Ingredients
Scale
- 6 cups ripe tomatoes, halved
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups fresh basil leaves
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: heavy cream or coconut milk
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, salt, and pepper; roast for 25-30 minutes.
- In a large pot, sauté onions and garlic until translucent.
- Add roasted tomatoes and vegetable broth; simmer for 10 minutes.
- Stir in fresh basil and blend until smooth using an immersion blender or regular blender.
- Return to heat, add cream if desired, and season with salt and pepper to taste.
Notes
For a dairy-free version, skip the heavy cream and top with fresh basil. Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg