Ingredients
Scale
- 8 ripe tomatoes, halved
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 1 onion, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes and garlic with olive oil and roast for 25-30 minutes.
- Sauté onion in a large pot until translucent.
- Add roasted tomatoes, garlic, basil, and vegetable broth to the pot. Simmer for 15 minutes.
- Puree the soup until smooth using an immersion blender or countertop blender.
- Season with salt and pepper. Serve hot garnished with fresh basil.
Notes
- For a creamier texture, add a splash of heavy cream or coconut milk.
- Roasting enhances flavor; you can skip step 1 for a quicker version.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg