Description
A comforting and delightful blend of ripe tomatoes and fresh basil, perfect for cozy evenings and family gatherings.
Ingredients
- Fresh tomatoes
- Basil leaves
- Onion
- Garlic
- Olive oil
- Vegetable broth
- Cream or coconut milk
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the fresh tomatoes in half and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for about 30 minutes until the tomatoes are caramelized.
- Heat olive oil over medium heat in a large pot. Add diced onion and minced garlic, cooking until soft.
- Add the roasted tomatoes and vegetable broth to the pot.
- Bring to a simmer and cook for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the cream or coconut milk and fresh basil leaves.
- Adjust seasoning with salt and pepper.
- Serve warm and enjoy!
Notes
For a vegan version, use coconut milk and ensure the vegetable broth is vegan. Store leftovers for up to 5 days in the fridge or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg