Description
A simple and flavorful soup made with roasted tomatoes and fresh basil.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper.
- Roast for 30-40 minutes, or until the tomatoes are softened and slightly charred, and the garlic is tender.
- Squeeze the roasted garlic cloves out of their skins.
- Transfer the roasted vegetables and garlic to a blender or food processor.
- Add the vegetable broth and blend until smooth.
- Pour the soup into a pot and bring to a simmer over medium heat.
- Stir in the fresh basil leaves.
- If using, stir in the heavy cream.
- Season with additional salt and pepper to taste.
- Serve hot.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- Garnish with extra basil leaves or a swirl of cream.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: roasted tomato basil soup, tomato soup, basil soup, homemade soup, vegetarian soup, easy soup recipe