Description
Creamy Roasted Tomato Basil Soup offers a comforting blend of sun-kissed tomatoes and fragrant basil, perfect for chilly evenings or quick lunches.
Ingredients
Scale
For the Soup:
- 2 pounds ripe tomatoes, halved
- 1 medium sweet onion, quartered
- 4 cloves garlic, peeled
- 1 cup fresh basil leaves
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- 1. Preheat Your Oven
- Preheat your oven to 400°F (200°C). Prepare a baking sheet.
- 2. Prepare the Tomatoes
- Wash and halve the ripe tomatoes. Place them on the baking sheet along with quartered onions and peeled garlic cloves.
- 3. Season It Up
- Drizzle olive oil over the vegetables. Sprinkle salt, pepper, and sugar on top. Toss to ensure even coating.
- 4. Roast Until Tender
- Roast in the preheated oven for about 25-30 minutes until tender and slightly charred.
- 5. Blend It All Together
- Transfer the roasted mixture to a blender (carefully with hot liquids) or use an immersion blender in the pot. Add fresh basil leaves and pour in vegetable broth until reaching desired consistency.
- 6. Add Creamy Goodness
- Stir in heavy cream off heat until smooth. Adjust seasoning if needed.
- 7. Serve
- Enjoy hot with crusty bread or alongside your favorite grilled cheese sandwich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg