Description
A comforting and creamy roasted tomato basil soup perfect for chilly evenings, made with fresh tomatoes and basil.
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 with olive oil and season with salt and pepper.
- Roast your vegetables for about 30 minutes.
- Transfer the roasted vegetables to a large pot and add the vegetable broth.
- Bring to a gentle simmer and let it cook for 10 minutes.
- Remove from heat and add the fresh basil leaves.
- Blend this mixture until smooth.
- Stir in the heavy cream or coconut milk and serve hot.
Notes
This soup freezes beautifully and can be enjoyed later. Garnish with extra basil or a drizzle of olive oil for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg