Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Arrange tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes.
- In a pot, sauté garlic in a little olive oil until fragrant.
- Add roasted tomatoes and vegetable broth to the pot. Simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender carefully and blend until creamy.
- Taste and adjust seasoning as needed. Garnish with fresh basil before serving.
Notes
- You can add a splash of cream or coconut milk for extra creaminess.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg