Ingredients
Scale
- 4 large ripe tomatoes, halved
- 3 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup fresh basil leaves
- 1 cup vegetable broth
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C). Arrange tomatoes and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 25-30 minutes until tomatoes are soft and caramelized.
- Transfer roasted tomatoes and garlic to a blender, add basil, and blend until smooth.
- Pour into a pot, add vegetable broth and heavy cream, and simmer for 10 minutes.
- Serve hot, garnished with additional basil if desired.
Notes
- You can substitute heavy cream with coconut milk for dairy-free options.
- For a thicker soup, blend a portion of the mixture and stir back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, Blending, Simmering
- Cuisine: American, Italian-inspired
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl ( about 1.5 cups )
- Calories: 200 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg