Ingredients
Scale
- 6 large ripe tomatoes, halved
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup fresh basil leaves
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: heavy cream or Greek yogurt for serving
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes with 1 tablespoon of olive oil, place on a baking sheet, and roast for 25-30 minutes.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent.
- Add roasted tomatoes to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in fresh basil, season with salt and pepper, and blend the soup until smooth using an immersion blender or regular blender.
- Serve hot, garnished with fresh basil, a drizzle of cream, or yogurt if desired.
Notes
- Use ripe tomatoes for maximum flavor.
- Blending until smooth creates a velvety texture.
- Adjust seasoning as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- 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