A velvety soup of roasted tomatoes, fresh basil, and a touch of cream — the ultimate cozy pairing for a grilled cheese sandwich on a cold day.
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic for 1 minute.
Add the crushed tomatoes, vegetable stock, and sugar. Bring to a simmer and cook uncovered for 20 minutes.
Stir in the fresh basil leaves, then blend the soup with an immersion blender until smooth, or carefully in batches in a countertop blender.
Return the blended soup to low heat and stir in the cream. Warm gently for a few minutes, without letting it boil.
Taste and season with salt and pepper, then ladle into bowls and garnish with fresh basil.
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