Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- Fresh basil for garnish
- 1/4 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C). Arrange tomatoes on a baking sheet, cut side up.
- Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes.
- In a pot, sauté onions and garlic until translucent.
- Add roasted tomatoes and vegetable broth, simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Pour into bowls, garnish with basil and a swirl of cream if desired.
Notes
- For a creamier texture, add extra heavy cream.
- You can substitute vegetable broth with chicken broth for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg