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🍅🌿 Roasted Tomato Basil Soup — ultra creamy, rich in flavor, and made 100% from scratch with fresh roasted tomatoes, garlic, onion, and basil! Learn how to make a tomato basil soup that’s deeper, sweeter, and more aromatic thanks to oven-roasting and a touch of Parmesan for extra umami. This is the best roasted tomato basil soup recipe — cozy, delicious, and perfect for winter. 📋 Ingredients (serves 6): For roasting the tomatoes: • 1.5 kg fresh tomatoes (Roma or vine), halved • 1 head garlic (cut top off) • 2 tbsp olive oil • Salt & pepper Soup base: • 1 tbsp olive oil • 1 large onion, diced • 1 medium potato, peeled & diced (for creaminess) • 3 cups (750 ml) vegetable or chicken broth • 1 cup fresh basil leaves • ½–1 cup heavy cream (adjust to taste) • 25–30 g finely grated Parmesan (optional but amazing) • Salt & pepper to taste Optional topping: More basil, a drizzle of cream, Parmesan, or croutons. 👨🍳 Method: Roast the tomatoes: Preheat oven to 200°C (400°F). Arrange halved tomatoes and the garlic head on a tray. Drizzle with olive oil, season with salt & pepper. Roast 35–40 minutes until caramelized and slightly charred. Prepare the soup base: In a large pot, heat 1 tbsp olive oil. Sauté onion for 5 minutes until soft. Add diced potato and broth. Simmer 10–12 minutes until potatoes are tender. Add roasted vegetables: Squeeze the roasted garlic cloves out of their skins into the pot. Add roasted tomatoes and all their juices. Blend: Add fresh basil and Parmesan. Blend until smooth and creamy. Finish: Pour in heavy cream (start with ½ cup, add more if you want extra richness). Season to taste with salt & pepper. Serve: Garnish with basil, Parmesan, or a swirl of cream. Enjoy warm! ✨ Tip: For even deeper flavor, add a parmesan rind while simmering the soup (remove before blending) — it gives restaurant-level umami. 👍 Like if you love cozy soups, 💬 comment your favorite winter recipe, and 🔔 subscribe for more easy & delicious dishes! 📩 Contact: [email protected]