Creamy Roasted Tomato Basil Soup

Name: Creamy Roasted Tomato Basil Soup
Total time: 60 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 1/2 pounds Roma tomatoes (halved lengthwise); 1 1/4 pounds grape tomatoes (or cherry tomatoes, halved lengthwise); 8 cloves garlic (peeled and smashed with the back of a knife); 3 tablespoons olive oil; 1 pinch salt; 1 pinch ground black pepper; 1 large yellow onion (chopped, optional); 1 red bell pepper (deseeded and diced); 1 potato (diced); 3 tablespoons tomato paste; 4 cups vegetable broth; 2 cups fresh basil leaves (lightly packed, roughly torn)

A Creamy Roasted Tomato Basil Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!

⏱️ 60 min 🔪 Prep: 10 min 🔥 Cook: 50 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

6 servings

2 1/2 pounds Roma tomatoes (halved lengthwise)
1 1/4 pounds grape tomatoes (or cherry tomatoes, halved lengthwise)
8 cloves garlic (peeled and smashed with the back of a knife)
3 tablespoons olive oil
1 pinch salt
1 pinch ground black pepper
1 large yellow onion (chopped, optional)
1 red bell pepper (deseeded and diced)
1 potato (diced)
3 tablespoons tomato paste
4 cups vegetable broth
2 cups fresh basil leaves (lightly packed, roughly torn)

Steps

Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread