Description
A rich and flavorful tomato basil soup with roasted tomatoes for depth of flavor.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F. Place tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes.
- Heat remaining oil in a pot. Sauté onion and garlic until soft.
- Add roasted tomatoes, basil, broth, salt, and pepper. Simmer for 15 minutes.
- Blend the soup until smooth. Stir in cream if using.
- Serve hot.
Notes
- Use fresh basil for best taste.
- For a vegan version, skip the cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg