Ingredients
Scale
- 3 lbs Roma tomatoes, halved
- 4 cloves garlic, peeled
- 1 large yellow onion, quartered
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup vegetable broth
- ½ cup heavy cream (or coconut cream for vegan)
- ¼ cup fresh basil leaves, plus extra for garnish
- 1 tbsp tomato paste (optional for depth)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Arrange tomatoes and garlic on the sheet; drizzle with olive oil, salt, and pepper. Roast 35–40 minutes until tender and caramelized.
- Transfer roasted tomatoes and garlic to a stockpot. Stir in tomato paste (if using) and vegetable broth. Simmer 10 minutes.
- Add heavy cream and fresh basil. Use an immersion blender to purée until smooth.
- Taste and adjust seasoning. Serve hot, garnished with basil and a drizzle of cream or olive oil.
Notes
- For a deeper umami flavor, add a splash of balsamic vinegar at the end.
- Freezes well for up to 3 months — store in airtight containers.
- Serve with crusty bread or classic grilled cheese sandwiches for a full meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Roast, Simmer, Blend
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 142 Kcal
- Sugar: 7g
- Sodium: 348mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
