Ingredients
3 lbs fresh tomatoes, cut into 2-inch pieces
1 cup yellow onion, diced
5 cloves garlic, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil, coarsely chopped
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 quart vegetable broth
1/2 cup heavy cream
Instructions
Preheat your oven to 450 degrees Fahrenheit.
Grease a large baking sheet and arrange tomatoes, onion, and garlic in a single layer.
Drizzle with olive oil and season with sea salt and black pepper.
Roast in the oven for 30 minutes until tomatoes are soft and slightly caramelized.
In a large pot, melt the butter over medium heat and whisk in the flour to create a light roux.
Add the roasted vegetable mixture to the pot along with the vegetable broth and sugar.
Simmer for 5 minutes then stir in the fresh basil.
Use an immersion blender to process the mixture until smooth.
Stir in the heavy cream right before serving.
Notes
Substitute avocado oil for olive oil if desired. Use gluten-free flour as a direct replacement for all-purpose flour. Replace heavy cream with whole milk for a lower-calorie alternative. For a more savory depth, beef or chicken broth can be used instead of vegetable broth.
- Prep Time: 10
- Cook Time: 35
- Category: Quick & Easy Dinner Recipes
- Method: Roasting and Simmering
- Cuisine: Contemporary American
- Diet: Vegetarian