Description
A comforting bowl of roasted tomato basil soup, perfect for chilly days.
Ingredients
Scale
- 2 pounds fresh tomatoes, halved
- 2 cups fresh basil leaves
- 3 cloves garlic, peeled
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 4 cups vegetable broth
- Salt and pepper, to taste
- Heavy cream or coconut cream (optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice your tomatoes in half, chop the onion, and peel the garlic.
- On a baking sheet, place the halved tomatoes cut side up. Add the chopped onion and whole garlic cloves. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for about 30-35 minutes, until everything is tender and caramelized.
- Once roasted, let the veggies cool for a few minutes. Pour them into a blender, and add the fresh basil and vegetable broth. Blend until smooth—add more broth if you desire a thinner consistency.
- Pour the blended soup into a pot and heat over medium-low heat. Taste and adjust seasoning as needed. If you’re feeling fancy, stir in cream for a richer flavor.
- Ladle the soup into bowls and garnish with fresh basil or a drizzle of cream. Enjoy it with a side of warm bread or a simple salad.
Notes
For added flavor, mix in other herbs like oregano or thyme. You can store leftovers in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg