Ingredients
Scale
- 6 large ripe tomatoes
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp olive oil
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss tomatoes, garlic, and onion with olive oil, salt, and pepper, and roast for 25-30 minutes.
- Let the roasted vegetables cool slightly, then transfer to a blender and blend until smooth.
- Pour the blended soup into a pot, add vegetable broth, and heat over medium until heated through.
- Serve hot, garnished with fresh basil leaves.
Notes
For a creamier texture, add a splash of coconut milk or heavy cream before serving. Adjust salt and pepper to taste for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, blending, simmering
- Cuisine: Comfort Food
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 bowl (240 ml)
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg