Ingredients
Scale
- 3 lbs ripe Roma tomatoes, halved
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1/2 cup fresh basil leaves, packed
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook for about 5 minutes until they become translucent and soft. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Add the halved tomatoes, salt, pepper, and dried oregano to the pot. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, allowing the tomatoes to break down and release their juices.
- Once the tomatoes are soft, remove the pot from the heat. Stir in the fresh basil leaves. The residual heat will wilt the basil perfectly and infuse the soup with its bright, herbal flavor without losing its vibrant green color.
- Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender. Be sure to leave the vent open slightly to allow steam to escape while blending.
- Return the blended soup to the stove over low heat. Stir in the heavy cream slowly. Let the soup warm through for 2-3 minutes. Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately while hot.
- Cook Time: 45 minutes
- Diet: Vegetarian, Gluten-Free