flavors meld for an extraordinary dining experience.

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