Ingredients
Scale
- 2 lbs fresh tomatoes, halved
- 1 cup fresh basil leaves, packed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 4 cups low-sodium vegetable broth
- 1 cup light cream or coconut milk
- 1 tsp brown sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the halved tomatoes on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, then roast for about 30 minutes until caramelized.
- In a large pot over medium heat, sauté the chopped onion in olive oil for about 5 minutes until translucent.
- Add minced garlic and brown sugar; cook for an additional minute until fragrant.
- Stir in the roasted tomatoes and vegetable broth. Simmer for about 10 minutes.
- Blend the mixture using an immersion blender until smooth. Stir in cream or coconut milk and fresh basil just before serving.
- Adjust seasoning as needed and serve hot with crusty bread or grilled cheese sandwiches.
Notes
- For added creaminess, consider using full-fat coconut milk or adding a splash of lemon juice for brightness.
- Store leftovers in airtight containers in the fridge for up to five days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 9g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg