Description
A velvety smooth and comforting creamy roasted tomato soup perfect for a cozy lunch.
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic, peeled
- 3 tbsp olive oil
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for 25-30 minutes until the tomatoes are soft and slightly charred.
- Transfer the roasted vegetables to a blender and add the vegetable broth. Blend until smooth.
- Pour the mixture into a pot and stir in the heavy cream. Heat over medium heat until warmed through.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a richer flavor, use a mix of different types of tomatoes.
- Adjust the consistency by adding more broth if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg