Creamy Roasted Tomato Basil Soup

By Cafe Delites · 75 min

Ingredients

Instructions

1. Preheat the oven to 430°F (220°C).
2. Place the halved Roma and grape tomatoes on a baking tray with the garlic cloves, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for about 25 minutes, until soft and charred on top.
3. While the tomatoes roast, heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat.
4. Add the onion, red bell pepper and potato, stirring now and then, until the onion is translucent and the potato edges start to crisp, about 6-7 minutes.
5. Stir the tomato paste into the vegetables, pour in the vegetable broth, add a little extra salt, cover and bring to a boil.
6. Reduce the heat to low and simmer for about 15 minutes, until the potato is just tender when pierced with a fork.
7. Add the roasted tomatoes, garlic and basil to the pot (keep 2 tablespoons of basil aside for garnish if you like) and simmer until the basil is just soft, about 2 minutes.
8. Blend the soup with a stick blender until smooth.
9. Optional: pass the soup through a strainer to remove skins and thick tomato pieces for an even smoother result.
10. Garnish with the reserved basil and shaved Parmesan, if using.

Summarized from Cafe Delites's video. Watch it for the details.

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