Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place tomatoes and garlic on a baking sheet, drizzle with olive oil, and roast for 25 minutes.
- In a pot, sauté onion until translucent.
- Add roasted tomatoes, garlic, and vegetable broth. Simmer for 10 minutes.
- Puree the soup in a blender until smooth.
- Stir in basil, season with salt and pepper, and serve hot.
Notes
- For a creamier texture, add a splash of heavy cream.
- Garnish with extra basil or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
