This soup is incredible this time of year, allowing you to use up the last of the summer produce in a delicious, warming way. The last of the true, seasonal tomatoes will only be available for the next few weeks and this is a great way to use up the last few in your garden or at the farmer’s market.
Combining the slow roasted flavours with fresh tomatoes creates a depth of flavour that I find irresistible ❤
This makes a big batch which I like to divide, eating half for dinner, and freezing half for a busy day. If you decide to do this, reserve your half for freezing before you add your cream. Once defrosted, add your cream and re-heat slowly.
Roasted Cream of Tomato Soup
– 6 medium sized tomatoes
– 2 large or 3 medium onions
– 3 medium carrots
– 4 garlic cloves
– 1/4 cup olive or avocado oil
– salt and pepper to taste
– 4 cups vegetable broth
– 1/2 a jar of canned tomatoes OR 2 cups fresh tomatoes
– 1/2 cup white wine
– 3/4 cup heavy cream OR coconut milk (to keep it vegan-I promise you won’t taste it!)
– 2-4 cups fresh basil
Preheat your oven to 400•. Halve your tomatoes, onions, carrots, and garlic cloves. Toss with the oil and a generous pinch of both salt and pepper. Place on your baking pan in a single layer (if you have cast iron, use it now <3) Roast until your veggies are golden and beginning to caramelize.
Scrape into a large pot, making sure to get all the juices and the browned bits stuck to the bottom of the baking pan. Add vegetable broth and fresh tomatoes. Bring to a boil. Reduce heat to low and simmer for 10 minutes (or longer if you like). Add white wine and allow to simmer for 5 more minutes. Use an immersion (or regular) blender to puree the soup. Be careful 🙂 Remove from heat. Add your cream and tear in your basil. Taste. Season with salt and pepper until perfect.
Enjoy ❤ ❤