Description
A cozy and 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 the 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 for about 30 minutes or until the tomatoes are caramelized.
- Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a simmer and cook for 10 minutes.
- Remove from heat, add the fresh basil leaves, and blend the mixture until smooth.
- Stir in the cream or coconut milk and serve hot, garnished with extra basil or a drizzle of olive oil if you like.
Notes
This soup can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg