Description
A comforting bowl of creamy roasted tomato basil soup, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds fresh tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 cup fresh basil leaves
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the halved tomatoes, chopped onion, and minced garlic on a baking sheet.
- Drizzle generously with olive oil, and season with salt and pepper.
- Roast in the preheated oven for about 30 minutes.
- Transfer the roasted vegetables to a large pot and add the vegetable broth.
- Bring to a soft simmer and cook for 10 minutes.
- Remove from heat, and add in the fresh basil leaves.
- Blend the mixture until smooth and silky.
- Stir in the cream or coconut milk until creamy.
- Serve hot, garnished with extra basil or a drizzle of olive oil.
Notes
This soup can be made ahead of time and stored in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg