Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil leaves
- 2 cups vegetable broth
- Optional: heavy cream or coconut milk for creaminess
Instructions
- Preheat oven to 400°F (200°C). Arrange the halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for about 30 minutes until tomatoes are soft and slightly caramelized.
- Transfer roasted tomatoes and garlic to a blender. Add basil leaves and blend until smooth.
- Pour the mixture into a pot, add vegetable broth, and simmer for 10 minutes. Adjust seasoning if necessary.
- Stir in cream or coconut milk if desired, then serve hot garnished with fresh basil.
Notes
- You can add a pinch of red pepper flakes for heat.
- For a vegan version, skip the cream or use coconut milk.
- This soup pairs well with crusty bread or grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, blending, simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg