Description
A delicious roasted tomato soup made with fresh ingredients.
Ingredients
Scale
- 3 pounds fresh tomatoes
- 1 head garlic
- 1 large onion
- 1/4 cup olive oil
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/2 cup heavy cream (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Halve the tomatoes, peel and slice the onion, and place them on a baking sheet with whole garlic cloves (leave skins on). Drizzle with olive oil and sprinkle with salt.
- Roast for 30-35 minutes until tomatoes are soft and caramelized.
- Heat olive oil in a large pot or Dutch oven. Remove skins from roasted garlic and add all roasted vegetables to the pot. Sauté for 5 minutes.
- Pour in the vegetable broth and let it simmer for 15-20 minutes to blend the flavors.
- Use an immersion blender or transfer the mixture to a blender in batches. Blend until smooth. Strain for extra smoothness if desired.
- Stir in fresh basil and simmer for 5 more minutes.
- Add cream (optional), season with salt and pepper, and serve hot.
Notes
- Can be served with crusty bread for dipping.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg