Ingredients:

  • 2.5 lbs (1.1 kg) Roma Tomatoes, halved lengthwise
  • 1 large Yellow Onion, quartered
  • 4 cloves Garlic, peeled
  • 2 tablespoons Olive Oil, extra virgin
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 4 cups (950 ml) Vegetable Broth, low sodium
  • 1/2 cup (120 ml) Heavy Cream (or coconut cream)
  • Salt and Black Pepper to taste
  • Fresh Basil Leaves, chopped (for garnish)
  • 4 slices Sourdough Bread, crusts removed, cubed
  • 2 tablespoons Olive Oil, extra virgin
  • 2 cloves Garlic, minced
  • 1/4 cup (5g) Fresh Basil Leaves, chopped
  • Pinch of Salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, oregano, and red pepper flakes (if using) on the roasting pan. Roast for 40 minutes, or until tomatoes are softened and slightly caramelized.
  2. Toss bread cubes with olive oil, garlic, basil, and salt on a baking sheet. Bake at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy.
  3. Carefully transfer the roasted vegetables (including any juices) to a blender. Add vegetable broth and blend until smooth.
  4. Pour the blended soup into a large pot. Bring to a simmer over medium heat. Stir in heavy cream (or coconut cream). Season with salt and pepper to taste. Simmer for 5 minutes.
  5. Ladle soup into bowls. Garnish with fresh basil leaves and top with garlic basil croutons. This is the perfect creamy tomato soup.