Ingredients
Scale
- 6 large ripe tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
- Roast tomatoes for 25-30 minutes until charred and soft.
- In a pot, sauté onion and garlic in olive oil until translucent.
- Add roasted tomatoes and vegetable broth. Bring to a boil, then simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with additional salt and pepper if needed. Serve hot garnished with basil.
Notes
- For a creamier texture, add a splash of heavy cream before serving.
- Roasting the tomatoes enhances sweetness and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg