Ingredients
Scale
- 2 lbs ripe tomatoes (Roma or vine-ripe), halved
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, whole
- 1 large onion, quartered
- 3 cups low-sodium vegetable broth
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange halved tomatoes cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt.
- Add quartered onion and whole garlic cloves to the sheet.
- Roast for 30-35 minutes until vegetables are caramelized and fragrant.
- Let cool slightly, then blend the mixture until smooth; adjust consistency with vegetable broth as needed.
- Return the blended soup to heat in a pot, stir in chopped basil, and season with salt and pepper. Simmer briefly before serving.
Notes
- Feel free to substitute basil with cilantro or add a splash of coconut milk for creaminess.
- For added sweetness, consider incorporating roasted carrots.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg