Description
A creamy and flavorful Roasted Tomato & Basil Soup with a delightful cream cheese swirl, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 4 ounces cream cheese, softened
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F.
- Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet. Drizzle with olive oil, and sprinkle with salt, black pepper, and oregano. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, or until the tomatoes are caramelized and the onions are tender.
- Remove the baking sheet from the oven and let cool for a few minutes. Transfer the roasted vegetables to a large pot.
- Add the vegetable broth and bring to a simmer over medium heat. Cook for about 10 minutes to allow the flavors to meld.
- Stir in the chopped basil leaves and remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- In a small bowl, mix the softened cream cheese with the lemon juice until smooth.
- Serve the soup hot, drizzling a swirl of the cream cheese mixture on top of each bowl.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the roasting vegetables.
- Substitute the cream cheese with Greek yogurt for a lighter option or to add a tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg