Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 1/4 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes and garlic on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Roast for 25-30 minutes until tomatoes are soft and slightly charred.
- Transfer roasted tomatoes and garlic to a blender. Add vegetable broth and blend until smooth.
- Pour the mixture into a pot and heat over medium heat. Stir in heavy cream and cook for 5 minutes.
- Serve hot, garnished with fresh basil leaves and a drizzle of cream.
Notes
- You can add a pinch of red pepper flakes for a spicy kick.
- Use fresh basil for the best flavor.
- For a vegan version, substitute coconut milk for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, Blending, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (240g)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg