Ingredients
Scale
- 6 large ripe tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil leaves
- Optional: 1/4 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C).
- Place tomato halves on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper.
- Roast for 25-30 minutes until tomatoes are tender and slightly caramelized.
- In a blender, combine roasted tomatoes, garlic, basil, and remaining olive oil. Blend until smooth.
- If desired, add heavy cream to the soup and blend again until creamy.
- Heat the soup in a pot over medium heat for 5 minutes before serving.
Notes
- For a vegan version, skip the heavy cream or use coconut milk.
- Serve with crusty bread or grilled cheese for a complete meal.
- 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: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg