Ingredients
Scale
- 8 ripe tomatoes, halved
- 1 onion, quartered
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- Salt and pepper to taste
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes.
- Transfer roasted vegetables to a blender, add basil leaves, and blend until smooth.
- Pour mixture into a pot, add vegetable broth, and bring to a simmer for 10 minutes.
- Stir in heavy cream if using, and adjust seasoning. Serve hot garnished with basil.
Notes
- Use ripe tomatoes for the best flavor.
- Omit heavy cream for a vegan version.
- Serve with crusty bread or grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Roasting, Blending, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg