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Ingredients

449 servings - +

Equipment

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Steps

1. Preheat your oven to 200°C (400°F). On a baking sheet, toss whole tomatoes and garlic cloves with olive oil, salt, and pepper. Roast for 25-30 minutes until the skins are blistered and the tomatoes are soft.
2. Carefully transfer the roasted tomatoes, garlic, and any juices from the pan to a blender. Add fresh basil leaves and half of the vegetable stock.
3. Blend on high speed until the mixture is smooth and velvety. For an extra-smooth texture, you can strain the soup through a fine-mesh sieve.
4. Pour the blended soup into a large pot over medium heat. Stir in the remaining stock and the cream.
5. Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flavors to meld. Season to taste with more salt and pepper before serving.

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Ratings