Description
A creamy and flavorful roasted tomato basil soup that’s perfect for any season.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1/4 cup olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh basil leaves
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with olive oil, and roast for 30 minutes.
- In a pot, sauté onion and garlic in olive oil until soft.
- Add roasted tomatoes, basil, and vegetable broth. Simmer for 20 minutes.
- Blend until smooth, then stir in heavy cream. Season with salt and pepper.
- Serve hot with crusty bread.
Notes
- Use fresh basil for the best flavor.
- For a lighter version, replace heavy cream with coconut milk.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
