Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes and garlic with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes until caramelized.
- Transfer roasted tomatoes and garlic to a blender, add vegetable broth, and blend until smooth.
- Pour into a pot, stir in heavy cream, and heat gently until warmed through.
- Serve hot, garnished with fresh basil leaves.
Notes
- You can sauté onions or carrots with the garlic for extra flavor.
- Use fresh herbs for best taste.
- Adjust cream for a thicker or lighter soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, Blending, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg