Ingredients
Scale
- 6 large ripe tomatoes, halved
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil leaves
- 2 cups vegetable broth
- 1/2 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes and garlic on a baking sheet, drizzle with olive oil, salt, and pepper.
- Roast for 25-30 minutes until tender and slightly caramelized.
- Transfer roasted vegetables to a blender, add basil leaves, and blend until smooth.
- Pour into a pot, add vegetable broth, and simmer for 10 minutes.
- Stir in heavy cream if desired, adjust seasoning, and serve hot garnished with basil.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- Roasting enhances sweetness and depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting, Blending, Simmering
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 20 mg