Ingredients
Scale
- 6 ripe tomatoes, halved
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Arrange tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes.
- In a large pot, sauté onions and garlic in remaining olive oil until translucent.
- Add roasted tomatoes and vegetable broth to the pot, bring to a simmer.
- Use an immersion blender to purée the soup until smooth.
- Season with salt and pepper, garnish with basil leaves, and serve hot.
Notes
- You can add a dash of cream for extra richness.
- Replace vegetable broth with chicken broth for a non-vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Blending, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg