Description
A rich and flavorful soup made with roasted tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup heavy cream
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes until the tomatoes are caramelized.
- Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.
- Pour the mixture into a pot, stir in the heavy cream, and heat over medium heat until warmed through.
- Serve hot, garnished with fresh basil.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Adjust seasoning to taste.
- This soup pairs well with grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Creamy Roasted Tomato Soup