Ingredients
Scale
- 6 large ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes.
- In a large pot, sauté onion and garlic until fragrant and translucent.
- Add roasted tomatoes, basil, and vegetable broth to the pot. Simmer for 15 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return to heat and stir in heavy cream. Season with salt and pepper.
- Serve hot, garnished with additional basil if desired.
Notes
- Can substitute coconut milk for a dairy-free version.
- Use freshly roasted tomatoes for best flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg