Nothing says home like a warm bowl of creamy tomato soup topped with cheddar cheese on a cold winter day. This hearty tomato basil soup recipe harkens back to those days while also satisfying your adult taste buds and offering fresh ingredients and no added sugar.
Cut fresh tomatoes in half and place cut-side up on a baking sheet. Season with ½ teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.
In a large saucepan over medium heat, warm 1 tablespoon oil. Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes. Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.
Add the tomato paste, broth, apple cider vinegar, cream, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.