Description
This delicious roasted tomato basil soup is creamy and flavorful, perfect for a cozy meal!
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled
- 1/4 cup olive oil
- 1 cup heavy cream
- 3 cups low-sodium vegetable broth
- 1 cup fresh basil leaves
- to taste Salt
- to taste pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the tomatoes, onion, and garlic.
- Spread the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until golden brown.
- Allow the vegetables to cool slightly before transferring them to a blender. Add fresh basil and vegetable broth; blend until smooth.
- Pour the blended mixture back into a pot over medium heat.
- Gradually stir in heavy cream until you reach your desired creaminess.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with extra basil or a drizzle of olive oil.
Notes
- This soup can be stored in the refrigerator for up to a week.
- Freezing the soup is an option; just ensure it is in an airtight container.
- Feel free to adjust the creaminess by adding more or less heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg