Ingredients
Scale
- 6 large ripe tomatoes, chopped
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 cup fresh basil leaves
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C). Toss the chopped tomatoes, onion, and garlic with olive oil, salt, pepper, and sugar. Roast for 25-30 minutes until tender.
- Transfer roasted vegetables to a blender, add basil leaves, and blend until smooth.
- Pour the blended mixture into a pot, add vegetable broth, and simmer for 10 minutes to meld flavors.
- Stir in heavy cream, adjust seasoning, and heat through.
- Serve hot, garnished with fresh basil and a drizzle of cream if desired.
Notes
- For a dairy-free version, omit the cream or substitute with coconut milk.
- Use ripe tomatoes for the best flavor.
- Blend the soup for a velvety texture or leave some chunks for added interest.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, blending, simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg