Creamy Roasted Tomato and Basil Soup with Balsamic Glaze - Vegetarian
Indulge in the velvety goodness of our Creamy Roasted Tomato and Basil Soup with Balsamic Glaze. This recipe combines the deep, caramelized flavors of roasted tomatoes and garlic with the aromatic charm of fresh basil, all swirled together in a luxurious cream base. Each spoonful promises a comforting warmth that is perfect for any season.
Ingrédients
- 2 lbs lbs ripe tomatoes, quartered
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, torn
- 1 tablespoon balsamic glaze
- 1 tablespoon butter
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the quartered tomatoes, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil, and season with salt, black pepper, and red pepper flakes.
- Roast in the oven for 25-30 minutes, until the tomatoes are caramelized and tender.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
- Stir in the heavy cream and butter until fully incorporated. Adjust seasoning if necessary.
- Ladle the soup into bowls, garnish with fresh basil leaves, and drizzle with balsamic glaze before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 18g | Protéines: 4g | Fat: 16g | Sucre: 8g
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