Ingredients
Scale
- 8 ripe tomatoes, halved
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil leaves
- 1 cup vegetable broth
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place tomatoes and garlic on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and slightly charred.
- Transfer roasted vegetables to a blender, add basil leaves, salt, pepper, and vegetable broth, blend until smooth.
- Pour into a pot, heat gently, stir in heavy cream if using, and simmer for 5 minutes.
- Serve hot, garnished with fresh basil leaves and a drizzle of olive oil.
Notes
- Can substitute heavy cream with coconut milk for a vegan version.
- Roasting enhances the sweetness of tomatoes and adds depth to flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, blending, simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg