Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 1 onion, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes and garlic with olive oil, spread on a baking sheet.
- Roast for 25-30 minutes until tomatoes are soft and slightly caramelized.
- In a pot, sauté onion until translucent. Add roasted tomatoes, garlic, and basil leaves.
- Pour in vegetable broth, bring to a boil, then simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Season with salt and pepper, serve hot garnished with basil leaves.
Notes
- For a creamier texture, add a splash of heavy cream or coconut milk.
- You can substitute fresh basil with dried basil, but fresh enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg