Description
A comforting, creamy delight bursting with fresh flavors. Perfect for cozy evenings or gatherings, this simple recipe warms the soul with every spoonful.
Ingredients
Scale
- 2 lbs fresh tomatoes, halved
- 1 medium sweet onion, quartered
- 4 garlic cloves, unpeeled
- 3 tbsp extra virgin olive oil
- 2 cups low-sodium vegetable broth
- 1 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange tomato halves, quartered onion, and unpeeled garlic on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.
- Roast for 30-35 minutes until caramelized and fragrant.
- Allow to cool slightly, then peel the garlic. Transfer all roasted vegetables to a blender.
- Add vegetable broth and basil leaves; blend until smooth.
- Pour the soup into a pot and heat over medium until warmed through. Adjust seasoning as needed.
Notes
- For added creaminess, incorporate a splash of cream or blend in cooked potatoes.
- Feel free to experiment with herbs like thyme for different flavor profiles.
- Store leftovers in an airtight container for up to five days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 10g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg