Description
A comforting roasted tomato basil soup that’s simple to make and full of flavor, 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 with olive oil and season generously with salt and pepper. Roast them for about 30 minutes, or until the tomatoes become beautifully caramelized.
- Transfer the vegetables to a large pot and pour in the vegetable broth. Bring this fragrant blend to a simmer and let it cook for another 10 minutes.
- Remove from heat, add the fresh basil leaves, and blend this glorious mixture until it’s smooth and creamy.
- Stir in the cream or coconut milk to add that extra richness and depth of flavor. Serve hot, garnished with a sprinkle of fresh basil or a drizzle of olive oil if you like.
Notes
This soup can be made ahead of time and stored in the fridge for up to 5 days or frozen for later. Customize it with added herbs, spices, or toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg