Ingredients
Scale
- 6 large ripe tomatoes
- 3 cloves garlic
- 1 onion
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
- 2 cups vegetable broth
- Optional: heavy cream for richness
Instructions
- Preheat oven to 400°F (200°C). Cut tomatoes in halves and place on a baking sheet.
- Slice garlic and onion, add to the tomatoes, and drizzle with olive oil.
- Roast for 25-30 minutes until charred and fragrant.
- Transfer roasted ingredients to a pot, add vegetable broth, and simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or a regular blender.
- Add basil leaves, salt, and pepper; cook for another 5 minutes.
- Optional: stir in heavy cream before serving for extra creaminess.
Notes
- Adjust seasoning to taste.
- You can garnish with additional basil or a drizzle of olive oil.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, Blending, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg