Ingredients
Scale
- 8 ripe tomatoes, halved
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes and garlic with 1 tablespoon olive oil. Roast for 25-30 minutes.
- In a large pot, sauté onions in remaining olive oil until translucent.
- Add roasted tomatoes, garlic, vegetable broth, and basil to the pot. Bring to a boil, then simmer for 10 minutes.
- Puree the soup with an immersion blender until smooth.
- Stir in heavy cream, season with salt and pepper, and cook for another 5 minutes before serving.
Notes
- Can substitute half and half for heavy cream for a lighter version.
- Garnish with additional basil or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg