May 24, 2023
creamy tomato basil soup
20 MINUTES
6 SERVINGS
MEDIUM
Ingredients
cherry tomatoes, 24 oz, washed and dried
garlic head, 1
basil, 1 bunch
thyme, 1 bunch
yellow onion, 1 each, roughly chopped
red pepper flakes, 2tsp (optional)
heavy cream or dairy alternative, 4oz
vegetable stock (unsalted), 4oz
salt and pepper to taste
Instructions
preheat oven to 350° degrees.
on a half sheet pan, add cherry tomatoes, basil, thyme, red pepper flakes and onion.
take head of garlic and cut about 1/4 off of the top. place cut side down on sheet tray.
season the veggies with salt and pepper. drizzle all over with olive oil.
place tray in oven and roast for 35 minutes.
once the veggies have finished roasting, remove thyme and add the rest of the veggies into a high heat/speed blender along with all of it’s juices.
add in cream and stock along with salt and pepper.
blend until creamy.
season to taste.
plate soup in low bowls. drizzle top with olive oil. add pepper and basil leaf in the center of the bowl for garnish.
optional: use heavy cream on a spoon and drizzle on top of the soup for a nicer presentation.
