Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 4 cups vegetable broth
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Arrange tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and garlic.
- Roast for 25-30 minutes until tomatoes are caramelized.
- Transfer roasted tomatoes and garlic to a blender, add vegetable broth, and blend until smooth.
- Pour into a pot, heat over medium, and simmer for 10 minutes.
- Serve hot garnished with fresh basil leaves.
Notes
- This soup can be made vegan by using vegetable broth. For a creamier texture, add a splash of coconut milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, blending, simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 470mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg