Description
A rich and creamy roasted tomato soup infused with fresh basil, perfect for a comforting and flavorful meal.
Ingredients
Units
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- 1 tsp sugar (optional, to balance acidity)
Instructions
- Preheat the oven to 400°F (200°C).
- Place halved tomatoes, garlic cloves, and chopped onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 35-40 minutes until vegetables are soft and slightly charred.
- Transfer roasted vegetables to a blender or use an immersion blender in a pot. Add vegetable broth and blend until smooth.
- Pour the soup into a large pot, bring to a simmer over medium heat.
- Stir in heavy cream and chopped basil. Simmer for another 5-10 minutes, adjusting seasoning as needed.
- Serve hot, optionally garnished with a drizzle of cream or extra basil.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- Add red pepper flakes for a spicy kick.
- Soup can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg