Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss the halved tomatoes and minced garlic with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot, sauté onions until translucent. Add roasted tomatoes, garlic, and vegetable broth. Bring to a boil, then simmer for 15 minutes.
- Puree the soup using an immersion blender until smooth. Stir in fresh basil leaves and cook for another 5 minutes.
- Adjust seasoning as needed. Serve hot with extra basil garnish.
Notes
- For a creamier texture, add a splash of heavy cream or coconut milk before serving.
- Use ripe, organic tomatoes for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg