Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 cup vegetable broth
- Fresh basil leaves
- Optional: drizzle of olive oil or cream for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Arrange the tomatoes and garlic on a baking sheet, drizzle with olive oil, and season with salt, pepper, and sugar.
- Roast for 25-30 minutes until tomatoes are caramelized.
- Transfer roasted tomatoes and garlic to a blender, add vegetable broth, and blend until smooth.
- Pour the soup into a pot, heat until warmed through, and adjust seasoning as needed.
- Serve hot with fresh basil and a drizzle of olive oil or cream if desired.
Notes
- For a creamier texture, add a splash of heavy cream or coconut milk.
- Adjust seasoning to taste, and garnish with extra basil or croutons for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, blending, simmering
- Cuisine: Vegetarian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 115 Kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg