Ingredients
Scale
- 6 large ripe tomatoes, halved
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 cup fresh basil leaves
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place halved tomatoes on a baking sheet and roast for 25-30 minutes.
- In a large pot, sauté onion and garlic in olive oil until fragrant and translucent.
- Add roasted tomatoes, vegetable broth, and basil to the pot. Simmer for 10 minutes.
- Puree the soup with an immersion blender until smooth. Season with salt and pepper.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
- You can add a splash of heavy cream for extra richness.
- For a spicier version, include a dash of red pepper flakes.
- 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: 7g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg