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Description
A hearty and flavorful tomato basil soup with roasted tomatoes for a rich taste.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups fresh basil leaves
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with olive oil, and roast for 30 minutes.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add roasted tomatoes, basil, and vegetable broth. Simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream (if using). Season with salt and pepper.
- Serve hot with a garnish of fresh basil.
Notes
- Use fresh basil for the best flavor.
- For a vegan version, replace heavy cream with coconut milk.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg