Description
A warm and comforting roasted tomato basil soup that captures the essence of summer with every spoonful.
Ingredients
Scale
- 2 pounds Roma tomatoes
- 1 large yellow onion
- 5 cloves garlic (unpeeled)
- 2 medium carrots
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 cup fresh basil leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C). Halve the Roma tomatoes, chop the carrots, and quarter the onion. Place them on a baking sheet with the unpeeled garlic cloves.
- Drizzle the vegetables with olive oil and sprinkle with salt and black pepper. Toss gently to coat. Roast for 35 to 40 minutes, until slightly charred and caramelized.
- Remove the skins from the garlic cloves. Transfer roasted vegetables to a blender with about a cup of vegetable broth and blend until smooth and creamy.
- Pour the blended mixture into a pot, add the remaining vegetable broth and fresh basil. Simmer over medium heat for about 15 minutes.
- If you prefer a creamier soup, stir in the heavy cream before serving. Adjust seasoning with more salt or pepper if necessary.
Notes
For a vegan version, omit heavy cream or substitute with non-dairy cream. Serve with crusty bread or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg
Keywords: tomato soup, roasted tomatoes, basil soup, comfort food, easy recipe